Recipe: Chocolate Coconut Ice-Cream

Evidently it’s Chocolate Ice Cream Day today, June 7. Who knew?

I certainly didn’t. Did you? And anyway, do you care? Haha!

But I think it’s a good excuse to share a chocolate ice-cream recipe with you. I love this ice-cream because it’s so easy to make. Plus it’s healthy, because it contains protein, healthy fats and many valuable nutrients.

It’s dairy-free, egg-free, gluten-free, and preservative-free. However, it’s not sugar-free, as it uses honey as a sweetener, which, according to Nutrition Data, is 82% sugar by weight, with about half of that being fructose. But, here’s the thing – the recipe doesn’t use any old honey, but raw honey.

Raw honey contains trace amounts of vitamins and minerals, and also antioxidants. It also has anti-bacterial, and anti-fungal properties, and also possesses other properties that can support health. However, most honeys sold in the average supermarket are pasteurized and highly processed, to the extent that any potential benefits are lost, leaving only the sugar elements behind. So be sure to use raw honey in this recipe, to ensure that you are making a healthy version of the ice-cream.

If you’d like to read more about the differences between raw and processed honey, here is a great article from http://permaculturenews.org/2014/02/08/shocking-differences-raw-honey-processed-golden-honey-found-grocery-retailers/

Now back to the ice-cream. It also contains almond butter and coconut milk. Almond butter is a good source of protein, with one tablespoon containing about the same amount of protein as an ounce of meat, and it also has dietary fibre and other nutrients such as magnesium, vitamin E and iron. Coconut milk also has magnesium and iron, plus manganese, copper, phosphorus, and potassium. It is high in saturated fat that is mostly in the form of medium-chain fatty acids, which is easily used for energy. It also contains lauric acid which is anti-viral and anti-bacterial and may therefore help protect the body from infections.

The bottom-line is, if you’re going to eat an ice-cream, then this is the recipe for you. It’s delicious and it’s also quite rich in depth and flavor, so I find that I don’t need as large a serving in order to feel satisfied – perfect for a guiltless treat every now and again.

Ready for it? Here goes.

Chocolate Coconut Ice-Cream

Ingredients

1 can full-fat coconut milk (400g) – look for one without any additives or preservatives
1/4 cup raw honey (and ideally, organic)
1/4 cup unsweetened almond butter
2 tbsp unsweetened organic cocoa powder or cacao powder
1 tsp vanilla extract

Method

Simply stir everything together using a whisk, freeze and then remove from the freezer and stir it up again every couple of hours or so. To serve, remove it from the freezer about 20 minutes beforehand to allow it to soften up sufficiently for scooping.

Well, as it’s National Chocolate Ice-Cream Day, I’m going to have some tonight with some fresh raspberries and a light sprinkling of toasted coconut. Like the photo? (Lol, we couldn’t wait for it to be ready so we had it as a summer iced soup dessert!)

Now, over to you. If you give this recipe a go, I’d love to hear what you think about it.

Love

Veronica
xo