Cardamom essential oil provides added complexity to this chocolate ice cream. The coconut gives it a full and silky mouthfeel. Believe me, you will never miss the dairy. Note: Our Cuisinart Ice Cream maker double-insulated freezer bowl lives in the freezer ready and waiting. Delicious served with fresh raspberries or strawberries. Vegan? No worries! Substitute the honey with agave, noting though the agave has increased high fructose sugars.
1 – 17.5 oz can coconut cream, full fat
2 tablespoon 100% cocoa powder, unsweetened
1/2 cup honey
2 drops dōTERRA cardamom essential oil
Add the coconut cream and honey to a large bowl. Using a whisk, mix slightly. Add cocoa powder, noting you may need to sift if it looks a bit lumpy. Mix until fully combined. Now, stir in the cardamom essential oils. Cool mixture in the fridge for an hour or so. Add mixture to the ice cream maker freezer bowl and start machine. Typically, it will take about 15 to 20 minutes for a soft serve. You can also place in the freezer for a firmer ice cream.
Western Nutritional Information (per serving)
Protein 3.4 g
Carbs 40 g
Sugar 34.8 g
Fiber (dietary) 1.2 g
Fat 28.1 g
Saturated Fat 26.4 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Other: good source of iron and manganese.
Traditional Chinese Medicine (Energetics) Nutritional Information
Coconut is warming and nourishing to the Heart and support Qi and Blood. The cocoa and cardamom provide a stimulating balance promoting circulation of both Qi and Blood. This full sweet dessert is nourishing and supportive in small quantities. The cardamom essential oil supports digestion; another use is to massage the oil into the soles of your feet.
Source: TCM information based on Leggett, Helping Ourselves, and Wood, The New Whole Foods Encyclopedia.