As some of you know, I have been living in a sick household. I have been lucky enough to escape the plague, so far. Please keep your fingers crossed for me. Anyway, the reason I bring this up is that it gave me the opportunity made me try a few recipes to get my boys back to health. The recommendation is to get fat and fiber into them (along with good bacteria from things like yogurt) to get everything back to normal.
While I made two fabulous options (Coconut Milk Ice Cream and Raw Chocolate Mousse) for my boys, I think I ended up eating more of them than they did. But, I don’t mind. Both of these are gluten-free, and I recommend both.
First, I will go over the Coconut Milk Ice Cream. I originally wanted to make Creme Brulee Ice Cream from Shirley at gluten-free easily, but I didn’t have all of the ingredients at home. And there was no way I was going to leave the house. So, I came up with this recipe by winging it. I’m sure it is out there all over the internet already because it is a very simple recipe. I’m guessing that it is the starter for most coconut milk ice cream recipes. So, if I copy, I apologize.
Coconut Milk Ice Cream
- 1 – 14 oz. can regular Coconut Milk (full fat)
- 1/2 cup Agave Nectar
- 1 tsp Vanilla Extract
- Pour all of it into an ice cream maker that is running. I have my Cuisinart one that we got for a wedding present many years ago. I think we have used it more this summer than any other, even though it has been a very cool summer.
- After running the ice cream maker for about 20 minutes, we had great looking ice cream.
I added a little bit of chocolate syrup to try to get my toddler to eat it. It worked. You can have chocolate syrup or not. This is a basic recipe, so you can add what ever you want for flavor.
The next recipe I tried is from Sea at the Book of Yum. I was looking over her website one day, and I noticed a “raw” recipe for Chocolate Mousse. I love chocolate mouse, and I love the idea of it being easy and good for you. You can get the recipe from her site. It is vegan and raw. But, it tastes like regular chocolate mousse.
My version didn’t turn out as fluffy as Sea’s, but I think that’s because I don’t have the greatest blender for it. The reservoir at the bottom is large, but it’s totally covered by the blades. So, I couldn’t really scoop out the part that was well-blended and put the part that wasn’t well-blended down there.
Sorry. That’s a long explanation to tell you that I think it will look fluffier when you try it. I still really liked it. And I followed Sea’s advice about putting it in ice-cube trays to eat it like bon-bons later. It made it last for quite a few days, that way.
So, if your tummy is upset, and you need to get some good fat in there, I recommend these two options. If you like chocolate, you will be happy with the taste.
Until later, here’s to…Living better, easily!™
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PPPS – I am linking this post to Slightly Indulgent Tuesdays. Amy always has some great recipes of her own, as well as lots of great ones from others on Tuesdays. Take a look and make great stuff.
PPPPS – I am also posting this on Gluten-Free Wednesdays. Linda at The Gluten-Free Homemaker also has some great recipes to try. I am really looking forward to trying her broccoli pesto.