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Paleo Creamy Peach Mango Ice Cream

  • Author: Tina Turbin


Which secret ingredient do I use to help make my ice creams stay soft? Well, read on and find out a little trick to making SOFT, and of course paleo, dairy-free and always gluten-free ice creams. I love to make this as it is terribly easy and quite quick.  Two of my favorite fruits, peaches, and mangos are so delicious and nutritious. This is a very simple dessert and of course, it is dairy and gluten-free.



3 egg yolks

2 teaspoons rum

½ cup coconut cream

1 pinch salt

¼ cup honey or light maple syrup

1 can full-fat coconut milk (or cream)

¾1 cup peach or mango puree

Optional: fresh fruit


  1. Place egg yolks, rum, coconut cream and salt in a pan over medium heat.
  2. Whisk non-stop!
  3. Bring to a near simmer.
  4. Add honey and whisk until fully incorporated.
  5. Place in refrigerator for 2 hours.
  6. Remove.
  7. Add 1 can coconut milk (or cream).
  8. Add fruit puree of your choice.
  9. Blend really well with a hand mixer.
  10. Add to your ice cream maker according to your appliance’s instructions.
  11. Ice cream should be done in 10-15 minutes.
  12. Scoop in bowls or get it prepared in a dish to serve later.
  13. OPTIONAL: Top with fresh fruit.
  14. Enjoy!


The quality and kind of honey you use will reflect in the taste of your ice cream. I use a variety of different kinds ofhoney and tend to go for the fruitier, sweeter ones for my fruity ice creams.

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Tina Turbin

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