You’re probably thinking that my sugar detox didn’t work since I keep posting about desserts. The detox did work and while I continue to shun sugar, my sweet tooth still needs its fix. What I am finding is new ways to satiate it.
Honestly, my sweet tooth is different from before. It doesn’t “crave” sugar and I don’t get mean like a bear when I need sugar!! Rather, my taste buds have opened up and I actually no longer have any cravings.
What I do want, though, is creamy things. Unfortunately, most creamy desserts are made with lots of cream and milk and considering that I have a slight dairy intolerance, that means no milk, no ice cream, no yogurt, no fun. It also means finding alternatives, but with today’s growing number of dairy-free options, there’s gold at the end of the rainbow.
Trust me.
What’s my secret, you ask?
Coconut milk is a virtual miracle in a can. I have made chia seed pudding with coconut milk, scrumptious coconut bars, whipped coconut cream, chocolate chia seed pudding and a fabulous vegan chocolate pudding with this liquid gold. I tend to prefer the full fat, organic version, but there is also low fat organic if that’s your preference.
Coconut-chocolate chip ice cream was my inspiration. It sounds so creamy and delicious, right? And it is. Made with a single can of coconut milk, two farm fresh eggs, a splash of vanilla, two spoons of coconut sugar and some vegan chocolate chips, this ice cream saved the day.
Low in sugar and dairy-free, I bet you and your family will think it’s the real deal, too.
Buen provecho!
Coconut-Chocolate Chip Ice Cream
Creamy and luscious, but not even close to being too sweet, this dairy-free ice cream will soothe even the most difficult palates. It certainly won mine over.
Ingredients
- 1 can (13.5 oz.) coconut milk, full fat and organic
- 2 farm fresh eggs
- 2 tablespoons coconut sugar
- 1 tablespoon vanilla bean paste or extract
- 1/8 teaspoon kosher or sea salt
- 1/2 cup Enjoy Life vegan chocolate chips plus more for garnish
Instructions
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Place coconut milk, eggs, coconut sugar, vanilla and salt in a blender. Process until smooth and well combined. Drop in the chocolate chips and blend briefly so they are chopped up. The ice cream base will turn a nice mocha color. That's when you know it's ready.
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Process according to the directions of your ice cream maker. I refrigerate the mixture overnight and then make the ice cream the next day.
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Once the ice cream is ready, you can serve it immediately for a soft serve style ice cream or place in a container and let it harden in the freezer for an hour or so.
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When the ice cream is hardened from being in the freezer, let it sit out on the counter for about five minutes before serving.
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Garnish with a few chocolate chips.
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