Because of the food quality challenges we are all facing today, I get really excited when I learn new ways to incorporate superfoods and superherbs into my daily regime. I’ve had the pleasure of working directly with David Wolfe and Truth Calkins, designing recipes for their programs and videos. I also worked at the renowned Tonic Bar in Los Angeles for a while. These ice cream recipes were inspired by that.
Once you get the hang of how to blend ice creams in a VitaMix (a lot of elbow grease!), they are a fun, easy, and a powerful way to have a treat that is super-packed with great nutrition. They could even be used as meal replacements.
If you like this recipe and want more, I’ve got a new Superfood Ice Cream Recipe Booklet (PDF) available for just $5.95 that includes 10 delicious ice creams plus a bonus Warm Carob Fudge Sauce recipe!
Yield: About 3-4 cups (2-3 servings)
Total Prep Time: 20-25 minutes
Freezing Time: About 6 hours
Coconut water, frozen into 1 full tray of ice cubes (fresh is preferred, but you can also use packaged coconut water)
Fresh or frozen meat from one young coconut (about 1 cup)
3 heaping TBS Tocotrienols (rice bran solubles)
2 TBS Xylitol
1 TBS Maca
1 TBS Raw Almond Butter
1 TBS Lucuma
8-10 drops Medicine Flower Coconut Essence
Vanilla stevia to taste (usually 1-2 droppers)
This recipe needs to be prepared in two stages:
Step 1 (10-15 minutes)
- Open 1 young coconut. Strain the water and set aside. Scoop the meat out of the shell, and clean any of the dark husk and fibers off. Refrigerate the meat until later.
- Fill 1 large ice cube tray with the strained coconut water and freeze into coconut water ice cubes. When the coconut water is frozen, you’re ready to make the ice cream.
Note: The amount of water and meat in a coconut varies, so if you do not have enough water or meat for this recipe with just one coconut, you may need to open a second coconut. Make sure that you do not use any coconut that has turned pink inside. Good coconuts are always white.
Step 2 (10 minutes)
The trick to successful ice creams made in your VitaMix is to split the ice in half. Put half of the coconut water ice into the bottom of the VitaMix first. Then add all the remaining ingredients next, including the coconut meat you set aside earlier, and sandwich these in between the second half of the ice, which is added on top.
For this recipe, I used 6-7 regular/large sized ice cubes in each half of the recipe. If you don’t have a VitaMix blender, I would recommend crushing the ice to start to make it easier to blend. With a regular blender you will also need to start and stop the blender a few times while you use a spatula to scrape the sides and make sure it all combines together.
Even if you have a VitaMix, you will need to use some elbow power and the tamper to mix everything completely and make a creamy product. If you add any liquid to this mixture, you may end up with something more like a smoothie than an ice cream. If this happens, you can always pour the mixture into a container and freeze it until it is solid enough to scoop.
Blend everything together, using the tamper to rotate the ingredients around the blade. This will take maybe 3-4 minutes of heavy blending to reach a creamy consistency.
When this is complete, you can transfer the mixture into a bowl and hand mix in a small scoop of unsweetened shredded coconut. Gently add some raw Coconut Nectar (Coconut Secret) and stir lightly to swirl the nectar so that it looks like a caramel ripple throughout the ice cream. Either serve immediately or freeze a little longer until you can scoop the ice cream and it holds its shape. Top with more shredded coconut and coconut nectar if desired. Yum!
These recipes are best served fresh, but if you do decide to freeze them until later, you will need to let them sit on the counter for a while to thaw out a bit until they are soft enough to scoop.