This has been a staple for me while recovering from my wisdom tooth extraction and I’ve become the queen of functional ice cream sundaes 😀
This ice cream is the perfect way to get in many of my mitochondrial supporting supplements and tastes delicious!
I use lots of fresh vanilla and cinnamon in here so it kind of gives me oatmeal vibes 🥹 super cozy.
I also utilize Equip Foods Prime Protein– vanilla and peanut butter work well for this recipe 🍨 you can use code CUREEATED to save 15% on your order !
I make this recipe in a ninja creami! I am not sure if this would work in a regular ice cream maker but you could try to freeze the mixture in ice cubes and blend in a regular blender when frozen.
This is a low carb version but you can of course add raw honey or fruit on top to have a more balanced macronutrient profile!
Here are the goodies in here :
1) d-ribose: this is a sugar that can be naturally produced in our bodies and plays a big role in mitochondrial metabolism. It plays a big role in ATP production and is a component of cellular DNA.
2) glycine: is an amino acid that is a component of glutathione which is our master antioxidant. Sufficient levels are required to combat the large amounts of free radicals we are exposed to on a daily basis. Glycine is also found in our connective tissue.
3) inositol: part of the B vitamin family, it helps the body respond to insulin and helps calm down the central nervous system.
4) colostrum: also known as the first milk, colostrum is very nourishing to the gut lining and contains immunoglobulins which are needed for a healthy immune function.
Of course they are all optional but they all have a sweet taste. If you choose to skip them or only use a few you may need to add more monk fruit or raw honey.
Cinnamon and vanilla are the main flavors in this bowl but they actually also have health benefits:
Cinnamon: helps regulate blood sugar and is an antioxidant. Also has anti bacterial benefits.
Raw vanilla: helps stimulate serotonin production,also anti bacterial and anti inflammatory!
Why coconut milk:
I choose to use coconut milk because it is a non dairy milk that is low in anti nutrients (unlike almond milk) and I can get it without additives (look for gum free canned coconut milk). It is also rich in saturated fat and MCTs which are an easy to digest fat for the mitochondria. Since it is so rich, it makes a great ice cream texture without addition of gums of chemical laden pudding mixes (like many creami recipes).
If you have access to high quality dairy – A2, ideally raw or non homogenized, that is great to use. I recommend you use whole milk with the addition of a bit of cream (you’ll have to play with the texture) or half and half. If you can get sheep’s milk, that is very rich and should work on its own.
To make you need: 1 container which is 1-2 servings (one for me hehe)
1.5 cup coconut milk plus more for the processing
1 scoop vanilla colostrum – I love cowboy colostrum but I’m not affiliated
1 teaspoon glycine
1 tablespoon inositol
1 teaspoon d ribose
1 scoop Equip prime protein – vanilla and peanut are my favorite in this recipe
Liquid Monk fruit to taste
Vanilla powder to taste
Cinnamon to taste (I like a lot)
To make:
Combine all the above ingredients into a blender and mix. Pour into a ninja creami container (or ice cube molds) and freeze for at least 12 hours (longer will yield firmer ice cream). 12 hours is closer to soft serve.
Prior to processing, I would keep it out of the freezer for 15 mins. Add a splash of coconut milk into the pint and process in the creami on lite ice cream. You may have to respin it a few times with more liquid until you reach your desired consistency! Same thing goes if you’re going to be blending the frozen “ice cubes”.
The creami has a mix in feature- you can mix in anything you like – I like strawberry, cacao chips or toasted coconut flakes.
I like to serve this with homemade yogurt and drizzled with raw pumpkin seed butter for extra essential fatty acids 😏 and raw cacao powder (flavonols). I get both from Blue Mountain Organics (not affiliated)! You can also top with fruit purée – I’ve been loving cherry!
