January 17, 2015


It’s true! Icecream can be non-dairy and still creamy & delicious. With the use of coconut cream and a low GI sugar substitute, this is a healthy, delicious dessert! It’s Sunday and its very hot today so go ahead and treat yourself!

1 can organic coconut cream
2 tbsp coconut palm sugar (sweeter if you prefer)
1 vanilla pod (scrape out the seeds) or 2 tsp vanilla extract
1 level tsp guar gum or xanthum gum (very important when making icecream with coconut cream/milk so it stays creamy rather than icy. If you can’t find guar gum or xanthum gum in your supermarket, any quality health food shop will have it)
1 cup mixed frozen organic berries

Blend all ingredients except the berries.
Churn in icecream maker and add berries half way through (most machines have an ‘add-ins’ bell)
OR if no icecream maker, freeze with regular intervals of hand whipping the mixture, add berries in and eat just before fully frozen.

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