Monday, April 23, 2012

easy chocolate sauce (or, andy's awesomesauce)

We take our ice cream very seriously in this family.

I'm going to go out on a limb and say that ice cream can be - get this - one of the healthiest treats you can choose, especially as a pregnant or nursing mama. It's definitely on my list of milk-boosting foods!

 I learned this when I was recovering from an eating disorder which had completely wrecked my metabolism. My basal body temperatures were extremely low, and to get the metabolic fires burnin' again, I started consuming one or two scoops of high-quality (read: milk, cream, sugar, egg yolks and not much more) on a daily basis. It is a powerful metabolism stimulator and is on the high side in omega 3 fatty acids, protein, calcium, phosphorous, magnesium, riboflavin, B12, B6, Pantothenic acid, thiamin, and Vitamin E.

When I was pregnant and trying to up my calorie intake, two scoops of good quality ice cream with chocolate chips or bananas or berries was a daily snack, and it's still an almost-nightly ritual for us both. 

If you're lactose intolerant, this wouldn't be for you. Fro-Yo still completely doubles me over. But I find that I can eat and tolerate a few scoops of real ice cream that doesn't have any gums, artificial fillers, or nonfat milk, like Straus Creamery. Homemade would be even better, or if you're non-dairy, you could make your own with coconut milk! I get excited just thinking about it.

But back to toppings. 

My parents and sister were visiting this weekend, and Andy whipped up this chocolate sauce to top our after-dinner treat. It was so good that I had to share it with you. If you aren't on the ice cream bandwagon, you could dip fresh fruit in it, or pretty much anything.

Chocolate Coconut Sauce (or Andy's AwesomeSauce)

1 cup full-fat coconut milk
1/2 cup cocoa powder
Cane sugar or other sweetener (rapadura, sucanat, etc.) to taste, around 6-7 Tbsp.
1/2 tsp. vanilla extract
1/2 tsp. sea salt

Heat the coconut milk and cocoa powder in a saucepan or a double boiler over medium heat to combine. Whisk in sugar, vanilla, sea salt. If you'd like the consistency to be thinner, add a tablespoon or so of warm water to the mixture. Pour into heat-safe container, like pyrex, to cool. After it cools, transfer into a glass jar and store in the fridge for up to a month. (It won't last that long.)



  1. Thanks for sharing, this sounds amazing! Where (or what brand) do you find your full-fat coconut milk?

    1. We buy the Whole Foods brand, but I know that Thai Kitchen or A Taste of Thai also make full-fat milks, they're usually in the ethnic foods section of the grocery store.

      The problem with low-fat coconut milk is that it is 1/2 water, so nothing really sets up when you use it. I prefer thinning the regular kind on my own!

  2. Oh man, this looks so good! I'm totally going to try it!

  3. This looks goooood.....I'm reading and eating ice cream crepes at the same time!!!

    1. Oh Yum, ice cream crepes?! Yes please!


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