Shared by

Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"

Best Ever Strawberry Protein Recovery Shake

Best Protein Shake Ever

This is the best protein shake ever! Seriously, you will think you are eating ice-cream. This is an over the top rewarding recovery shake to savor after a good work-out. It happens to be Raw-Vegan and Paleo approved.

Best Ever Strawberry Protein Recovery Shake
 
Author:
Yield: 2
 
Ingredients
  • 2 cups of fresh coconut milk, thawed (Purchase in the frozen section of your Asian Supermarket) Or you can use 1 cup of almond milk or brown rice milk and 1 cup of coconut cream (I use the coconut cream in the tetra pack- it tastes much better than canned)
  • 2 cups of strawberries, sliced and frozen works best or fruit of choice
  • 1 banana, frozen in chunks or ¼ sections
  • 1 scoop of Protein powder, vanilla or chocolate (I use a variety of good quality whey or egg white protein powders but my favorite Raw-Vegan plant protein powder is Sunwarrior).
  • 1 egg, raw (optional)
  • 1 Tbsp of raw honey (Vegans use a soft or soaked date with the pit removed)
  • 2 cups of crushed ice (optional)
Instructions
  1. Pour the milks of choice into a high powered blender.
  2. Add the frozen strawberries or any other fruit you like.
  3. Add the frozen banana. (This sweetens the shake and gives it additional smoothness)
  4. Add the protein powder, egg if using and sweetener of choice.
  5. Blend everything up except the crushed ice.
  6. Once everything is blended well, decide if you want to add the crushed ice. This is a personal preference. Its a lot of ice but my kids love it this way. Its a little tough on the blender but a Vita Mix blender and the Blendtec blender seem to handle it. You decide.
  7. Pour it straight into a large cup and enjoy it slowly or you will get brain freeze!

Photo by: Karly Blair

Chocolate Crackle

A wonderful chocolate sauce for all types of Wholetarians bringing a nice chocolatey crackle to your frozen treat.Healthy Chocolate drizzle recipe

A simple chocolate sauce that hardens up when applied to any cold frozen dessert. The secret is in the healthy coconut oil. It can be made in advance and stored in the refrigerator until ready to use.

Chocolate Crackle
 
Author:
Yield: 1½ cups
 
Ingredients
  • 1 cup coconut oil
  • ⅓ cup cocoa powder
  • ¼ cup raw honey or grade B maple syrup
  • Add a drop of stevia at a time if desired for extra sweetness
  • Options: Add a drop of mint, orange or almond extract
Instructions
  1. Make sure the coconut oil is in a liquid state. If it is not, measure out 1 cup and slowly warm it up in a small pan on the stove just until liquid. Immediately remove from stove.
  2. Blend everything together in a blender until smooth. Transfer chocolate mixture to a small deep bowl or glass an inch or so wider than the popsicle mold.
  3. Remove the fudgesicle from the mold, and immediately put on a rimmed cookie sheet lined with parchment paper and put back in the freezer to harden the edges once again.
  4. Have everything ready to decorate the popsicles with.
  5. Dip the end in the chocolate mixture and then dip in chopped nuts, chopped chocolate chips or chopped dried coconut.
  6. For drizzling it on - Pour the chocolate into a plastic squirt bottle (these are food grade and made just for this type of need) or simply take a spoon of chocolate and drizzle chocolate over the fudgsicle back and forth, turning over the fudgsicle to drizzle on both sides. Let the drippings fall back into the chocolate bowl.
  7. The coconut oil in the chocolate sauce will harden up immediately when it gets cold.
  8. Eat immediately or place on a cookie sheet lined with parchment paper and place back in the freezer until ready to serve.

 

Pouring on chocolate drizzle image

Next time I will use a plastic squirt bottle to drizzle the chocolate on. It would make it prettier.

Chocolate crackle drizzle recipe

 

Photos by: Karly Blair

 

Almond Roca Crumbles

A whole version of Almond Roca bits, well at least its sort of similar and is great on top of ice cream. This is a really good topping to prepare for an ice cream sundae buffet party along with lots of colorful yummy fruits.

Healthy Almond Roca Ice Cream Topping Recipe

This topping is crazy good. If you like Almond Roca you’ll love this lighter whole version of it as a topping for ice cream. It took a few versions to create, but when I gave it to my husband to try on vanilla ice cream he immediately said, “This tastes a little like that candy you used to get at Christmas time – Almond Roca.” Yes!

