Lactation Ice Cream
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One of my biggest loves is ice cream. Unfortunately, shortly after I had Bumble Bee I developed a severe allergic reaction to ALL DAIRY PRODUCTS. That didn’t bother me much until it came to ice cream. I love ice cream. I love the cold creamy consistency. Finding dairy free alternatives became a hassle, and the dairy free options that tasted good weren’t that healthy. That is when I went into the kitchen to create lactation ice cream.
I was a bit scared when I created this recipe because I thought for sure it would be gross. But to my surprise, it turned out delicious! It also increased my milk supply, because my little Sugar Bee was chugging down milk the morning after I ate this.
I hope this recipe brings much relief to ice cream deprived mommas out there who are breastfeeding.
Lactation Ice Cream – Dairy Free Mint Chocolate Chip
The ingredients for this recipe are very simple
1 Can of Coconut Cream
1 Can of Full Fat Coconut Milk
2 handfuls of Spinach
1 Teaspoon of Mint Extract
4 Tablespoons of Pure Cane Sugar
Vegan Dark Chocolate Chips or Crushed Dark Chocolate Candy Bar
1 Tablespoon of Brewer’s Yeast
(you can add a tiny bit more if you would like, but it may mess up the taste of the ice cream).
Blend the Coconut Cream, Coconut Milk, Sugar, Mint Extract, Brewer’s Yeast, and Spinach in Blender. Blend until there are no more spinach particles showing.
Once blended pure into a tin bread pan and slowly mix in dark chocolate chips. Cover and freeze!
Note: Before eating let the ice cream sit out for about 10-15 minutes so that it will be easier to scoop, and you’ll get that same creamy texture as regular ice cream.