Healthy Peanut Butter Chocolate Ice Cream (no, really!)
Today I heard someone announce "Healthy food can sometimes be yum." In my opinion, they are wrong, healthy food is ALWAYS yum. And to prove my point, let me introduce you to one of my holiday creations - vegan coconut peanut butter chocolate ice cream. If that doesn't sound good to you, then I don't know what will? What is even better is that it is made out of coconut milk or cream, which like all coconut products, is full of amazingly good saturated fats, proteins and amino acids. Peanut butter is also a good source of non-animal protein and minerals. Finally, raw cacao brings a superfood punch to a delicious ice cream dessert. Read more about the awesome benefits of raw cacao here.
If like me, you have a distinct love of all things peanut butter and chocolate then you will LOVE this. I had been wanting to try making my own coconut ice cream for a while, because I am not a fan of banana (sadly, as it is the base of many ice cream recipes), and it is lovely. Not only this but it is super easy to whip up a batch of this kind of ice cream.
You will need to take one step in preparation, but otherwise it is a matter of popping all the ingredients in the food processor and whizzing it up to a soft-serve consistency.
Healthy Coconut Peanut Butter Chocolate Ice Cream
- 1 can organic coconut milk/cream, frozen in baking tray
- 4-5 tablespoons organic, 100% peanut butter
- 3-4 tablespoons raw cacao
- 3-4 tablespoons honey/rice malt syrup OR a small amount of stevia to taste
- Cacao nibs, chopped activated nuts, raw organic chocolate (such as Loving Earth)
Method: 1. Open the can of coconut milk or cream and pour into a lined baking tray. Pop into freezer overnight. 2. In the morning (or when you want to make the ice cream), take the coconut milk out of the freezer and break the slab into smaller chunks. Allow these chunks to defrost for about 10 minutes. 3. Place coconut chunks, peanut butter, raw cacao and sweetener of your choice into a strong food processor. Blend until ice cream/soft serve consistency is reached. Taste test for sweetness and add more sweetener or peanut butter if desired. 4. Scrape ice cream into bowl and top with chopped nuts, cacao nibs or chopped organic chocolate as desired.
*Excess can be refrozen, however it goes to a rock solid consistency and you will need patience as it defrosts. Alternately, only blend enough coconut milk and peanut butter/raw cacao for one serve and leave the rest of the coconut milk in the freezer until your next craving.
What do you think? Fabulous?