I love ice cream. I grew up eating ice cream every night, completely oblivious to the negative health side effects. Now, I am well aware, so I no longer touch traditional ice cream.
Recently, I purchased a food processor and I've been getting pretty creative with it, making all sorts of protein bars and ice cream.
So today I'd like to share a delicious, vegan, ketogenic, ice cream recipe that tastes better than anything you'd find in a store (and it's super healthy, of course!). This stuff is unbelievably filling and it complies with my LIFE Diet.
Prep time: 10 minutes
Chill time: 2 hours
Meet your ingredients
- 10-15 oz can of full fat coconut milk or coconut cream (BPA-free)
- 1/3 cup of Swerve
- 2 tbsp mold toxin-free, lab-tested cacao powder
- One bar soy-free 85% cacao dark chocolate (chopped, set half aside to mix in at the end)
- 1 tsp pure vanilla extract
- 2 Hass avocados, peeled and pits removed
- 3 tbsp chopped fresh mint and/or 5-10 drops SweetLeaf Peppermint Stevia
How to make it
- Pour the coconut milk, Swerve, cacao powder, and half of the chocolate bar into a saucepan. Use medium heat and whisk until the mix is blended (just 2-3 minutes).
- Pour the mix into your food processor. Add the avocados, vanilla extract and mint.
- Blend until smooth. Then pour the mixture into a container, preferably glass (f**k plastic! Most Plastic Products Release Estrogenic Chemicals).
- Once in the container, add the chopped chocolate that you set aside earlier and mix it in.
- Cover the container and place in...
- The fridge for soft-serve ice cream (at least 2 hours)
- The freezer for firmer ice cream (at least 2 hours)
- Enjoy :)
You may have questioned one of the ingredients... "avocados?!?"
Yes, avocados! Your ice cream won't taste anything like an avocado - they are just included to produce a creamy, rich texture.
Also, don't be afraid to mix it up! Get creative! Make ice creams with green bananas, shredded coconut, almonds, macadamia nuts, etc.
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To maximizing health,
Jordan Paris, NASM CPT
