This was one of my favorite recipes to develop for The Healing Kitchen because all of the outtakes were so delicious! Toasted coconut ice cream was a favorite of mine growing up, and my best friend in high school and I would go to our local ice cream shop after school and grab a cup of their toasted coconut all the time! Ice cream has always been a big part of my life, as weird as it sounds to say that! It’s consistently remained in my top 5 favorite foods since the age of 2 (joined by steak, ribs, hummus, and pizza) no matter what dietary protocol I happen to be following.
For awhile I thought I tolerated grass-fed dairy ice cream, but really it was a vain attempt to convince my stomach via my brain that I did. It failed. So now I stick wholly to coconut milk ice cream and enjoy to my hearts content, especially in the warmer months!
When making ice cream at home, I stick to simple flavors and use coconut milk, pureed white sweet potato, fresh fruit, and possibly some honey as the base. I may add something fun for texture such as freeze-dried fruit or even toasted shredded coconut or chocolate chips.
My favorite SUPER simple AIP ice cream combination is frozen mango pureed with coconut milk. You can eat it like soft serve straight from the blender or throw it in your ice cream maker (this is the one I use and recommend) for a harder sorbetto. The ice cream mixture for these cream pops can definitely be made into ice cream rather than pops, so feel free to do that as well!
These are such a refreshing treat – something the whole family will love – that’s decadent but not full of sweeteners!
TOASTED COCONUT CREAM POPS from my cookbook The Healing Kitchen
With the successful launch of 85 Amazing AIP Breakfasts, I realized how many people LOVE their morning meal. Like a deep, earth-rattling passion for your pancakes and cereal. I feel ya. Like I said in my post last week, it’s my favorite meal of the day even though life circumstances sometimes have me skipping it or postponing it to a time period called “lunch”. With my new early schedule, there won’t be much time for a proper breakfast, but I will definitely have 5 minutes to throw this together, which is why I wanted to develop an Instant Oatmeal recipe in the first place! Selfish motivations.
All of the AIP porridge recipes on the Web and in the e-book are made from coconut milk, starchy root veggies, or both! I know a lot of people following AIP have further restrictions such as GAPS, low carb, low FODMAP (replace honey with maple for low FODMAP), or starch-free diets, so this one is for you guys! If you can tolerate a little starch, there is also an option for you which will thicken up the oatmeal a bit. This recipe will make a thinner oatmeal (which is how I used to eat my Instant Oatmeal in college), which I enjoy as it doesn’t sit heavily in my tummy.
Feel free to play around with the flavors: apple cinnamon, cinnamon raisin, caramelized banana, carob, etc would all be super tasty here!
AIP Instant Oatmeal
Serves 1 | Ready in 5 minuets
2 Yellow Summer Squash, cubed
½ tsp Cinnamon
1/8 tsp Ground Cloves
2 tsp Honey
1 T Grass Fed Gelatin
Pinch Sea Salt
For serving: 1/2 cup Blueberries, 1/8 tsp Ground Cinnamon, 1 T Coconut Butter (optiona for coconut-versionl)
Optional Thickeners (Note: These contain starch or coconut): sweet potato flour (1-2 T), coconut flour (2 tsp), arrowroot starch (1 tsp)
- Place squash in a food processor and process for 30-45 second until the squash is broken down into the texture of wet oatmeal. A longer process time means thinner oatmeal.
- Bring the processed squash, cinnamon, and cloves to a low boil in a small saucepan set over medium-high heat. Remove from the heat and stir in the honey, gelatin, and sea salt. Serve immediately with blueberries, a sprinkle of cinnamon, and a tablespoon of coconut butter, if desired.
- Note: If you would like a thicker oatmeal and can tolerate starch, add one of the optional thickeners during step 2.