PALEO & WHOLE30 CHOCOLATE COCONUT ICE CREAM

PALEO & WHOLE30 CHOCOLATE COCONUT ICE CREAM
pastaproductadvert

To Purchase GRAIN FREE Pasta DOH Mix Go To Below Amazon Link:

USA

Canada

amazon-button
 
Print

PALEO & WHOLE30 CHOCOLATE COCONUT ICE CREAM

PALEO & WHOLE30 CHOCOLATE ICE CREAM

In living this PALEO & WHOLE30 lifestyle, I rely a great deal on unsweetened coconut milk for savoury and sweet recipes. 

Unsweetened coconut milk is a staple in my household. I use this culinary delicacy in so many ways, including in my caffeine-free Bengal Spice tea.  I mix it with yogurt topped with low glycemic fruit (berries), and make from it the most delicious PALEO AND WHOLE30 healthy ice cream on the planet!  With its silky texture, natural sweetness, and healthy saturated fat, coconut milk can be easily incorporated into your culinary repertoire and diet.

You can make a whole range of flavoured ice cream versions, such as:

  • Mint and Semi-Sweet Chocolate Chip
  • Fresh Vanilla
  • Coconut and Lime Sherbet (mix coconut milk with Icelandic yogurt)
  • Chocolate and Unsweetened Peanut Butter

Adjust your sweetness preference by adding a no sugar added marmalade or berry jam.  

RECIPE NUTRITIONAL VALUE:

Coconut milk is dairy-free. In fact, it isn’t milk at all. Its heavenly rich liquid comes from inside mature coconuts stored within the “meat.” When cracked open, the coconut’s liquid is watery (coconut water). When this water is blended with the coconut meat and strained, the substance becomes thicker and is referred to as coconut milk.

Younger coconuts are higher in water and contain more natural sugar and certain electrolytes, while mature ones are higher in the ‘meat’, thus higher in healthy saturated fatty acids (from the oil) and calories.

Coconut milk contains beneficial fat called lauric acid, a medium-chain fatty acid easily absorbed and utilized by the body. Lauric acid is antibacterial and antiviral, hence a great ingredient to be consumed in cold and flu season.

Coconuts’ fatty acids are also believed to be “good-for-you” saturated fat that reduces inflammation of the body and brain, improves circulation, and keeps blood vessels flexible and free from plaque buildup. This, in turn, helps to lower cholesterol levels, improve blood pressure, and potentially prevent heart attacks and strokes. Due to its healthy fats, this drupe improves digestion and relieves constipation, thus improving gut health as well.

Its fat content is believed to aid in slowing the rate at which sugar is released into the bloodstream, thereby controlling insulin levels and preventing a sugar high.

Rich and delicious coconut milk makes for the most scrumptious frozen desserts. I absolutely love this refined sugar-free, dairy-free, soy-free, gluten-free ice cream. It’s also vegan and paleo diet-friendly.

RECIPE TASTE PROFILE

The predominant taste sensation in this ice cream is sweetness due to the marmalade and coconut milk.

  • Author: FRESHDOH
  • Prep Time: 10
  • Cook Time: 3
  • Total Time: 3 hours, 10 minutes
  • Yield: 4 to 6 1x
  • Category: PALEO & WHOLE30
  • Method: FREEZING
  • Cuisine: DESSERT
  • Diet: Gluten Free
Scale

Ingredients

2 cans full-fat, unsweetened coconut milk

2 heaping tablespoons cocoa powder

1/2 teaspoon sea salt

3 tablespoons no sugar added marmalade 

Crushed peanuts (optional for garnish)*

*Can be substituted for almond slivers, walnuts, or cashews

Shake the cans of coconut milk to mix the water and fat-soluble elements together. Open the cans. Set 2 tablespoons of coconut milk aside. Place a sheet of parchment paper on a rimmed baking sheet.

Instructions

Shake the cans of coconut milk to mix the water and fat-soluble elements together. Open the cans. Set 2 tablespoons of coconut milk aside. Place a sheet of parchment paper on a rimmed baking sheet.

Pour the remaining coconut milk onto the parchment paper and then freeze for several hours, until hard. By freezing the milk on the parchment paper, it freezes faster and allows you to break it into pieces to fit into a food processor or blender. Once it is frozen, pull it from the freezer and break the slab into pieces. Place the pieces into the food processor or blender. Process, scraping down the sides when necessary. Add the cocoa, salt, marmalade, and 2 tablespoons of coconut milk. Process until silky.  Place the mixture into a glass bowl and set in the freezer. Every half hour, stir the ice cream until frosty with the texture of real ice cream. 

Keywords: paleo, paleo recipes, paleo dessert, Whole30, Whole30 recipes, Whole30 dessert, gluten free, gluten free recipes, anti-inflammatory diet, grain free, grain free diet, grain free recipes, paleo and wine, gluten free and wine, grain free and wine