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the best homemade ice cream in the world

Posted Nov 03 2013 7:52pm

IMG_5157I have to warn you- this ice cream is addictive.

Here’s the good news: it’s casein and lactose free (the ghee is clarified butter, so all of the milk solids are taken out already), its nourishing to the metabolism, it’s low in natural sugars only, and it’s better than anything you could get…anywhere.

Yes, I said that.

IMG_5204So, the first and most important step in preparing this ice cream is soaking the almonds beforehand.

When we eat nuts, they are actually stealing our minerals and supplying anti-nutrients to our bodies, unless they are properly prepared.

Take a cup of almonds, and soak them in filtered water for at least 8 hours. You can also add sea salt and lemon juice to help take off the outer coating.

When we do this, their nutrition content is UNLEASHED! The amino acids, vitamins, and minerals become more bioavailable, and then we are able to digest them more efficiently.



Strain the almond milk through a nut-mylk bag, and you’ll have fresh almond milk to use in smoothies, sauces, or to drink fresh. We’ll only use a cup of what you’ve made in this recipe, below.

The recipe calls for a tablespoon of organic ghee or butter- which I’ve got to tell you- is actually super healing food with the perfect combination of Vitamin K (needed in our diets) anti-inflammatory butyrates (which heal the gut lining), anti-microbial properties helpful in eliminating Candida, as well as Vitamins A and D3- the ones critical to our health.

If you are a vegan friend of mine, just omit and add an extra tablespoon of the coconut oil.

The butter definitely gives it a more “ice-cream” flavor and texture, and outstanding nutrients, but there is always an option for everyone!


This is the form of coconut milk that I recommend- it is the only one on the market without BPA in the cans. Get this one!

5.0 from 3 reviews

the best homemade ice cream in the world



your ingredients
  • 1 cup almonds
  • 4 cups water
  • 1 can BPA-free full fat coconut milk
  • 1 banana, or 2 baby bananas
  • 1 tbsp coconut oil
  • 1 tbsp butter or ghee (or 1 more tbsp coconut oil)
  • 1 tbsp raw cacao powder
  • 1 tbsp mesquite powder
  • 1 tbsp lucuma powder
  • 5 mejool dates
  • ½ tsp stevia powder
  • ¼ tsp sea salt
  • ¼ tsp cinnamon
  • ¼ tsp vanilla
  • ¼ cup cacao nibs (to stir in after blending)

your instructions
  1. Soak almonds overnight.
  2. In the morning drain and rinse them.
  3. Add your almonds to a blender with 4 cups water. Blend on high for 1 minute. Strain through a nut milk bag.
  4. Bottle the almond milk (all but 1 cup) to use at a later date.
  5. Add 1 cup of almond milk, the almond pulp and the rest of the ingredients into your blender.
  6. Blend until smooth, and then add to a container or containers.
  7. Freeze
  8. Freaking SAVOR and enjoy!



Once you’ve blended everything together, all you need to do is stir in delicious raw cacao nibs, freeze, and patiently await at least 6 hours!

You will have the most decadent ice cream in the world!




I enjoy treats in moderation. NOTHING is off-limits to me. I respect my body’s calling for sweet foods in the most nourishing way.

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