Raw Cacao Coconut Milk + Herbal Cola Ice Cream Float

Raw Cacao Coconut Milk + Herbal Cola Ice Cream Float | Seed Plant Water Grow

 

Raw Cacao Coconut Milk Homemade Ice Cream with Chinese Herbal Cola topped with Coconut Whipped Cream and a Cherry!!

 

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An Ice Cream Float is one of my absolute FAVORITES!!  So naturally I was determined to create a healthier version of this classic nostalgic treat.  One that I could eat and feel good about instead of feeling bloated and sluggish.  With today's more traditional colas having extra additives and dairy invoking a barrage of issues from allergies to lactose intolerance, this re-vamped version is a welcomed reprieve from the chains that have held some of us bondage.  Once again you'll be able to enjoy authentic flavor without experiencing some of those more familiar overloading side effects.  It's Dairy Free, Gluten Free, and Soy Free:)

 

So what did I change?

I changed three main ingredients...

Coconut Milk(instead of dairy)

Coconut has a long history of multiple culinary uses.  It's milk is easier to digest and provides an abundance of Vitamins such as A, E, and B as well as Minerals Magnesium, Potassium, Phosphorus, and Iron.  

Raw Cacao Powder(instead of cocoa powder)

Raw Cacao Powder is a nutrient packed superfood that is cold-pressed and milled at low temperatures to protect the natural occurring rich supply of antioxidants.  

Chinese Herbal Cola(instead of current traditional cola)

Chinese Herbal Cola(Tianfu China Cola) is a natural elixir providing a clean cola taste through a blend of Malaysian Vanilla, Cinnamon, Citrus Peel, Oils of Lemon, Lime, and Orange, Licorice, Nutmeg, Cloves, and Cardamon.

 

Let's get started.  What will you need?

 

 

3 cans of organic coconut milk(full fat)

3 tbsp raw cacao powder(I like Cacao Powder by Navitas Naturals)

1/2 cup organic cane sugar

2 tbsp organic powdered sugar

1/2 tsp vanilla extract

1/2 tsp almond extract

1/4 tsp salt

1 bottle of Tianfu China Cola(leave room temp)

handful of cherries

ice cream maker(I use a Cuisinart 2 QT)

 

First things first.  Make sure the ice cream makers drum is placed in the freezer.  It needs a good 24 hour chill time to work effectively.  Ok, now add 2 of the coconut milk cans(shake before opening) to a medium sized sauce pan.  Place the 3rd can in the refrigerator to chill overnight(do not shake this one).  To the pan add the cane sugar, cacao powder, and salt.  Heat mixture over medium high heat whisking to combine as it comes to a rolling boil.  Remove from heat.  Immediately whisk in both the vanilla and almond extract till combined.  Set aside to cool for 10 minutes.  Pour mixture into a large glass container(I like to use a 32oz wide mouth glass canning jar) and cool for about an hour.  Place in refrigerator to finishing cooling overnight.  Best if chilled for 8 to 10 hours.

 

After mixture has chilled for the appropriate time and you're ready to prepare, first start by removing the 3rd coconut milk can from refrigerator and open carefully.  Using a spoon, scoop out all the milk that has solidified and settled at the top.  Place in a mixing bowl.  Only the coconut water portion of the can should be remaining.  Keep this in refrigerator to use in other culinary dishes.  To the mixing bowl add the powdered sugar.  Mix on medium to medium high speed till doubles in volume and forms stiff peaks.  I like to then scoop mixture into a pastry pipping bag using a star shaped pastry tip for dispensing, but you can use any kind of preferred delivery method.  Place mixture in the refrigerator to chill while prepare ice cream.

 

Remove drum from freezer and place in ice cream maker.  Remove ice cream mixture from refrigerator and give it a good once last shake.  Turn ice cream maker on and pour mixture into drum.  Follower ice makers instructions per time frame.  Should take around 20 to 30 minutes.  Keep an eye on it.  Once it starts forming(resembling soft serve) and slow moving it's ready.  Turn machine off and scoop out the ice cream into a freezer safe container(I like to use a metal bread pan covered with parchment).  Place ice cream in the freezer till completely sets.

 

Now for the fun part.  Assemble!!

 

 

Place 4 or 5 scoops of the Raw Cacao Coconut Milk Ice Cream in a tall soda fountain glass, add the room temp Chinese Herbal Cola till it fizzes at the top, pipe in a healthy dose of the Coconut Milk Whipped Cream, and top with a Cherry.  ENJOY!!:)

Happy Happy Happy Happy

Raw Cacao Coconut Milk + Herbal Cola Ice Cream Float | Seed Plant Water Grow