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Vanilla Coconut Ice Cream – An easy & delicious YUM recipe

coconut-vanilla ice cream_0834 (2)This Vanilla Coconut Ice Cream is just one of the many truly yummy recipes you can find in Theresa Nicassio’s award winning book YUM Plant-based recipes for a gluten-free diet. What makes this a unique collection is the flexibility that each of its recipes offers in terms of being applicable to people with different food intolerances or who follow particular dietary regimes. The bottom-line message that echoes throughout the book is that healthy food can be just as tasty and elaborate as more traditional food, if not more! So enjoy a taster of YUM recipe book with this easy-to-make recipe and get ready to flavour the cherry on top as you learn more about Theresa Nicassio and how her book came to be.

RECIPE

Simple, creamy and insanely delicious! Makes about 2½ cups

Ingredients

  • 1 x 13.5 fl oz (400 ml) can premium full-fat coconut milk
  • ½ tsp Chicory Root Inulin with Stevia or favourite sweetener, or to taste
  • 3–4 large dates, pitted, to taste
  • ½ tsp vanilla extract, vanilla powder or ½ vanilla bean
  • ⅛ tsp Himalayan salt, or to taste
  • pinch cardamom

Directions

In a blender, process all the ingredients until very creamy. If using the chilled canister type of ice cream maker, refrigerate the blended ingredients for 1–2 hours before processing for the best results. If you don’t have an ice cream machine, use the Freezer-Stir Method (see below).

Ice cream freezer-stir method

No Ice Cream Machine? No Problem!

YUM Cover-High ResWhile more time intensive than an ice cream machine, the freezer-stir method can be used to make ice cream. Simply pour the blended mixture into a large bowl or flat pan and set in the freezer, stirring or whisking it every 15–20 minutes to break up the crystals until it reaches your desired consistency.

Dr. Theresa Nicassio is a registered psychologist (1541) & author of the award-winning book YUM: plant-based recipes for a gluten-free diet – a delicious and sensually delightful gluten- and sugar-free vegan-friendly cookbook that is heart-healthy, anti-cancer & mostly diabetic-friendly: www.yumfoodforliving.com.

About Theresa Nicassio

Dr. Theresa Nicassio ("The Inclusive Chef") is a Registered Psychologist, bestselling author, gourmet raw food chef, and nutrition educator—an integrative mind-body wellness expert who has been educating and empowering clients, students, and the public since 1987. Theresa also contributes to public awareness through her blog, media interviews, and as a frequent speaker for groups and at health and lifestyle events. Her bestselling book, YUM: plant-based recipes for a gluten-free diet has won the 2015 GOURMAND WORLD COOKBOOK AWARD as the BEST DIET BOOK, for the public in Canada and has received a prestigious “STARRED REVIEW” from Publishers Weekly. YUM has now been short-listed as one of 2016’s BEST DIET BOOKS IN THE WORLD by GOURMAND INTERNATIONAL, competing for the world title in May. More information and a free 50-page sampler of Dr. Nicassio's award-winning book YUM: plant-based recipes for a gluten-free diet can be found on her website.

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