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rich emollient used in the management of eczema, psoriasis and other dry skin conditions.

21Jan

dulcedelecheantihistamineicecream

Drool alert!

It’s the antihistamine and anti-inflammatory ice cream I’ve been promising…you don’t actually need an ice cream maker, but it sure makes it easier! I include instructions for with and without.

Dulce de Leche is one of my all time favourite ice cream flavours – a kind of toffee/caramel taste. The literal translation from the Spanish is: “milk  sweet” or “sweet of milk”. It’s traditionally made from condensed milk, but thanks to the creamy butternut texture and the caramel flavour of the coconut sugar, we’re all set. You can however heat up the mixture to condense it before freezing. Adding a couple of eggs will also make it creamier, but I prefer vegan ice cream (I know, I’m an odd duck!).

I used coconut sugar, but you can use dates for a more chewy/caramel texture. You could also swirl in a date/almond milk caramel.

Why this is a health food:

Butternut squash is an antihistamine and anti-inflammatory food.

Coconut possesses anti-inflammatory and analgesic (pain killing) properties.

Ginger and turmeric are both antihistamine and anti-inflammatory foods.

Vanilla is anti-inflammatory.

(6 pages of antihistamine and anti-inflammatory foods and a ton of recipes in the Anti-cookbooks)

If you’re not into any kind of sugar, add dates, apple puree, or anything you like to sweeten it up. I found 3/4 of a cup of coconut sugar excessive, but friends loved it.

Desserts like this are why I scoff at people who say my diet is boring.

It’s only as boring as the limits of your imagination!

Enjoy :)

Creamy Vegan Dulce de Leche Ice Cream (antihistamine and anti-inflammatory)

Prep Time: 10 | Cook Time: 20 | Freeze time: 1-3 hours  | Serves: 2-4

Ingredients:

1 medium butternut squash
1 cup thick coconut cream
3/4 cup coconut sugar
1/2 tsp – 1tbsp pure vanilla (as tolerated, optional, to taste)
1/2 tsp – 1tbsp grated ginger, optional, to taste
1/2 tsp – 1tbsp grated turmeric, optional, to taste
pinch of salt

Directions:

Pre-heat your oven to 200C/390F.

Slice your butternut squash in half and place in the oven. Bake for about 20 minutes till soft (use a fork to test), scoop out the seeds, discard. Then scoop out the flesh.

Place in a blender to puree.

In a powerful blender combine the butternut, coconut cream, coconut sugar or dates, vanilla, salt, ginger and turmeric, if using.

Ice cream maker

Pour very very slowly into your pre-frozen ice cream machine. Churn for about 20-30 minutes, according to your machine’s directions.

Place in the freezer for another 30 minutes+.

By hand

Pour into a container and freeze. Every 30 minutes break up the ice crystals, until the ice cream is frozen.

With a geared juicer (ie Samson/Oscar) or Vitamix

Freeze your ice cream mix till hard. Cut into chunks and lightly process in blender or juicer.

Enjoy!

Join my mailing list for more recipes and to be the first to know when registration for my low histamine webinar opens!

Take a peek at my low histamine and antihistamine cookbooks for more high nutrient recipes.

If you’ve found this information useful I’d appreciate your support (at no extra cost to you!) – please check out my online store for your health foods, supplements, kitchen items and beauty product purchases. Affiliate sales through my online store go towards maintaining the website, funding travel to interviews and purchasing all the lovely foods for my free online recipes. You’ll find these items in the “Shop with us” drop down menu on my homepage.

 Please don’t forget antihistamine, pain killing foods can still hurt us, so please always check with your doctor before adding new foods to your diet. 

  

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