The ONLY thing that would be better than this bowl of homemade Coconut Chocolate Ice Cream would be TWO bowls of Coconut Chocolate Ice Cream. 😂 For those of you who don't know, I gave up all refined sugar as my 2016 new years resolution, which is HUGE for me, because I LOVE ice cream. I used to joke growing up that we had a designated "ice cream freezer" because my dad ALWAYS made sure we had ice cream in the house. Needless to say this past 8 months and 11 days (not that I'm counting😉) has been suprisingly much easier than I expected. I feel amazing! My sugar cravings are gone! My mood has improved, skin is clearer, I've lost weight (without trying) AND I've learned how to make healthy delicious versions of my all my favorite treats.🙌 This here is a variation of Meghan Telpners recipe for "coconut vanilla ice cream." I went ahead and added a few extra topping such as chopped walnuts, cacao powder and cacao nibs for some extra crunch and nutrients! 😉
It is SO easy to make and is a way HEALTHIER option for ice cream than the alternative.
1 can organic coconut milk
1/3 cup honey or pure maple syrup (this was a little too sweet for me, but you'll figure out what works for your taste buds😊)
2 tsp pure vanilla extract
1-2 tsp fresh lemon juice
1 avocado or banana (I used banana)
3 tbsp unsweetened, shredded coconut
Blend everything together and pour into ice cube trays except for 1/2 cup of the liquid mixture. Put the 1/2 cup aside in the fridge and the rest in the freezer until frozen.
Once the cubes are frozen add everything together in a food processor and blend until smooth. You can eat the vanilla ice cream plain, (which is good too) OR do as I have done and add your favorite toppings in before enjoying.
Your welcome 😊