I inherited an ice cream weakness from my father, who claims he can NOT go to bed without having a helping of chocolate ice cream. Apparently, my husband also must have inherited this weakness. Since even organic ice cream has cosmetic anti-freeze in it (and it’s $6 for a half gallon!), we invested in a Cuisinart Ice Cream Maker. Love. It.
Since not everyone is a chocolate fan (I know, can you imagine?!), all the children are given a day of the week where they get to pick the flavor for the night. Basically it comes down to vanilla or chocolate.
Knowing the benefits of keeping it raw and good fats, this “treat” is actually really good for you. Also, since I had been on a no processed sugar diet (recovering from gestational diabetes), this recipe uses coconut sugar (for its low glycemic index), raw honey, and stevia. Enjoy!
Raw Cacao Ice Cream
(For a 2-qt ice cream maker)
1 1/2 cups raw cream
3 1/2 cups fresh milk (preferably raw)
1/2 cup raw cacao
1 cup coconut/palm sugar
6 drops vanilla stevia
1/8-1/4 cup raw honey
Place ingredients in blender. Blend on low setting for 30 seconds. Pour in ice cream maker and follow directions. Usually ready within 30-35 minutes. Enjoy with your favorite toppings (mine is grain-free granola) – bananas, chocolate chips, berries…