Have you ever wanted to try your hand at making ice cream, but didn’t think you had the time? Well, you can make your own ice cream from fermented coconut meat or avocado, and enjoy it as a dessert or even a tangy, sweet smoothie addition.
It’s delicious and takes minutes to make — and even less time to disappear from your bowl. So you may want to consider doubling the recipe.
Juice of 3 limes
½ cup Lakanto or birch xylitol or luo han (herbal sweetener)
Few drops Stevia (to taste)
1/8 tsp pure vanilla extract or vanilla bean
Pinch Celtic Sea Salt
In a Vitamix or food processor, combine coconut kefir cheese (or avocado) and lime juice, and blend for about 1 minute. Add Lakanto, sea salt and vanilla and blend for another 30 seconds. Taste and add Stevia as needed. Pour into freezer-safe container or ice cream maker. Freeze until ready to enjoy!
*Note – If you do not have an ice cream maker, you will want to blend it once more before eating to get the creamiest consistency.
Use this to fill a raw pie crust, make a delish sundae with berries and chocolate syrup or add it to a green smoothie for the yummiest of smoothies.
Note: when we freeze fermented food, we do kill off the living bacteria. However, the bacteria has already predigested some or all of the sugars, fats and proteins to ake this food much easier for you to digest.
when we are trying to heal and support our children’s guts, we need to make our food easiest to digest and delish enough for them to eat it. You can get creative with this recipe and add supplements that you need or pull a switcheroo on the flavors to make it more palatable for your little sugar plum at home.
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Enjoy your moment,