CocoBerry Ice Cream
I absolutely LOVE ice cream. It's one of the things I most dreaded giving up when I went dairy-free. While there are delicious coconut milk options out there that are almost as good as the "real" thing, they are all loaded with sugar. Knowing the havoc that sugar wreaks on my system sort of takes the fun out of it for me, so when I had a major craving for ice cream the other day, I decided to make my own, low-sugar, dairy-free version. It took a little experimenting, but I was pleasantly surprised. The result was a sweet, creamy treat that hit the spot (sans sugar crash), that even my dairy-loving husband enjoyed. Give this recipe a try and let me know what you think!
Ingredients:
1 - 13.5 oz can coconut cream
1/3 cup coconut milk
4 cups organic frozen mixed berries
1/2 frozen banana, sliced (use a whole frozen banana for an even sweeter, creamier option)
40-50 drops liquid stevia, berry flavor (amount depends on how sweet you want your ice cream)
3 Tbsp shredded coconut, unsweetened
- Blend all ingredients together in a food processor or blender until smooth and creamy.
- If you have an ice cream maker, pour mixture in and follow instructions for your machine.
- If you don't have an ice cream maker, simply blend well and pour into a container and freeze.
- Remove from freezer and allow to sit at room temp for 5-10 minutes before serving.
- Top with fresh berries to make it extra pretty.
Makes about 4 cups
Approximate nutrition in a 1/2 cup serving: 165 cals, 12g fat, 7g sugar (no added sugars), 2.7g fiber, 2g protein
