No Churn Carob-Berry Mousse Ice Cream with Salted Crushed Berries

Whenever I create recipes I always think about how I can add in extra nutrients, particularly with treats. My son pointed out the other day that it is ice cream season and, always keen to keep the family happy yet still nourished, I came up with this recipe.

When eating sweets, it is vitally important to take in some fat too. This is to slow down the absorption of glucose and control the blood sugar spike that otherwise may come back to haunt you later in the day or, worse still, in the middle of the night. That’s one reason for the avocado in here… however the other is that it makes the creamiest mousse-like ice cream ever!

Adding a pinch of salt with the berries brings out their natural sweetness. Start with a small pinch though, you can always add more but it’s not so easy to take away.

No Churn Carob-Berry Mousse Ice Cream with Salted Crushed Berries
Prep time
Total time
Serves: 6-8
  • Salted crushed berries:
  • 6 oz fresh blackberries
  • 6 oz fresh raspberries
  • Juice of ½ orange
  • Small pinch Himalayan pink salt

  • Ice cream:
  • Flesh of 2 large avocados
  • 1 tbsp carob powder
  • 2 cups frozen mixed berries (I used Stahlbush blackberries, blueberries, black raspberries blend)
  • 2 large frozen bananas, chopped
  • 2 tbsp lemon juice
  • Juice ½ orange
  • Zest of 1 orange
  • Good pinch sea salt
  • Extra carob powder for dusting (optional)
  1. Put fresh berries into a medium bowl, together with orange juice and sea salt. Crush lightly with a spoon. Set aside for an hour for the flavors to infuse.
  2. For the ice cream, put all ingredients into a high speed blender and blitz until smooth, the texture of ice cream.
  3. Serve ice cream with crushed berries. Dust with a little carob powder if you like.

About Kate Jay

Kate Jay is the blogger behind Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA (something her grandmother had severely). She set up her AIP food blog (incorporating GAPS) as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines and event organisers in the UK, she now focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on Facebook, Pinterest, Twitter and Instagram.


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