I suppose anyone who devotes one third of their blog’s name to “dessert” must really love the sweet stuff. (Uh, yeah). A quick glance at my blog’s recipe index will reveal that, ACD be damned, I’m not willing to give up my sweet treats.
You’ll also notice that stevia has been my savior ever since I began the anti candida diet. As I mentioned in yesterday’s SOS kickoff post, it’s up to 300 times sweeter than sugar and also boasts some pretty impressive health properties. For someone unwilling to consume sucralose, aspartame or other unnatural chemical alternatives, stevia is a perfect means to add sweetness without calories to food. Used in conjunction with other natural sweeteners, it can boost a recipe’s sweet quotient while lowering overall calories–and allow you to continue to enjoy perfectly decadent desserts.
Enter this coconut ice cream, the final recipe in my dinner party trifecta (along with the sushi pizza and tempeh bourguignon). I made it last week for a couple of friends who don’t have any dietary restrictions. I served it over a big slice of the Ultra Fudgy Brownies from Sweet Freedom. Both of them (along with the HH) gobbled it up, entirely unaware that they were eating something “healthy.” (Happily, I was able to enjoy a big serving of the ice cream, too, with fresh blueberries, since it’s ACD-friendly).
Because it contains ingredients that are actually good for you, I felt no compunction whatsoever about having some ice cream atop waffles for brunch a few days later. The HH was very appreciative, too.
As you can see, this recipe contains this month’s SOS ingredient, stevia, as well as last month’s (coconut oil). That’s because I had actually intended this as another coconut oil recipe, but, as often happens these days, got behind in my blogging. No matter; like so many other recipes in my life, it coincidentally contains stevia as well–which makes it a perfect anti-candida dessert.
“Mum, it’s also a perfect canine dessert, you know. How about we help clean up those plates once you’re done?”
[Coconut ice cream atop a wholegrain waffle from my upcoming ebook, Top of the Morning: ACD Recipes without Sugar, Gluten, Eggs or Dairy.]
Coconut Ice Cream (ACD Stage 2 and beyond)–No Ice Cream Maker Required
Diet, Dessert and Dogs (https://www.rickiheller.com)
This ice cream is extremely rich tasting, smooth and silky, with pronounced coconut flavor that isn’t overpowering. For a more subtle coconut contribution, swirl in some chocolate sauce, melted nut butter or sugar-free jam after the ice cream is ready to serve.
1/4 cup (60 ml) unsweetened plain or vanilla soy, almond, rice or coconut milk (for coconut milk, use the kind in a carton, not a can)
1 cup (150 g) raw natural cashews, soaked in room temperature water 6-12 hours and drained
1 ripe medium pear, cored and cut in chunks
1 pkg (12 oz or 350 g) firm or extra firm silken tofu (I used Mori Nu)
1/2 cup (45 g) dry shredded unsweetened coconut
2 Tbsp (60 ml) extra virgin coconut oil, preferably organic
1/3 cup (80 ml) coconut (palm) sugar
1/4 cup (60 ml) agave nectar or food grade vegetable glycerin
10-15 drops plain or vanilla stevia, to your taste (I used NuNaturals)
1 tsp (5 ml) pure vanilla extract
1/2 tsp (2.5 ml) pure coconut extract, optional
1/8 tsp (.5 ml) fine sea salt
Place all ingredients in a high powered blender (such as a VitaMix) and blend until perfectly smooth. This may take a while (if using a VitaMix, you’ll need to push the ingredients down with the wand until everything comes together). If using a regular blender, start with the wet ingredients and then add the coconut and cashews last; blend in small batches if necessary.
Pour the mixture into silicone muffin cups or small plastic containers and freeze until solid. Remove from the cups or containers and store in plastic freezer bags until ready to use.
To make the ice cream: For each serving, remove one muffin cup (or equivalent sized piece) of frozen cream from the freezer and, using a large, sharp knife, cut it into 5 or 6 pieces. Place the pieces in the bowl of a food processor and process until it comes together in a ball (at first it will break apart and resemble breadcrumbs, but eventually it will come together). Stop the processor and spread out the mixture evenly in the bowl, then process again if necessary until it just begins to smooth out (avoid overprocessing or the mixture will be too soft). Scoop into bowls and serve. The full recipe makes 4-6 servings.
This recipe was submitted to Amy’s Slightly Indulgent Tuesdays event.
STEVIA-BASED RECIPES FOR THE SOS KITCHEN CHALLENGE:
Last Year at this Time: Apple Pumpkin Crumble Bars
Two Years Ago: Nava’s Sweet and Sour Cabbage and Bread Stew (GF and ACD-adaptable: use GF bread and cranberry juice instead of wine)
Three Years Ago: Gluten Free Bean Brownies (ACD maintenance only)
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Johanna GGG says
it was meant to be a nice hot day just right for ice cream but is another gloomy grey day and quite muggy – but I think this ice cream would make you feel like you were in the tropics (not our current ones full of floods and cyclones but the balmy evening on the beach surrounded by palm trees that haven’t been denuded by cyclones!)
