Deliciously healthy ice cream

This ice cream tastes so good, you won’t believe it’s healthy! Fi Jamieson-Folland explains how to make this delectable sugar-, dairy- and gluten-free treat.

Have you ever fancied a dangerously decadent treat that’s actually good for you? Even something that the kids would like? Well, you’ll love this! It keeps for three or so months and is perfect if you have dairy and/or gluten allergies.

When? Ideal for dessert or to top off a creamy, green smoothie.

What you need:

Note ** these ingredients help to lower the glycaemic index – or GI (which means a healthier, slower energy release).

2 cups almond** or hazelnut** milk (you can buy this or make your own. Watch out for my next article ‘3 healthy high-protein plant-based recipes you can make in 10 mins flat!’)
2 cups raw cashews **, pre-soaked in filtered water overnight and drained just before use
1-2 cups fresh coconut meat**, from a young coconut, or a cup of dried coconut slices – pre-soaked in filtered water overnight (no need to drain)
1/2 ripe frozen banana, peeled and broken into 5-6 small pieces before freezing
5-6 medjool dates, pre-soaked overnight in just enough filtered water to cover them, drained just before use, and, if organic, keep this water separately
2 tablespoons natural vanilla extract (ideal rather than vanilla essence if possible)
½ teaspoon ground sea salt
1/3 cup runny coconut oil** (melt first, if necessary, by placing in a bowl that’s sitting in a larger bowl filled with hot water.)

Method:

Place the nut milk, cashews and coconut meat (or soaked coconut pieces in water) in the blender and mix until smooth. Add the banana, dates, vanilla extract, plus salt and blend again until creamy. Gradually add the coconut oil – ideally whilst the blender is running.

If you can resist eating the whole lot immediately then place the ingredients in an ice cream maker if you have one. If not, just scoop into several small, clean jars or freezable containers. Pop the jars in the freezer and check back every 60 minutes to stir, until finally frozen.

Optional extras:

For a sweeter ice cream, add more dates to your mix. Or use a tablespoon of raw agave nectar (available from most good health stores)
For some extra calcium and protein, add a tablespoon of raw tahini (available from most good health stores)
To create a swirl or ribbon effect with a chocolate sauce for example, or ‘bits’ of tasty treats through your ice cream, mix in your goodies while your ice cream is still quite thick but not frozen. Then they don’t sink or totally mix in = scrumilicious!

Who needs store-bought ice cream? Tasting is believing!

* BONUS *

If you like the idea of making your own healthy chocolate swirl effect in your ice cream, then you need the ‘True-Bliss’ ice cream recipes. They’re guaranteed to be gobbled up in no time!

For your FREE copy, just email me @ fi@fijamiesonfolland.com with ‘True-Bliss’ in the subject line.

Fi Jamieson-Folland D.O. is a Lifestyle Consultant with over 20 years’ experience as a qualified osteopath, educator, writer and health mentor in Europe, Asia and New Zealand. She lives in Auckland with her husband, Chris, relishing an outdoor lifestyle and time with family and friends.