Banana-Goji Ice Cream

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 2 bananas, sliced and frozen
• 1 cup Coconut Cream Concentrate
• 1 scoop vanilla protein powder
• 1/4 cup goji berries, ground

Directions:

Process the bananas, Coconut Cream Concentrate, and protein powder in a food processor until smooth. Pulse in the goji berries. Scoop mixture into a freezer-safe container lined with parchment paper, if desired. Freeze to desired, yet scoopable, consistency.

Serve with homemade hot fudge and sprinkle with additional goji berries and/or chocolate chips or coconut to serve.

Recipe and photo submitted by Charlene, Wareham, MA.

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Dairy-Free, Pumpkin Ice Cream

Servings: 4

• 4 egg* yolks from pastured eggs (I use Healthy Traditions soy-free.) – See Note below.
• 1/2–3/4 cups sweetener
• 27 ounces full-fat coconut milk**
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons cinnamon***
• 1 1/2 teaspoons nutmeg
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cloves
• 1/4 teaspoon salt
• 1 1/2 cups pumpkin, fresh or prepared
• 1 tablespoon bourbon or vodka (optional to keep it from getting hard)

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Whisk the egg yolks, any liquid sweetener, vanilla, all spices, and salt in a bowl and set aside.

Place the coconut milk and any granulated sweetener in a saucepan and bring to a simmer; do not let it boil!

Remove from heat and slowly add the milk, a ladle full at a time to the egg yolk mixture, whisking as you go. If the milk is too hot, it will cook the eggs.

Once it is all incorporated, transfer mixture to a blender and add in the pumpkin and bourbon/vodka (if using) and blend until smooth.

Pour mixture back into the bowl and place in the freezer for an hour to cool.

Pour the mixture into an ice cream maker and follow the instructions or pour into a bread pan and freeze.

***I did all the spices as heaping measurements because I like the spice. You could certainly just use pumpkin pie spice as well.

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

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Easy Mango, Blackberry Swirl Ice Cream Pie

Servings: 4–8 slices
Preparation Time: 1 hour or more

Ingredients:

Crust:

• 1/3 cup egg whites (about 3 eggs)
• 1/3 teaspoon salt
• 1/3 cup whole sugar
• 1 1/2 cups coconut flakes, toasted

Blackberry Sauce:

• 3 cups fresh or frozen blackberries
• 3–5 tablespoons whole sugar or raw honey
• 1 tablespoon arrowroot powder
• pinch of salt

Mango Frozen Kefir:

• 2 cups pureed mango
• 1 1/2 cups kefir (you can use regular coconut milk* or coconut kefir for a dairy-free option!)
• 2–4 tablespoon raw honey, if needed
• 2 or 3 egg** yolks (leftover over from the meringue pie) – See Note below.
• pinch of salt

**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Crust:

Preheat the oven to 350 degrees F. Lightly rub coconut oil on a non-glass pie pan. Beat egg whites until frothy (I used my lovely KitchenAid mixer). Add sugar and the salt. Beat on high until stiff. Fold in toasted coconut flakes. Spread the mixture over the bottom and sides as evenly as possible. Be sure to get up the sides well. Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn’t get too brown. When crust is golden brown, remove from the oven and allow the crust to cool completely.

Blackberry Sauce:

Put everything in a blender and give it a whirl until smooth. Pour into a small pot and bring to a simmer over low-medium heat. Simmer until it thickens slightly, about 5–10 minutes. Set it aside and allow it to cool. Stir a few times while it is cooling to prevent it from getting jelly-like.

Mango Frozen Kefir:

Put everything in a blender and let it whirl until smooth. Pour mixture into your ice cream machine maker and follow the maker’s instructions. When done, scoop out about half the frozen kefir and spread evenly on the coconut meringue crust. Swirl some of the blackberry sauce on top. Spread the rest of the frozen kefir on top of the sauce and swirl in more blackberry sauce. Take care not to overmix it or it won’t have that pretty swirling look when you cut the pie into pieces! Cover the beautiful ice cream pie with plastic wrap and foil. Put it in the coldest section of your freezer and freeze until very hard.

Use the extra blackberry sauce to decorate the plate or simply drizzle it on top of the pie.

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

Recipe and photo submitted by Marillyn, Britt, IA.

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