I have been making this dessert for years. Its one of our family favorites. Previously, I had been using canned coconut cream – which although delicious and an outmatched dairy substitute – brings along with it gums, fillers and BPA. Not a fan of any of those! I figured “its dessert, dont sweat the small stuff”, but then a company that I trust for a lot of our staples came out with coconut milk powder. I got so excited thinking about all of the possibilities! I knew I could use this as a replacement in my ice cream recipe, I just had to figure out the ratios.
Now, after some trial and error (thankful for boys who will eat anything!) I do believe I have nailed the perfect Dairy Free, Vegan, Sugar Free CAN FREE ice cream. Only whole ingredients make the cut here. And there are so few of them, you can whip up this perfect summer treat in no time. Its by far one of the easiest and most requested desserts in my household. Making it one of my personal favorites.
The base is simple, and the toppings are only limited by your imagination. You can make peanut butter chocolate chip, dark chocolate, butter pecan – the options are endless. I have provided a base and one additional ‘recipe’ to show you how simple this can be.
Pictured bellow you see some raw cacao nibs (I stuck in my coffee grinder to make them a little more fine), some cashew nuts and some shredded coconut. It is absolutely rich and creamy. No sacrifices are made here – except maybe the waist line. Dates are a much healthier sweetener, but its still sugar to your body. And resisting the second, or third bowl of this ice cream is not for the faint of heart! I’m no one to judge, my husband and I have definitely polished off an entire batch while watching our favorite show on Netflix.
Here is how it is done.
For the base of the ice cream, you will need:
- 15 oz Water (about two cups)
- 3/4 cup Coconut Milk Powder
- 1 1/2 cups Cashew Nuts
- 6 – 8 pitted Medjool Dates – this is per my families sweet tolerance. Which is quite low. There is wiggle room here if you’d like to add more!
- 1/4 cup Coconut Oil
- 1 tbsp Maca
- 1 tsp Vanilla
- 1/2 tsp Salt
- In a medium size bowl, place your cashew nuts and soak for about 6 hours. This step is not absolutely necessary, but will allow them to cream up much better and will remove the phytic acid (an enzyme inhibitor that impairs the absorption of vitamins and minerals.)
- In a blender or food processor, place all of your ingredients in their order and puree until smooth and creamy.
- Place in your ice cream maker according to directions.
- Eat straight as soft serve from the machine, or place in the freezer for an hour or two and your ice cream dreams will come true.
If you would like to make mint chocolate chip, simply:
- Omit the vanilla
- Add 8 drops of your preferred Peppermint Essential Oil.
- Add 1 tsp Chlorella
- Chocolate chips
Chlorella Is a very powerful sea veggie and serves a dual purpose. My Boys are allergic to food coloring, which is in everything by the way. Even hair gel – what is up with that? Anyway – to avoid their allergy, and to add in a superfood (because that is what I do!) I use Chlorella to color the ice cream. Chlorella has numerous health benefits, a few being:
- Its ability to bind to heavy metals and toxins in your body and remove them. REMOVE THEM. Let that sink in. Aspirin cannot do that.
- It gives your immune system a great boost!
- Its a beautiful anti-oxidant (the color says it all) literally enabling you age slower!
- It has been shown to combat cancer cells and aid in digestion.
I also choose to make homemade chocolate for our ice cream. I just so happen to have a detailed blog post For those chocolates here.
So utilize this as a dessert, but understand fully that you are blessing yourself and your loved ones with a very healthy alternative to a favorite childhood treat!
*After 24+ hours in the freezer, you may want to take the ice cream out for about 10 minutes before serving to soften up a bit.