Do I have a treat for you guys today or what? Chocolate Mocha Ice Cream! And what’s even better? It’s dairy free. Yes even though you don’t tolerate dairy doesn’t mean you have to miss out on ice cream. Because ice cream is just too yummy to not get to eat. At least in my opinion. I remember back in the days when I was still swimming competitively, coming home and eating a bowl of ice cream as an afternoon snack after school. Mint Chocolate Chip used to be my flavour of choice. When I think of all the corn syrup, refined sugars and processed ingredients that was in that ice cream it makes me cringe! My poor taste buds had no idea what real food was. I always wonder how much better I might have swam had I been feeding my body differently back then… Hindsight is always 20/20 isn’t it?
So what else is great about this ice cream? It doesn’t require an ice cream maker for one (I still have yet to invest in one), it doesn’t have any added sweeteners, and is also egg and nut free. How does it have no added sweeteners do you ask? It’s naturally sweetened from bananas and coconut butter that’s how. So no, this is not super sweet like most modern day store bought ice creams, but has just the right amount of chocolatey sweetness to satisfy your after-dinner sweet tooth.
But before I let you get to the recipe I better give you an update on my week. Because I know the real reason you come here is to hear all about me (joking guys). My week was pretty busy I must admit. I am madly working on a research paper that is due in February, so that’s taking up a lot of my time right now. Soon you will be able to ask me anything you want about lupus epidemiology, costs and socioeconomic disparities (because clearly you are interested). But I still managed to fit in a couple spin classes this week and I am actually writing this post from the Toronto airport. I was in Toronto for 48 hours for a rheumatology review course. Think 9 hour days in lecture followed by a practice exam. Sounds fun doesn’t it? Yep, living the residency dream folks! It’s not all bad though, I also made it to a new lounge in Calgary called PRLR this week. Think old fashioned drinks, moody decor and fun music. I will definitely be going back!
Okay but enough about me. I will let you get to the recipe that you are eagerly waiting for.
I would love to hear what you think of this one!
Dairy Free Chocolate Mocha Ice Cream
(Paleo, Egg Free, GAPS, No Sugar)
- 1 cup brewed coffee ideally organic and fair trade
- 2 ripe bananas, broken into pieces
- 2/3 cup melted coconut butter or coconut manna or concentrate
- 1/4 cup coconut oil
- 1 tsp organic vanilla extract
- 1 pinch sea salt
- 1/3 cup cacao powder
- 1 tbsp grass-fed gelatin
Place a medium sized pot on the stove on low heat
Place the first 6 ingredients into the pot and heat until melted
Stir to combine, breaking apart the banana pieces
Add in the cacao powder and stir well until dissolved
Optional: If you still have too many banana chunks, use your immersion blender to blend
Stir in the gelatin until dissolved
Transfer to a glass or ceramic bowl
Place in the fridge and let cool for 3-4 hours
Serve and enjoy!
NOTE: This ice cream stores well in the fridge for at least one week
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