Refined Sugar-Free, Dairy Free, Gluten Free
Learning how to make a healthier version of ice cream (aka "nice cream") was a game-changer for me. I had given up ice cream because it made me feel sluggish and well, just gross. Usually once I started in on a pint, I wouldn't stop until it was gone! Ugh.
With this recipe, you're likely to notice a different effect. Mostly, that you'll be satisfied with one single, beautiful scoop. This is largely due to the fact that you're eating nutritious "whole plant foods," rather than milk and sugar, which are mostly devoid of nutrients. According to Dr. Robert Lustig, author of the new book Metabolic, added processed "sugar is something we used to enjoy. Now, it's basically coated our tongues. It's turned into a diet staple, and it's killing us." Did you know that 25% of children today have fatty liver disease (liver disease caused by sugar not alcohol).
The great news is that you don't have to give up delicious sweetness altogether if you've decided to avoid processed sugar for health reasons. There are whole food forms of sugar that won't spike blood glucose, especially when consumed with FIBER. My favorite source of real food sweetness is the date (especially Medjool). On occasion, I go for some maple syrup. in general, as long as it's not the white stuff, I consider that a win. And the best part is, you sacrifice nothing in terms of flavor. In fact, you'll end up more satisfied because you've fueled your body with nutrients rather than toxic, processed food.
So what do you say? Let's do this!
This nutritious and decadent "nice" cream is:
- lemony
- silky
- rich
- nutritious
- satisfying
...and the perfect finish to a plant-based meal!
And all you need is some relatively simple, whole food, mostly shelf stable ingredients:
- lemons
- coconut cream (or full fat coconut milk)
- raw cashews
- maple syrup
- coconut oil
- arrowroot powder
- sea salt
- berries and mint (optional for serving)
DID YOU MAKE THIS RECIPE?
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