I love ice cream

I love ice cream! I have only had dairy a few times in the last year and both were runs to Kopps for ice cream. I have tried to make dairy free ice cream in the past....which was good, but never as creamy and sweet as regular ice cream...until yesteday! 

So, Jackson is home following his adenoidectomy. I knew that he needed cooling and soothing foods for his potential sore throat. I get the reasoning behind why they tell you to go out and buy ice cream and sherbert but it is a not very well thought up concept. Store ice cream, for the most part, is filled with sugar, artificial sugars, and dyes. Not something I would like to give a child who is trying to ramp up his immune system. Still, I understand the need for cold and creamy so I went to my favorite book.....Nourishing Meals and I made the most creamy, tasty, and cool dairy free ice cream! Today we are trying strawberry but yesterday was chocolate.

Chocolate Ice Cream/Mousse
1 can full fat coconut milk (let sit in the fridge overnight)
2 heaping tbsp cacao or unsweetened cocoa powder
1/4 cup raw honey
1 1/2 tsp. vanilla extract
1/2 avacado

Scoop out hardened coconut milk into a blender. Leave watery coconut milk in can and use in a smoothie or something. The hardened coconut milk will be very thick. You could also substitute a can of coconut cream. Add the rest of the ingredients and blend. Now, you could eat this as is for a pudding, but here is where the magic happens and this is why this recipe is different than the ones I tried in the past. You put the mixture in an ice cream maker for 25 minutes. You could put it in the freezer if you don't have a maker, but it may not have the same creamy consistency. After 25 minutes you have a soft serve texture ice cream. Its best to eat it in one sitting because if it sits in the freezer for longer than 3 hours it looses its creaminess.