Written by Lauren Rae, CPT and Wellness Coach at TRYM Fitness
Looking for a healthy dessert option and not sure where to start? The weather is going to warm up and you’ll want to cool down with my favorite homemade coconut ice cream paired perfectly with an organic raspberry sauce. This non-dairy, gluten free, vegan and paleo friendly “ice cream” treat is sure to satisfy your sweet tooth without the additives and preservatives, massive calories, dairy, and refined sugar of classic after-dinner options.
Did you know that many chain restaurants offer desserts with upwards of 1,500 calories? In addition to that, the portion sizing makes controlling your calorie intake that much harder. Making healthy dessert options at home can be just as rewarding to your taste buds and make it much easier to control serving size. This dessert is under 300 calories for one serving, with a shockingly low sugar count of only 5 grams a serving!
Additionally, the refined sugar and dairy in common desserts can irritate the digestive tract. My dessert is packed with functional nutrients that further your goals as a health conscious foodie. Coconut is highly nutritious and rich in vitamins, minerals, and fiber while also possessing many health benefits. Coconut oil is a particularly rich dietary oil that can kill harmful bacteria and viruses. Organic raspberries are a low sugar option packed with flavor. Combine the two and your dessert ready taste buds will be thanking you!
Homemade Coconut Ice Cream
- 1/2 can chilled organic coconut cream
- 1 medium frozen banana
- 2 tablespoons coconut butter or coconut manna
- 10 drops liquid stevia
- 1 vanilla bean
- 1 teaspoon orange zest
- 1 cup ice
Place all of the ingredients (except for the ice) in a powerful blender. If using a Vitamix, begin on level 1 and slowly work your way to 10 until you see four hills as the ice cream forms. If the ice cream looks runny, add in the ice slowly. You will need to use the tamper to push the ice down into the blade and crush it. The tamper should prevent any cavitation. Do not over blend! Serve immediately with Organic Raspberry Sauce. Makes 4 large servings.
- 1 bag organic raspberries, frozen
- Juice from ½ fresh orange
- 10–15 drops organic stevia
Let the berries defrost in the refrigerator then combine them with the stevia and orange juice in a blender or with a hand mixer until smooth. Makes several servings. Keep refrigerated for up to 2 weeks and use in place of jam or jelly.
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