It’s that time again. Summer time AND The Paleo Kitchen Cookbook sneak peek recipe time! Yep. I’m sharing yet another recipe from me and George’s newest cookbook, The Paleo Kitchen. The book is almost here! I’ve received my copy of the book and I absolutely love it. It’s bright, it’s colorful, and it’s full of amazing recipes and helpful hints to get started with paleo and keeping on the paleo track. I couldn’t be happier or more proud of the book. And to get you just as excited, I’m sharing this delicious summer treat that will excite your taste buds. If you don’t have an ice cream maker, not to worry. We tell you in the book how to make ice cream without the gadget!! Now go order your copy of The Paleo Kitchen today so we can hear all your reviews once it comes out June 10th!


So you know how I talked so much sh*t about doing a CrossFit competition? Well I did the competition this past weekend and everything I said was true. There was neon retina-burning colors everywhere. Everyone acted like they were hard as F. And I got terrible tan lines. I don’t tend to wear shorts and I was punished with shin burns from wearing capris. Stupid. Oh, and there was some really frightening form. BUT I did have an awesome time with 7 other people from my gym (we had 2 teams) and our team ended up placing third! I won a jump rope which is truly wonderful because after 3 years of loving my one jump rope, it’s pretty much a piece of broken wire ready to slash my skin open with any mistake. So a new one is quite helpful.

CrossFit Broadway team

But you know what the best part of this competition was? No, not doing well in our workouts or getting a base tan for summer. But it was the fact that this complete tool of a man, a man I talked about many years ago on this very blog, was at this event. I like that story, you should read it. But if you don’t want to, I’ll give you a summary. I dated this little tard years ago, he told me he was falling in love with me, blah blah blah, and after I ended it with him, turns out I was actually his second girlfriend. I don’t understand how people cheat nowadays with all the social media out there. And that’s what happened. Social media shat on him and showed his true colors. Anywho, I hadn’t seen him since all of that went down and my blood still boils thinking about how I got played for a straight up fool.

Well, I guess I should explain why it was the best part. I feel like I got a little revenge. More so because I have the absolute best boyfriend in the world and a dog we both love more than anything, but also for some other selfish reasons. Like CrossFit. Because after working out with him almost 3 years ago, he has absolutely not improved. In this competition, there were muscle ups in one of the workouts. Did he get any muscle ups? Negative. Did I get any muscle ups? Positive. During the 1 rep max clean and jerk, did he hit himself in the chin and bleed? Positive. Did I? Absolutely not, I PR’d thank you very much. In the last workout, did he do step ups the entire time while one of my CrossFit Broadway friends flew by him doing box jumps? Positive. It was absolutely wonderful to watch.

I’d like to say it’s karma, but I think much worse karma will come his way someday. So I think it’s more just thinking you’re badass when you’re just a lying sack of poo. I’d like to believe lying sacks of poo don’t make it very far in life. That’s not always the case, but in my eyes, it is with this situation.

Ok. I got it all out. I feel good, man. Real good. Now let’s make ice cream.

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Sneak Peek Recipe: Blueberry Rosemary Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 9 reviews

  • Yield: 1 pint 1x




  1. Combine the coconut milk, blueberries, honey, rosemary, and lemon extract in a blender or food processor. Blend until everything is well incorporated.
  2. Pour the mixture into a saucepan over medium heat and add the egg yolks. Bring to a low boil, continually whisking. Once it begins to boil, immediately remove from the heat and let cool. Transfer the mixture to a mixing bowl and cover with plastic wrap. Refrigerate for a minimum of 2 hours or overnight
  3. Place the mixture in an ice cream maker and churn**, following the manufacturer’s directions, until desired consistency is reached. Immediately scoop ice cream out of the ice cream maker so it doesn’t freeze to the sides of the bowl. Serve immediately or store covered in the freezer.


*Makes 1 pint
**If you don’t have an ice cream maker, once mixture is chilled, transfer it to a bowl or bread pan and stick it in the freezer. Once frozen, remove it from the freezer 15 minutes before serving it to allow it to soften to be able to scoop.

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PaleOMG Sneak Peek Recipe Blueberry Rosemary Ice Cream

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  1. Kelley says:

    I have a bunch of cherries in the freezer and rosemary in the garden. Going to try that combo. Thanks for posting. Can’t wait to try this recipe!

  2. Mike says:

    I made this last night and it came out purple, like purple people eater purple. Tasted good, but what did I do wrong? Could it be because I used the bread pan in freezer vs ice cream maker. Did I blend too much or cook too long?

    1. juli says:

      if the blueberries are cooked down a little too long, it will turn the ice cream purple

  3. Abrianna Johnson says:

    This recipe is amazeballs!!! Being lactose intolerant makes this a perfect substitute!!

  4. Theresa says:

    Lying sacks of poo!!!! I LOVE it!
    Crying at my computer

  5. vicky says:

    This ice cream looks awesome!! I cant wait to try it for myself!

  6. Brooke says:

    This ice cream was fantastic! I loved the rosemary flavor. I love rosemary regardless, but wasn’t sure what to think of it in this recipe. It was the perfect treat for coming off my 21 DSD. I can’t wait to make it with other berries (strawberries, mulberries, raspberries, etc.) and other herbs (basil, mint, lemon balm, etc.) . This will be a regular treat this summer and will make a lot of appearances at cookouts 🙂

    Thanks for sharing your recipes so generously on this blog. I will definitely be getting you and George’s Paleo Kitchen cookbook.

  7. Angel says:

    I got fresh raspberries for cheap at Sprouts a few days ago and was thinking of ways to use them up. Immediately, I opened The Paleo Kitchen and used this recipe subbing the raspberries for blueberries. I didn’t have fresh rosemary but I have tons if lemons. I zested half of one and added a skotch (technical term) of lemon juice. Strained the berry seeds out after heating it in a saucepan. I’m stirring it about every half hour with a rubber spatula since I don’t have an ice cream maker. I’ve been licking the spatula everytime I stir! It’s already so good. It’s the perfect treat for this Texas heat. So happy to be able to have yummy ice cream without the gurggly guts! You are so amazing and such and inspiration.

    For some reason I can’t add stars on my phone! Grr! But this recipe is 5 stars!

  8. Vani says:

    will this turn out okay without the eggs? I’m allergic

    1. juli says:


  9. Liz says:

    I just can’t ever seem to get ice cream right. I’m a failure. It might be because I’m just not meant to make it. Anyway, I tried this recipe and it came out more like a Popsicle. I tried it in the ice cream maker and it got soupy. I looooove you’re recipes but this ice cream one makes me want to throw my ice cream scooper. Any suggestions on how to make like ice cream and not like a Popsicle? Please help. PS it still taste AMAZING!

  10. Shudson says:

    Do we use fresh rosemary or powdered in jar?

    1. juli says: