#Candida-diet, #sugar-free ice cream made with some of the healthiest ingredients possible! - WholeIntentions.com

Candida-diet Sugar-free Ice Cream

I’m going to share with you one of my top secret, all-time favorite, late-night companion, go-to, I-can’t-believe-it’s-not-ice-cream recipes.

Don’t tell anyone…okay, tell everyone, because this one is just worth sharing. 🙂

A healthy candida-diet

If you’ve struggled with candida, you know one of the best ways to get it under control is with a candida-diet.

This diet harbors on being the-healthiest-in-the-world, is full of nutrient-rich food, helps you shed weight like melting butter on a hot day, and is one of the best ways to cure yourself of candida’s numerous health symptoms.

Because let’s face it: you are what you eat. If you eat the foods candida loves, you’ll become a big mushy mass of candida fungus with legs.

Just sayin’.

Ice cream cravings

‘Okay, sure’, you say. But what happens when you’re sitting next to someone who’s eating a bowl of triple scoop ice cream drizzled in toppings, and those old food cravings start rearing their ugly heads?

That, my friends, is when you whip out your bowl of Candida-Diet, Sugar-Free Ice Cream and laugh out loud.

If you can laugh when your mouth is full. . .

Good for you ice cream

If I could, I would call this: Candida-Diet Friendly, Sugar-Free, Healthy-Fat, Protein-Filled, Delicious, Filling, Good-For-You Ice Cream.

But you know. . .

This is a large recipe (altered from a recipe found at Healing Naturally by Bee) – because we eat it a lot. 🙂 You can easily cut the ingredients in half if you want to make less (or if you’re crazy ;)).

Alternately, if you have an ice cream maker and want a cookbook with over 20 candida-diet ice creams and treats, check out Candida on Ice.

0 from 0 votes
Candida-Diet Sugar-Free Ice Cream
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins

I'm going to share with you one of my top secret, all-time favorite, late-night companions: Candida-Diet Sugar-Free Ice Cream.

Course: Dessert
Cuisine: American
Dietary Need: candida diet, gluten-free, nut-free, soy-free, sugar-free, yeast-free
Servings: 24 servings
Calories: 94 kcal
  • 12 eggs
  • 1 1/2 cup coconut oil
  • 1 1/2 sticks unsalted butter
  • 1 teaspoon vanilla
  • 1 pinch stevia (to taste)
  • 1 tablespoon cacao powder (optional for layered ice cream)
  1. Place eggs and vanilla in a blender.

  2. Gently melt the coconut oil and butter and add to the blender. (Heat until just melted and let cool a bit or you'll cook the eggs.)

  3. Blend it all up until it’s a nice, deep yellow.

  4. Add stevia to taste. (Add just a bit - maybe 1/4 teaspoon - at a time. Blend and taste test before adding more. Too much stevia will taste bitter.)

  5. Split the ice cream liquid into three separate bowls. Add the cacao powder to one of the bowls and mix with a fork. Now you have two vanilla bowls and one chocolate.

  6. Pour one of the vanilla bowls into a tall, flat-bottomed bowl. Cover with a lid and place in the freezer until frozen (about 2 hours).

  7. Cover vanilla bowl #2 and the chocolate bowl with lids and place them in the fridge. After the ice cream in the freezer has frozen, pour the bowl of chocolate over top and freeze again. Repeat with the last bowl of vanilla.

  8. When the ice cream is completely frozen, warm the bottom of the bowl under warm water until you can turn it out. Run a knife under warm water to cut it.

Recipe Notes

Note: Alternately, you don't have to split the ice cream liquid into three parts. You can leave it in the blender and opt out of using the cacao powder to make vanilla-flavored ice cream.

For chocolate ice cream, add 3 Tablespoons cacao powder. This ice cream freezes very solidly so you can also pour it into a 9x13 pan and cut it into squares when you're ready to serve.

Nutrition Facts
Candida-Diet Sugar-Free Ice Cream
Amount Per Serving (24 servings)
Calories 94 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 97mg 32%
Sodium 32mg 1%
Potassium 35mg 1%
Protein 2g 4%
Vitamin A 5.9%
Calcium 1.4%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

Now, wait, you say. How can you lose weight with a treat that’s full of fat? Read about healthy fats like coconut oil – and how they actually help you lose weight!

