This is what we have been eating around here – a lot! My youngest has been whipping up a batch every few days. While we are enjoying these bowls of deliciousness, I feel good knowing we are eating something that actually helps heal and balance our bodies. Here’s the secret ingredient:
Isabel injured her knee recently playing volleyball, right before she was due to play in the Ontario provincials and Canadian nationals. Being sidelined from her favourite sport during these huge tournaments has been REALLY difficult for her. Her chiropractor recommended an anti-inflammatory diet in order to speed up healing and we’ve all been doing our best to stick to the strict guidelines. No gluten, sugar, dairy, red meat, tomatoes, potatoes (and more) – this diet is hardcore.
One of the highlights has been our discovery of coconut ice cream. Coconut oil has so many benefits – it promotes heart health, balances metabolism and the immune system, boosts brain function and cognitive performance, and supports weight loss if you need it. Coconut oil contains lauric acid, which helps the body destroy viruses and bacteria. Basically, eating this ice cream is like taking your vitamins. So I figure you can go ahead and make it for breakfast.
And it’s so easy to make. It’s dairy-free, vegan, and tastes amazing. And did I mention it’s easy? So easy, I was inspired to do the easy-cooking-happy-dance.
For those of you who don’t like the taste of coconut – don’t worry, this ice cream doesn’t actually taste like coconut. So far, we have made several different fruit flavours with pineapple, mango, strawberry, and blueberry. They all taste amazing! You can mix and match any of those – it’s basically all good. Depending on the sweetness of the fruit, you need to add a little sweetener. We have generally use a touch of coconut sugar and maple syrup, but you can use whatever sweetener you like.
Here are the basic instructions:
1. Blend fruit and coconut milk.
2. Add sweetener to taste
3. Pop it in the ice cream maker
4. Wait 20 minutes.
5. Eat your vitamins.
How easy is that? Can you feel your brain and heart health improving already? Maybe try a second helping – you’re sure to feel something then.
For those of you who like more details, here’s Isabel’s recipe.
Isabel’s Strawberry and Mango Coconut Ice Cream
We use a Cuisinart 2Qt Ice Cream Maker and made a half batch using 1 can of coconut milk. Note that the ice cream from this machine gets a little too hard when you freeze it, so it’s best to make a smaller batch and eat it right away. We have found this happens with both dairy and coconut recipes.
1 400 ml can coconut milk
1 quart of strawberries
3 tbsp coconut sugar (approx.)
3 tbsp maple syrup (approx.)
1. In a blender, blend coconut milk and fruit.
2. Add coconut sugar and maple syrup to taste.
3. Freeze in an ice cream maker according to manufactures instructions. Our Cuisinart makes ice cream in 20 minutes, and the bowl must be frozen for at least 24 hours before.