Recently my wife had to go get a glucose test done at the doc (coming up on 30 weeks prego!) and had to cut out most sweets/sugars for a bit and recently was mentioned to her that she should limit her dairy intake as well (which for her is the hardest part), and since we’re trying to keep on a healthier track for the most part in general, I wanted to treat her for passing the test, but keep it somewhat healthier as to not just load back in a ridiculous amount of un-needed refined sugars, and to cut out dairy completely. I had been wanting to come up with a different approach as well to one of her favorites desserts, which is chocolate covered strawberries, and this is what I thought would be a good flavor combo, and I was right!
Now, I didn’t cut out all sugars (obviously, it is a dessert after all), however I used Coconut Sugar in the brownies, and an organic powdered sugar in the ice cream (to retain the white color while making the ice cream) and it turned out great, without being overly sweet. I was a bit worried about the brownies coming out cakey (I HATE cake-like brownies), but it ended up being a great fudgy consistency once it cooled, and the avocado is a perfect base for chocolate desserts (see my Chocolate Avocado Pudding). Also, just to note, it does take some prep time, making the ice cream ingredients the day prior.
*Note: you will need an Ice Cream Machine / Churning device. I use a pretty inexpensive one, and it works just fine: Cuisinart Ice Cream Machine
Anyways, without further delay, here’s how you can make this yourself:
Coconut Strawberry Ice Cream
- 2 cans (approx. 3 cups) of FULL-FAT coconut milk
- 1 cup of Powdered Sugar
- 1/4 cup of Coconut Sugar
- pinch of pink sea salt
- 1/2 tsp Vanilla
- 5 egg yolks
- 3 cups of Strawberries (fresh or frozen/thawed)
- chop strawberries, and toss with 1/4 cup of coconut sugar. Cover and chill overnight
- In a large bowl, whisk the coconut milk until the cream and liquid parts are fully combined
- Set up a bowl with a mesh strainer on top, to strain once mixture is completed.
- Add coconut milk to a small saucepan, set over medium heat. Combine with powdered sugar, salt, and vanilla. Whisk gently until the sugar is dissolved, and the mixture begins to steam, then slowly drizzle 1 cup of the hot liquid into the egg yolks while whisking continuously (tempering the eggs), then transfer that all back into the pan, whisking and cooking over medium heat until the mixture thickens and can coat the back of a wooden spoon or spatula
- Pour the mixture through the mesh strainer to remove any unwanted lumps (in case the eggs accidentally scramble a bit when tempering) and cool to room temperature, then cover and chill in the fridge completely (a few hours in the fridge, to overnight)
- Once everything is chilled, strain the strawberry juices into the coconut cream mixture, and stir together, and set aside the chunks of strawberries for later.
- In the ice cream machine (which you’ll need to make sure is frozen for 24 hours ahead) churn the coconut ice cream liquid according to the directions on the machine, and add in the strawberry chunks during the last 10 minutes of churning.
- Transfer to a freezer safe container, cover, and freeze until solid (around 4-6 hours)
- please note that coconut milk freezes harder than normal dairy milk ice cream, so you may scoop it before it gets to that point, or leave out to thaw some if its frozen too solid
- 2 cups semi-sweet non-dairy chocolate chips
- I found some in the organic/health food section of my grocery store, and they’re great!
- 2 medium RIPE avocados, smashed
- 1 cup Coconut Sugar
- 4 eggs
- 1 Tbsp vanilla
- 1/4 cup cocoa powder
- 1/2 cup (all-purpose) flour
- 1/2 tsp pink sea salt
- Preheat oven to 350°F, spray an 8×8-inch baking pan with a baking spray, and line with parchment paper (for easy release)
- Melt chocolate chips in a sauce pan on low-heat (or a double boiler) and stir until smooth and creamy/melted
- In a large bowl whisk together (or using mixer) the mashed avocados and the coconut sugar until creamy, then whisk in the cooled melted chocolate mixture, then the eggs (1 at a time), and the vanilla.
- In a separate bowl, mix together the cocoa powder, flour, and salt
- Slowly add the dry ingredients into the wet ingredients while continuously whisking, and then pour the batter into the baking pan, and smooth it out with a baking spatula
- Bake for about 30 mins or until a toothpick inserted in the center comes out clean (I like to take mine out JUST before that point)
- Cool COMPLETELY on a wire rack before cutting
Once these brownies have a chance to cool down all the way, they thicken up and become more dense and fudgy. The avocado used as the “oil” in the recipe still gives it that great consistency you look for in a brownie, with much less guilt.
Now to put it all together, get a big ol’ scoop of the strawberry ice cream, and plop it right on top of that brownie. The flavor combo between the two is excellent, and its such a great “healthy” dessert cutting out a bunch of the refined sugars you’d normally get, and ALL of the dairy, which you won’t even miss. Both are sweetened, but not overly sweet, so to me its the perfect amount of sweetness to make it a dessert, without going into a sugar coma.
If you make both, or either of these, let me know how it turns out!