Sugar-Free Ice Cream


Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Hi, I'm Paula - wife and homeschooling mom of six. Several family health issues involving candida, food allergies, and Lyme Disease have created a passion to better understand our God-created bodies. Today I share that enthusiasm by bringing you information on ways to improve your gut health. You can follow me on Facebook, and Pinterest.
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Latest posts by Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant (see all)

    127 replies to "Candida-Diet Sugar-Free Ice Cream"

    • Andrea (@FrSeed2Stomach)

      very interesting idea

    • Food Babe

      Wowsers! That looks amazing! I wonder how you could make it vegan…

    • leslie@realfoodfreaks

      Wow– I've never seen ice cream made this way! We are big fans of our Kitchen Aid ice cream maker… do you think this recipe would work in that?

      • Laura

        Have you tried this yet? Wondering the same thing!

    • Paula

      Leslie – I would try it both frozen and in the kitchen aid, just to see which I liked better.

      I don't have a kitchen aid ice cream maker (on my wish list!) but I'd definitely try it if I did!

    • Reamz

      Wow what an awesome idea! A while back i wondered if you could make an ice-cream of sorts with butter but didn';t think it was possible. I am definetly trying this out, i've been craving icecream so much lately!.
      By the way, do you think it would work if I used just egg yolks rather than the whole egg??

    • Paula


      Hmm, I think if you blended it with just the whites it would become super frothy. I don't know how well bubbles would freeze. 🙂
      I've never tried it without the yolks, but I'd guess they add a lot to the creaminess.

      If you skip the yolk your skipping a valuable source of vitamin A (vital to your health), beneficial fatty acids, and cholesterol which is needed for the nervous system and mental development in babies (in case you're expecting or plan to be).

      If you can keep them in there, I'd sure encourage you to.

    • Reamz

      hey paula i think you misread my comment! I asked if it can be made with JUST yolks (i.e no egg whites)

    • Paula


      Whew – I'm glad I misread your question! I would much rather see someone attempt it with yolks only! 🙂

      That being said, I think it would work. In fact, it's a great idea seeing as how there are times when you have a few egg yolks left over from another recipe.

      You could freeze the yolks until you had enough to make a batch of ice cream. Waste not, want not. . .

      Great idea, Reamz – let me know how it turns out if you try it.

    • Kim Wilson

      I love your relaxed way of describing candida and the related food issues. My book, The Candida Companion Guide, addresses healing from candida through natural diet and lifestyle changes- a similar approach to what you've described here (like an unbelievably healthy diet!).

    • Olah Momma!

      Sounds like this is something good to try. Love homemade ice creams too!

      Following and Liked your lovely blog. I am also inviting you to join Autumn Blog Hop 2011 at Momma's Lounge ( http://olahmomma.com/momlounge ) where you meet more mom bloggers; shout away; add your giveaways and/or blog and business links; and get featured by sharing your crafts, recipes and interesting musings.

      If you are interested, I am also giving away my Over and Under themed personally handmade bookmark. This is not a contest. Everyone can request this beautifully handmade bookmark for FREE. Simply get this link to make your request: http://blyro.peachburst.com/free-beautifully-handmade-bookmarks-by-blyro.html/

      Thank you and have a great day from http://olahmomma.com

    • Kavi

      Wow! This seems too good to be true! 🙂 Great idea. Would love to include it in my event. If possible, please go through the rules of Jingle All The Way and link your post there.

      (Edible Entertainment)
      Ongoing events:
      Jingle All The Way &
      Microwave Easy Cooking
      Have a great day! 🙂

    • Paula

      Kim – Thank you for your sweet words. I'm so glad there are others out there who're realizing the effects of candida. Good for you for writing a guide book!

      Olah Momma – thanks for the invite! Looks like a great site!

      Kavi – It sounds too good, doesn't it. But if I can have a healthy ice cream while on a candida diet, who am I to complain! 🙂 Thanks for the invite, I'll be sure to stop by.

    • Clairejustine

      I've never tried I ce-cream,sounds good :)would be great if you add it to Creative Thursday?http://clairejustineoxox.blogspot.com/2011/12/creative-thursday_14.html

    • Johnlyn ~ Frugality and Homemaking

      I haven't found any stevia brand that I like yet. Do you use a powder or liquid?


