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Paleo peach and mango ice cream

Paleo Peach Mango Ice Cream

  • Author: Tina Turbin


It has warmed up substantially and I love to make this dairy-free treat: Paleo Peach Mango Ice Cream. Two of my favorite fruits, peaches and mangos are abundant this season on the west coast of the United States. Lucky me since I happen to be in Los Angeles most of this month. This is a very simple dessert and of course it is 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. Top with fresh fruit or serve with Tina’s Paleo Chocolate Decadent Cake.
  13. Enjoy!


The quality and kind of honey you use will reflect in the taste of your ice cream. I use a variety of honeys and tend to go for the fruitier, sweeter ones for ice creams. Raw is ideal but not for young children or those with compromised immune systems.

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Tina Turbin

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