I’ve been wondering how you are doing there! It must be awful to look out and see all the destruction. Stay dry and safe!
The icecreams looks tempting.
Thanks, Beatrix. It is! 😀
I’m so overwhelmed with excitement, for the following reasons:
1. It’s swelteringly hot here in Australia at the moment, so ice-cream is magnificent.
2. This doesn’t use an ice-cream maker, which I don’t have, but uses a Vita-Mix, which I just bought.
3. I received coconut oil for Christmas and have barely used it.
4. It’s dairy-free ice-cream. ‘Nuff said!
Hannah, I actually use my food processor to mix it once it’s frozen, but you can use a VitaMix, too. You may have to add a couple tablespoons of milk to the frozen chunks and use the VitaMix wand. 🙂 If you try it out, let me know what you think! 🙂
Waw!! Your coconut ice cream looks just FABULOUS!!!!
Ha, ha! Thanks, Sophie. 🙂
I need to find some sort of guide that explains how to use stevia in baking. I want to participate in the challenge this month. I’ve been craving ice cream a lot lately (even though it’s cold out), so I may need to try this. Since it’s “healthier” I won’t feel guilty about eating too much of it either.
Many of the stevia sites have their own charts with equivalents. But I think for someone starting out, it’s best to find a recipe that already has some stevia in it, and just follow the recipe, rather than try to alter an existing recipe (which can prove very tricky). I’ve got lots on this blog–here is another good ice cream recipe that uses stevia. 🙂
Alisa Fleming says
Oh yum! I really have to try your no ice cream maker method! I don’t have room in the freezer right now for my ice cream maker.
It’s really easy–and part of the reason why I use it even though I do have an ice cream maker! 😉
looks amazing. I love coconut ice cream. Do you have any suggestions of what you could use instead of tofu if trying to make it soy free?
Hmmm. . . that’s a tough one. The tofu adds both creaminess and substance, so I’d go with either more pear or maybe use canned (full fat) coconut milk instead of the almond. It will likely be a bit lighter and less dense, but still good! 🙂
Sounds like such a cool way to make ice cream! And I would like to have some right now please. I really need to try stevia for this challenge. It’s staring me in the face 🙂
You can stare back, but that won’t create an entry for the Challenge! How about choosing a recipe that already uses stevia from another blog? 🙂
Pretty Pauline says
WOW that looks GOOD!
Thanks so much! (It tastes pretty darned good, too). 🙂
Oh yum! Coconut ice cream sounds so good right now…well, with something warm and chocolatey.
I certainly like the “warm and chocolatey” part! 🙂
ooh, love coconut milk ice cream, and this sounds like a great variation 🙂
Aubree Cherie says
Hey Ricki! You did it again… another recipe that puts you into ‘hero’ status in my book. (I’m going to have to come up with a new status name soon, as hero is becoming a little too ‘normal’ now ;))… I’ve linked this recipe in my Fav Top Ten Recipes of last week post. Thanks!
Aw, thanks, Aubree Cherie! And I am honored to be in the Top 10! Yay! 😀
Valerie @ City|Life|Eats says
This looks SO scrumptious 🙂 I wonder if I could just use my ice cream maker to make it.
Absolutely! My method is for those who don’t have one (or are too lazy to lug it out of the box, like me). 😉
I love how you don’t have to use an ice cream maker to make this! I’ll have to try it when it’s not below freezing outside. Do you think there is any soy-free tofu substitutes that would still work?
Ha ha–I made it despite the below freezing temps–and for some reason, I still feel like eating it! 😉 Re: the tofu, as I said above, you could always try more pear and/or full fat coconut milk. 🙂
Ricki — This looks so, so yummy and creamy. I can’t believe you did it without a machine! beautiful photo, too!
Well, without an ice cream maker–I did use a “machine” (my trusty blender and later, food processor). 🙂
what an easy way to serve ice cream, especially for a party! Looks yummy!
Ooo I know I would love this!! I just bought some vegan coconut milk ice cream and am loving it.
Sorry, but you have totally deceived yourself with your ingredients. Soy is horrible for you as is agave nectar. The negatives of soy are multitude, while agave spikes your blood sugar higher and faster than anything else on the market. With all the sugar you’ve added (pear, coconut sugar, agave) why are you even bothering with stevia? This IS NOT a healthy treat you have created, sorry folks.
Scott, thanks for your comment and viewpoint. Sorry this isn’t a recipe to your liking. I know that some people are opposed to agave, just as some are opposed to tofu. I am okay with both of those in moderation. My goal here is to create something that is healthIER than a conventional ice cream. With the additional fiber of the pear (which helps to lower the gylcemic load) and the fat of coconut milk (also lowering the glycemic load), plus the relatively small portion of agave and coconut sugar (about 2 tsp per serving), I am okay with this ice cream for someone on the ACD at Stage 3 (the last stage) or later (maintenance). Compared to what most people who do consume sugar eat, this dessert is, indeed, a healthier option; and all of the ingredients are real food ingredients. However, I certainly understand that not all recipes fit within everyone’s dietary needs or desires. If this one isn’t in line with what you wish to eat, by all means, please don’t make it.