    • Jill@ RealFoodForager.com

      Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

      Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    • Design_Fluff

      Yummy! I've been looking for something sugar free that didn't involve Splenda or Aspartame. Thanks so much for this!

    • April @ The 21st Century Housewife

      This looks like a fantastic healthy recipe – what a lovely treat! Thank you for sharing this post with the Hearth and Soul hop.

    • Unknown

      Thank you so much for this recipe!

    • Jill@ RealFoodForager.com

      This great post is featured at Sunday Snippets this week! Thanks for sharing! Come and check it out!


    • Anonymous

      I have heard that egg whites should be cooked so that biotin is not blocked. If that is true blending with yolks only would be best. Anyone know more about this?


    • Paula

      Clairejustine – I think you'll be pleasantly surprised. Thanks for inviting me to Creative Thursday – I'll try linking up this week!

      Johnlyn – We've really liked Spoonable Stevia for powder form and Sweetleaf liquid stevia for liquid form. For this recipe I use powder, but you could easily make it different flavors with the liquid form.

      Jill – Your welcome! And thanks for a great link up!

      Design_Fluff – your welcome! Let me know how you like it!

    • Paula

      April – your welcome! Glad to be a part of your link up!

      Jill – thanks so much for featuring this post! I'm so glad to be able to help others find a sugar-free option for ice cream!

      Jean – I have not had time to research this as much as I'd like. But it would be safe to say that you could most definitely use egg yolks only for this recipe if you were concerned.

    • Living on Less Money

      I was wondering if you have any suggestions for making a smaller batch?

      Also, where do you purchase your coconut oil?

      I have problems with dairy so this would be a wonderful alternative.

    • Paula

      Living on Less Money –

      Hi! Thanks for stopping. As to your question, you can make a much smaller batch with these measurements:

      4 eggs
      8 T. coconut oil
      4 T. unsalted butter
      vanilla extract
      stevia to taste

      I purchase my coconut oil from Wilderness Family Naturals (www.wildernessfamilynaturals.com) They have the best quality oil for the best prices in my opinion. I've been a customer for several years and have never had a complaint. 🙂

      Have a wonderful New Year!

    • Cindy

      I have a daughter on the candida diet–I'll send this to her. Thanks and have a Happy New Year.

    • thefitcookie.com

      Nice recipe! I can't have eggs, but I can substitute something else : )

    • Paula

      Hi Cindy & thefitcookie –

      Thanks for stopping by. Let me know how it goes!

    • Reamz

      Hey! Me again. I haven't yet tried your recipe with just egg yolks but I did a practice run twice using your recipe (but a smaller batch using 2 eggs, 1/4C coconut oil and 1/8C butter. The first time, when i poured the fat into the eggs in the blender the coconut oil cooled down and started to clump, so i melted it on the stove a bit and froze it in a manual icecream maker but it came out clumpy. The second time I mixed it by hand, and froze it in a glass pan like you, but again, clumpy, with ice crystals, not creamy at all like yours :(. What am I doing wrong.

    • Paula

      Maybe I didn't explain the directions clearly – sorry! When you melt the coconut oil and butter, let it cool in the pan to the point you can put your finger in it without burning yourself, but not cooled completely. Then pour it onto the blender and blend immediately, don't let it cool more – you just don't want it hot enough to start cooking the eggs.

      When I freeze mine in the glass pan, I sometimes get tiny ice crystals on the top too. I let it sit on the counter long enough that I can scoop out my square sized piece. It will still be somewhat hard when you take it out of the pan.

      Then, to get it creamy, I let it sit out a bit longer until I can stir it up and break it up with a spoon to get it to a creamy consistency. The creaminess just comes from my own sweat and a spoon. 🙂

      I hope this makes it clearer. Don't hesitate to ask if you are still having problems.

    • Reamz

      thanks paula. I did let it cool to room temperature before adding to the eggs, but it didnt even look like yours when it was frozen! I'll try and take a picture next time i make it.
      Also, I noticed it looks quite frothy/bubbly in your pictures, so perhaps I need to mix it more thoroughly till frothy?

    • Paula

      I do blend mine for a good bit – that's maybe where the frothiness comes in. Yes, please go ahead and send me your pics and I'll try to help out as much as I can.

      What kind of butter are you using? What kind of coconut oil? Thinking out loud here. . .

