By Rory Linehan

Ice cream has been my kryptonite for as long as I can remember. Its delicious creamy texture, rich, sweet flavour and melt in your mouth goodness means that I can never just stop at one spoonful or even one bowlful. This has been a major problem for me because store-bought ice cream is loaded with additives, preservatives and refined sugar – all of which contribute to poor health and inflammation. The health-inhibiting ingredients of ice cream and the large quantities I was consuming meant that eating ice cream rarely ended well for me. Until now that is…

Cue the easiest, tastiest and healthiest ice cream recipe you have ever seen (yes that’s right HEALTHY ice cream!). I was introduced to this recipe by a friend who I hosted for dinner. The deal was I would cook the main course and she would make the desert –  and what a great deal this turned out to be.

While the ice cream is delicious and the recipe simple, the best part about it is its versatility. My recipe calls for strawberry and banana however you could easily substitute the strawberry with your favourite frozen fruit. Think mango, raspberry or even blueberry. The fruit makes for a flavourful, sweet ice cream and negates the need for any additional sweeteners, meaning you save yourself the blood sugar spike and extra calories (win, win!). This ice cream is so rich you will want to enjoy it on its own, or if you are feeling really decadent with a spoonful of passion-fruit on top!



  • 2 bananas, sliced and frozen
  • 1 punnet of strawberries, sliced and frozen
  • 150ml coconut milk


  • 1 passionfruit


  1. Slice bananas and strawberries into 2cm-thick pieces and place in the freezer for 6hrs
  2. Remove fruit from the freezer and place food processor
  3. Add coconut milk and pulse for 1 minute or until mixture is smooth and creamy
  4. Scoop the ice cream out of the food processor and into bowls
  5. Top with passionfruit


As featured on Pheonix Helix’s Paleo AIP Recipe Roundtable