Almond Roca Crumbles
 
Author:
Yield: 2 cups
 
Ingredients
  • 2 tsp cocoa powder
  • 2 Tbsp chocolate protein powder (optional) (I used Vegan SunWarrior brand)
  • ¼ cup almond butter (If you use another nut butter it will be yummy, but not like Almond Roca)
  • 2 Tbsp coconut butter (optional but preferred) (can use more almond butter)
  • ¾ cup granulated coconut palm sugar (This is what gives it the slight caramel toffee taste)
  • ½ cup dark chocolate mini chips, chocolate bar shavings (vegan or raw cacao nibs)
Instructions
  1. In a small mixing bowl, stir all ingredients together except for the chocolate chips.
  2. Then add the chocolate chips and stir until the mixture starts sticking to the chocolate chips or nibs. Can use your hands for this.
  3. Done! You can refrigerate or freeze the leftovers in a zip-lock baggie for another time.

Notes

This topping is exceptionally good served on top of Voluptuous Vanilla Ice Cream.
Photo by: Karly Blair

Chunky Monkey Fruit Popsicles

Whole Fruit Popsicles

Chunky Monkey Fruit Popsicles
 
Author:
Yield: 6 large popsicles
 
Ingredients
  • 1 fresh mango
  • 2 Kiwis
  • ¼ cup fresh blueberries
  • 6 cherries, pitted and halved
  • 6 strawberries
  • 2 cups 100% white grape juice
  • 1 Tbsp of raw white honey or 5 drops of stevia (optional)
Instructions
  1. If using honey for added sweetness, measure out the white grape juice and stir the honey in until it is dissolved.
  2. Slice the fruit so that they will show nicely in the Popsicle molds.
  3. Decoratively arrange the fruit in the Popsicle molds and pack them full. If you don’t pack them in, the fruit will float up from the bottom when you pour in the white grape juice.
  4. Pour the juice in making sure you don’t have any air pockets by lightly tapping the molds on the counter.
  5. Insert the Popsicle sticks and freeze for 6 plus hours or until frozen solid.
  6. When ready to serve, run warm water over the molds until the Popsicle gently releases from the mold.
  7. Eat immediately.

Variations:

Substitute any fruits and fruit juice you like.

Chunky Monkey Popsicle recipePack a lot more fruit in than I did here and use less juice. They tasted fantastic but because the fruit chunks were so small it fell apart quite easily when eating. Next time I will try blending in some fruit with the fruit juice as well to help it hold together better. Frozen fruit is magical and hard to beat on a hot summer day.

 

Photos by: Karly Blair

 

Voluptuous Vanilla Ice Cream

The fresh or frozen coconut milk in this recipe really resembles the taste and texture of traditional western ice creams.Dairy Free Homemade Vanilla Ice Cream Recipe

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.

If you don’t have an ice cream maker, you can pour the mixture into ice cube trays and freeze until mostly frozen and then blend together in a high powered blender. But waiting a few hours for vanilla ice cream seems crazy to me when you can just add some frozen fruit (which we always have on hand) like mangoes and blend together in a high powered blender. I even like to only partially blend the fruit so you have fruit chunks. Sooooo yummy!

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” less-fat version either.

Frozen Coconut Milk
You can make your own fresh coconut milk. But 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 five types of Wholetarians.

Healthy Vanilla Ice Cream Recipe

Voluptuous Vanilla Ice Cream
 
Author:
Yield: 4 cups
 
Makes 4 cups
Ingredients
  • 3 cups (16 oz) frozen coconut milk, thawed. I prefer the fresh taste of Tropics frozen 100% pure but you can use canned milk if you know you like it. I happen to not like canned. (Canned contains 1½ cups and Tropics frozen has 2 cups). I only use fresh coconut milk from Tropics so I add almond or cashew milk for the additional 1 cup so I don't have to thaw out another 2 cup bag of coconut milk).
  • ½ cup raw cream (optional) OR ¼ cup coconut cream if you prefer it more creamy.
  • 2 eggs (optional, they will stay raw) only use if you prefer it a creamier French vanilla.
  • 2 egg yolks (optional as well)
  • 1 Tbsp pure vanilla extract
  • ¼ tsp lime or lemon juice
  • Pinch of Himalayan sea salt
  • ½ cup maple syrup or raw white honey or a mixture of both (can use ¼ cup maple syrup and or honey and 7 drops of stevia instead) Do not put in too much stevia- as it can ruin it. Use stevia sparingly and taste as you go to your liking. Remember that once it is frozen, it will taste a little less sweet.
Instructions
  1. Blend in the blender until well mixed.
  2. Assemble the Cusinart Ice Cream machine and turn it on.
  3. Pour the ice cream mixture into the freezer bowl, turn and let it mix until frozen, about 20 to 25 minutes.
  4. The ice cream will have a soft, texture. For a firmer consistency transfer the ice cream to the freezer for about 30 to 60 minutes.
  5. If you don't have an ice cream freezer you can pour the mixture into ice cube trays, freeze until mostly frozen and then blend together in a high powered blender.
Notes
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 freshly made or frozen. You can make your own fresh coconut milk here. For convenience and price I buy frozen coconut milk in the freezer section at my local Asian Supermarket. I'm telling you, fresh or frozen coconut milk really resembles the taste and texture of traditional western ice creams. Substituting any other milk will not be nearly the same. Using honey will keep it from freezing hard. I prefer using maple syrup unless I'm expecting left-overs.

