Cherry Cacao Chip Ice “Cream”

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Haylie Pomroy Cherry Cacao Chip Ice Cream

This delicious creamy ice “cream” tastes and feels like conventional gourmet ice cream, and tickles your taste buds while nourishing your metabolism with valuable healthy fats (minus the sugar and dairy!) The best part: NO ICE CREAM MAKER needed. The secret is our Fast Metabolism Quick & Easy Dessert and Snack Mix.

Cherry Cacao Chip Ice Cream

Makes five 1-cup servings

Prep time: 20 minutes

Total time: 4 hours 20 minutes (includes freezing time)

Enjoy as a Phase 3 healthy fat serving


For the cherries:

1 1/2 cups halved, pitted cherries

2 tablespoons birch xylitol

1 tablespoon water

Combine the cherries, xylitol, and water in a small saucepan. Cook over medium heat, stirring occasionally, until syrupy (about 10 minutes). Remove from the heat and let cool.


For the ice cream:

2 tablespoons xylitol

1 1/4 cups canned coconut milk

1/2 cup Fast Metabolism Quick & Easy Dessert and Snack Mix

1 teaspoon vanilla

Pinch of sea salt

1/3 cup raw cacao nibs

Whisk the xylitol into the coconut milk until it dissolves. Whisk in the Dessert and Snack Mix, vanilla, and sea salt. Stir in the cacao nibs. Pour into a loaf pan and place spoonfuls of the cherry mixture all over the top. Swirl through with the spoon. Freeze until scoopable, about 4 hours. (Note: If the ice cream is hard to scoop at first, dip your scoop in hot water or let the pan sit out for a few minutes before scooping.)

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