Okay, what’s better than coconut and chocolate? Coconut and chocolate combined…with 
nuts…in ice cream!
No, you are not dreaming. I have mastered a delicious ice cream that not only has immune-boosting coconut and heart-healthy chocolate, but is also dairy-free, sugar-free, and exploding with taste! Enjoy!
Carnival?
Serves 6
1 cup unsweetened, plain almond milk
2/3 cup xylitol (can also use Truvia or Z Sweet)
1 egg, preferably free-range
1/3 cup cocoa powder (preferably Dagoba organic cocoa)
2 cups plain coconut yogurt
1 teaspoon vanilla
? cup shredded organic, unsweetened coconut
? cup Brazil nuts, chopped
? cup pecans, chopped
1. Mix milk, xylitol, and egg in saucepan.
2. Heat slowly until thick, stirring constantly. It will look like thin pudding. Be sure not to boil.
3. Turn off heat and add cocoa powder.
4. Cool to room temperature.
5. Add yogurt and vanilla and place in refrigerator for 2-3 hours.
6. Pour mixture into ice cream maker to freeze. At the end of the freezing process, add coconut, Brazil nuts, and pecans. Place in freezer-safe container and store in freezer.
For even more delicious, healthy recipes, visit Dr. Lark’s Web site.