Chocolate Coconut Ice Cream

This pregnancy has definitely thrown my digestive system for a loop. I am not able to digest my wonderful raw milk. I can digest it if it has been fermented in one way or another though (yogurt, kefir, buttermilk, etc.) I can also do soured cream, which is super nice; especially on taco night. I also have to give up beef for a season. Such a bummer, since we purchased a 1/4 100% grassfed cow this year. But God is still good and I really can’t complain. Things could and have been worse on my dietary restriction list.

It has been a while since I have had homemade ice cream, since everyone else in the house can have raw dairy just fine. But since yesterday was my birthday and my sweet daughter made me a sprouted chocolate cake with a beautifully decorated top (which I would have taken a picture of, but a certain 3 year old smeared it); I just had to make some ice cream that I could enjoy to go along with it.

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Chocolate Coconut Ice Cream

fits the larger sized Cuisnart Ice Cream Maker

  • 2 cups raw, soured cream
  • 3 cups coconut milk (NOT from cans – unless you want BPA and aluminum in your coconut milk)
  • 1 cup palm sugar
  • 1/8-1/4 cup raw honey
  • 1 small dropper of Vanilla Stevia (I like the NuNaturals brand)
  • 1/3-1/2 cup raw cacao
  1. Pour all ingredients into a blender.
  2. Blend on lowest setting for about 30 seconds.
  3. Pour ice cream into ice cream maker and follow its directions.

Enjoy your raw, probiotic coconut ice cream with some delightful treat, like birthday cake 🙂

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