Coconut oil (unrefined and virgin) is all the rage these days and with good reason. It has been credited with everything from lowering heart disease risk to moisturizing skin. It can do just about anything, including kill candida. That’s right. Coconut oil contains Lauric Acid, which can kill bacteria, fungi and viruses — including candida. How exciting!
While I believed what was said about coconut oil I never imagined how well it would work. I quickly learned this however, when I made a dessert for my daughter’s birthday that contained quite a bit of coconut oil and I in turn ate quite a bit of the dessert!
Well, the next day I experienced some serious candida die-off symptoms. So much so that I was out of commission for the entire evening and through the night. Unpleasant yes, and you might think this would deter me but it was actually quite exciting. Just knowing that I was moving in the right direction was so relieving.
Note: To avoid intense die-off symptoms I suggest introducing anti-fungals into your diet gradually and cut back temporarily if the die-off is too intense.
Needless to say I now use coconut in just about every application I can from scrambling eggs and sautéing veggies to baking and skincare. Coconut comes in many delicious forms including butter, water, shredded coconut, flaked, fresh and of course, coconut milk!
Coconut milk contains lauric acid as well (albeit not as much as the oil) and is thus beneficial in killing candida. Lucky for us coconut milk is super delicious and makes fantastic ice cream that is rich, creamy, and a decadent treat. It makes killing off candida a tasty experience.
I first heard about coconut ice cream from my mum whose sister had a hit of a recipe. Sadly, that version ended up having a lot of sugar in it so it was a no-go for me. I then came across this recipe <from Whole New Mom>. I left out the almonds and chips to make straight up chocolate. I made mine a little darker, added arrowroot to make it creamier, worked on keeping it from getting too icy by adding gelatin and squeezed some fresh lemon in for some brightness. My sweentener was of course, stevia.
Could it get any better? An easy peasy ice cream that is both delicious and beneficial, not to shabby.
The texture of this ice cream, freshly churned, resembles the soft serve variety but once frozen it is closer to traditional ice cream. While the gelatin keeps the ice cream from getting too icy in the freezer it still freezes pretty hard and I do recommend having it sit out about 15 minutes before serving.
2 (398ml each) cans full fat coconut milk
13 Tbsp cocoa
1/2 tsp sea salt
82 drops vanilla stevia, or to taste (I used this)
13 drops plain stevia or to taste (I used this)
2 1/2 tsp freshly squeezed lemon juice
1 Tbsp arrowroot powder
1 tsp gelatin, optional
- Chill coconut milk prior to starting, if possible.
- Mix the coconut milk (reserve 1/4 cup), cocoa, salt, stevia, lemon juice, and arrowroot powder in a blender, with a mixer or by hand.
- Take 3 tbsp of the above ice cream mixture and place it into a small bowl. Sprinkle the gelatin over this (do not pour into a clump) and let soften for 5 minutes. After 5 minutes, stir the gelatin in (it should have an applesauce consistency).
- Heat up the reserved 1/4 cup of coconut milk (until steamy, but not boiling). Slowly pour the heated coconut milk into the gelatin mixture from step 3, whisking while you do. Continue to whisk until the gelatin is dissolved and melty.
- Pour gelatin mixture into the ice cream mixture from step 2 slowly, stirring to combine.
- Follow manufacturers directions for your ice cream maker.