Coconut Blue Butterfly Gelato
Coconut Cashew Chocolate Chip Gelato
Stress-reducing Ice Cream made with Adaptogenic Herbs
Don’t eat it because it’s healthy. Eat it because it tastes so good!
“Blue butterfly pea vine is noted for its bright blue edible flowers. Aside from its many culinary uses, the blue butterfly pea vine has been used in Ayurveda as well as traditional Asian and Middle Eastern medicine and its health benefits are increasingly supported by modern science.”
Herbs and Adaptogens
The term adaptogen, for those new to these trending plants, refers to a group of nontoxic plants, namely herbs and roots, that have long been used in Eastern and Ayurvedic healing traditions and are believed to assist the body to adapt to stress better. They are considered a safe and powerful treatment for stress and hormonal imbalances as they have a balancing effect on the hypothalamic-pituitary-endocrine axis. This axis is known as the delicate link between your brain and the hormone system.
Adaptogens work by harmonizing the balance between your brain-adrenal (HPA) axis, brain-thyroid (HPT), and brain-gonadal axis (HPG) which work in unison for stabilizing mood, metabolism, energy, immune system, and sex drive.
CrucialFour. com Defines Adaptogens
“While adaptogens have been in use for a long time, they were first given a scientific definition by Dr. Israel Brekhman in the 1960s. He said adaptogens were natural, plant-based substances that:
- Are nontoxic at normal doses for just about everyone
- Produce a response in the body that helps it handle physical, emotional, or environmental stress.
- Have a normalizing effect on the body; balancing out processes like the immune system, hormones, etc.”
Read more on adaptogens here and recipe for chocolate truffles made with adaptogens
When using coconut milk as a base for your frozen desserts adjust the fat content by omitting the coconut cream can for 2 cans of coconut milk.
This is the general rule for Gelato – less fat content compared to Ice Cream.
- 1 13.5-ounce can coconut milk
1 14-ounce can coconut cream (optional or two cans coconut milk)
- In a medium saucepan combine coconut milk (gelato texture) and 3/4 cups coconut sugar (adjust sweetness to taste) and cook over medium heat whisking to combine the ingredients until mixture comes to a simmer.
- This is an important step for a better outcome in gelato texture.
- Transfer mixture to blender and blend for 30 seconds with your favorite flavors like #crucialfour’s #bluebutterly freeze-dried herbs, blueberries, coriander spice, lime and lime zest, and a pinch of sea salt. (Pictured)
- Cover mixture and chill in the refrigerator until it is very cold then churn in ice cream maker. Transfer to an airtight container and chill in the freezer until ice cream is ready to serve. Tasteful Technique: don’t hide the flavor of coconut. Pair it with flavors that complement it.
Follow the directions above and swipe out coconut milk for cashew milk or any other favorite plant-based milks. Enjoy!