    • Reamz

      I use regular organic butter, and Fresh Shores coconut oil.
      By the way I tried it with just egg yolks instead of whole eggs like i mentioned previousely, and it was a success! I blogged about it here: http://barefootcitygirl.blogspot.com/2012/01/super-duper-fat-bomb-ice-cream.html.

      There are some pictures, not as creamy as yours but I found it turned out better for me with just the yolks.

    • Paula

      So glad you were able to get better results this time, Reamz!

      Keep giving it a go – it's not like you're wasting the ingredients. It's good no matter what you do to it. 🙂

      My husband likes to add water to it and drink it straight instead of freezing it – he says it reminds him of eggnog.

      Have fun experimenting!

    • Cheryl

      Three of my daughters and I have recently gone on the Candida Diet and are in NEED of a delicious dessert. THANK YOU!

    • Paula

      You're so welcome, Cheryl! This has certainly been a life-saver for me several times!

    • Justina

      I'd love to try this but I'm wondering about eating all those uncooked eggs. Aren't you supposed to steer away from uncooked eggs because of salmonella (or something like that)?

    • Jenn Erickson

      Wow, it looks and sounds delicious!

    • Paula

      Hi Justina,

      That's a question I ran into too. From what I understand, organic and free range eggs have a significantly lower risk.
      I don't know if I'd feel comfortable eating raw eggs from the store. 🙂

      Also, everything in moderation. Since this is ice cream, you probably won't eat it daily (though it's tempting!).

      There's an in depth article about drinking raw eggs on Mark's Daily Apple. I don't agree with his take on evolving humans, but I think his research and info on raw eggs is worth reading. 🙂

    • Kavi

      Thanks so much for participating in Jingle All The Way. I’ve posted the Roundup here. Do have a look.
      Also, I’m hosting Kid's Delight – Something Sweet for Jan 16th-Feb15th 2012. I would love to have your posts linked there. 🙂

      Kavi (Edible Entertainment)

    • peters_mom

      I'm so excited to try this. I've been making Chocolate Coconut Milk Ice Cream and love it, but I couldn't rap my head around how to make vanilla ice cream out of coconut milk without it just tasting like coconut milk. I don't know if your Naturopath allows you to have chocolate on your Candida Diet (mine is ok with the 87%+ dark chocolate), but if you can have it, you're welcome to try the recipe I have on my blog http://kathleen.peterro.com/2011/07/sugar-free-chocolate-coconut-milk-ice-cream/
      I use xylitol to sweeten mine, but my friend uses only stevia for hers and loves it.

    • Paula

      Hey Kathleen,

      I stopped by your blog – you got me at the words chocolate, ice cream, coconut, and stevia. All words I love! Your recipe is officially bookmarked in my "I really, really want to try this" file. 🙂

      Thanks for sharing and hopping over to say hi!


    • Lisa @ Flour Me With Love

      This looks delicious and so creamy. It's hard to believe it's a diet food! Thanks so much for sharing at Mix it up Monday 🙂

    • Luci

      I have a question about the vanilla extract. Is there a specific kind that is allowed on the candida diet? I've been making my own for a while now from vodka and vanilla beans, but I didn't think alcohol was allowed? I'm trying to psych myself up to start the diet soon. 🙂

    • Paula

      Hi Luci,

      Technically on a strict candida diet you're supposed to scrape the vanilla bean and use that for vanilla flavoring.

      No, alcohol is not allowed either.

      So okay, it's confession time. 🙂 This is one area we do 'cheat'. We use vodka in our Pepper Juice tincture and since I can buy organic Madagascar Vanilla through Azure Standard cheaper than I can make my own, I don't buy vanilla beans.

      I don't encourage 'cheating' on the anti-candida diet. Travis has been on this diet for over a year and I'm coming up on my one-year anniversary. We're both quite strict. We've noticed enormous changes in that time so we've allowed this small cheat.

      Congratulations on getting all your ducks in a row before starting! Half the battle is just beginning. Trust me, after awhile you don't even miss the foods you've eliminated (much) and when you begin to feel better it's a tremendous boost to keep going!

    • Luci

      Thanks so much for the reply, Paula! There are so many rules to this diet. I really appreciate the resources on your blog!

