A Diabetes-Friendly Ice-Cream Recipe with Taro Root and Coconut Cream. Rich, Creamy and Luxurious
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Most days, common sense prevails, and I effortlessly stick to my real food and clean eating principles. But every once in a while, I fall off the bandwagon. Lately, I have been nursing a craving for ice cream. You know, something with a melt-in-your-mouth creaminess, a smooth-as-silk texture, and a full-bodied taste. And I blame Mövenpick for these cravings, because everywhere i turn, it seems a Mövenpick Ice Cream is staring back at me. It doesn’t help that on the weekends, I am usually out and about with the kids who have developed perfectly-honed internal instinct-based ice-cream detection sensors. So there is just no escaping ice cream for me. And may I just confess, there is no better companion for the hot alpine summers in Switzerland than a scoop or two of a Mövenpick, in my humble opinion.
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I usually have to curb my enthusiasm for ice-cream by sternly reminding myself of the need to ensure my blood sugars remain stable. But, I don’t plan to go through the rest of life without ever enjoying ice-cream or sweet treats again. Rather, the idea is to enjoy these in a disciplined and controlled manner such that it does not derail your weight loss or clean eating objective. Discipline and control means restricting the amount of cheat meals you indulge in, and importantly, as far as is possible, making them yourself, so you know exactly what has gone into them, and you can shoot to use only the highest quality of ingredients.
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This cocoyam Ice cream recipe fits in the category of a cheat meal. It is so rich and indulgent that I restrict this to special occasions, but boy, what a treat it is! The nutty flavour of cocoyam (Taro Root) really works when paired with coconut milk, and you are rewarded with a nutty and vanilla-ish flavour. If you tried the Cocoyam and Teriyaki Chicken recipe I posted a few weeks ago, then you are already familiar with this exotic flavour, which, when paired with chicken is another combination made in heaven.
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I have called this recipe a cheat meal, because it is quite calorie-dense. However, from a nutritional point of view, cocoyam, which is the main ingredient in this recipe, is highly nutritious, and has a low glycemic index (GI), compared with potatoes which have a high glycemic index. This means that cocoyam affects blood sugar levels slowly, without the highs and lows of a food with a high GI. It is also a great source of potassium and has some calcium, vitamin C, vitamin E and B vitamins, as well as magnesium, manganese and copper. But be aware that there are 320 calories per serving of this cocoyam ice cream, so it should be reserved for those special occasions, where one can afford a little… or a big indulgence.
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- 250 g cocoyam
- 250 ml double cream
- 200 ml coconut milk
- 2.5 tbsp brown sugar
- salt a pinch
- 1 tsp grass-fed butter
- Melt the butter in a pan on medium heat. Fry the cocoyam in the butter stirring continuously until they start to look translucent. Add the double cream, coconut milk, sugar and salt and simmer for about 10 - 15 minutes until the cocoyams are cooked.
- Transfer to a blender and blend to a smooth paste. Allow to cool to room temperature. Transfer to freezer-safe bowl, cover with a plastic wrap and freeze for 2 hours.
- Remove from freezer and beat with hand mixer to break up the ice crystals forming, then return to freezer for another 2 hours. Remove from freezer, and beat again with hand mixer.
- Serve with fruit and nut toppings of your choice.
Is this recipe right for you?
What did you think?
Take care,
Emem..xo
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