I have a delicious recipe for you.
Before I got Crohn’s Disease, I (like most people) loved ice cream and frozen yogurt.
I liked mine melted so I would either stir it, stick it in the microwave or even the oven to get it to what I considered that perfect creamy texture.
Crohn’s changed everything in my life including my ability to eat ice cream and frozen yogurt. I have even tried the frozen rice and coconut based ice creams that specialty stores carry but the end result has consistently been me in a lot of pain.
And that is just no fun for anyone.
Enter the AIP (autoimmune protocol) of the Paleo diet. This diet has changed my life, I cannot say enough wonderful things about it. I went on it in January in hopes of tolerating my chemotherapy for leukemia because it (the chemo) was making my intestines mimic a Crohn’s flare.
Long story short, the diet has done so much for me. I eat more veggies and fruits than I ever have in my entire life.
I am able to eat food—real food without pain or distress. And if you have crohn’s or colitis (or any type of pain that food sensitivities can trigger) than you understand why this is such a big deal to me. Yes, I do a lot of cooking but I get to eat yummy stuff and I feel fabulous.
It is fun 🙂
So, yesterday was the 4th of July. Hubby and I kept it low key and enjoyed music + fireworks from our screened porch. We also spent most of the night trying to calm our dog down; we agreed that the 4th of July must be the scariest night of the year for dogs.
I created a recipe for vanilla ice cream that has that perfect creamy texture which I love.
Just like ice cream is not particularly healthy, this decadent treat is one to be enjoyed on special occasions (I was not aiming for healthy when I created it).
It is also migraine friendly, there are no common migraine-trigger foods in this recipe.
Servings: 2 Milkshakes
1 Can of Full Fat Coconut Milk (I like it refrigerated > 12 hours so that it is thick)
2 Tbsp Ghee or Grass-fed Butter
2 Tbsp Pure Vanilla
7 Tbsp Maple Syrup (a little less than 1/2 cup)
1/4 tsp Coarse Sea Salt (**I used coarse salt because that is what we have in the house right now, I think that if you use regular texture, you would use less than 1/4 tsp. Try a pinch or 1/8 of a tsp**)
Melt ghee or butter, syrup, vanilla in pan over low heat. Add can of coconut milk and salt. Stir for ~3 minutes until everything is mixed well.
Pour mixture into a blender with ~ 1 cup of ice chips
Migraine Tip: This does not have preservatives so it is a migraine friendly, dairy free “ice cream” treat