Black Plum Ice Cream

Ripe black plums, coconut milk, and honey, blended and churned into something cold, creamy, and entirely your own, no dairy, no eggs, no refined sugar. This is real dessert built from real fruit.

The color comes from the plum skins, which carry anthocyanins, the same deep-purple polyphenols studied for their antioxidant role, and the fruit is a gentle source of fiber. Honey is the only sweetener, used with a light hand, and coconut milk gives the body and richness that usually comes from cream.

Choose plums that are ripe and fragrant, the kind that almost give under your thumb. When the ice cream is done, serve a small bowl and take your time with it. A cold spoonful, eaten slowly and with attention, lands differently than one eaten standing at the freezer.

Ingredients

• 4 medium black plums, pitted
• 1 1/4 cups coconut milk
• 1/4 cup honey
• 1 teaspoon alcohol-free vanilla (or 1/4 teaspoon vanilla powder)

The source lists 1/4 cup chocolate chips, which it flags to omit for AIP, so leave them out. Chocolate is excluded on elimination, and the base of plums, coconut milk, honey, and vanilla is fully elimination-friendly on its own. If you want a textured note, a few carob chips or chopped carob would be a permitted stand-in. You will need an ice cream maker.

Method

• Blend the plums, coconut milk, honey, and vanilla until completely smooth.
• Pour the mixture into your ice cream maker and churn according to its instructions until thick and creamy. Serve soft, or freeze briefly for a firmer scoop.

*Adapted from acleanplate.com*

*Lower-sugar note: most of the sweetness here is the honey. We have already trimmed it, and you can cut it back further to taste, starting with half and adding only if you need it.*