Paleo Ice Cream “Truffles”

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Meatified’s plantain pudding recipe, frozen and scooped into mini ice cream truffles, topped with coconut. Deliciously sweet without any added sweetener!




  1. Add the sliced plantains to a mini food processor & process to a puree, about 1 minute.
  2. Add the coconut cream and cinnamon to the processor after scraping down the sides.
  3. Blend for another minute or so until the mixture is smooth.
  4. Pour into freezer safe container and freeze for 3 – 4 hours.
  5. Remove mixture from freezer and use a 1 tbl sized cookie scoop to drop truffle shapes onto a lined baking tray. Work quickly as the mixture is still fairly soft at this point.
  6. Sprinkle with the unsweetened shredded coconut and return to the freezer for at least an hour before eating.
  7. If you freeze the truffles overnight, you can then remove them from the tray and store in the freezer in a bag or container. Just make sure to thaw the “truffles” for 5 minutes or so before eating.