Coconut milk is my favorite dairy replacement, especially for those who can’t have dairy due to either lactose intolerance or a casein allergy. Luckily coconut milk makes ice cream that is just as good as traditional ice cream, if not better! This recipe a part of my regular coconut milk ice cream rotation along with my Anti-Stress Double Chocolate Ice Cream recipe (which is also well worth taking for a test drive in your kitchen).
Coconut milk: While traditional ice cream can be a great treat for many, many people with sub-par health can have dairy allergies or sensitivities, which makes it more stressful for both digestion and the immune system (not the best choice for boosting the metabolism and fat loss). Using coconut milk as an ice cream base, however, is a very tasty alternative with some excellent benefits. Coconut milk is anti-inflammatory, anti-fungal, stimulating to the metabolism, easy to digest, and full of antioxidants.
Dark chocolate: Dark chocolate is chock full of magnesium which is needed as an important co-factor for over 300 enzyme reactions in the body. Not only is magnesium lacking in the American diet (due to soil depletion & processed foods), but your body also wastes magnesium under stress. Magnesium helps to counter the stress responsive to support the metabolism.
Organic sugar: Not only is real sugar extremely easy to digest (especially when dissolved like in this particular recipe), it also provides your body with quick efficient energy to feed your cells and stimulate the metabolism! Did you know that your liver stores sugar (called glycogen), and that you NEED a steady flow of sugar to keep glycogen stores topped off? Without a healthy storage of glycogen, your liver won’t convert thyroid hormone T4 (inactive) to T3 (active form) — which FUELS your metabolism. As Dr. Ray Peat, PhD, puts it: “The liver provides about 70% of our active thyroid hormone, by converting thyroxine to T3, but it can provide this active hormone only when it has adequate glucose.” If you think your sugar-free diet is doing you favors, check in with your body temperature in the morning. A waking temperature of less than 97.8 degrees is a sign that your metabolism is lacking (and that thyroid conversion isn’t happening like it should).
Because sugar is void of nutrients, it should be used sparingly and only in the context of an otherwise nutrient-dense diet.
Pastured egg yolks: Eggs are like nature’s multivitamin containing everything needed to create life! Each egg contains about 6 grams of protein, vitamin A, vitamin D, vitamin E, B2,B5, B12, choline and cholesterol. Getting a few eggs per day with a few extra yolks is a great way to give your body MORE of the nutrients it needs and support healthy hormone production!
Collagen (optional): While collagen is completely optional, it does add a little extra anti-inflammatory protein to support your liver and phase 2 detoxification. If you want to learn more about how and WHY to use it, read all about it’s amazing detoxifying and anti-aging qualities here so you can start incorporating it into your diet ASAP!
Calcium (optional):According to Dr. Ray Peat, PhD, calcium is a huge stimulator to the metabolic rate. That means that additive free dairy products such as whole milk, cottage cheese, ice cream, and other cheeses can be a great choice because dairy is packed with high-quality protein, fat, and calcium. But in this case, because this is a dairy-free ice cream, it uses a small amount of homemade very finely powdered eggshell calcium. It’s completely optional, but adds a special nutritional component if you want it!
Mint Chocolate Chip Coconut Milk Ice Cream:
2 cans coconut milk (like this additive-free brand without guar gum)
2/3 cup organic cane sugar
6 organic or pastured egg yolks*
1 teaspoon organic peppermint extract (like this)
1/2 teaspoon organic vanilla extract (like this)
4 tablespoons mini dark chocolate chips, finely chopped (like this)
2 tablespoons collagen hydrolysate (optional, like this)
¼ teaspoon salt
¼ teaspoon finely powdered eggshell calcium (optional)
1) Combine 1 can of coconut milk and all of the sugar in a saucepan over medium heat until dissolved (this inverts the sugar and makes it easier to digest, particularly for those on GAPS or SCD diets). Let this cool in the fridge for about 1 hour.
2) In a blender combine the chilled coconut milk/sugar mixture, the other can of coconut milk, egg yolks, peppermint, vanilla, & salt. Blend at a low-speed until combined.
3) Add the collagen (optional) and eggshell calcium (optional). Blend.
4) Pour it in an ice cream maker along with the chocolate chips.
*Raw egg yolks are not appropriate for everyone, especially those with weakened immunity and can kill you. Please do your own research and make your own choice on whether they are right for you. You may also view our disclaimer here.
Looking for more coconut milk ice cream recipes? Find them here.
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