I love ice cream! Nothing beats a cool, creamy bowl on a hot summers day. So what’s a girl to do when she has to cut out sugar and dairy?
I’ve tried to find a recipe online that was similar to one I enjoyed made by my amazing foodie and cook friend Karen, but nothing was quite right!
For me, an ice-cream substitute that satisfies needs to be creamy, pass the hubby test and have a sweetness without the sugar spike/crash. That’s probably why I prefer full-fat coconut milk. The nuts, especially if using macadamia, add even more creaminess. The banana and berries – the sweetness. As for organic and soaked nuts? They are easier on my digestion.
My other criteria is that it needed to be made from ingredients that are usually in my pantry.
The amounts I suggest here are just that, suggestions. That’s why I’m not giving it the “recipe” label.
Sugar Free Coconut Ice Cream
A slightly sweet, cool summers treat
Ingredients for one serving:
- 1/4 cup organic nuts (pecan and macadamia are my favourites)
- warm water to cover nuts + 1/2 tsp sea salt
- 1/2 can full fat organic coconut milk
- 1/2 frozen banana (green tipped if going sugar free)
- 1/4 cup fresh or frozen berries (can be blended or added on top)
- 1 tbsp cacao nibs (optional)
- Soak nuts for 7 hours or overnight in warm water and salt. Drain.
- Blend nuts into fine meal using a food processor.
- Add the rest of the ingredients, except cacao nibs (berries) and blend until creamy.
- Spoon into small bowl and sprinkle cacao nibs (berries) on top.
*This ice cream is best served fresh, but I have frozen and enjoyed later. If choosing to enjoy later, allow it to slowly soften for a few hours in the fridge.