    • Emily

      Can't tell you how happy I am to have landed here from hearts 4 home!!!! I haven't met another person who had ever heard of candida outside of our nutritionist and now I have even found an ice cream recipe! I've shied away from the raw egg ice cream as well even though we have organic eggs, but this post may have convinced me to give it a try!

    • Paula

      Welcome Emily! So glad to have you hear and be able to encourage you with a 'sweet treat'. Let me know how you like it if you decide to give it a go!

    • amix76

      This recipe is fantastic! We tried it tonight and it is delicious. Thank you so much for posting 🙂

    • Paula

      So glad you like it! Hmmm, that reminds me. . .I'm running a little low myself!

    • Johnlyn ~ Frugality and Homemaking

      I knew I had asked before! I'll write the brands down this time. Thanks!

    • Anonymous

      This looks and sounds delicious! Just one question, isn't butter a no-no on the Candida diet?


    • Kathleen

      Paula, I finally got around to making this today for Mother's Day (all the sugar people were having vanilla ice cream with fresh strawberries). Wow!!! This is better than regular ice cream (okay from what I remember it tasting like). I cannot get over how creamy it is, and my family REALLY liked it too.

      I modified it just a tiny bit because I'm not always crazy about stevia only sweetened goodies. I used 1/4 c xylitol and 20 drops of NuNaturals liquid stevia. After mixing in my Blendtec, I poured it into my electric Cusinart ice cream maker. It turned out like a thick milk shake. Then I froze it in a 9×13 pan and scooped out some for the Mother's Day BBQ. Let's just say, by the time I actually got to lunch time I was stuffed from all the spoonfuls I stole while the ice cream was mixing. I may have had too much of a good thing. 🙂 Now my mind is whirling with all the possible flavors. I wish it was December because Egg Nog and pumpkin would definitely be on my list.

      Thank you so much for adding this marvel of perfection to my anti-candida diet list of goodies. Look out summer!!!

      • Lorraine

        Kathleen, did you add 1/4 cup xylitol to the 4 egg or the 12 egg recipe?

    • Paula


      Unfortunately, there are a LOT of variations of candida diets out there.

      For instance, I've read one Dr. who says you can be on a candida diet (with fruits and dairy allowed) and be healed in a matter of months. Another source says no dairy (except butter or ghee) and no fruit and expect it to take as many months to heal as you are old (i.e. if you're 34 years old, stay on the diet for 34 months).

      There are many opinions.

      Personally, I try to adhere to a 95% strict diet: I allow butter (don't know that I could live without it!), 1-2 cups of raw milk a week (can't let it go completely as it has so many other health benefits), fruit maybe once a month, and organic vanilla extract instead of scraping vanilla beans.

      My thought is that I'd rather be stricter and heal faster rather than drag it out for years and years and cheat all the time. However, being too strict is difficult and I've 'fallen off the wagon' before so I allow my little variations.

      Butter, especially grass-fed if you can get it, is so healthy and healing in many ways. The pros out weigh the cons for me. 🙂

    • Paula


      Thanks so much for popping back over and sharing! I love when others confirm that I don't have really weird taste buds :).

      The ingredients may not jump out and say 'we're going to be delicious!' but this recipe really is out of this world! I'm so glad you liked it and could enjoy your day without cheating or feeling left out.

      BTW – Now I REALLY want a Cusinart!

    • Dave

      Hi Paula,

      I have just started on a candida diet. I have had little or no carbs and have eliminated refined sugars from my diet. When I first saw this recipe I thought ” Wow, I can go on this diet and still beat candida!” Anyway’s I googled Stevia and stumbled upon some side effects of using Stevia and a type of sweetener. Whats your opinion on it?



      • Paula

        Hi Dave,

        I’d heard this too. There was concern of its use by pregnant/nursing mothers for awhile too.

        My honest opinion? I think it’s a ruse by ‘the powers that be’ to stop the use of another safe herb. 🙂

        Let me expand on that in all fairness. Stevia has been known and used for over 400 years in South Africa with no ill effects. Japan’s been using it for over 20 years. According to Dr. Zoltan Rona, “there has never been a reported case of any adverse reaction to stevia, yet the FDA-approved aspartame that has been linked to complaints of seizures, blindness, brain tumors and even death.”

