Ecosalon Recipes: How to Make Healthy Ice Cream


Speaking of breakfast today: ice cream is my ultimate vice. When I was a kid, I’d get up before my parents and eat some for breakfast. I’ll even find myself craving it in the coldest winter weather. But there’s one small problem. Ice cream makes me sick.

It’s the milk, the cream, not to mention the sugar. Because I eat a diet that’s low in lactose and free of refined sugars, traditional ice cream makes me feel heavy, tired and sometimes even ill. But all is not lost, because I’ve learned to make an earth-and-body-friendly vegan ice dream that puts Ben & Jerry’s to shame.

Mint Chocolate Chip

This is my version of Café Gratitude’s excellent I Am Cool smoothie. I discovered them on a trip to the Bay Area. If you’re ever there, you must pay the Cafe a visit!

-A handful of frozen nut milk ice cubes (cashew or almond is best)
- A splash of non-dairy milk (rice, soy, almond, etc.)
- 1 tsp. cacao nibs
- 1 tsp. almond or cashew butter
- 1 tbsp. agave nectar
- A few fresh sprigs of mint

Blend, and keep adding non-dairy milk until you get the desired consistency. I like mine thick, but more milk will create that melty texture so many adore.

Basic Chocolate

This is what I use as my chocolate ice dream base, to which I’ll add other frozen fruits or coconut flakes to make really decadent.

- 2 cups frozen banana slices
- Non-dairy milk, added until desired consistency is reached
- 3 tbsp cacao nibs
- 1 tbsp carob powder
- Dash of cinnamon
-Optional: 2 tsp agave nectar (I find the bananas provide enough sweetness.)
-Also Optional: half an avocado, to make it rich and creamy.

Sumptuous Sorbet

- 2 cups frozen organic fruit (mangos, strawberries, whatever you like!)
- ¼ to ½ cup organic fruit juice (pineapple or coconut juice are my favorites)
-A few teaspoons of coconut flakes
- A dash of cardamom for exotic flavor

Now that’s what I call dessert in paradise – low fat, no refined sugar crash, and healthy enough to actually eat for breakfast. Enjoy!

Image: star5112

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