This ice cream is a fantastic whole-foods, grain/dairy-free, nutrient dense dessert! It is loaded with good fats, which are very important to pair with whenever you have any sweetener (fruit or honey). The fat buffers the insulin response, AKA the blood sugar won’t spike so high, and because of that the body won’t need to use as much insulin to level the blood sugar back out. This is a VERY good thing. You want your eating to require as little insulin as possible (Excess insulin is pro-inflammatory, pro-cancer, pro-heart-disease, pro-high blood pressure, AND pro-getting fat!) (SOURCE)
The raw egg yolks in this provide live enzymes and one of the most complete proteins on the earth. Coconut milk is full of omega 3-6-9 fatty acids and amino acids which makes it a very complete food. If you are using raw honey, it remains raw in this recipe with all of the benefits that come along with that. The mango and bananas are full of vitamins, are a great source of energy and are two of natures sweetest fruits! Enjoy this without an ounce of guilt and lots of pleasure!
1 ¼ C whole fat coconut milk (canned or homemade)
¼ C raw honey
3 C frozen mango (I buy a huge bag of peeled, cubbed mango for 7$ from Sams Club)
2 frozen bananas (always keep frozen bananas in your freezer, there is SO much you can do with them)
3 egg yolks (could omit, might not be quite as creamy and thick)
2 t vanilla extract
1 vanilla bean
(optional-split down the middle vertically and scrape ‘beans’ into mixture)
- Take out frozen fruit and set on counter until slightly softened, about 20 minutes.
- Puree frozen fruit in food processor until mostly smooth.
- Add the rest of the ingredients to food processor, and blend until perfectly silky smooth.
- Immediately freeze in ice cream maker according to specific time (mine takes 20 minutes), or simply put into 9X13 dish and let harden in freezer. This is so thick because of the frozen fruit that you could even eat it prior to freezing. (It’s THAT good you will want to)