This ice cream came out so delicious! Seth raved about it and actually asked for seconds.
And it’s a very healthy dessert. And GAPS legal! (I think… cocoa is legal, right?)
1 can (14 oz) coconut milk (I know, canned coconut milk is not technically legal on GAPS. If you are strict — which we are not — use coconut milk from fresh coconut)
2 TBS organic cocoa powder
2 TBS raw honey
1 very ripe banana
(I was going to add a bit of vanilla extract but I forgot)
Throw everything in a food processor or a blender and mix well. Transfer to ice cream maker and run for about 45 minutes.
This is a super delicious dessert. Very good for the thyroid, too. Maybe I’ll try adding a few egg yolks next time — and the vanilla extract.
PS: According to Bruce Fife’s book, “The Coconut Oil Miracle”, the average adult needs at least 3.5 TBS of coconut oil a day. This estimation is based on the amount of medium-chain fatty acids that are found in breast milk, and the daily amount required to nourish a baby.
Fife says that you can get the same amount of MCFAs in 7 ounces fresh coconut meat (about half a coconut), 2 3/4 cups dried, shredded coconut, or 10 ounces of coconut milk.
So, one smoothie with 2 TBS coconut oil and 4 ounces of coconut milk would be all you need for the day. Or, 2 TBS coconut oil (you can take it in a little warm water) and a bowl (6-8 ounces) of this chocolate coconut milk ice cream.
NOTE: Cocoa is not allowed on the GAPS diet (see comments). Whoops!
I recently got some Coconut Cream Concentrate from Tropical Traditions and man, this stuff is good. I eat it straight from the jar, though you can also make coconut milk with it. According to the label, it’s 70% coconut oil– which is great because I always had a terrible time getting enough coconut oil in on a regular basis. Hah…the texture reminds me a lot of these junky chocolate covered coconut Easter egg thingies I used to love as a kid. In fact, I’m thinking about trying to finagle some sort of chocolate-covered coconut cream/shredded coconut recipe. Yum!
Wow really!? That sounds YUMMY!
I’m going to check it out.
can’t wait to try this! I wish we had coconut milk in the house because I would be making it right now! I think I will try it first with carob. That’s my new rule-I make new recipes with carob first and as long as we like it, I don’t make it with cocoa.
Here’s what we have been loving (are you able to have nuts?):
Really Raw Honey Balls/Bars
4 cups ground crispy nuts, seeds and/or nut butter (see Nourishing Traditions for directions)
1 cup dried unsweetened coconut
2/3 cup unsweetened carob or cocoa powder
1 1/2 cups Really Raw Honey
1/2 cup melted coconut oil
Note: you can reduce the amount of honey or combine with another less sweet sweetener like brown rice syrup, if desired. Mix all ingredients together by hand or in a food processor. Roll into balls. For variety, roll in ground almonds, sesame seeds, or desiccated coconut. For a crunchy feel, add 1/4 cup of nut pieces at end. Refrigerate or freeze for extended life. Can also spread in oiled 9 x 13 baking dish and topped with desiccated coconut for a honey square instead of ball. Found at http://www.reallyrawhoney.com.
The recipe sounds fantastic. Only problem is that both carob and cocoa powder are on the GAPS foods to avoid list.
ARGH! Oops. Oh, well.
I guess next time we will do it with just banana and coconut.
Thanks for telling me.
Seth was reading the GAPS book and all the paperwork from Dr. Cowan and I have no idea where he put them…
I made this with the coconut milk and banana (no cocoa). I also added 3/4 tsp of vanilla extract and 2 egg yolks. It was delicious!
Thanks, Jungleen — I’m going to try that next time.