An orange creamsicle made into ice cream? Wow, and a healthy yummy version you say? Bring it on!

This recipe is to be used in a Cusinart ice cream maker. You need to freeze the Cusinart freezer bowl a day or more ahead of time. Make sure your freezer is cold enough to freeze the unit. You will know the canister is frozen if when you shake it you don’t hear water sloshing around inside.
If using a larger ice cream maker, double or triple recipe as needed.

About Coconut Milk
The coconut milk is what makes this ice cream so creamy and delicious. If you know you like canned coconut milk then you can use that but be aware that not everyone likes it canned. The taste of canned is very different from when it is freshly made or frozen. You don’t want to buy the “lite” version either.
You can make your own fresh coconut milk. For convenience and price I buy frozen coconut milk in the freezer section at my local Asian Supermarket and I keep it on had for many other recipes. I’m telling you fresh or frozen coconut milk in this recipe really resembles the taste and texture of traditional western ice creams. Substituting any other milk in this recipe will not be nearly the same. Luckily enough, coconut milk is a healthy, acceptable choice for all six types of Wholetarians.

 

Author:

Karly Blair

Print

 

Makes 5 cups

Ingredients

• 1½ cups of fresh squeezed orange juice (approx. 6 to 7 oranges) or store bought O.J. in a pinch
• 1 orange, peeled & de-seeded
• 1 cup (8 oz) coconut milk, frozen Tropics brand 100% pure, thawed (see here) or use canned if you like
• 1 banana, frozen, cubed
• ¼ cup maple syrup
• ½ tsp pure vanilla
• 1 Tbsp Lecithin, non GMO used as an emulsifier (optional) find it here
• 1-2 Tbsp additional maple syrup if needed (amount depends on how sweet or tart the oranges are) or use a few drops of stevia to taste. Remember that it will not taste as sweet once frozen and if you use honey, it will not freeze as well. (could also use date syrup)

Instructions

1. Juice approximately 6 to 7 oranges to make 2 cups of fresh juice.
2. Blend all the ingredients together (except for the stevia) in a high powered blender.
3. Taste and adjust for desired sweetness using the stevia if needed.
4. Pour mixture and into the freezer bowl and immediately turn the machine on and let it mix until it freezes, about 20 to 25 minutes. Ice cream will have a soft, texture.
5. If you like it firmer, transfer the ice cream to the freezer for about 30 to 60 minutes.
6. If it becomes too hard, remove from freezer and wait about 10-20 minutes before serving.

Notes

Tropics frozen coconut milk comes in a 16 oz bag so you could either make a second batch or use the extra coconut milk in your next smoothie. Canned coconut milk contains 1½ cups. Remember removing the fiber from fruit by juicing is hard on the liver and unhealthy due to its high amount of fructose. Fiber is the antidote to fructose so make sure you add the whole orange and banana to restore some of the lost fiber. The healthy fat from the coconut milk also helps reduce the GI (glycimic index) from the orange juice and the maple syrup and honey.

3.2.2045

Photos by: Karly Blair