[A perfect way to enjoy decadent ice cream–and perfectly healthy ingredients! This Soft-Serve “Bluster” is vegan, refined sugar-free, gluten-free, dairy-free, egg free, soy-free, nut-free and yeast-free. Suitable for Stage 3 and beyond on an anti-candida diet.]
Though it sometimes seems like I’ve been on the anti-candida diet forever, it wasn’t that long ago that I first made the switch to sugar-free and gluten-free. And then, it wasn’t long before I started whipping up all the treats I could still enjoy, like cookies, brownies, cakes and more, all within the parameters of my new eating plan.
But it never occurred to me that, despite my love of creating every kind of healthy dessert recipe imaginable, I’d find myself missing ice cream.
Of course, I haven’t had “real” ice cream in years, but for some reason, I keep yearning for those old Dairy Queen Blizzards. In today’s post, I share my updated, healthy dessert version: a “Bluster” made with dairy-free soft serve ice cream and both chocolate crunch and chocolate drizzle mixed throughout.
You won’t be missing a thing, believe me. You’ll be digging your spoon into a delicious ice cream treat within minutes!
Soft Serve Healthy “Bluster” with Chocolate Crunch and Chocolate Drizzle
2 large ripe bananas, peeled and frozen for at least 24 hours (for ACD Stage 2 or later, use frozen pear)
1/4 cup (60 ml) unsweetened brown rice cereal
1/4 cup (60 ml) unsweetened cornflakes cereal (be sure it’s non-GMO)
2 tablespoons (30 ml) unsweetened cocoa powder or raw cacao powder
1/4 cup (40 g) Golden Lakanto
10-20 drops plain or vanilla stevia liquid (optional)
4 teaspoons (20 ml) water
4 teaspoons (20 ml) unrefined coconut oil
Pinch fine sea salt, or to taste
1/4 cup (60 ml) cacao nibs, sugar-free chocolate chips or unsweetened carob chips
At least 24 hours before you wish to make the dessert, peel the bananas and place in the freezer.
When you’re ready for dessert, make the Chocolate Sauce and Crunchy Bits: Place the cereals in a small bowl and set aside.
In a small, heavy-bottomed pot, combine the cocoa powder, Lakanto, stevia (if using), water, coconut oil and salt. Heat over medium heat, stirring constantly, until the Lakanto is dissolved and the mixture begins to bubble at the edges. Remove from heat and set aside 1/4 cup of the sauce in a glass measuring cup or small bowl.
Pour the remainder of the sauce from the pot over the cereal in the bowl, and toss with a wooden spoon until the cereal is completely coated. Place the coated cereal in the refrigerator while you blend the base of the Bluster.
Make the Ice Cream Base: Break the frozen bananas into 4-5 chunks each and place them in the bowl of a food processor. Pulse until the mixture is broken up, then continue to process until it comes together and blends to form a smooth, creamy mixture resembling soft-serve ice cream (you may need to scrape down the sides occasionally).
As soon as the desired texture is achieved, stop the processor and sprinkle the coated cereal into the processor bowl along with the cacao nibs. Pulse once or twice only to incorporate the cereal and break up the nibs a bit (but do not overprocess! You want the bits of cereal and cacao nibs to remain visibly separate from the banana base).
Scoop into bowls or tall glasses and drizzle with the reserved chocolate sauce. Enjoy immediately. Makes 4 servings.
Suitable for: ACD Stage 3 and beyond; refined sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, yeast-free and vegan.
[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]
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