Honey, Peach, Coconut Ice Cream

Servings: 8
Preparation Time: 5 minutes

Ingredients:

• 3 cups coconut milk*
• 6 peaches, peeled and frozen, 3 of them diced
• 1/2 cup raw honey
• 2 teaspoons vanilla
• pinch salt

Directions:

Blend all ingredients except the three diced peaches. Stir in the three diced peaches. Pour into your ice cream maker, ice cream ball, or use any preferred ice cream making method.

Homemade Coconut Milk:

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your recipes here!

Coconut Milk, Chocolate Fudge Pops

Servings: 6–8
Preparation Time: 15 minutes

Ingredients:

• 1 1/3 cups almond milk, unsweetened
• 13 1/2 ounces coconut milk*
• 1 teaspoon vanilla extract
• 1 tablespoon pasture-raised collagen protein, beef gelatin
• 1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
• pinch Himalayan Pink Salt
• 1/3 cup cocoa powder
• 1/4 cup raw honey

Directions:

Mix almond milk, coconut milk, vanilla, and gelatin together in a medium size bowl. Whisk until combined.

In a saucepan over medium-low heat combine coconut oil, salt, cocoa powder, and honey. Stir mixture until liquid and well incorporated.

Add contents of bowl into saucepan. Bring just to a boil, stir, and remove from heat.

Pour into your molds and freeze until solid (time varies depending on size of your molds but at least 5 hours or overnight).

Homemade Coconut Milk:

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Chocolate-Smothered Coconut Ice Cream

Servings: 6

Ingredients:

Coconut Ice Cream:

• 3 cups fresh coconut milk*
• 2 cups dried coconut flakes
• 2 cups water
• 4 tablespoons raw honey

Warm Chocolate Sauce:

(Make this approximately 15 minutes before you serve.)

• 1/2 cup coconut oil
• 1 cup raw honey
• 2/3 cup organic 100% cacao powder

Directions:

Ice Cream:

Place coconut milk in a saucepan over medium heat. Reduce milk to 2 cups (about 2 hours), stirring often. Use a calibrated thermometer to be sure you do not go above 110 degrees F. Using a food processor, finely chop the coconut meat. Add to a large bowl and cover with the water. Stir often. Continue to soak until coconut milk is finished reducing.

Drain coconut well and add reduced coconut milk and honey. Blend in food processor until smooth and creamy. This is your ice cream base. Freeze in an ice cream maker per manufacture’s instructions. After the cycle is complete, use a small ice cream scoop (one that is half the size of a traditional ice cream scoop) and make 24 uniform ice cream scoops. Set on a small sheet pan. Place in the freezer and freeze for 1 hour. Remove from the sheet pan and either serve or store in an airtight, covered container in the freezer.

Warm Chocolate Sauce:

Melt coconut oil in a double boiler with the water heated to 110 degrees F. Whisk in honey until well blended before adding cacao and mixing until smooth.

To serve:

Place 3 scoops of ice cream in each dish. Spoon the warm chocolate sauce over the scoops (You want it to look like the picture.). Allow this to set up for 1 minute. Repeat a second layer over the first layer and allow to set up for 1 minute. Now cover with a third layer and serve. ENJOY!!

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Joelle from South Lake Tahoe, CA, just won $50 for this recipe and photo!
Submit yours here.