Nutrition: Carob Mint Coconut Ice Cream, by Joy Elkayam

When I gave up dairy years back, it was a big blow to my ice cream obsession. It was not until I met my now husband that I learned about coconut ice cream. While I loved the taste and texture of coconut cream as substitutes to the real deal, the sugar content was too high for me. In addition to removing dairy and gluten from my diet, sugar was top on my list because of the negative effects I was experiencing soon after I ate anything sugary. Recently, I started experimenting with making my own coconut ice cream with stevia. Sourced from the stevia leaf, it has a naturally sweet taste that has zero sugar content. It actually has a much sweeter to taste compared to other forms of sugar found in desserts such as white sugar, agave, honey and coconut sugar. After trying several variations, this one worked out quite well considering I do not have an ice cream maker. I also used carob powder instead of cocoa to avoid the addictive qualities of cocoa.

Ingredients:
1 can of full fat coconut milk
2 tsp vanilla extract
1 tsp mint extract (or to taste)
3 tbsp carob powder (or to taste)
20 drops liquid stevia (I used Nature’s Way)
1 ½ tbsp shredded coconut (optional)

In a medium size bowl, with a standing mixer, add the coconut milk, vanilla extract, and mint extract. Add the mint extract, carob powder, and stevia slowly to taste, in case you want to have less or more of these flavours. Add the shredded coconut for extra coconut flavour. After everything has been thoroughly mixed, place the bowl in the freezer and mix every 30-40 minutes until frozen.

It will take a few minutes to soften. Once you are ready to eat, add nuts or fruit to top!

Joy headshotJoy Elkayam is a kindergarten teacher, and volunteer at Parvati.org. In her spare time, she likes to experiment with recipes and create meals and desserts without gluten, dairy and sugar.

Leave a Reply

Your email address will not be published. Required fields are marked *