How To Make Healthy Chocolate Ice Cream With Combine Coconut Recipe?

How to make healthy chocolate ice cream?

Light, creamy and full of chocolate, this 3-component chocolate ice cream is the favorite of our family that I made all winter. I just waited for the heat to touch and share our.

I think this milk ice cream is easier to prepare than a traditional ice cream and I think it is delicious and healthy. My children love ice cream and they are not against a light coconut flavor of coconut mango ice cream and vanilla ice cream that I make.

I love the information in this recipe because I like to think I eat a fruit while I take another spoonful of ice cream. The dates are very sweet (fructose), it is not necessary to add honey or maple syrup (sugar is sugar).

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Fructose of natural origin has a lower glycemic index than coconut palm sugar, honey or maple syrup. Even the "meaty" Medjool dates prevent the ice from freezing on a solid icy rock. It takes 15 minutes to defrost any leftovers.

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Healthy recipe Chocolate ice cream with coconut milk and a secret ingredient that liberates it from refined sugar. So simple and delicious!

1. Place the ice cube bowl in the freezer for 18 to 24 hours.

2. Combine coconut milk, cocoa powder, dates and vanilla in a quick mixer; Process until it is smooth.

3. Switch on the ice machine and pour in the mixture. Let the ice, stir until it has a smooth consistency (my machine takes between 45 and 60 minutes).

4. Add chocolate chips if desired, place the machine on the ice and serve immediately. The ice will have a soft consistency (my favorite), but you can put it in the freezer for a while to harden it.

Store: freeze leftovers in an airtight glass container. I recommend the use of Thai cuisine, Trader Joe's Coconut Cream or coconut milk compliments with a creamy consistency. Do not use Asian brands, coconut milk is grainy and does not freeze well.

I have a new ice machine and it is so much better than the previous one! Ignore the sound for 25 minutes.

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There is nothing else... is there? I am a woman and mother of four children who want the best nutrition and the best life for your family.

I believe that God calls us to be the best steward of all his gifts as we feed our families: time, finances, good green earth and, of course, our bodies healthy. I am the founder and chef here at Kitchen Stewardship, welcome aboard!

View all my posts in the blog. Ice... you speak my language! I have the Cuisinart 1 1/2 Quarts before and it really was the best I got. Since then I have been upgraded to 2 liters, which I LOVE because it looks like I would make ice cream with additions (fruit, etc.), they would almost flood.

Of course, if you make it with real chocolate (which you must melt), it must be cooled before you hit it, but there is one with cocoa powder. And I am with you in chocolate pieces and nuts in ice. I never liked the fact that chocolate freezes hard (it had no taste at the time).

I will say, however, that I was completely surprised when I collapsed and buttered the pecans (yes, also known as pecan butter from Ben and Jerry) and I LOVE them. Oh, Robin, these pecans could catch me too!

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It is good to know about the cold! We often eat almost everything... but I wish I could do more and freeze it without needing an ice pick. I am so glad that I am not the only one who hates to chew or wait for the ice cream to boil! I totally agree and I cannot wait to get the ingredients for it.

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