One of our favorite pre-Paleo treats was going to Pinkberry for frozen yogurt. Although I always enjoyed their original flavor (like sweetened plain yogurt), my husband and kids always preferred chocolate. One day when I seemed to have a surplus of homemade coconut milk kefir, and since I greatly enjoy experimenting with my Ice Cream Maker, I decided to try my hand at a Paleo version of this frozen treat. It was a resounding success. Chocolaty, sweet, tangy, creamy, no refined sugars and lots of probiotics! It’s even GAPS- and SCD- friendly (maintenance phase).
If you are not growing your own coconut milk kefir, I highly encourage you to give it a try. All you need are milk kefir grains and coconut milk (I like to use my homemade coconut milk). I have outlined instructions on growing kefir in this post. The resulting kefir is a delicious addition to smoothies, tastes great poured over berries and can be used to make your own homemade yogurt. It this seems a little too high maintenance for you, you can buy coconut milk kefir at some alternative grocery stores like Whole Foods (So Delicious brand, labeled “cultured coconut milk beverage”; it does contain some emulsifiers but no grain, dairy or soy products). Yield 1 ½ quarts.
200+ Healthy and Delicious Recipes
20 Meal Plans for a variety of goals
I LOVE this book. The science is awesome. I’ve learned a ton without feeling overwhelmed. The paleo principles just takes my understanding to the next level!!!Janet
Another great option for this ice cream recipe is to just use plain full-fat coconut milk. Then you’ll be making chocolate ice cream instead of frozen yogurt, but it will still be delicious! This also makes a great pudding if you don’t have an ice cream maker yet.
- ½ cup Prunes (about 12 prunes)
- 1 cup Medjool Dates, pitted (about 10-12 large dates)
- 2 cups freshly boiled water
- 3 cups coconut milk kefir
- ¾ cups Cocoa Powder
1. Reconstitute the prunes and dates by pouring 2 cups freshly boiled hot water over them and letting them sit until they have cooled to room temperature.
2. Puree prunes and dates in the water they were reconstituted in in your Blender or Food Processor until a thick, completely smooth puree is made (if it’s too think for your blender, add a little kefir to it to help thin it out).
3. Add cocoa powder to prune and date puree and blend until combined. Add puree to remaining kefir, and stir until combined.
4. Refrigerate mixture until cold.
5. Place mixture in your Ice Cream Maker and follow the instructions. Enjoy!