My son loves ice cream; I blame him for my pregnancy cravings that were not easily squelched without a few scoops a day. If only I had know then what I know now. Being dairy and sugar intolerant, I could have saved myself from a lot of digestive upset, energy depletion and unnecessary ingredients. If I had also known how easy it is to use a home ice cream maker I could have saved myself a trip to the store as well. Once my son was born, and my "cravings" had to come to an end I became a researcher for all things healthy. He inspired me with his perfect little body, to keep it that way...pure and clean. It's been a bit of a challenge "going against the grain", as I am not always supported by friends and even family, but I know in my heart that I'm doing the right thing and his health is worth the criticism I sometimes get. I truly believe that parents would not feed their children the things they do if they knew the ingredients in them, they have equal amounts of care and love, they simply don't know. How can they know when our culture has done such a great job disguising ingredients and keeping the truth about food unknown. Unless you research and dig deeper the truth about these ingredients remains fuzzy. This lead me to the truth about most ice creams out there and why you should make your own. Here is the ice cream maker we use.
Chocolate Almond Joy:
- 1 can of coconut milk, we like Whole foods 365 label (not a lite version and not in a carton)
- 1/2 cup of almond butter
- 3 teaspoons cocoa powder (we love Green and Blacks Organic)
- 1/4 cup raw honey
- 1 tablespoon vanilla
- 1/8 of a teaspoon of salt
Put all ingredients in your ice cream canister. Add Almond butter by dropping in small amounts at a time to avoid it all sticking together. Allow your machine to do the work for approximately 15- 20 minutes. If you prefer a harder ice cream put in freezer until desired consistency. Enjoy!!!!