 

Healthy Coconut Milk Vanilla Ice Cream RecipeSee Whipped Coconut Cream topping recipe shown on top of the ice cream.

See India Tree Natural Dye Sprinkles here.

Photos by: Karly Blair

Scrumptious Strawberry Ice Cream

Scrumptiously simple with just a few ingredients. Indulge yourself knowing that you are splurging on a much better choice of ice cream than the typical store brands. Don’t worry, this recipe is easy and quick with a Cusinart table top ice cream maker.

Whole Food Strawberry Ice Cream Recipe

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.

Healthy Strawberry Ice Cream Recipe

Scrumptious Strawberry Ice Cream
 
Author:
 
Makes 5 cups
Ingredients
  • 2 cups (16 oz) frozen coconut milk, thawed. I prefer the fresh taste of Tropics frozen 100% pure but you can use canned milk (Canned contains 1½ cups and Tropics frozen has 2 cups). Or you can use almond milk or raw milk.
  • ½ cup yogurt (strawberry, vanilla or plain), add more sweetener if you use plain yogurt or use coconut cream) (optional)
  • 1 banana, frozen (used for texture and sweetness; if you want to taste the banana, add more)
  • 2 cups frozen strawberries
  • 1 cup strawberry chunks (optional)
  • ½ cup maple syrup or more to taste (or use coconut nectar or raw honey)
  • 7-9 drops of stevia (or to taste; the ice cream will taste less sweet once it's frozen)
Instructions
  1. Blend all ingredients together (except for the 1 cup of strawberry chunks) in the blender until well mixed. Pour the ice cream mixture into the freezer bowl.
  2. Let frozen strawberries thaw out a little bit before cutting them into smaller pieces or slices. Add them to the freezer bowl. Frozen or cold fruit helps speed up the freezing process.
  3. Turn the machine on and let it mix until it freezes, about 20 to 25 minutes. Ice cream will have a soft, texture.
  4. If you like it firmer, transfer the ice cream to the freezer for about 30 to 60 minutes.
  5. If it becomes too hard, remove from freezer and wait about 20 minutes or more before serving.
Notes
If you are eating this right away, maple syrup freezes best. If you are making this ahead of time or planning on leftovers, ¼ cup maple syrup and ¼ cup honey will make it softer to scoop out the next day due to the honey keeping it from freezing too hard.

Healthy Strawberry Ice Cream RecipePhotos by: Karly Blair

Orange Julicious Ice Cream

Healthy Orange Julius Ice Cream Recipe

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:
 
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.

 

Photos by: Karly Blair

Marvelous Mango Ice Cream

Mango Yogurt Ice Cream

Frozen mangoes make excellent snacks and are great for a variety of recipes. Kids generally love mangoes and the frozen ones are so convenient!

If you don’t like mangoes you most likely haven’t tried them enough. If you ever see frozen mangoes from the Philippines (Costco sometimes carries them), grab a bag and come home and make this ice cream.

Cuisinart Ice Cream Maker

Cuisinart Ice Cream Maker

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.

If you don’t have an ice cream maker, you can pour the mixture into ice cube trays and freeze until mostly frozen and then blend together in a high powered blender. But waiting a few hours for vanilla ice cream seems crazy to me when you can just add some frozen fruit (which we always have on hand) like mangoes and blend together in a high powered blender. I even like to only partially blend the fruit so you have fruit chunks. Sooooo yummy!

Coconut Milk

Fresh Frozen Coconut Milk from the Philippines

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” less-fat version either.

