Name: Chocolate Smothered Coconut Ice Cream
Prep time: 5 min
Cook time: 3 h
Yield: 6
Cuisine: French
Ingredients: 3 cups coconut milk ((organic, mature, fresh)); 2 cups coconut meat shreds ((sun-dried, organic)); 2 cups water; 4 Tbsp honey ((raw)); 2 cups coconut oil ((raw, organic)); 1 cup honey ((raw)); 2/3 cup cacao powder ((100%, raw, organic))

Serves

Level

Easy

Ingredients

Ingreds.

Total

3hr

Serves

Level

Easy

Ingredients

Ingreds.

Total

3hr

Coconut meat appears to protect against heart disease and stroke as well. As it turns out, coconut meat’s measurable vitamins A and E, and polyphenols and phytosterols, all work together to decrease the levels of LDL cholesterol, which are fats that stay in the blood and in skin tissues and high levels of which have been found a risk factor for cardiovascular diseases.

“CHOCOLATE SMOTHERED COCONUT ICE CREAM” pretty much says it… except that this treat is raw, healthy and heck yeah- it tastes as amazing as it looks!

Ingredients

Chocolate Smothered Coconut Ice Cream

3 cups coconut milk (organic, mature, fresh)
2 cups coconut meat shreds (sun-dried, organic)
2 cups water
4 Tbsp honey (raw)

Warm Raw Chocolate Sauce

2 cups coconut oil (raw, organic)
1 cup honey (raw)
2/3 cup cacao powder (100%, raw, organic)

Servings:

Units:

Directions

Prep

5 min

Total

3 hr

For Chocolate Smothered Coconut Ice Cream

In a medium sauce pan place your coconut milk in. On simmer heat, reduce the coconut milk to 2 cups (about 2 hours), stir often. Use a calibrated thermometer to be sure you do not go above 110 degrees F.
While this is reducing, in your food processor, fine chop the coconut meat.
Add the meat to a large bowl and cover with the water. Stir often. Allow to soak while your coconut milk is reducing.Drain well.
In your blender add the soaked/drained coconut meat. Add in the reduced coconut milk and honey. Blend on high until smooth and creamy, this is your ice cream base.
Add the ice cream base to your ice cream maker and complete the cycle.
After the cycle is complete, use a small ice cream scoop (one that is half the size of a traditional ice cream scoop) and make 24 uniform ice cream scoops. Set on a small sheet pan.
Place in the freezer and freeze for 1 hour. Remove from the sheet pan and either serve or store in an air tight covered container in the freezer.

For Warm Raw Chocolate Sauce

You will need a 4 cup Pyrex measuring cup and a small pan. Place the Pyrex in the pan and fill the pan with water half way up the Pyrex, be sure not to get water in the Pyrex.
Add your coconut oil in and turn the stove on low and heat the water to 110 degrees F. Use a calibrated thermometer to be sure.
Heat the coconut oil until melted. Whisk in the honey and the cacao powder until smooth.

When ready to serve

Take the ice cream out of freezer, place 3 scoops in each dish.
Use a tablespoon and spoon the warm raw chocolate sauce over the scoops (you want it to look like the picture).
Allow this to set up for 1 minute then repeat a second layer over the first layer, allow to set up for 1 minute and cover with a third layer and serve. ENJOY!

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

Note: There are two elements to this recipe– the coconut ice cream and the chocolate sauce. I have listed the ingredients for each element separately for ease of making the recipe.

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Raw Food MagazineProbiotic Raspberries says:

April 28, 2015 at 7:07 pm

[…] can do with them. They are great just a snack by themselves, or you could add them to your favorite raw ice cream. You could use them to add a probiotic punch to a yummy smoothie, or mix them in with your […]

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