Vegan Coffee + Dark Chocolate + Raw Almond Ice Cream

Hi guys, happy Friday!

Let's get straight to business here. If you know me personally, you know I'm not a "perfect" eater. There are people who can live their entire lives without a single bite of sugar or bread or pizza, and if that's how you roll, I think you're weird. Just kidding (kinda?) - what I meant to say was, power to you. But personally, the second I decide it's time to "give something up," I become fixated on it. I'm pretty sure most people are this way, as it's human nature to think about the things you can't have, and it's why I don't let my coaching clients diet. 

That all said, I have a confession to make. Sometime many moons ago, I developed a real addiction to frozen yogurt. We aren't talking some fancy healthy froyo made from the milk of grass-fed cows topped with raw walnuts and date caramel - we're talking those franchise-y kind of operations where the containers only come in size XL, allowing plenty of space for you to shovel on toppings like a 12 year old boy (<- not speaking from experience or anything). Periodically, I find myself in a phase where I must have this multiple days a week.

Now, there are some "imperfect" foods that I think are fine to have a little of somewhat regularly, if it helps to curb a craving of if it's just your thing. You know, like dark chocolate, a spoonful or two of peanut butter, maybe both at once. Frozen yogurt, on the other hand, is crap. I finally broke down the other day and Googled the ingredients, and was horrified to find a checklist of artificial flavors, colors, preservatives, and corn syrup...I already knew it was like that, but seeing it in words made it real. I also realized that I can't give my mom shit for drinking Diet Cokes if I'm basically eating a variation of it on the regular. 

So I made myself a deal: If I found myself wanting it, I'd get a scoop of high quality ice cream (like with legit ingredients and the grass-fed-cow-milk) instead. Turns out that this was the perfect catalyst to stop with the nasty ass froyo, because the minute I shift into ice cream mode, 9x out of 10 I don't really want it anymore. But on that 1x occasion that I do want something sweet, I've taken to making my own ice cream because I can make exactly what I want, and I know exactly what's going in there. 

I'm pretty much an equal opportunity employer when it comes to flavors, but I made a coffee/dark chocolate/raw almond combo last week that was a real home run. It happens to be vegan, and refined sugar free, and damn good if I don't say so myself. Because it's vegan, you don't have to cook it first, and you can make this with or without an ice cream maker, so give this a whirl and let me know what you think! 

    

Ingredients:

  • 1 14 oz can coconut milk (full fat)
  • 1 14 oz can coconut cream 
  • 1 tsp pure vanilla
  • 1/3 cup coconut or date sugar (or less, depending on preference) 
  • 1/3 cup strong brewed coffee (I use Squrrl Cold Brew) 
  • 1/4 c raw chopped almonds
  • 1/4 c extra dark chocolate chips
  • pinch of Himalayan salt 

Directions:

1. Blend everything until smooth, except the almonds and choc chips in a glass bowl, and let set in fridge 8 hours 

2. Add in chocolate chips and nuts, and make according to ice cream maker manufacturer directions.

OR

2. Add in chocolate chips and nuts, and transfer mixture into a parchment lined metal pan or glass bowl, and cover with foil. Stick it in the freezer, and give it a good stir ever 30 minutes or so to prevent ice crystals from forming. The goal here is to stir it enough that it stays creamy and not lumpy. It will take 2-3 hours to become solid.

Hint: I'm pretty into using Chocolate Magic Shell instead of chocolate chips, the texture is so good! Mix 2 tbsp melted coconut oil with 1/2-1 tbsp cacao powder and 1 tbsp pure maple syrup. If using an ice cream maker, pour this in as it's churning, or just pour it on top!