Home Made Coconut Ice Cream Recipes

Homemade coconut ice cream

I remember sitting in front of the screen while holding a bowl of ice cream in my lap, and feeling like the luckiest little girl in the world.

Then there were the outings to get an ice cream cone with my parents, and all the holidays in between.

Ice cream has a special place in this recovering sugar addict’s heart.

When I first discovered raw food, I was encouraged to find out that you can make healthy home made ice cream.

I played around with frozen bananas in the blender, and came up with a few varieties that tasted great… but the texture was never quite “ice cream-like” enough.

So that’s when I decided to invest in getting an ice cream maker.

Quick Ice Cream Maker Review

ice cream maker review

I did a lot of research and narrowed down my options based on Amazon’s list of ice cream maker reviews. I ended up going with this Cuisinart Ice Cream Maker, which turned out to be a super choice.

This automatic Cuisinart Pure Indulgence makes 2 quarts of frozen dessert goodness in as little as 25 minutes. The way it works is that you blend up your favorite ingredients together, and place them in the double-insulated freezer bowl.

From there, you hit the on button and the automatic mixing paddle gets the ice cream churning and freezing. The whole process is quick and clean up is easy, too!

So far, I’ve made a variety of different home made ice cream recipes, and each one has been better than the last. The first time I used the ice cream maker, I hadn’t given the mixing bowl a long enough time to freeze so the mixture didn’t become hard ice cream. It was more like a milkshake instead.

I highly recommend investing in an ice cream maker if you’re a big ice cream fan. I was concerned about adding yet another machine to my counters, but it’s been a total treat and the quality of the healthy ice creams I’v been making is just beyond!

Click here to read all the amazon reviews and see if it’s time to invest in your own ice cream maker.

Home Made Coconut Ice Cream Recipes

Now that we’ve gotten the ice cream maker review out of the way, it’s time to talk about the real food that’s going into your ice cream!

A lot of the commercially available ice creams, even the “healthy” vegan ones, are full of fillers and other “non-food” items.

Coconut milk ice cream

Making your own ice cream means that you can fully control what does into your food, and how much sugar, soy, or gluten (if any!) you’ll allow in there.

In today’s post I’ll be sharing two of my favorite home made ice cream recipes, which are both made from a coconut milk base.

You can make your own coconut milk by buying a mature coconut, breaking it open, and blending the hard coconut meat with some water. Then you just squeeze the pulp, like you would when making almond milk – through a nut milk bag.

Alternatively, you can purchase a can of coconut milk from most asian supermarkets or online.

Both options are totally cool, it’s just up to you and how much work you want to do when making your ice cream.

Blueberry Coconut Ice Cream Recipe

Blend until smooth or chunky:

  • 1 can coconut milk
  • 1/2 cup fresh or frozen blueberries (I used frozen)
  • 1 tablespoon raw honey

Then add to your ice cream maker and follow directions for yummy blueberry coconut ice cream!

Cinnamon Coconut Ice Cream Recipe

Blend in a blender until smooth:

  • 1 can coconut milk
  • 2 tablespoons raw honey
  • 2 tablespoons raw cashew or other nut butter
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract

Run through your ice cream maker, and once it’s hardened, sprinkle with coconut flakes for added texture. Yum!

Experiment With More Coconut Ice Cream Recipes

Since making these two types of ice cream, I’ve also played around with a cacao / chocolate version, and a banana walnut one, too.

The basics tend to stay the same: start with some coconut milk, add your favorite fixings, blend, and turn into delicious ice cream!

How to Make a Festive Raw Pumpkin Pie Recipe

nathalie-pumpkin-pie

[Editor’s Note: This is a crowd pleaser for both Thanksgiving and Halloween, and I’m republishing it because I added a new ingredient so read till the end to find out what makes this whole pie jive even better!]

This week-end it was Canadian Thanksgiving. Our thanksgiving happens earlier because our harvest season is shorter, and we want to enjoy it when it’s fresh!

As it happens I had two social gatherings to attend, one all raw and the other not so much. What’s a girl to bring to please such different groups?

Luckily I have been immersing myself in the wonderful world of raw desserts for the past few weeks so it was just a matter of choosing a healthy dessert recipe from my store.

I decided to go with the Raw Pumpkin Pie, using freshly cut pumpkin. Jack-o-lanterns are totally appropriate here at the Raw Foods Witch site.

How to Make a Raw Pumpkin Pie Video

Raw Pumpkin Pie Recipe

If itʼs not Autumn and you canʼt get your hands on a fresh pumpkin you can use a variety of replacements: from butternut squash to sweet potato.

