Summer is in full swing, and you know what that means…ice cream! Who doesn’t love a cold, creamy treat on a hot, sweltering day? But, these are just a few of the terrible ingredients our most popular brand in Texas uses in their ice cream: High Fructose Corn Syrup, Corn Syrup, Carrageenan, Partially Hydrogenated Soybean Oil, Artificial Colors.
I don’t know about you, but, I don’t want all of that stuff in my body. Carrageenan causes GI inflammation, HFCS is known to cause obesity, Hydrogenated Oils are a contributing factor in degenerative diseases…no thank you!
I decided to just start making it myself so that I know exactly what goes into it. Here’s a recipe for one of my favorites: Chocolate Cookie Dough, and you only need a few ingredients!
Cookie Dough Ingredients
2 Tbsp. Crunchy Peanut Butter (make sure it doesn’t contain added sugar or oils)
1 Tbsp. Honey
Mix ingredients together until it forms a nice little batter.
Roll into tiny balls and place them on a plate.
Stick these in the freezer while you make your ice cream.
Ice Cream Ingredients
1 Can Full Fat Coconut Milk
¼ Cup Cocoa Powder (or a little more if you like it extra chocolate-y)
¼ Cup Coconut Sugar
1 tsp. vanilla (or peppermint if you like a mint chocolate flavor)
Toss all ingredients into the blender, and blend until smooth.
Pour into a freezer safe bowl.
Put in the freezer for about 15 minutes.
Remove from freezer and stir in your “cookie dough” pieces.
Place back into the freezer until firm. (about 4 hours)
Remove from freezer about 15 minutes prior to eating to allow it to thaw some.