Raw Food Recipe: Blueberry Mango Nice Cream

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It's so nice to be able to have what feels like a decadent dessert that's actually dairy free, sugar free, nourishing and energizing.

I used to be an ice cream freak!

Yes, me.

I just couldn't get enough of the creamy smooth ice-cold sweetness.  When I learned what it was doing to my body though, I quit cold turkey.  That was over 26 yeas ago.

So from time to time, whenever I feel the desire for the creamy cold sweetness of ice cream, I make myself something even more delicious than the waist expanding stuff I used to eat.

For the first time in a long time, I had a taste for “ice cream” and this is what I did.  I made the recipe I am about to share.  But because I always like to eat greens with sweet stuff, to slow down the absorption of sugar and give my body all the minerals it needs to convert the sugar to energy, I usually blend the greens with the frozen fruit and make a green sorbet.

Dessert - Making it Rich Without OilNot tonight.

I was feeling a little frisky and just wanted to enjoy my ice cream with a spoon.

So I made the “nice” cream AND the Hot Mama Green Drink (recipe will be coming soon on the blog, so be sure to subscribe here).

I sipped the drink, ate the ice cream and alternated until it was finished.

Wow is all I can say!

Blueberry Mango Nice Cream
Recipe Type: Dessert
Author: Dr. Ritamarie Loscalzo
Prep time: 5 mins
Total time: 5 mins
Serves: 2
Yummy combination of flavor. A healthy, dairy free and sugar free raw food alternative to ice cream.
  • 1 bag frozen blueberries
  • 1 bag frozen mango
  • handful fresh mint
  • 1/2 cup water
  • 1 teaspoon vanilla
  • 1 tablespoon coconut butter (flesh and oil creamed together)
  1. Place all ingredients into blender.
  2. Blend until creamy. You may need to stop, stir and start again or if using Vitamix, use the tamper to push food down to blade.
  3. Don't over blend as the ice cream will melt if you do.
  4. Serve immediately.

This recipe is adapted from one in the recipe book “Dessert Making it Rich Without Oil” that I co-authored with my friend Chef Karen Osborne –



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