What would a summer be without ice cream? No matter how healthy lifestyle you live, in my opinion, there’s always room for some ice cream, at least when it is made from all natural and healthy ingredients. I’m a huge ice cream fan myself and I couldn’t imagine a life without it. In the summer time I probably eat at least one portion of ice cream every day. That said, the ice cream better be good for you (and the portion size rational).
As you can imagine, it’s rather hard to find any healthy ice cream in a supper market, so it’s better to make it your self. And in fact, it’s quite easy.
My first homemade ice cream this summer was Raw Bilberry & Mint with hints of cacao. Let’s see how I made it.
Raw Bilberry & Mint Ice Cream
20 g (0.7 oz) cacao butter
100 g (1/2 cup) coconut oil
1 1/2 cups almond milk
3 tsp lecithin (organic)
3 tsp hemp protein powder
1/2 cup fresh mint
3 tbsp honey
2 tbsp soaked flax seeds
2 tbsp soaked chia seeds1 tsp natural vanilla extract
250 g (2 cups) frozen bilberries
Now, you might be wondering what bilberries are. They are the wild European cousin of blueberries. Thus, if you cannot find bilberries you can try substituting those with (wild) blueberries. However, the taste won’t be as intense as with bilberries.
- Melt the cacao butter and the coconut oil in double boiler.
- Put all the other ingredients except for the oils and bilberries into a blender and blend into a smooth liquid
- While the blender running on low, add the melted oils
- While the blender running on medium, add bilberries
- Blend into a smooth paste
- Pour into a bowl and place into freezer
- Mix every 30 minutes until completely frozen (5-7 hours)
Unfortunately, I did not have any Irish Moss at hand but if you do, I definitely recommend adding some irish mosh paste to create creamier and thicker texture. If you opt to use it, add it into the mix last. If you wish, you can also try substituting half of the coconut oil with one banana. In that case blend the banana with all the other ingredients.
Scoop It & Enjoy It!