Low-Gi Coconut Chocolate Chip Ice Cream

I’ve Made coconut ice cream too many times to count; ever-changing it and recording the changes.  It’s always yummy, but today I was inspired by the ever popular diets which focus on the low glycemic index.  Real ice cream is about a 61. Although I do not know the total count on this, coconut milk is  41. The sweetness here comes mainly from apple. Yes, apple! Apples are a 38 on the Gi list, and have important fiber and nutrients. See also Low-Sugar(or low-Gi) Coconut Beet Ice Cream with Ginger Chocolate Chips and Low-GI Mint Chocolate Swirl Ice Cream

For the ice cream:

• 2 cans organic coconut milk
• 1/2 cup cashews
• 1/2 cup soymilk or almond milk
• 1/2 large gala apple, unpeeled
• 1 tablespoon coconut crystals (a granulated sugar made from the sap of a coconut tree)
• 1 teaspoon coconut extract or vanilla extract
• 1/2 teaspoon stevia powder
• 1/2 cup  unsweetened shredded coconut

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For the chocolate chips: (alternatively you can use cacoa nibs)

• 1 square unsweetened chocolate, melted
• 2 teaspoons extra virgin coconut oil
• 1/2 teaspoon stevia or a couple of packets, or to taste
• 1/4 teaspoon almond extract

Put all ice cream ingredients, except coconut, into a Vitamix or  other powerful blender; pulverize until smooth. Pour into an ice cream freezer; follow manufacturer’s instructions. Add in the coconut and the chocolate chips (see recipe below)  just before you turn off the machine. Serve right away or scoop ice cream into a seal-tight container and freeze. Remove a little while before you want it though, because it will get pretty hard.

For the chocolate chips, stir the coconut oil, stevia and almond extract into the chocolate. Scrape onto a small piece of foil; place in  the freezer. Remove after a few minutes; using a chef’s knife, chop the chocolate. If the chocolate is very hard, you will most likely end up with shavings—this is a good thing!