Chocolate, ice-cream, these are the magic words that mean happy times, let’s indulge. But unfortunately, if you give in to them you will probably end up with regret. Most ice-creams in the market have vegetable oils, too much sugar, fillers and harmful gums that can ruin the gut. All the things needed for shelf life and profitability in the marketplace are definitely not health-minded. Even the dairy free coconut ice-creams are just too high in sugar and you really have to read those labels. So with this all in mind, I wanted to make a chocolate ice-cream that wouldn’t wreck your body, and also didn’t require an ice-cream maker or too many steps. Often the barrier to a healthy choice.
So of course the blender had to be involved.
This recipe worked out beautifully and I want this to be your go-t0 base for ‘healthy ice-cream’ in your life, it’s very versatile. Just imagine the healthy coconut and cacao butter oils are the creaminess and texture, and the egg yolks and collagen are the stabilisers that hold it all together. We use raw cacao which is rich in magnesium for your nerves and a delicious mood lifter, plus of course natural vanilla for an uplifting aroma. A touch of sweetness with stevia plus a little maple to keep it from all being too bitter. Simple!
When I made this I couldn’t find my popsicle molds so just ended up pouring the whole batch into a glass dish to freeze, which worked out really well and there was no iciness often associated with home-made ice-cream (a problem of too much water and not enough fat!).
Given the fudgey texture I’d highly recommend turning some of your batch into fudgsicles if you have the right equipment on hand. Otherwise just adapt it and keep it simple. The name of the game is to satisfy your cravings without causing too much stress or fuss.
Ingredients.
- 1 can coconut cream
- 2 Tbsp raw cacao powder
- 3 Tbsp coconut oil
- 3 Tbsp cacao butter shaved
- 3 egg yolks
- 1 sachet Proplenish Collagen powder
- 1 tsp vanilla bean powder or extract
- 2 tbs maple syrup plus a few drops of vanilla stevia to taste (or use all stevia for full keto)
Method.
- Place coconut cream, oil, cacao butter and vanilla in a saucepan on low heat, stirring regularly until heated through but not fully boiled.
- Remove from heat, and then place in a blender with your remaining ingredients.
- Whizz on high speed until smooth and creamy.
- Pour into shallow dish, or popsicle molds and freeze.
- To serve let dish thaw for up to one hour, because this hasn’t been churned in an ice-cream machine it’s a lot denser at first but because it’s high fat it will come around. What I found is that it once it semi-thaws you can stir it a bit, then refreeze in a covered container. Or if your are using popsicle molds run under water so they pop out and you can eat straight away.
Did I mention this recipe is Mind Body Reset friendly?
Yours in shining health,
xo Sita
