No Churn Carob-Berry Mousse Ice Cream with Salted Crushed Berries {AIP, Paleo}

Have you seen the news? The business doors of Healing Family Eats are now open and ready to welcome you in. If you are suffering with digestive symptoms, autoimmunity, food/environmental allergies and sensitivities, hormonal imbalance, cravings, joint pain, fatigue, skin complaints and more – however niggling or serious they are, come and have a chat. Where ever you are in the world, I’m all ears.

I’m also offering cooking lessons and workshops, working with you to fine tune your food journals and there are also pantry clearouts/restock/grocery tours for local Vancouverites – but if you send me your private plane you qualify too 😉  . See all the details here.

But for now, it’s warmed up in Vancouver so we’re making ice cream – but there are some caveats. Berries are so flavourful now so I’m not adding sweeteners. Oh and I wanted a coconut free version. Ah but I also had to have it nice and creamy and all that. Ooh and it was being called for by the children (and the husband come to think of it!) like now, now, now, aka make it quickly! So this is what we are loving  …

no churn carob-berry mousse ice cream with salted crushed berries
(makes loads, *she says helpfully*)

This ice cream is a winner. I wanted to make a coconut-free treat, but keep the creamy texture and my goodness, this is the absolute biz. If you’re going to have a fruit treat and want to keep up with the nutrient density, choose berries. They are the lowest-fructose fruits you’ll find, plus they hold many antioxidants and other all round useful nutrients. I’ve put them in the ice, and then served one the side with crushed salt to offset the richness. You’re gonna love it all, so make sure to hop on over to Autoimmune Wellness pronto for all the deets!