Once upon a time were were all told that coconut milk, cream or oil was bad for us. That was around the same time that I Can’t Believe It’s Not Butter was thought to have been healthy.
Today everyone knows that there ain’t nothing wrong with real food – avocados, full fat butter and all coconut products do all have plenty of fat but it’s all natural and therefore much better for us than artificial low fat foods. Coconut products are especially good for us in many many ways – my friend Lisa has just written about it so I won’t repeat everything here.
I have been using coconut oil for cooking for almost a year and we make bircher muesli type of breakfast with coconut cream, oats, raisins and seeds on a regular basis. Last night I made coconut cream ice cream for the first time – I have seen recipes floating around but I was a bit sceptical as to whether it was going to look and taste like ice cream and whether the kids were actually going to eat it.
The ice cream passed both tests! It amazingly does taste like ice cream and the kids love it. I will be making loads of this in the summer, probably trying a mango version next. The treat is amazingly easy to prepare and any recipe that is fast and uses few ingredients that are all real foods is a winner in my book:
Coconut chocolate ice cream
Prep time: 2 min, freezing time: 4-6 hours
– 1 can coconut cream
– 1/4 cup cocoa powder
– 1/4 cup maple syrup
– 1 tsp vanilla extract
Chuck all ingredients into a food processor for a minute.
Transfer to a container and freeze.
Let defrost a bit before scooping into bowls.
Have you tried coconut ice cream? Do you have any good flavours to recommend?
NOTE – Added 19 May 2013: This treat is best eaten on the same day. Once it freezes completely overnight or even a few days, it’s very hard to defrost 🙁 So make a little batch at lunchtime for dinner and it’ll be nice and creamy, but don’t leave any for the next day!