This ice cream is not novice, this ice cream does not recycle, this ice cream is green.
Why green? It all comes down to fat. To make ice cream, well, creamy you need fat. The traditional way to make ice cream is with a nice fattening dairy milk cream, and maybe eggs.
Obviously on the Candida Diet, the natural sugars in dairy cream must be forgone, and eggs can be binding and acidic, so are best kept to a minimum. Fatty avocados are highly nutritious and great for the gut; a much more beneficial and viable option.
I haven’t had ice cream in years. Isn’t that sad? Don’t cry for me, or for yourself if you’re dairy and sugar intolerant. I have a great solution for us. And get this, you don’t even need an ice cream maker.
I haven’t invested in an ice cream maker just yet. It’s one of those things I have on my wish list, but other expenses always take precedence. When I finally do, expect an outpouring of ice cream maker recipes.
I’ve dabbled with a couple non-dairy, ice cream maker-free recipes I found online. Most required tons of eggs and sometimes butter. Which just felt really weird. I just couldn’t get over feeling like I was spooning tablespoons of lard into my mouth.
Plus both eggs and butter are acidic foods, and the candida diet is all about healing. Large amounts of acidic foods can slow your healing. So while it might be a workaround to avoid sugar, it won’t help you heal. Plus I’m still not sold on the idea that you can eat globs of butter and not clog your arteries and just feel heavy.
Avocados are full of monounsaturated Omega 3 fat, which is one of the greatest things you can eat when you’re trying to heal your gut or just heal overall as it contains oleic acid, which calms inflammation. And unlike butter, it’s actually good for your heart. Oleic acid is the great stuff in olive oil, praised for lowering bad cholesterol levels.
Avocados also provide soluble fiber, which feeds healthy bacteria in the intestines. Lastly, they’re packed with vitamins from A to K and their fat content helps to unlock these nutrients as they pass through your system. They actually increase the nutrient value of healthy foods by helping your body absorb them.
Isn’t it great that something so creamy and satisfying is so good for you? The neutral taste of avocado makes it a complete package. Using avocados over butter and eggs is a no brainer.
Now how to get to that truly idyllic consistency required for ice cream? I’ve got a couple tricks up my sleeve.
This first is a great immune booster and, therefore, another great asset for anyone battling a chronic condition: coconut milk! It’s loaded with B, C and E vitamins and magnesium, a mineral essential for nerve function and often depleted in those battling long-term issues like Candida.
Coconut milk is a godsend for anyone avoiding dairy. I wouldn’t just drink it like a glass of milk, (it has a ton of fat) but it’s a great substitute in recipes.
Then lastly you just need a little coconut butter or manna to really round it out and give you that nice density. The avocado alone has a frail kind of thickness, the coconut milk helps give it liquidity, allowing you to really run your spoon through it, and the coconut manna is what slows the spoon down just enough so there’s give, but a tenacious trail. Just like real ice cream.
I highly recommend using a real ice cream scooper to dish it out for yourself. You need those little mounds to dig into properly.
I’ve used xylitol in the past, but it has some glycemic effect. I over did it once and had a relapse, so I’ve been a bit nervous about using it ever since. Truvia is another option. It’s derived from stevia and has no effect, but it does have a slight aftertaste. Honestly it’s not that bad and I don’t really notice it.
But this sweetener is nice because it’s not ultra sweet like stevia. It’s closer in flavor and texture to real sugar, and I haven’t noted any negative results when I use it. Yay! Give it a shot and let me know how you like it.
Have you tried making dairy-free ice cream?
How did it turn out? What tricks of the trade can you share? I’d love to hear any ideas or advice in the comments below.
- 1 large or 2 small ripe avocados
- 1 can full-fat coconut milk
- ¼ cup coconut manna
- 1-2 Tbs pure latanko monkfruit sweetener or Trivia packets
- 1 tsp alcohol-free butterscotch flavoring or vanilla if you prefer
- Scoop the avocados into a glass, freezer-safe container
- Mash with a fork until mostly smooth with just that lumpy texture of guacamole
- Add the milk, manna, sweetener and flavoring
- Stir to combine and scoop into a blender
- Blend until smooth
- Return to the glass container
- Freeze for at least 2 hours
- Get the ice cream out of the freezer about 20 minutes before you want to eat it
- Scoop with a real ice cream scoop and enjoy