Marvelous Mango Ice Cream
 
Author:
 
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. Please take Note 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.
Ingredients
  • 2 cups (16 oz) frozen coconut milk, thawed. I only use fresh Tropics frozen 100% pure coconut milk but you can use canned coconut milk if you know you like it. (Canned contains 1½ cups and Tropics frozen has 2 cups). Or you can use almond milk or raw milk
  • ½ cup yogurt, plain (add more sweetener if you use plain yogurt) (can use coconut cream and 1 tsp of lemon juice)
  • 1 banana, frozen helps it freeze faster(used for texture and sweetness. If you want to taste the banana, add more)
  • 1 fresh mango or 2 cups frozen, mango chunks
  • 1 cup mango, frozen chunks to be added separately
  • 1 tsp pure vanilla
  • 2 Tbsp orange juice (optional)
  • ½ cup maple syrup (or date syrup)
  • 7-9 drops of stevia (or to taste) (It will taste less sweet once it's frozen
Instructions
  1. Blend all ingredients together (except for the 1 cup of mango chunks) in the blender until well mixed.
  2. Pour the ice cream mixture into the freezer bowl and turn the machine on to start churning.
  3. Cut the mangos into small chunks and add to the ice cream mixture as it is churning. Frozen fruit helps it freeze faster.
  4. Let it churn about 20 to 25 minutes until frozen. If it has a soft, texture, transfer the ice cream container to the freezer for about 1-2 hours.
  5. If it becomes too hard, remove from freezer and wait about 5 minutes before serving.
Notes
You can substitute honey for the maple syrup but honey will keep it from freezing hard.
My family prefers using maple syrup or ¼ cup maple syrup and ¼ cup honey.
You can substitute almond milk or any nut milk for the coconut milk but fresh coconut milk is the creamiest.
Once you add the mixture to the ice cream machine, you have to start it churning or the mixture will start freezing to the sides and keep the machine from working.

Healthy Mango Yogurt Ice Cream RecipePhotos by: Karly Blair

Creamy Cherry Ice Cream or Smoothie

Healthy Wholetarian Cherry Ice Cream recipe

You’ve got to really love cherries for this recipe to work for you. My favorite way to make this is with half cherries and half strawberries but that’s just me and my daughter. Strawberries are also cheaper so that helps as well.

It’s the coconut milk that makes this a nice creamy non-dairy ice cream. I never use coconut milk from a can. I just don’t like it. I purchase coconut milk freshly packed in bags found in the freezer section of our local Asian market. We stock up on fresh coconut milk because we use it in so many things! Love, love, love this stuff! If your Asian market doesn’t carry this product, request it! It sells really well at our market, so your Asian market should appreciate the selling tip.

Fresh Frozen Coconut Milk from the Philippines

Creamy Cherry Ice Cream or Smoothie
 
Author:
Yield: 6 cups
 
Ingredients
  • 2 cups coconut milk, (frozen found at Asian markets)
  • 3 cups of cherries, pitted and frozen (some like it better with half strawberries and half cherries)
  • 1 banana, frozen
  • Juice of ½ of a lime
  • 1 cup spinach, packed or 1 red kale leaf (optional) (I used red kale in these photos)
  • 1-2 Tbsp of raw honey or maple syrup
  • 4-7 drops of stevia (optional)
  • 1 cup of water or apple juice (optional– if you don’t have a high speed blender you will have to add a liquid. Its more like a soft serve ice-cream without the extra liquid.
  • Add ice if you like
Garnish with:
  • Fresh cherry on top (optional)
  • Mini chocolate chips sprinkled on top or stirred in (optional)
  • Chopped banana on top (optional)
  • Slithered almonds to top (optional)
Instructions
  1. Thaw out the frozen, fresh coconut milk and put in the blender first.
  2. Add the remaining ingredients and blend everything together.
  3. If you do not have a high speed blender such as a Vita Mix or a Blentec blender, you will need to add a cup of liquid for it to mix well and you will have a great tasting smoothie instead.
  4. If you do use a high speed blender and still want it thicker, place the mixture in a tabletop Ice cream machine (like the cuisinart) and let it freeze harder.

Wholetarian Cherry Smoothie Ice Cream or Smoothie Recipe

Photos by: Karly Blair

Healthy Chocolate Ice Cream

Wholetarian Chocolate Ice Cream

This chocolate dessert provides the satisfaction only chocolate can give along with the beautifying benefits of coconut milk. Enjoy this lushisihly sexy dessert.

