About this Recipe
So. Lesson number 5,657 learned last night–SAVE AS YOU TYPE. Always and forever. I’m telling you guys, I wrote the most amazing, witty, delicious post last night about this gorgeous dreamboat of a concoction and for some reason, even though I swear I saved several times–it’s gone, poof, disappeared into cyber-space.
I mean, how does that even happen nowadays? And who says “nowadays” anymore?! Apparently, when I’m distraught I say it–A LOT. And I like to use all CAPS LIKE THIS TO GET MY EMOTION ACROSS.
Ok, so now that I’m back under control (somewhat), let’s try this again, shall we?
This frosty. creamy, fruity ice cream treat is currently the most favorite thing I’ve ever created. And I’ve created a lot of delicious treats (shoutout to those Ooey Gooey Brownies–Heyyyy!). Unless you’ve been living under a rock, then recently you’ve become aware of the phenomenon in the paleo world known as the#adrenalcocktail, a gut-healing, energy boosting, hormone balancing drink made famous by Megan Rand of Gingernewtrition, Bill and Haley from Primal Palate, and originated by Christa Orecchio at The Whole Journey. Dubbed the “orange dreamsicle”, this drink involves a mixture of good fats, collagen, pink Himalayan sea salt, and fresh orange juice that really supports adrenal function, and when used appropriately, can get your day started off on the right foot. I’ll let you visit their links to delve into the science behind why this works the way it does, but I can tell you from personal experience that it can be an integral part of any sort of hormonal healing process.
As a lover of all things breakfast–healthy fats, eggs, meats, and veggie-laden scrambles, I’ve always been hesitant about consuming smoothies or fruit first thing in the morning, but after my first pregnancy and post-nursing, I really felt like I was struggling with my energy and hormone balance. I came across this cocktail at the perfect time, and have been using it as part of my morning routine regularly with great results! The addition of a healthy dose of pink sea salt really keeps the sweetness in check, and it’s almost as needed as my morning coffee these days.
Being currently about 6.5 months pregnant, of course, I would want to have my proverbial cake and eat it too (in a lot of ways, some actually involving real live cake). I have had a sweet tooth like no other this go round, and have found myself not only NEEDING my adrenal cocktail but absolutely craving things like that old childhood staple, the Flintstone Push-pop (gasp!). To be honest, I’m not even sure if they make those anymore?? Necessity being the mother of invention, of course, my thoughts wandered to how on earth could I have what I was craving, all while trying to decrease the negative effects of whatever the heck they use to make those push-pops on my body and baby. And it came to me in a dream, or maybe it was a pregnancy induced sweets fantasy, either way, I heard a voice whisper to me “adrenal cocktail ice cream, if you create it, they will come” JUST like out of Field of Dreams (and if you don’t know that movie, then I’m REALLLLY old). And this creamy creation was born. Now, I know right now many of you are still bundled up in jackets and are having days where snow is still being shoveled from driveways (I seriously don’t know how you do it), but here in Texas, the beginning of April means a few things….tank tops, flip-flops, swimming and ICE CREAM. It’s a must to stay cool on those scorching hot days.
And while I certainly don’t advocate eating ice cream for breakfast every morning, if you just HAD to have some upon waking (not that that’s ever happened to me….) then I would say this would be the healthiest option you could choose. It has all of the ingredients found in the original adrenal cocktail with only a small amount of overall added sugar in the form of honey..making it truly a delicious, healthier, and more gut friendly alternative than any store bought ice cream you could find. Before I present to you the actual recipe, I want to impart a few tips and points about making this frozen treat..please read prior to making as it could mean the difference between orange fruity bliss and a bland, boring, melted pile of disappointment.
#1) Be sure to use full-fat coconut milk. Do not skimp on this and try to cut calories by using a “light” version–you need the fat for two reasons…to really mimic the texture and creaminess of traditional ice cream, and to also provide the healthy fat component of the original adrenal cocktail. So don’t try and go all low-fat on me here, you’ll just end up sad and frustrated! #2) Really, really try and use fresh OJ if you can. The lower sugar content and the added fiber make the fresh option the best option. If you don’t have the time for fresh squeezed, try and get a store bought brand that is lowest in added sugar and has “some pulp” to it. #3) You want to use a cold water soluble collagen that won’t congeal on you. I really like the Great Lakes Collagen Hydrolysate found here, or the Vital Proteins Collagen Peptides found here. These two are from really great sources and won’t leave you with some weird jello concoction. The collagen is tasteless and isn’t important to the overall texture of the ice cream, so if you don’t have any on hand you can omit it and still end up with a delicious treat, you just won’t have the health benefits that collagen can provide. #4) Make sure you chill this thing until is truly cold! I may or may not have been super impatient when testing this and may or may not have allowed the mixture to fully cool before putting it into my ice cream maker…(hey, I’m pregnant, and patience isn’t my strong point right now..) And although it really turned out perfectly in the end, it took 10x longer than normal to churn in my machine because it had to take so much extra time to cool down. So trust me on this one and be
Ok, so enough talking about this thing, let’s get to the point! Below is the recipe for this divine cup of orange bliss, thank me later! And as always comment, like, share or tag me on
- 2 cups full-fat coconut milk
- 4 egg yolks
- 2 tsp vanilla
- 1/2 cup honey
- 1 1/4 cup orange juice
- Pink Himalayan Sea Salt to tolerance
- Optional Toppings: fresh orange segments, coconut whipped cream
Step by Step Instructions
In a medium saucepan over medium heat, add in coconut milk, yolks, vanilla, and honey, whisking frequently to mix well. Bring mixture to a low boil while whisking to prevent sticking.
After you reach a low boil, remove immediately from stove and pour mixture into a large mixing bowl. Add in collagen and whisk well to incorporate.
Place mixture in fridge or freezer to cool completely. Once cool, add in orange juice and again whisk well to combine. At this point you may need to chill for an additional 30 minutes or so if adding the OJ makes your mixture more luke-warm. Remember you want this mix to be pretty cold!
Pour mixture into ice cream maker and churn according to machine instructions.
Top with pink sea salt to tolerance and/or optional whipped cream and orange segments.