I don’t know about you, but for me, one of the hardest things to give up when I decided to reduce my dairy intake was ice cream. Kevin and I adore ice cream. I cannot count how many nights (and pints) were spent cuddled in bed watching TV and eating ice cream. We are ice cream people. That’s just how it is.
I have made it no secret that I love coffee. What better way to add more coffee to my diet than to add it to ice cream! It might be a bit of an obsession, but hey, at least it’s only coffee!
If you’ve never made ice cream before, don’t worry, this is the easiest ice cream recipe I’ve ever made. No heating, no tempering eggs, no chilling the base, no starting on one day and finishing on the next. Literally. You whisk, churn and enjoy.
If you don’t have an ice cream maker, you can always put the ice cream into a shallow dish, place in the freezer and whisk it every 45 minutes to an hour until it’s frozen. This will help to incorporate air into the ice cream and reduce the chance that it’s a rock hard blob.
HERE’S WHY IT’S HEALTHY
Coconut milk is very fatty, however, the saturated fats in coconut are smaller than most, and are called Medium Chain Triglycerides, these MCTs actually travel through the body without having to go through the metabolic breakdown process that larger fat molecules do – why this matters is that research has suggested that these MCTs actually mobilize existing fat stores for energy! (Fat makes you burn fat!)
Cacao comes from the cacao tree, cacao is made by gently heating fermented cacao beans to remove the fatty, buttery parts (cacao butter) then milling the beans into a fine powder. In its raw form, cacao powder, is considered a superfood, and while cocoa is no nutritional slouch, it simply doesn’t have the same antioxidant properties as cacao.
- 2 cans full fat coconut milk
- 1/2 cup maple syrup
- 1/2 cup strong brewed coffee, cooled
- 1 tbsp vanilla extract
- 2 tbsp tapioca starch/ corn starch
- 1/4 cup cacao nibs
- Whisk the coconut milk, maple syrup, coffee, vanilla extract, and starch until completely smooth.
- If using ice cream maker; add to ice cream bowl and process following manufacturer's directions. I used my Kitchen Aid ice cream bowl, on the stir setting until the ice cream starts to set up - then I added the cacao nibs.
- If you're not using an ice cream maker, simply add the ice cream base to a freezer friendly container and pop in the freezer. Whisk the ice cream every 45 - 60 minutes until it starts to set up, once the ice cream thickens, stir in the cacao and return to the freezer until frozen!
- Store in the freezer for up to 1 month.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 465 Total Fat: 31g Saturated Fat: 27g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 24mg Carbohydrates: 45g Fiber: 1g Sugar: 17g Protein: 4g