Since eliminating dairy from my diet, I occasionally miss ice cream. The allure of an ice cream cone, every once in a while, pulls me in and I instantly regret the decision as my stomach wrenches in agony. Removing dairy has in a way made me lactose intolerant. But that’s okay with me. It just goes to show how horrible dairy products are for your body. My body regrets it as soon as it hits me stomach and screams in defiance for giving in to such an “food”.
So for Sunday Funday, I decided to finally put my ice cream maker to use. Which flavor did I pick? STRAWBERRY!! My favorite. I have so many memories of summers in West Virginia enjoying that flavor. We had an old school ice cream maker when I was growing up. My Dad would plug it in outside on the patio and use rock salt. It would take hours! My brothers and I would anticipate it being done after dinner so that we could sit outside with my parents, citronella candles blazing, watching the sun go down, and enjoying a yummy homemade bowl of ice cream.
I was pleasantly surprised that with my new ice cream maker, it only took 25 minutes to make my ice cream! Plus, it is full of coconut milk, which has more calcium and nutrients than cow’s milk! Coconut milk is packed with calcium, protein, fiber, and niacin! All important and essential for the a healthy body. Niacin is also known as Vitamin B-3, which helps the body metabolize other nutrients so they can be used for energy. Coconut milk is also a good source of Omega 3 fats, which are the good ones that your body needs more of. These fats are important building blocks for a body’s immune system and cell growth.
My recipe is super simple and will make a delightful, nutritious treat!
Strawberry Ice Cream
10 oz frozen strawberries
2 tsp vanilla
1/4 cup honey
1 can full fat coconut milk (chilled in frig overnight)
1. Defrost strawberries in a microwave safe bowl on high for 2 1/2 minutes. Drain liquid and put strawberries in blender.
2. Carefully open the coconut milk and scoop the coconut cream off the top into the blender. It should be about 1 cup worth of cream. (Discard the water at the bottom, or save for a smoothie later)
3. Add honey & vanilla.
4 .Blend until smooth.
5. Get your ice cream maker set up. Pour in the ice cream base. Turn on ice cream maker.
6. After about 25 minutes, Ice Cream is Served!!!
I decided to make chocolate bowls today too to serve the ice cream! Fancy, I know!
You will need to buy some water balloons. I rinsed mine off first and dried thoroughly. I blew them up and placed them on a clean surface while I heated the chocolate. Prep a baking sheet with parchment or wax paper. In a microwave safe dish, heat up dark chocolate chips in the microwave, 30 seconds at a time. Stir the chocolate after each time, until smooth. This method is used so that the chocolate doesn’t get too hot. Hold the balloon by the tied top and swirl in the chocolate to coat the bottom evenly. Place standing up on the lined baking sheet. If the balloon will not stand up, use a tablespoon dipped in the chocolate to swirl on the lined baking sheet to create a base. Repeat process. Allow to dry for about 20-30 minutes. The shiny color of the chocolate will change to a matte color, which signals that it is ready. Use a pair of scissors and gently cut the top of the balloon where it is tied. Peel the balloon back from the chocolate bowl.