        Of course, I don’t recommend eating it by cupful. 🙂 Stevia is so sweet that minute amounts are needed as compared to white sugar. From my experience, the longer you are on a candida diet, the less ‘sweetness’ you crave. What happens is that you then need less and less stevia to sweeten anything – again reducing the amount you’re actually consuming.

        I personally feel it is safe to use.

        • Cyndee

          I totally agree with the info about Stevia! It took me 3-4 days of stevia before I got used to it. I had been drinking my coffee with a sugar free creamer, but come to find out that the sweetener was corn syrup! AAAAACK! Sooo, I promptly switched and it is just a mind set at first that I don’t want that candida growing inside me anymore! Then I got used to stevia and do not want to go back! Feel soooo much better! Thank you Paula for all the info! I can see you do this to help people and not to make money! Such a blessing you are! I research everything myself and love helping others with what I find out. Seems God sends people my way who are going through what I have in the past and found relief, so I can share my experiences with them. The only drawback is when they don’t make the change. Well, you can give and give, but it’s up to them to receive, right? hmmmmm, I’ve heard that somewhere before. . . . 🙂

          • Paula @ Whole Intentions

            Thanks for your kind words Cyndee!

            I’m just so excited by what I research and read I can’t help talking about it! Sharing it comes naturally when I see what a dramatic change eating healthy foods can make.

            We can share what we know and be an encouragement, but in the end it’s like my dad says, “you can lead a horse to water, but you can’t make him drink . . .”

            Everyone walks the road to health at a different pace. 🙂

    • Sugar and Diet

      My experiences with Candida proved to be life changing. When you are told to take sugar out of your diet, at first you wonder what you will eat. As it turns out…plenty. It takes a little more planning to put a meal on the table or in a lunch box, but it is worth it. I feel better now than I ever have and have dropped over 70 pounds in less than a year. While it can be difficult to maintain this lifestyle, I remember how I felt before I started and I get all the encouragement I need to continue. The one thing that continues to be a problem is finding recipes that are sugar free but please the taste buds. Thanks for your delicious looking recipes.

      • Paula @ Whole Intentions

        Wow – thank you for sharing your story – and your success in dropping weight and feeling so much better! What a wonderful encouragement!

    • Kat

      RE: the vanilla extract – I was able to find alcohol free vanilla extract at my local Whole Foods store and now I’m excited to try this recipe as a treat for my birthday that’s coming up. Thanks for this recipe! This may be a dumb question but does the container you put it in specifically need to be glass?

      • Paula

        That’s not a dumb question! I store a lot of our leftovers and foods in glass because my husband had an allergy test several years ago that showed allergies to plastic.

        I also don’t like the idea of food on plastic – I do still use plastic occasionally, but if I can use glass, I go for that first.

    • KarenL

      This is the recipe that brought me to your site! Now that I know you know of Bee Wilder, it makes sense that this recipe is similar to her ‘egg drink’.

      What I’m surprised at is there is no salt in it. Have you ever put salt in it then didn’t like it?


      • Paula

        Hi Karen,

        I’ve actually never put salt in this. I’m a bit of a salt lover (celtic sea salt of course!) so I feel I get enough of it other wise. 🙂

    • Nancy Hepner

      Hi Justina,
      I’m really surprised no one answered your question.

      Here it is: If you open a spoiled egg? You’ll really know it! The least bit of taint and the yolk and white will both look and smell from weird to horrible. Then, you simply don’t use it! I always open my eggs into one bowl and tip them into a second, just in case the next egg is ‘weird’. If you are very unsure of your eggs you can also ‘candle’ them which is to hold them in front of a flashlight to see if there are any structures or dark spots. The only things you should ever be able to see in a fresh egg is the yellow and the air sack.

      Justina asked:
      “Aren’t you supposed to steer away from uncooked eggs because of salmonella (or something like that)?”

      • KarenL

        I don’t find Justina’s original post with her question on salmonella but hopefully with my name will show a link from Mercola on the unnecessary concerns with salmonella.

        • Paula

          Hi ladies,
          Thank you, Nancy, for making sure Justina’s question was answered. I did reply (January 23rd) – but I posted it a separate comment rather than a reply (I was still figuring out my new blog features ;)) so that might have been why you missed it.

          And thank you Karen for linking to a site about the unnecessary concerns. 🙂 You ladies are a blessing!

