Growing up in Ohio, I was lucky to be introduced to one of the best ice cream shops ever, Graeter’s. Every year on my birthday, my mom would make me an ice cream cake with their signature black raspberry chip ice cream and the most delicious oreo crust. I haven’t had my favorite birthday cake since moving to Denver, so this year I tried my hand at a healthy version. I can’t say it’s the real deal, but its still pretty amazing for how healthy it is.
One of the best parts of this ice cream is that it’s made with just 4 ingredients:
2 cans of full-fat coconut milk – this is what gives the ice cream the creamy texture and it’s absolutely necessary that you go for the full-fat (healthy fats!) coconut milk
1/4 cup of raw honey – this is the only sweetener and one I feel good eating since it’s minimally processed. Honey also helps fight seasonal allergies – just make sure to buy local honey
2 pints of organic, fresh blackberries – antioxidants galore
1 organic 80% cacoa dark chocolate bar – again, so many antioxidants!
Simply heat your coconut milk on low heat then add your honey and blackberries. Using a potato masher, mash your blackberries until your milk turns this amazing lavender color. Remove from heat and let cool to room temperature, then pour into a parchment-lined (optional) bread pan and add your chopped chocolate. Freeze for 4 hours, or overnight, then enjoy! You will need to let it sit out on the counter for about 30 minutes before eating so that it’s “scoopable”. Enjoy my favorite, now-healthy, birthday treat!
- 2 cans organic, full-fat coconut milk
- 2 pints fresh blackberries
- 1/4 c honey
- 1 dark chocolate bar of choice - chopped
- In a medium saucepan, heat coconut milk on low heat
- Add your blackberries and honey to the coconut milk
- Using a potato masher, roughly mash the blackberries
- Remove from heat and allow to cool to room temperature (I poured my mix into another bowl to speed up this process)
- Meanwhile, chop your chocolate bar and set aside
- Line a bread pan with parchment (optional - you don't need to use parchment)
- Once the coconut milk mixture is room temperature, pour into your bread pan and add the chocolate
- Place into the freezer for at least 4 hours
- When you are ready to eat the ice cream, remove from the freezer 30 minutes ahead of time so that you are able to scoop it easily
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