Dessert is infamous for being a delectable vessel of health problems due to the presence of copious amounts of sugar, cream and calories. Yet, not all desserts are made equal. Incorporating some ingenuity into what goes on in the kitchen can help make your sweet treats a little more tolerable when it comes to your waistline.
Recently, Jules Aron, the blogger behind Eat Well. Drink Well. Be Well. and author of the newly-released cookbook Nourish and Glow readjusted her outlook on sugar and began looking for ways to sweeten her recipes naturally.
“I find you can easily cut sugar by 30 percent in most baking recipes,” Aron explains. “I primarily sweeten things up using naturally low-fructose maple syrup or dates whenever I can, or a lower-glycaemic alternative such as coconut sugar.”
Aron’s believes that her philosophy about desserts being able to taste amazing despite using healthy ingredients can be a universal template for everyone.
She shares an easy-to-follow yet decadent recipe that will leave you yearning for more. Her golden milk ice cream brownie sandwiches is one that comes packed with anti-inflammatory properties thanks to the original all-star combo of turmeric and black pepper.
Your sweet tooth cravings will be satisfied with her gob-smacking combination of cinnamon, cardamom, and ginger, which works with the natural sugars to leave an eternal taste of happiness on your lips.
Serves 8
Ingredients
For the ice cream
- 2 cups canned coconut milk
- 4 (quarter-size) slices fresh ginger
- ½ cup pure maple syrup
- 2 tsp ground turmeric
- One tsp ground cinnamon
- ½ tsp freshly ground black pepper
- One tsp ground cardamom
- Sea salt
- One tsp pure vanilla extract
- Four bananas, frozen
For the brownies
- 1 ½ cups walnuts
- Sea salt
- 8 Medjool dates pitted
- 1/3 cup raw cacao powder
- One tsp pure vanilla extract
- Two tsp water
Directions
For the ice cream:
- Place the coconut milk, ginger, maple syrup, turmeric, cinnamon, pepper, cardamom, and salt to taste in a large saucepan and heat over medium heat.
- Bring to a simmer, whisking to combine. Remove from the heat and add the vanilla. Whisk once more.
- Taste and adjust the flavour as needed, adding more turmeric for intense turmeric flavour, cinnamon for warmth, maple syrup for sweetness, or salt to balance the flavours.
- Transfer the mixture to a bowl and let cool to room temperature.
- Strain the mixture, transfer to a blender, add the bananas, and blend.
- Transfer the mixture to a large, freezer-safe container, and freeze for two hours. Remove from the freezer and process in the blender once more.
- Cover securely and freeze overnight, until firm.
Note: Take care not to over-process the frozen bananas, as they will melt and ruin the ice-cream effect.
For the brownies:
- Chop a quarter cup of the walnuts and set aside. Place the remaining walnuts and salt to taste in a food processor or blender and process until finely ground.
- Add the dates and process until the mixture sticks together. Add the cacao powder, vanilla, and water and process to distribute.
- Transfer the mixture to a glass container and pack it in evenly. Spread the reserved walnuts evenly on top. Place in the refrigerator to cool. Cut into squares before serving.
- To assemble the ice cream sandwiches, cut a brownie horizontally in two and place a scoop of ice cream between the two halves. Serve immediately.
While this frozen treat certainly beats what you’ll get in cafés, it’s important to remember not to overdo it when it comes to the number of servings per seating. Everyone likes a guilt-free treat, but don’t let the calories end up putting you away for the next two weeks!
Reprinted with permission from Nourish and Glow by Jules Aron, published by Countryman Press, a division of W.W. Norton & Co.
References
https://www.wellandgood.com/good-food/healthy-turmeric-vegan-ice-cream-recipe/