I am about a year in to my commitment to not consume any processed sugar (save for participating in Thanksgiving and my birthday). Me, the girl who had recurring dreams about year-round Halloween where I had access to infinite pillowcases full of candy. I have always had a sweet-tooth. I have also had about 15 cavities in my lifetime (not in the past year however!).

This year has been much easier than I believed it would be. After the first few weeks, my tastebuds changed. Fruit became an incredibly satisfying dessert and the occasional chocolate cake at my birthday proved to be overly sugary and too much after two bites. But I also feel such a strong need to bake things, any and all things, and be in the kitchen, so I was forced to search for alternatives.

Lakanto monkfruit sweetener comes a long way from the little packets of sweet-n-lo that our grandmothers used to sweeten their coffees. Rather than bogging our bodies down with chemical alternatives, monk fruit has been used in Chinese medicine for centuries to increase chi and promote wellbeing. It doesn’t spike insulin levels nor does it ferment during digestion like so many other sugar alternatives. It has zero calories and a tablespoon goes a very long way.

This ice cream is sweetened with monkfruit and a few drops of liquid stevia. It’s crazy minty, which tastes amazing and is really good for digestion. If ever I have a stomach ache, I’ll make this ice cream/smoothie for dinner and it alleviates the upset. It’s also filled with healthy fats. According to Dr. Mark Hyman, consuming 60% of our daily calories from fat can rev your metabolism and burn more calories throughout the day. Healthy fats also keep you full and satiated and keep your skin, hair and nails strong and healthy.

Mint Chip Ice Cream Smoothie

  • 3 handfuls of ice
  • 1 handful of spinach (kale or chard can overpower the other flavors)
  • 10-15 mint leaves
  • 2 tbsp tocotrienols
  • 1 tsp maca powder
  • 1 tbsp each: chia seed, ground flax seeds
  • 1 tbsp cacao nibs
  • 1 scoop collagen protein (or unflavored protein powder of choice)
  • 1 tbsp brain octane oil
  • 2 tbsp lakanto monkfruit sweetener
  • 5 drops liquid vanilla stevia
  • 2 tsp peppermint spirits
  • 1 tbsp full-fat coconut cream
  • 1 1/2 c unsweetened almond milk

Combine all ingredients in a high speed blender fitted with an accelerator/tamper attachment. Blend on high speed until smooth and thick. Pour into your favorite glass and top with a few extra cacao nibs and enjoy! If You prefer more of a thick ice cream texture, stick in the freezer for 10 minutes before eating.