Pistachio, Almond, Coconut Milk Ice Cream
A common statement amongst clients not consuming dairy or looking to reduce dairy in their diets is "I really miss eating ice cream." Well guess what? You can!
After a failed attempt at making dairy free, sugar free ice cream several years ago using almond milk, stevia, and not much else, I myself put the idea of eating this sweet treat to rest. Fortunately the backlog of coconut milk cans in my pantry spurred me to give this pistachio ice cream-like recipe a go. I unearthed my ice cream maker and the result? Success!
So clients and friends looking to indulge in some ice cream while keeping it healthy; here you go.
First, a little bit about coconut milk.
Coconut milk is made using the coconut meat from the inside of a coconut. It has many health benefits as it contains lauric acid and capric acid which are anti-viral, anti-bacterial, and anti-fungal. It also contains many vitamins and minerals; particularly magnesium and iron. it contains medium-chain fatty acids that the body quickly turns into energy instead of storing as fat. These fatty acids also improve heart health. Coconut milk is an immunity booster and is healing to the digestive tract.
This is truly a functional food in that it provides health benefits beyond basic nutrition. It contributes to optimal health! Sound good?
1 can full-fat coconut milk; 13.5ozs: cans are not my favorite as they contain BPA but fine for occassional use
1 banana; sliced
4-5 drops stevia extract
1 teaspoon vanilla extract; I use alcohol free
1 teaspoon almond extract
1/2 cup chopped pistachios and almonds; really makes this taste amazing
Combine the coconut milk, banana, stevia, and extracts in a blender. You can taste the mixture to see if you want it sweeter. If so, add another drop or two of stevia. Pour this into an ice cream maker and let it run for about 20 minutes or until its an ice cream consistency. Serve immediately with chopped nuts sprinkled on top or freeze.