Raw Pumpkin Pie Crust

  • 2 cups pecans or walnuts
  • 1/2 cup soaked dates
  • Dash of sea salt

Blend the crust ingredients in a high speed blender or food processor, then evenly distribute in the bottom of a pie plate.

Raw Pumpkin Pie Filling

  • 2 cups shredded pumpkin, butternut squash, or sweet potato flesh
  • 1 cup soaked dates
  • 1/2 cup soaked, washed Irish Moss
  • 2 tsp. cinnamon
  • 1 tsp. freshly diced ginger
  • 1 tsp. nutmeg
  • 1 tsp. coconut oil
  • Dash of vanilla
  • 1/4 cup almond milk or water to help blend

What is Irish Moss?

Irish Moss

Don’t worry if you don’t have Irish Moss, just skip this ingredient and put your pie in the freezer before serving. Irish Moss helps the whole pie gel together better, because it is a fibery seaweed product that blends well. Irish Moss is full of super gentle fiber, it’s got great mineral content because it’s seaweed and it makes for great looking pies!

Make sure to wash the Irish Moss thoroughly to remove any sand or salt. Otherwise you’ll get a crunchy salty pumpkin pie, which is not exactly what we’re going for here!

Making the Raw Pumpkin Pie

If you donʼt feel like shredding the pumpkin by hand, simply cube and place in a high speed blender or food processor until itʼs nicely chopped.

Then add the rest of the ingredients and blend until nice and smooth. You might need to add more liquid to get it to blend well.

Pour into crust, then chill in the refrigerator for 30 minutes before serving. This dessert might not seem overly sweet, but trust me when I say it can rival even the most traditional of pumpkin pies.

Love, Nathalie

Healthy Desserts: 28 Healthy Dessert Recipes in the Raw

In my article on healthy foods vs. unhealthy foods I mentioned that there are certain foods that we all agree to be healthy. Desserts tend to fall in the unhealthy food category.

kiwi-colorful
Photo by Klaus Post

Somehow we inherently know that eating too many desserts and sweets is not good for us. Either we’ve been told this growing up, or we just don’t feel so good after we overindulge our sweet tooth.

Why do we crave sweets and desserts?

Since I’ve got a wicked sweet tooth, I thought it would be interesting to investigate why it is that we crave sweets and desserts. (Or at least some of us.)

Sweetness is an Indication that Food is Edible

I was speaking to my dad about this the other day and he mentioned reading an article about sweets that said sugar is an indication that food is not a poison.

This made sense to me, if something tastes sweet then it is probably safe to eat. Think of eating bitter unripe fruit, you immediately get a bad taste in your mouth and push it away. However if the fruit is ripe, it is sweet and edible.

I’m sure this doesn’t apply across the board, and that there are exceptions to this rule. But I can accept the fact that we use our taste-buds and the sweetness factor of a food to determine whether to eat it or not.

The Bacteria/Yeast Connection

Another reason I believe we are big on eating sugar and sweets is the connection between bacteria and yeast. I don’t want to get too deep into this topic, but I have observed it in my own body.

At one point the balance of beneficial bacteria in my gut had been broken and there was an overgrowth of yeast. I’m not talking about female yeast infections here, because anyone can have too much yeast and not enough beneficial bacteria.

I noticed that whenever I ate lots of sugar, I had a huge rash on my stomach. That was the yeast flourishing. Yuck much? Luckily, I knew there were alternatives to traditionally high sugar sweets and desserts.

Can Healthy Desserts Really Exist?

The short answer is yes! Why else would I “give up” my old favorites, if I couldn’t have something equally delicious?

Healthy Desserts That Taste Good

Healthy desserts get a bad rap. Think of desserts made without any sugar, and these seem bland, granola, a little boring.

But what if you could get the richest, most decadent of desserts without all the junk that most processed desserts come with? It’s totally possible with raw, naturally sweetened desserts.

A Healthy Dessert Doesn’t Mean Just Fruit

28 Desserts You Can Eat Every Day

Okay, you might be thinking that the only thing raw foodies can eat for dessert is fruit. Fortunately, there’s a lot more to raw desserts than fruit.

Take a look at these:

  • raw chocolate puddings
  • raw apple pies
  • raw fudge
  • raw ice cream
  • raw cup cakes
  • raw brownies

28 Desserts You Can Eat Every Day

I’ve put together free a downloadable ebook called “28 Desserts You Can Eat Every Day”. Yep, that’s right I’m giving it away for free!

Grab your free copy of the 28 Desserts You Can Eat Every Day ebook now.

Feel free to share this ebook with all of your friends and family. I really want as many people as possible to experience these healthy desserts.

Because it’s time for us have our cake and eat it too. After all, health is wealth and what would our life be without a little treat now and then?

Get your dessert fix here.

Love, Nathalie