“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.”
― Alice Walker
When people think of being on a “special” diet, they often think that it has to be tasteless, restrictive, and no fun. Any time that I took my boys to an allergist and they came up negative for gluten and dairy “allergies”, the allergist would automatically respond, “Hurray! Now you don’t have to follow that restrictive diet anymore!” (Yep, I’m gonna run right out and take them to McDonalds so they can experience real “fun” … and then I’m comin’ back to your office and we can all hang out for a week while we deal with diarrhea, ulcers on their bottoms, tantrums, rashes, and aggression. Sounds like fun to me, too)
What people don’t realize is how delicious food can really be. When I look at packaged food now, it doesn’t even look appetizing to me, because I’ve tasted “real” food. And best of all, our bodies love real food and thus, while we enjoy what we eat, we also benefit from it.
One example of delicious real food is peaches at the peak of ripeness, juicy and fragrant. This ice cream recipe is one of my favorites, as it keeps the full flavor of the fruit and enhances it. You could also add in chunks of peaches after blending to add more peachy goodness 🙂 (The original recipe can be found at Grain Free Foodie)
This recipe is Full GAPS legal, gluten and dairy free.
Peach Ice Cream
4 raw pastured organic egg yolks
1 cup full fat coconut milk or coconut yogurt (**See note)
4-5 ripe peaches (or 10 oz frozen peaches)
1 Tbs. bourbon (or slivovica) (This can be left out)
1/2 cup raw honey (or less, to taste)
Place all ingredients in the blender and blend until smooth and creamy. Place in a frozen glass container and freeze. Easy!
** Notes: You can use full fat coconut milk or make your own homemade coconut yogurt using full fat coconut milk. Making yogurt is a great way to get more probiotics into your kids. The bourbon can be left out of the recipe when serving to kids; I’ve made this ice cream before using slivovica (pronounced Shlee-vo-veet-za), which is a traditional Balkan plum brandy. It really adds nice flavor to the recipe! (Brandy and bourbon are both illegal on the GAPS diet)
This is one of my favorite ice creams. My boys inhale their strawberry ice cream, and then they come and eat my peach ice cream 🙂 Made both recipes yesterday, and my freezer is empty again today! (sigh)
Enjoy!
~ Alicia
Healthy Home Body LLC 
Alicia, the peach ice cream sounds yummy, but are raw eggs safe? I’ve heard they can possibly carry salmonella.
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That’s a good question, Diane. That is why I mentioned that the eggs should be free range (pastured) and organic, preferably from a source you know and trust. The benefits of raw products such as eggs and milk are well-researched; the danger from raw eggs comes from conventionally raised chickens (stacked in cages, no light, poor air, many antibiotics and disease is rampant). These are the eggs that you buy at the store. I would never eat a raw egg that came from the store (or a cooked one either! 🙂 )
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This recipe sounds amazing! And since my husband’s family is Eastern European, we happen to have some slivovica on hand. I’ll have to try this next week.
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Where is your husband from? There are places where slivovica is next to air and water in importance 🙂
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Sorry, just saw this! His family is from Poland (p gma), Slovenia (p gpa), and Romania (m gma). He’s 3rd-generation, and every family get-together involves some form of dumpling or cabbage and homemade slivovica.
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My husband is from Bosnia. It took me a long time to get used to all the cabbage 🙂 Now with the GAPS diet, we eat fermented cabbage all the time! We don’t get exposed to a lot of different foods growing up in the Midwest, but I’m glad that my taste buds adjusted to Eastern European cooking. I crave it now!
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