Dairy Free, Low Glycemic Index, Soft Serve Ice Cream (Agave Sweetened)

I have been experimenting with this recipe for a long time, and I think I have finally found the best version.  When I first started making this delicious ice cream, I used a can of coconut milk that had been refrigerated overnight.  However, we like it best when the can is room temperature.  It produces a better texture like a Wendy’s Frosty when the can is room temperature.  I also noticed that when I used a cold can of coconut milk the ice cream tended to have small hard clumps of coconut milk, which makes the ice cream unappetizing.  This version creates a soft serve texture that looks, feels and tastes very similar to a Wendy’s Frosty.  (Vanilla version pictured)

1 Can Coconut Milk (Organic and BPA free Can)

1/3 Cup Agave Nectar

2 Tbls Cacao Powder

1 Tbls Organic Pure Vanilla Extract

Mix all of the ingredients together in a glass bowl with a handheld blender until smooth and the cacao powder is thoroughly blended and clump-free.  Turn your on ice cream maker and pour in the mixture.  It will be ready in 20-30 minutes.

**For a vanilla version omit the cacao powder and use 3 Tbls Pure, Organic Vanilla Extract instead of 1 Tbls.

For more delicious and healthy recipes click on the links below.

Amazing Almond Butter Smoothie

Low Glycemic Index Smoothie - Dairy and Gluten Free

Gluten Free Chicken Nuggets

Healthy Homemade Cereal

Green Green Juice Recipe

Buddha Bowl Recipe - Quinoa

Healthy, veggie-packed meatballs (Gluten and Dairy Free)

Enjoy!

© Courtney Hillis with THRIVE: Natural Family Living

Gluten and Dairy Free Low Glycemic Pumpkin Spice Muffins

UPDATE October 2013: I have found that this recipe works better without the coconut oil.  (Sometimes mistakingly leaving out an ingredient pays off. :) )
I first made these muffins on Thanksgiving.  They were so good and are so easy to make that I have already made them 3 times since then....and Thanksgiving was only 10 days ago.  In fact, I have a pumpkin roasting in the oven as I type.  I got the original recipe from one of my favorite blogs: Elana's Pantry http://www.elanaspantry.com/pumpkin-spice-muffins/.  However, I adjusted the recipe to fit my dietary needs.

1/4 Cup Coconut Flour
1/8 Teaspoon Sea Salt
1/2 Teaspoon Baking Soda
1 Tablespoon Ground Cinnamon
1 Tablespoon Ground Ginger
3 Large Eggs or 3 Flax Eggs
1/2 Cup Freshly Roasted Pumpkin (do not use canned) (be sure to use the small pie pumpkins they are sweeter and make all the difference!)  (I use a half a pumpkin per batch)
1/2 Cup Agave Nectar (I used dark agave, but light will work too.  The dark has more of a maple flavor)
2 Tablespoons Coconut Oil
1/2 Teaspoon Pure Vanilla Extract

Preheat oven to 350.  Stir the coconut flour, sea salt, baking soda, cinnamon and ginger together.  Put the mixed dry ingredients in a blender and mix in the eggs, pumpkin, agave, coconut oil and vanilla extract.  Transfer the batch lined muffin tin and bake at 350 for 25 minutes.  Serve as is or with Fresh Homemade Coconut Milk Whipped Cream.  Recipe here: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/  (Again, I used Agave Nectar instead of sugar).

Enjoy!!
© Courtney Hillis with THRIVE: Natural Family Living

Find more delicious and healthy recipes below:
Gluten Free, Dairy Free, Vegetable Packed Meatballs
Dairy Free, Low Glycemic Ice Cream
Gluten Free Chicken Nuggets
Homemade, Healthy Cereal
Green Green Juice
Low Glycemic, Dairy Free Smoothie with Greens