GastroChef – Grain Free Gastronomy

Grain/sugar/gluten-Free Living! (SCD/Paleo/GAPS friendly)

Toasted Coconut and Banana Ice Cream

With the nice weather finally here in Toronto, Ontario its about time we gear up for the summer with some SCD-friendly/GI-friendly ice cream recipes. The great thing about today’s recipe is the base is coconut milk and as it is not so much a milk as the juice from coconuts it is lactose free!  Now while coconut milk may be a bit higher on the scale in terms of saturated fats it does make up for it in nutrition. Check out my section on coconut products to learn about using coconut as a substitute!

Coconut Flour & Oil – A great substitute 

The one part of this recipe i need to stress is that you keep all ingredients COLD before mixing. If this is not possible you will need to chill your final mixture for about 30 minutes. The reason for this is that you will be adding your mixture to an ice cream maker. The warmer the product you put in the faster it will melt the casing which is used to freeze the mixture. If the casing melts too quickly you will not be able to achieve the desired consistency. Additionally make sure you wait at least 20-25 minutes after you turn on your ice cream maker to add any additional toppings to make your ice cream more chunky. I suggest pecans/walnuts and toasted coconut!!

PDF—————->Toasted Coconut and Banana Ice Cream<———–PDF

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