Ice cream is one of the most difficult foods for our patients to give up. Unfortunately many people have either dairy or sugar sensitivities (or both). This ice-cream replacement is pretty healthy and completely delicious. It has no refined sugar, and sugars are easier to process in their whole, unadulterated form.
However, this recipe is still not great for diabetics or those who are really trying to lose weight, as it is still quite high in natural sugars.
For those of us who have the ability to handle occasional sweets, though, it is absolutely fantastic! You won’t even miss ice cream!
1 young, thai coconut
2 big handfuls almonds
1 T vanilla extract
3 big pinches unrefined sea salt
Vitamix or other very high-powered blender
Cleaver or CocoJack or some other way of opening the coconut
Yeild: 2 large or 3 medium servings
- Open the coconut and empty the water into the blender. Then scrape out all the meat and add to the blender. Be careful not to get any hard shell pieces in the blender.
- Add 2 handfuls almonds, 3 large pinches sea salt, 1 T vanilla extract, 2-6 dates (depending on desired sweetness).
- Put ice into blender on top of other ingredients at roughly a 1:1 ratio (ice should take up the same amount of space as total other ingredients).
- Blend on high until smooth—about 45-60 seconds in the Vitamix.
- Pour into glasses—makes 2 large servings or 3 medium servings.
Tip: If you have a regular blender and not a crazy-strong Vitamix, you may have to chop the almonds up in the blender first and then add other ingredients.
This is a recipe I modified over time that originally came from the Café Gratitude cookbook: I Am Grateful. It’s a great resource for raw, vegan meals and desserts.