As you can see from their website, PD Coconut Milk Ice Cream is made with organic ingredients (although it is not 100% organic), contains no dairy – perfect for the lactose intolerant – and comes in Vanilla, Chocolate, Mint, Chip, Peanut Butter Swirl, and four other varieties; I’ve had all of the four mentioned plus Coconut and Chocolate Cookie Dough. Most importantly, it is sweetened with Agave Syrup and, therefore, has a lower glycemic index than other ice creams. Every variety I’ve had has tasted great and is a perfect substitute for a traditional ice cream made with sugar and cream. Compared to Bryers Natural Chocolate ice cream, it has a few less sugars and a lot more fiber (yes, this ice cream has 6g of dietary fiber!).

Some of the flavors have items (like the cookie dough chunks or peanut butter swirls) are sweetened with beet juice which, for me, isn’t the greatest. I have to be careful as to how much I eat. And even though the ice cream is made with agave syrup, it is still a sweetener and I can’t go eating an entire pint (although it tastes so good, I could!). Anyone with diabetes, allergies, or who wants to maintain a low-carb, low-lat diet may not want to eat this ice cream. After all, it is meant to me a dessert and it lives up to those expectations.

But for those who want a natural, dairy-free ice cream with agave syrup, Purely Decadent Coconut Milk Chocolate Ice Cream is the ice cream to eat.

Ingredients:

1 Tablespoon Extra Virgin Olive Oil
1 1/2 Pounds Boneless, Skinless Chicken Breast, cut into bite size pieces
2 Celery Stalks, minced
4 Garlic Cloves, minced
2 Shallots, minced
1 Can (15 Ounces) Diced Tomatoes
1 Teaspoon Fresh Rosemary
1 Tablespoon Cornstarch
1 Cup Chicken Broth
1 Can (15 Ounces) Cannellini (White Kidney) Beans, drained & rinsed
1 Package (12 Ounces) Fresh Spinach, chopped

Heat 2 Teaspoons Olive Oil is a large skillet; non-stick or cast iron work best but I’ve used my All-Clad for double-batches.

Reduce heat to medium and add remaining 1 Teaspoon Olive Oil. Add Celery, Garlic, and Shallots; saute for 5 minutes or until cooked (limp & fragrant). Add the Diced Tomatoes and Rosemary; simmer for 3 minutes.

Dissolve Cornstarch in the Chicken Broth and add to the skillet; bring to a boil and cook until the sauce is thickened; add the Cannellini Beans and Chicken then heat through.

Add then stir the Fresh Spinach until wilted; about 3 minutes.

Salt & Pepper to taste.

Of course, if you are concerned about your diet or any eating restrictions you might have, please see a doctor or a nutritionist before eating recipe or ingredient listed on the site. We’re not professionals. We can’t cure or treat any medical issue.

We just like good tasting foods made with natural, organic, & unprocessed ingredients.