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Product review: best nutritious frozen dessert


Robyn Openshaw - Sep 16, 2008 - This Post May Contain Affiliate Links


I’m going to be reviewing my favorite products in the coming weeks, things people ask me about that I recommend–with links on where to get them, where possible.  Today you just have to know about the BEST, HIGH-NUTRITION FROZEN NON-DAIRY DESSERT for ice cream lovers.

I’ve been under a lot of stress lately because of a major life event/change.   So friends have been showing up on my porch, treats in hand.   (They know me, though, so they’re healthful treats!)   Yesterday was my favorite–”ice cream” made from coconut milk!

In the name of science, today I went to my local health food store and bought both brands to compare.   WOW, this stuff is so amazing.   And now I must brace myself that local GSG.com readers will make a run for it and it will disappear from The Good Earth–like the young coconuts from my Asian place, and the sweet potato sticks from Costco (now discontinued).   Good thing I love you guys.   (I’d stock up in advance of the run, if my freezer weren’t newly packed with beet greens and peaches and bottles of homemade pesto!)

This coconut-milk ice cream is the best in terms of nutrition, because it’s just organic coconut milk, organic agave, and cocoa–short, simple ingredient list.  Much better than soy frozen desserts or even Rice Dream (still processed).

PURELY DECADENT by Turtle Mountain.   It’s the better option in two ways: it’s cheaper by about $1, and lower in calories. (Eat the whole pint? Only 600 calories compared to 840 for the other brand.)   Please note that you should buy the ones that say “Made With Coconut Milk”–this company also makes a soy-based frozen dessert with about 4x as many ingredients.

COCONUT BLISS.  It’s the better option in two ways: it uses organic, free-trade chocolate (rather than the other brand’s alkali-extracted cocoa), and it’s creamier.

Yes, I did eat the whole pint yesterday.   And today, I ate half of both pints.   (I had to sacrifice.   For science, you understand.)   No heavy, bloated, undigested feeling like I would get if I ate ice cream.

Anybody have a favorite nutrition product you’ve discovered that you’re excited about?   Share!

Posted in: Reviews, Whole Food

13 thoughts on “Product review: best nutritious frozen dessert”

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  1. http:// says:

    That’s what I was going to do, too–except I might try putting the ice cubes through the Champion Juicer with the blank plate on. (Only problem with that is that some people don’t have a juicer, when I go to post the recipe. Or a BlendTec, but I advocate for the BlendTec being your #1 most important purchase, of course).

  2. Anonymous says:

    I was at Yosemite National Park today enjoying the beautiful day and the unbelievable beauty of the park. We were about 75 miles away when we decided to go this morning and didn’t plan anything.

    WELL, we were starving at lunch time and went to the fast food place in the park village and got a SAD lunch and sat down in the sunshine to eat. On the table it said, (in more than one language)

    (I am paraphrasing) Please do not feed any wildlife, they become ill eating salt , fat and preservatives . They gain weight, lose their hair and become dependent on the salt, fat and preservatives.

    After we whooped with laughter, we left most of our SAD lunch and said “Yeah, us too”.

  3. Jeane, this is HILARIOUS! Sweet mercy, and yet they try to feed it to us too, and to our children, which just gets me all in a huff…

  4. Oh yeah I have had some of that! I love the texture and have really wondered if I could make it at home! Can’t wait to see what you come up with! Take care you will be in my prayers!

  5. Experiement #1 with the coconut ice cream didn’t work so well. I started with 1/3 cup cocoa powder, 1/3 c. agave, 6 cubes frozen coconut milk, and a cup or two of ice. Was gritty. Added 2 T. heavy cream, didn’t help texture. Became watery. Remembered that hillbillyhousewife.com uses cooking spray in her ice-cream free “magic milk shakes”, so I added 1/2 t. lecithin to the mix, but that didn’t help the mouth feel much. Finally added 1/2 a frozen banana which helped immensely with the mouth feel, but added banana flavor. Added 1 T. more each cocoa and agave, which came out better, but I still tasted the banana. Should’ve tried avocado and didn’t think of that until too late. Was shake-like, so I froze the result in popsicle molds.

    I wil try again soon, refuse to be beaten by a blender!

  6. http:// says:

    Thanks for blogging your experiment so any of the rest of us start at a higher place! That’s pretty much what I was going to do, although I am also thinking of getting out my ice cream maker (wedding gift 20 yrs. ago, never used, in the basement somewhere) after getting mocked for saying that’s too hard for me 😉 and also using the homogenizing plate on the Champion Juicer. (I hate using the juicer though because it’s messy to clean up.)

    Did you use coconut MILK from the can? Or coconut liquid straight from the coconut? Because I believe the ingredient in the stuff you buy is MILK (higher in fat). I know it is, actually, but sometimes I wonder if we’re all using the same terms, when I read recipes with all the different coconut products.

  7. Neither, actually. I can’t find coconuts here yet, and I prefer not to use canned stuff, so I made my own from 1 c. dried coconut and 1.5 c. water pureed and strained. No idea what the fat content of that would be, but at lest it tasted relatively fresh!

  8. Anonymous says:

    I just bought the chocolate Purely Decadent ice cream today at whole foods. WOW, is that delicious! Thanks Robyn for turning me unto this wonderful treat! I’m going to tell all my friends about this. I’m lactose intolerant so this is perfect for me.

  9. Anonymous says:

    ditto Robyn!

    The coconut flavor is my favorite. Yum!

  10. http:// says:

    Last night I dug out the never-used, 20-year-old ice-cream maker (wedding gift) from the basement. I tried to make this “ice cream,” and was successful at getting the taste just right, but unsuccessful in actually getting it frozen! We ran out of regular refined salt with less than half of what we needed, so maybe that was why–the temp didn’t get cold enough? (I refused to use my sea salt.) Will buy more salt and try again.

    Ingredients as follows if anyone beats me to trying this again:

    1 can coconut milk

    1/2 cup agave

    1/4 cup powdered raw chocolate (you could use cocoa powder)

    1/8 tsp. salt

  11. Anonymous says:

    couldn’t you have just put the mixture into the freezer to freeze?

  12. http:// says:

    That’s what I did. But of course then it freezes like an ice cube–no creamy texture. I bought ice-cream maker ice today, so I’ll try it again!

    Robyn

  13. I’m so bummed to find out Luna & Larry’s isn’t sold on my coast!!

    🙁

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