I scream, you scream, we all scream for Nice-Cream!
Does it get any better than this?
When I realized I’d have to give up a lot of my favorite foods in order to heal and remain healed from acne and candida, I searched high and low for sweet desserts that were understanding of my special diet. When summertime rolled around, I found myself wishing I could partake in a most beloved summertime treat: ice-cream.
Seriously, who doesn’t love ice-cream? That yummy frozen cream in all those flavors! My favorite flavor would probably be chocolate, but vanilla isn’t too far behind! Yes, I was determined to keep ice-cream as a part of my diet somehow. After making and tweaking several recipes of vanilla ice-cream (it is the easiest flavor to start with after all), I’m proud to say, I’ve finally perfected a creamy, dairy-free ice-cream recipe that’s easy to make at home. And best of all, no ice cream maker is required to make this!
In addition to tasting good, it’s good for you!
The coconut milk is high in healthy fatty nutrition that builds up the body’s immune defenses, and prevent disease. Its fatty acids help to lower cholesterol and blood-pressure, builds muscle and helps to lose fat, and manages blood-sugar and help to control diabetes.
For the sweetener, I used 20+manuka honey, which is a honey that’s produced in New Zealand. I love this honey because it’s the only type of honey in the world where the bees aren’t fed sugar in their diets, meaning no traces of chemical sugar in the product. There are so many health benefits of manuka honey that range from healing sore throats, withdrawing mucus from the body, healing digestive issues, and one of nature’s richest antimicrobial sources.
It’s just a little Pink Himalayan sea salt that’s in this recipe, but the benefits of it make it far more superior to regular table salt. Pink Himalayan sea salt contains 84 trace elements and minerals including iron, potassium, magnesium, and calcium, so it does more than just look pretty or make your food taste good.
Even the 100% organic vanilla I used has great benefits (it’s even better if you make your own). Vanilla extract boasts great anti-inflammatory benefits.
Since there’s no heating involved, the ingredients are eaten in their raw form, meaning you get all their nutritional value. And just like with dairy ice-cream, there are endless of flavors of ice-cream you can make. This is just the beginning.
Ok, I’ve talked enough. Here it is.
4-Ingredient Ice-Cream
Ingredients
- 1 full can of canned full-fat coconut milk
- 1/4 cup of manuka honey or sweetener of choice, such as coconut nectar or agave
- 1 additional tbsp of manuka honey or sweetener of choice, OR a pinch of stevia
- 1/8 tsp salt
- 1 1/2 tsp pure vanilla extract
- Any other ingredients for the desired flavor (I love chocolate nice-cream!)
Instructions
- *Be sure to use full-fat canned coconut milk, not lite or coconut milk beverage.
- Stir all ingredients together in a bowl.
- If you have an ice cream maker, let the mixture chill while covered in the fridge for about an hour (this helps to keep it from sticking to the walls of the ice-cream maker), then simply transfer the mixture to your ice cream maker and churn according to manufacturer’s directions for your specific machine. If you don’t have an ice cream maker, you can freeze your mixture in ice cube trays, then blend the frozen ice cubes in your blender.
Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture. I’ve found homemade ice cream to be best the day it is made, but you can technically keep it frozen for up to a few weeks and thaw before eating (it’ll be best if it’s covered).
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