    • Nancy Hepner

      Thank you KarenL and Paula,
      So sorry I missed your answer, Paula. It’s great to speak openly about a healthier diet without being attacked by the cholesterol police.

      It irks me that there are so many untruths out there that prevent people from enjoying a healthy diet.

      • Paula

        Ha! I hear ya! Every time I read an article about the dangers of saturated fat I start to growl. My poor husband has had to hear me rant and rave numerous times. 🙂

    • Nancy Hepner

      We got a bit of a shock yesterday when we visited my Hubby’s doctor. She had him talk to a “diabetic nurse” who gave him a foods list that suggestd he eat coconut oil and butter! She said, “It may surprise you to know that butter is actually good for you.” Haha!

      The last conversation I had with Hubby’s doctor, She chided Hubby that his cholesterol was too high. I told her that fat could not be bad for humans because we need it for our nervous system, organs and brain!

      I’m not going to jump to the conclusion that the medical profession is getting smarter. I’ll just keep eating right and avoiding all those nasty medications.

      • Paula

        That does surprise me! If there’s one thing the medical community seems to want to ban it’s saturated fats!

        Hurray for your diabetic nurse – and hurray for coconut oil and butter!!

    • Ashi

      Paula! u use 1 T stevia .whats that T for tablespoon?

    • Paula

      Hi Ashi,

      I use 1 T. (tablespoon) of vanilla but I don’t measure the stevia, I just add a bit, taste it and add more. There are so many versions of stevia I hate to give an amount as some are much stronger than others. Hope that helps!

    • This Web site

      Howdy! Quick question that’s totally off topic. Do you know how to make your site mobile friendly? My site looks weird when browsing from my iphone 4. I’m trying to find a template or plugin
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      please share. With thanks!

      • Paula

        Sorry it took me so long to reply – I have no idea how my site is mobile friendly. 🙂 Wish I could help you out but all I know is that I use Hostgator for hosting, wordpress.org, and Thesis as my theme. I’m not sure if one of those is set up to be mobile friendly or not.

    • Vivian

      The eggs are raw, are you afraid of salmonella?

      • Paula

        I use our farm fresh eggs so I’m not too concerned. 🙂 If you do make this, I’d suggest finding someone who sells eggs locally or getting cage-free, free-range eggs if possible.

    • Jessica

      Hi Paula~ I am a butter Lover, however, I just discovered I am highly reactive to dairy. Is it possible to make this with just coconut oil & eggs~and no butter?

      • Paula Miller

        I’m guessing that the reason behind the butter is simply for the flavor. Both the oil and the butter are good fats so as far as that goes they’ll work interchangeably – it’s the taste I’m thinking will suffer. Still, you could throw in some salt, some coconut milk, and give it a whirl. 🙂

    • Lauren

      I tried this ice cream 🙂 Honestly my stomach felt a bit weird the first few servings- i beleive it is getting used to all the oils or something. Not so good by itself but amazing topped with my favorite “candida allowed” fruit-strawberries and cocao. thank you ^_^ now im about to make the chocolate coconut squares.

      • Paula Miller

        Yep, with this much good fat, you’re body may not be used to it. Maybe try a few bites at a time, letting it settle a good 30 min. before anymore – especially when you eat it for the first time.

    • Genevieve Artel

      Hi! I was wondering if you use pure vanilla essence or true vanilla extract (that is composed of alcohol), especially during the early stages of the Candida diet. Thanks!

      • Paula Miller

        I use true vanilla extract now, but in the beginning stages I would recommend vanilla bean if your candida score (from taking the candida test) is high. If your score is on the lower end and you don’t have reactions from true extract, I would say you could try it because it is usually used in such small amounts.

        I don’t use vanilla essence anymore because it’s usually made up of fake ingredients and doesn’t taste as good to me. 🙂

    • Christi

      I was wondering if anyone has tried this recipe with ghee in place of the butter and how it turned out. Also, would be interested if anyone has had any success with variations on the recipe to share.

      • Paula

        I’ve not personally tried it with ghee.

        As far as variations, I have tried it with cocao powder and mint extract. I don’t measure though – just taste test. 🙂

    • Purna

      Looks fabulous!! Just starting the Candida Diet (very strict, even eliminating things on the avoid list) and I have a major sweet tooth. No fruit is going to be hard!!

