Coconut-Avocado-Mint Ice Cream—Sugar Free

Coconut-Avocado-Mint Ice Cream—Sugar Free

This recipe is perfect for the busy person who has very little time to spend in the kitchen, yet wants to prepare food that is nutritious and delicious and free of sugar. The avocado-mint-coconut ice cream could be categorized as a health-enhancing super food and takes only 10 minutes to make after all the ingredients are assembled. No ice cream maker necessary.

Makes Six Servings

Ingredients:

  • 2 medium-sized ripe avocados, peeled
  • 2 cups coconut cream (found in health food stores)
  • 6 tablespoons of fresh-squeezed lime juice
  • 1 cup of chicory root powder (can be ordered online, brand called “Just Like Sugar.”)
  • ½ cup of mint leaves
  • ¼ tsp Himalayan salt

Preparation: 

  • Place all ingredients in the blender and blend until creamy and smooth
  • Pour the mixture into 6 small bowls—about 3 inch diameter.
  • Place in the freezer for at least 4 hours.
  • When ready to serve, remove from freezer and let stand for 10 minutes to begin softening.
  • For decoration and a contrast in tastes, add a sliced strawberry and a mint leaf on top.

Enjoy your dessert—guilt-free!

All About Chicory Root

The root of the chicory plant has a long history as a coffee substitute. The roots are roasted and ground into a powder that can easily be made into a drink. The sweet, indigestible sugar derived from the roots has no calories and has no effect on the blood sugar.

Chicory root contains inulin, one of the most powerful prebiotics. Prebiotics are the natural nutrients that the beneficial bacteria in our intestines need to thrive.

The prebiotics that feed the beneficial gut bacteria come from non-digestible carbohydrate fibers called oligosaccharides. They remain in your digestive system to help boost the growth of beneficial bacteria.

Dietary fiber includes soluble, insoluble, and resistant starch. Inulin is a starchy substance found in a wide variety of fruits and vegetables. Our digestion cannot break down inulin’s starch into simple digestible sugar molecules called monosaccharides. Therefore, consuming inulin has no effect on blood sugar levels.

The toxin-producing microorganisms in the intestines are unable to use the inulin as food. By using chicory root powder and avoiding sugars and simple carbohydrates, the colonies of yeast and other fungi, and disease-producing bacteria in the intestines will diminish from starvation.

Chicory root powder is about half as sweet as conventional sugar. Therefore, when you substitute the chicory root powder in place of the conventional sugar (including maple syrup and honey), you would double the amount of chicory root. For example, if the recipe called for ½ cup of honey, you would use one whole cup of chicory root in its place.

Flowers from the chicory plant

Here’s to the good health of our microbiome—the organisms that live in our gut and have a huge impact on our health!

 

Comments

Coconut-Avocado-Mint Ice Cream—Sugar Free — 16 Comments

  1. Looks yummy. Have you tried Bochasweet from Kobucha pumpkin? I had trouble dissolving JLS into a simple sugar for lemonade and found BS worked well 1:1 in baking and making raspberry granite.

    • Thanks for the tip. I look forward to trying the Bochasweet. It sounds interesting. I hope you and Tom are enjoying yourselves on one of your many adventures in the wilderness. Love, Erica

    • Yes, I think he would. The ingredients are entirely raw and organically grown!! xxox E

  2. What!?! No chocolate? Have you tried this recipe with dark chocolate? You are the only person I have ever met who could walk into a room, sniff a few times, and say “I smell chocolate!” And then proceed to sniff out a chocolate bar on a wall of bookshelves behind a book that your father had stashed there several days before.

    • Hahaha. You remember that incident. I was indeed quite the chocolate addict. If you try adding chocolate powder to the recipe, please let me know how it tastes. Love, R

  3. I am going to send this out….will let you know what happens….
    Hope we do not get our house papered or egged, Hee Hee, ha ha!!!
    Did that ever happen in high school to you Erica?

    I thought it was hilarious! My dad on the other hand was not so happy at all….
    We had to clean it up right away, even before , heavens forbid, the neighbor’s saw it!!
    Then I had to go to confession, being the good catholic girl…
    Why me, I remember thinkting…..what sin did I commit?!!! LOL

    • Haha. I hope none of us get our house papered and egged. My hope is that people will like the recipe. I love it! Let me know what you think. Love, E

  4. Yum. I had a small can of coconut cream (5ish oz.) and one avocado, so I used those and added the rest of the ingredients to taste. I subbed out most of the JLS with stevia because JLS gives me a stomach ache in large quantities. It’s also really expensive ($15 to $20 per pound), but useful to have around for alternative baking projects because the fiber adds structure. Thanks for this inspiring recipe!

    • I’m so glad you had a good experience with the recipe. Thanks for letting me know. All the best, Erica