Special Diet - Created Date : 8.9.2019

I have always been an ice cream lover. Big time. I’ve loved ice cream ...

I have always been an ice cream lover. Big time. I’ve loved ice cream ...



I have always been an ice cream lover. Big time. I’ve loved ice cream ever since I can remember. Growing up we had one ice cream shop in our neighborhood and two more ice cream shops within 10 minutes of our house. And we frequented them often.

My mom would often surprise me BEFORE dinner and say, lets go get a treat before dinner. Such a fun memory! She almost always got Daiquiri Ice and usually I did too, unless I was in the mood for creamy and then I got Gold Medal Ribbon™ or World Class Chocolate™.

Then Ben & Jerry’s® became a thing and lets just say I enjoyed A LOT of ice cream.

I LOVE ice cream. Plain and simple.

But I made some huge life changes about 11 years ago which meant most of the ice cream I grew up with didn’t fit into my lifestyle anymore.

Eating real food and being mindful of what I put into my body meant only organic ice cream for me – for a long time. I mostly made my own homemade ice creams, but I did splurge on plenty of organic ice cream too.

Then about 2 years ago I found out I am highly sensitive to cane sugar which is in almost every single store-bought ice cream. So, no more of those for me since I don’t eat anything with sugar anymore.

But that does not mean I’m going to deprive myself of ice cream! I just make my own. And you can too!

It’s so easy to make your own ice cream!

I highly recommend getting your own ice cream maker. Yes, you can make no-churn recipes, but I really prefer the texture of ice cream made in an ice cream maker. This is my favorite ice cream maker. I love this one too. They work so well and last for years.

I had this one (except it was a double mixer) for over 10 years without any problems. I had to throw it away a few years ago, but that was because of a toxic mold issue – it had nothing to do with the product.

Once you have your own ice cream maker, you can pretty much make anything. The best part is, you can make healthier ice cream and still enjoy it just as much!

Those irresistible brownies are amazing on their own, but add them to ice cream and oh my goodness, you are in for an extra special treat!

The ice cream is really easy to make. You’ll need to make up a batch of homemade brownies first, but they’re easy to make too. You’ll also need to make up a batch of homemade, real food chocolate fudge sauce for the chocolate swirl, but that only takes a minute or two to make while the ice cream is churning.

From start to finish, this ice cream doesn’t have any refined sugar, just natural maple sugar in the brownies and honey or maple syrup in the ice cream and homemade chocolate fudge sauce. If you want to, you can even sub some liquid stevia in the ice cream if that works better for you.

This ice cream is Paleo-friendly, so that means there is a dairy-free option. There are great dairy free cream cheese alternatives (that are not soy-based) these days, so if you’re dairy free, look for soy-free, dairy-free cream cheese at your local store. I’m also able to find an organic, lactose free brand at my local natural foods store. If you eat dairy, then by all means go for it, just make sure to find yourself some quality, organic cream cheese.

To give this ice cream an extra protein boost, I also add one of my favorite superfood ingredients – grass-fed collagen. Collagen is the most abundant protein in the human body and plays a key role in numerous bodily functions (source).

When I support a product or company on my blog, it has to fit my standards for health, quality and sourcing. I only recommend using quality grass-fed collagen. Knowing the source and where the collagen comes from is very important to me.

Quality is always my first priority, but this brand also happens to have an awesome price point. Their collagen is 100% pesticide and hormone free, non-GMO, lab tested with proof of purity, high protein {97%}, tasteless, dissolves in liquid, and is 100% hydrolyzed.

BONUS: I have a 10% OFF collagen coupon code just for my readers! Just follow the link here and enter NOURISH10 at checkout for 10% off your entire order.

Chocolate Swirl

Instructions

To make the ice cream, add all of the ice cream ingredients to a blender in the order listed. Pulse just until combined. Set aside.

Prepare the ice cream maker. Turn the ice cream maker on and pour the ice cream mixture into the ice cream maker. Churn according to the manufacturer's instructions.

While the ice cream is churning, make the homemade chocolate fudge sauce. Once the sauce is made, set aside to cool. After you've made the sauce, roll fully cooled brownies into mini 1/2 inch balls or break the brownies into tiny pieces. Set aside. See notes for more details about the brownies.

When the ice cream starts to have a "soft serve" texture, it's done. Remove the mixer from the ice cream and very gently fold in the brownie pieces. Using a wooden spoon, transfer 1/3 of the ice cream to a freezer-safe container, then drizzle some chocolate fudge sauce over the ice cream, repeat by transferring another 1/3 of the ice cream on top of that, then drizzle some more chocolate fudge sauce over the ice cream, then repeat one last time transferring the final 1/3 of the ice cream on top of that, then drizzle some more chocolate fudge sauce over the top. Cover and place in freezer for at least 1 hour or until ready to serve. If it's frozen overnight, make sure to remove it from the freezer and set it on the counter for at least 15 minutes before serving.

Notes

Make sure to make the brownies ahead of time. They need to be fully cooled before making the ice cream. I like to make the brownies the night before I make the ice cream.

If you prefer the ice cream to be jam packed with brownies, use the whole brownie batch. My family prefers it with HALF of the full brownie batch. Save the other half of brownies to enjoy later or stick them in the freezer for later use.

If you prefer less chocolate swirl, use HALF the batch of the chocolate fudge sauce. You can stick the leftovers in the fridge for later use OR reserve to top the ice cream with warm fudge sauce.

Make sure to use a lighter honey like clover, star thistle or orange blossom {wild flower varieties tend to be too strong for this flavor combo}.

I run my ice cream maker for about 20-25 minutes until it's a thick soft-serve consistency. My family loves it like this. If we're not eating it right away, I usually place it in the freezer for a few hours to firm up a bit.

Nutrition Information:

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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OMG!! This looks divine!! However, I don’t tolerate dairy at all, so I read the ingredients on the lactose free cream cheese. Is this something that people who don’t tolerate dairy can eat? I would love to try it, but I’m a little nervous to see how I would react. Thoughts?

Thanks Kathleen! By all means, don’t try the lactose free option, that’s just one of the 3 options to use ?? There’s some tips in the blog post about non-dairy, soy-free cream cheese options. Are you able to find KiteHill cream cheese where you live? There’s also some nice cashew based ones on the market too. I hope that helps.

It’s winter where I am so I had been thinking of boring old soups but this has changed my mind and am now dreaming of this icecream – it looks and sounds delicious! I’m very sensitive to sugar too- so I love that you have included a stevia option.

An ice cream making machine is one gadget I do not have. So do I put the ice cream into the freezer for a few hours, remove it, stir it up, back into the freezer until I have the desired texture and thickness?

I have the Kefir Milk.

Regards Frances from Sunny South Africa

My husband has a moment with a pint of ice cream every night…. I think he calories hoards in the evenings because he burns so much cycling… anyway… cheesecake and brownies are two of his favorite things. I bet if I made this for him he would just about die of happiness!



Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"


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