If your family is anything like mine, then they often ask for the less-than-healthy treats their friends are eating like…ice cream. While you are in the process of reducing white refined sugar, here is a non-dairy option made from full fat coconut milk, naturally sweetened with honey. As an occasional summer time treat, it’s a creamy alternative to the formaldehyde laced, chemically laden ice creams at the supermarket. Remember to eat sparingly, as even natural sweeteners like honey or maple syrup aren’t meant to be consumed very often. Try substituting stevia or coconut nectar as they have a lower glycemic index.
(Both of these recipes were taken from the website: thenourishinggourmet.com. On this website, you will find other fun flavors as well.)
Vanilla Coconut Milk Ice Cream
2, 14 ounce cans of full fat coconut milk?1/3-1/2 cup of honey (stevia or coconut nectar, add slowly until sweet)?2 tablespoons vanilla extract
Combine all of the ingredients well. I usually have to use a whisk to get the honey to combine with the coconut milk. Make into ice cream according to the directions on your ice cream maker. “Ripen” in the freezer for a few hours and serve. Will last a week or two in the freezer. I like to use an alcohol based vanilla extract as it seems to help keep the ice cream from getting as hard.
Chocolate Coconut Milk Ice Cream??
Honey or maple syrup used in this recipe also works. Just use a little less than you would for the coconut sugar.
2, 14 oz cans of coconut milk (not lite! I used the brand Thai Kitchen)
1/3 cup of coconut nectar, plus two tablespoons (use the more wet, pasty type found in a jar), or stevia drops to taste
2/3 cup of cocoa powder
1 teaspoon vanilla extract
a dash of sea salt
Combine all of the ingredients together in a large bowl, and blend with an immersion blender (or you could use a regular blender or food processor, perhaps). Make according to your ice cream maker’s instructions. Let ripen in the freezer for a couple of hours and enjoy.