Welcome to our new superstar writer!
Firstly, I would like to introduce myself. My name is Nicole and I am a Holistic Nutritionist and an enthusiast of all things natural. I am thrilled/super excited to be interning with LKWG and writing for their blog posts! I LOVE making dessert recipes that have been transformed into something that is nutritionally improved but still taste amazing.
Who loves to indulge in the occasional cool, summer treat but wishes it wasn’t loaded with things that don’t make you feel good like heavy cream and sugar?
Today, we are giving Chocolate Mint Chip Ice-Cream a “make-over” to include ingredients that we can feel better about. This recipe is really easy to make, delicious and suitable for people who do not take dairy! Let’s take a close look at the make-over and the benefits:
Chocolate Mint Chip Ice-Cream
1. Coconut milk
Coconut milk is used in place of dairy to give a thick and creamy consistency. As mentioned in one of the previous blog posts....coconuts are good for you! A quick re-cap: Coconuts are high in saturated fat that is predominately medium chain tri-glycerides (MCT). MCT are easier to digest, go directly to the liver to be converted to energy rather being stored as fat and help increase metabolism. Many people do not do well with dairy. Milk is the # 1 cause of food allergy and/or a lot of people do not produce enough of the enzyme lactase to digest it. Also, dairy may not be the best choice due the use of hormones and antibiotics throughout the life of the cow.
Peppermint is used in its whole form to add delicious flavour …..but wait there is more! Peppermint is an herb with some lovely medicinal qualities. It soothes the gastro-intestinal tract by relaxing the muscles of the intestinal wall, relieving spasms, flatulence and cramps. Peppermint is an antimicrobial and also stimulates your digestive juices such as bile and pancreatic enzymes to assist with digestion.
3. Raw cacao nibs
Cacao nibs replace regular chocolate chips. Cacao nibs are partially ground cacao beans. Cacao beans come from the cacao tree and they are the natural source of all chocolate products in the unadulterated state. They are high in anti-oxidants and trace minerals such as magnesium and iron. You can get this product from the health food store sweetened or unsweetened.
The best part about this recipe is its versatility. Last week, I substituted the mint for local, organic cherries. Some other ideas are using chamomile, dandelion or lavender to replace the mint. Or get creative and come up with your own favourite combinations. Without further adieu, here is the recipe....stay cool and enjoy!
Miracle Mint Chocolate Ice Cream (Organic and Dairy Free)
By Lindsay Cook
- 1 400ml can organic full-fat coconut milk
- 1 C fresh mint leaves
- 1/3 C raw organic honey
- 2 tbsp organic vanilla extract
- ¼ C raw organic cacao nibs
1. Heat coconut milk on low heat until steaming. Do not boil.
2. Add mint leaves, cover and turn to low heat.
3. After 10 minutes, remove from heat and allow leaves to steep an additional 50 minutes at room temperature.
4. Pour coconut milk with leaves, honey and vanilla into a blender and blend thoroughly.
5. Pour into ice cube trays and freeze for at least 4 hours.
6. Remove cubes and put them in the blender. Blend until smooth and mixture peaks (may need to use the pulse or ice crush function). Add nibs at the end to mix but do not blend.
7. Pour into freezer safe container and freeze overnight or serve immediately.