It’s the last hurrah of summer and I thought I would make a favorite of ours – vanilla bean ice cream. When the weather turns just a little bit cooler ice cream is not the first thing on my mind. But today, it is still hot. I’ll make it one last time this season.
Most commercial ice cream is made with horrible ingredients. Due to the fallacy that low fat is healthier, most ice cream is made with low fat or conventional skim milk which has antibiotic and pesticide residues. It is marketed as low fat, yet taking the fat out (and with it the important fat soluble vitamins) requires the addition of sweeteners and artificial flavors in order to make it taste good.
There are also conditioners like mono and diglycerides that are used to emulsify the product so that it is smooth to the palate. These emulsifiers are partly made up of fatty acids, but since they are not classified as lipids they do not have to report that they contain trans fats. Trans fats have been found to be the culprit in cardiovascular disease, not cholesterol.
Then there are the refined sweeteners like white sugar or even worse, artificial sweeteners like Splenda which have been found to be addictive, neurotoxic and serve to increase cravings for sweets.
All of these things are chemicals made to enhance the flavor and “mouth feel” of the product and have nothing to do with keeping the product simple and nutritious.
Yes, ice cream can be nutritious when it is made with pure, whole ingredients.
This recipe is dairy free and made with coconut milk. When pure coconut milk gets cold it will clump. The texture is not exactly smooth, but the taste is great and it is very satisfying because of the full fat from coconut.
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These recipes are suitable for Paleo, SCD, GAPS and all grain free eaters.
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