Low GI Mint Chocolate Swirl “Ice Cream”

Non-dairy ice cream is refreshing not only to the taste but also to the body. Don’t you want a guilt-free treat that makes you feel good?

Diabetics and those looking to get lean and mean love low-glycemic recipes. Choosing low-glycemic foods are a good choice for most of the day. higher glycemic foods, providing they are healthy like pineapple or watermelon,  are super for energy before exercise and immediate recovery. Bananas are rather high on the glycemic list, but dispersed into 6 servings and combined with other ingredients lowers the GI index. The ice cream alone without the chocolate swirl is a 9 on the glycemic index. I have not yet checked the index of the swirl. Give me feedback and let me know if you need this calculated.

Won’t you get in on the rage?

Be sure the freezer bowl of your ice cream maker is in your freezer ready to go.

Then gather the ice cream ingredients:

• 1 can coconut cream ( I use Trader Joe’s)
• 3/4 cup unsweetened almond or coconut milk (carton or homemade)
• 1 banana, peeled and sliced
• 1 avocado, pitted and peeled
• 4 tablespoons raw coconut sugar
• 1-1/4 teaspoons stevia, or to taste
• 2 teaspoons peppermint extract

..And for the chocolate swirl:

• 1 ounce unsweeteend chocolate
• 2 teaspoons extra virgin coconut oil
• 2 tablespoons cocoa powder
• 2 tablespoons agave nectar
• 1/2 teaspoon stevia or a couple of packets, or to taste
• 1/2 teaspoon vanilla extract

Directions:

Put all ice cream ingredients into your blender or food processor. Blend until smooth and creamy. (Feel free to add some natural green food coloring if desired)

Pour mixture into your ice cream maker. Freeze for 15-20 minutes or according to directions for your particular machine.

While the ice cream is processing, make the swirl: First melt the chocolate: Use a small sauce pan set on low and stir to melt, or put chocolate into the bowl of a double boiler. bring water to a boil. Stir chocolate as it melts.

Put remaining ingredients in the pan or bowl with the melted chocolate. Stir well to combine

Transfer ice cream to a freezer-safe bowl. Dot the swirl mixture over the top of the ice cream.

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With a butter knife or frosting knife, quickly distribute the chocolate in a swirl pattern, Freeze for 20 minutes or more before serving. If you leave it overnight or for extended time, you will need to soften it for a while.

Makes about 6 servings

Enjoy and God bless you! Feel free to comment below.  If you follow my blog I’ll follow you too!!

Charlene Ryan