Healthy Chocolate Ice Cream
 
Author:
Recipe type: Dessert
Cuisine: American
 
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. Please take Note: 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 fresh, 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.
Ingredients
  • 3 cups (16 oz) frozen coconut milk, thawed. I prefer the fresh taste of Tropics frozen 100% pure but you can use canned milk. (Canned contains 1½ cups and Tropics frozen has 2 cups). Or you can use almond milk or raw milk
  • ¼ cup yogurt, (vanilla or plain) add more sweetener if you use plain yogurt or use coconut cream
  • 2 eggs (optional - they will stay raw)
  • 1 banana, frozen (used for texture and sweetness. If you want to taste the banana, add more)
  • 2 Tbsp cocoa, carob or coco powder
  • ¾ cup maple syrup
  • 7-9 drops of stevia (or to taste) (The ice cream will taste less sweet once it's frozen.
  • ½ cup chocolate chips (optional)
All Vegan Option Ingredients
  • 3 cups (16 oz) frozen coconut milk, thawed. I prefer the fresh taste of Tropics frozen 100% pure but you can use canned milk. (Canned contains 1½ cups and Tropics frozen has 2 cups). Or you can use almond milk or raw milk
  • 1 cup coconut cream (I use fresh and frozen from an Asian Supermarket)
  • 1 banana, frozen (used for texture and sweetness. If you want to taste the banana, add more)
  • 2 Tbsp cocoa, carob or coco powder
  • ¾ cup maple syrup
  • 7-9 drops of stevia (or to taste) (The ice cream will taste less sweet once it's frozen.
  • ½ cup chocolate chips, vegan (optional)
Instructions
  1. Blend all ingredients together (except for the chocolate chips) in the blender until well mixed.
  2. Pour the ice cream mixture into the freezer bowl.
  3. Add chocolate chips to the freezer bowl.
  4. 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.

 

Whole Food Chocolate Sauce Recipe

Try Sexy Healthy Chocolate Ice Cream with Karly’s Chocolate Sauce topped with chopped pecans.

 

Photos by: Karly Blair

Banana Chocolate Chip Ice Cream

Whole Food Banana Chocolate Chip Ice Cream Recipe

This recipe is super yummy and super kid friendly. Its made with fresh and healthy coconut milk. I hope you can find it where you live. I get it at my local Asian market in the freezer section. If your local Asian market doesn’t have it ask for it!

Using fresh coconut milk vs canned makes a huge difference in taste (at least for me). It’s even cheaper, so visit your nearest Asian market and stock up.

This recipe is to be used in a Cusinart ice cream maker.

Banana Chocolate Chip Ice Cream
 
Author:
Recipe type: Dairy-Free & Gluten-Free
Cuisine: American
Yield: 4 cups
 
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.
Ingredients
  • 2 cups (16 oz) frozen coconut milk, thawed. I prefer the fresh taste of Tropics frozen 100% pure but you can use canned milk. (Canned contains 1½ cups and Tropics frozen has 2 cups). Or you can use almond milk or raw milk
  • ½ cup yogurt, plain (optional) or use coconut cream
  • 3 bananas, frozen
  • 1 banana, frozen, cut into chunks
  • 1 tsp pure vanilla
  • 1 tsp fresh lemon juice
  • ½ cup maple syrup or raw white honey or a mixture of both (can use date syrup or coconut nectar)
  • 6-7 drops of stevia (or to taste, optional if you like it sweeter) (It will taste less sweet once it's frozen).
  • ½ cup of dark chocolate chips or thinly sliced shreds of chocolate & Vegan (optional)
Instructions
  1. Blend all ingredients together (except for the 1 banana cut into chunks and the chocolate chips) in the blender until well mixed.
  2. Pour the ice cream mixture into the freezer bowl and turn the machine on to start churning.
  3. Cut the banana into chunks and add to the ice cream mixture as well as the chocolate chips as it is churning.
  4. Let it churn until frozen, about 20 to 25 minutes.
  5. Ice cream might have a soft, texture. For a firmer consistency transfer the ice cream container to the freezer for about 30 to 60 minutes.
  6. If it becomes too hard, remove from freezer and wait about 10-15 minutes before serving.
Notes
My family likes it even better with a cup of strawberries, frozen and chopped, added to the mixture as well. Notes You can likely substitute almond milk or any nut milk for the coconut milk but fresh coconut milk is creamier and so yummy
Of course fresh raw milk and raw cream would be the creamiest and most traditional but its hard to find. Believe me you won't miss it if you use fresh 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" less fat 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.

 

Whole Food Chocolate Chip Ice Cream Recipe

 

Photos by: Karly Blair