Chocolate Ice Cream in the Vitamix

It’s no secret here in the office that I love all things chocolate. However, nothing is worse than shoving your face with all the processed junk that’s out there! That’s where my “Chocolate Ice Cream” comes in. It’s made with CAROB and I have experimented with my own powdered milk substitute!

A healthier substitute to normal, store bought Ice Cream?

Bring. It. On!

Firstly, why carob?

Well, the more and more I talk to people about carob and cacao the more I find out how many people are actually allergic to cacao or don’t like the really bitter taste. I personally love the taste of carob and it’s well worth a try! Whilst it isn’t as beneficial as Raw Cacao Powder, Raw Carob powder still boasts many health benefits!

Nutrition and Health Benefits of Eating Carob

• The tannins in Carob contain Gallic acid that works as an analgesic, anti-allergic, antibacterial, antioxidant, antiviral and antiseptic. Just that alone gives me reason to start eating more!
• Carob improves digestion and lowers cholesterol level in the blood. The tannins found in carobs can increase the effectiveness of certain enzymes that help to regulate the digestion process.
• Since it does not contain caffeine, carob benefits people with high blood pressure.
• The vitamin E content in carob helps in treating cough, flu, anemia and osteoclasis.
• Carob fights against osteoporosis, due to its richness in phosphorus and calcium.
• Carob pod husks are chewed by singers to clear the voice and throat.
• Carob is Gluten Free.
• Carob is high in antioxidants and we all love antioxidants.

… and this is only a few health benefits. So, let’s eat some Ice cream!

Equipment

• Vitamix 2L wet container

Ingredients

• 1/2 cup coconut sugar
• 1/2 cup shredded coconut
• 1 cup coconut milk
• 1/2 cup carob powder (or cacao if you like)
• Small pinch of cinnamon
• 1 tsp vanilla paste
• 4 cups ice

Method

1. Place coconut sugar and shredded coconut into the Vitamix 2L container and secure the lid.
2. Select variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.
3. Blend until you get a nice fine powder consistency. This is a great powdered milk alternative.
4. Pour out your “powdered milk” mixture into a bowl and add your other ingredients to your container followed by your “powdered milk” substitute. The coconut sugar and shredded coconut are now your “powdered milk” substitute. Use half a cup for the recipe. You will have some left over.
5. Select Variable 1. Turn your machine on and quickly increase the speed to 10, then override to High.
6. Blend for 30-45 seconds or until desired consistency is reached.
7. Serve straight away and garnish with whatever you feel like.

Notes: I had quite a bit of the powdered milk mixture left over so this was a great as a garnish with some cacao nibs.

Happy Blending!