      Do you have a vegan suggestion to replace the eggs? I’m allergic, and don’t eat tofu or soy. Flaxseeds won’t do the trick here. Thanks!

      • Paula

        I’m not sure what else might work to replace the eggs. That’s a hard one to replace. I know you can sub chia for eggs in baking, similar to flax seed. It might be worth trying a really small batch to see what happened.

        We have some great ice cream recipes in our candida cookbooks – some are egg-free too. I know for sure Sarah’s recipe: Feet In The Sand Coconut Ice Cream in The Sweeter Side of Candida doesn’t contain eggs.

        • Jenn

          I’ve seen a lot of recipes that use unflavored gelatin to keep ice creams like this from freezing solid. Do you think that would work for this recipe? I can’t wait to try it!

    • Evie

      This was so satisfying! Thank you!!

    • margret

      I tried making this with pasteurized eggs, it did not work. All the fat went to the bottom of the pan. Is there a way to salvage the oil and butter and re use it?

      • Paula

        I have made this with pasteurized eggs before and it’s worked. Did you mix it in a blender? I don’t know that mixing it by hand would do it. I’d let it thaw, then mixed it again with a high-powered blender to see if that did the trick.

    • Karen

      I made this last night, and can’t wait to get home from work tonight to try it! mouth is watering thinking about it. 🙂 I use Wildtree organic, GMO-free coconut oil. MY FAV!

    • mariarecipes

      Hi Paula that’s great advice. Im looking at where you say(in this post) that you would rather heal faster than do a super strict diet that causes you to cheat all the time. I’m always torn between shakeology and Bee Wilders program. I have heard you can drink 2 shakeology shakes per day. You can use only 1 as a meal replacement. I have been taking living clay for monthes (living clay co.) it pulls candida off the walls and parasites..yet I see zero improvement. I am currently not taking bees supplements I was going to start jan 1. Maybe I should be more aggressive with the clay as in take 2cup clay bathes twice a week for monthes…take me a while to save for 40pounds come in a 5gallon bucket.

      When I do the garden of life cod oil bee recommends I get heartburn if I cheat. I’m thinking if I do the shakeology I will do a keto diet with extra coconut oil like 8TBSP/daily and also kyolic garlic tablets+ Gaia olive leaf its extract capsules no alcohol. Then one cup of tea daily either Jason winters tribalene and pay d arco alternated,1 week on one week off. Then I would take good vitamin c tablets she recommends like Now brand..

      Something doesn’t make sense,no I’m not pregnant but there are herbs in shakeology that pregnant women shouldn’t take I looked them up yet the makers of the shake said its ok to take during pregnancy.

      • Paula

        Hi Maria,

        I understand how confusing dealing with candida is – we’ve felt the same way many times! I found your comment “I’m always torn between Shakeology and Bee Wilders program” to bring back memories for myself. I didn’t know about Shakeology at the time we did Bee’s program, but I understand the confusion in knowing what diet to follow.

        First, let me ask – are you currently taking Shakeology or simply debating between the shake and the diet? Are you drinking the clay or taking a bath with it only? Are you taking a probiotic?

        We personally use Green Pastures cod liver oil and never experience heartburn – though everyone react differently I’m sure so I couldn’t guarantee it.

        I’m not sure where you found your information about taking Shakeology while pregnant, but when I looked it up, it says, “Shakeology should only be taken by pregnant women and nursing mothers under the direction of their physicians.” If you to to my coaching page at http://www.beachbodycoach.com/paulamiller and scroll to the very bottom of the page you’ll see a small *Help/FAQ* link at the bottom. You can search for answers to your questions there too.

        If you’d like to email me, please feel free to do so at paula@wholeintentions.com. 🙂

        • mariarecipesMaria

          Hi paula no I’m not taking shakeology but have Bree’s supplements. I’m drinking the clay and to conserve it until I buy more I’m not putting it on my skin. Yes I’m taking swanson soil organisms probiotic. I have taken many probiotics over the years even vsl#3 that was expensive and came in mail with ice packets..probiotics didn’t help at all felt like they did nothing. Green posture cod oil doesn’t list amounts of vitamins in them that’s why if I do bees supplements I can’t take it.

          Yes I may email you sometime

    • Aaron


      I just recently started on a candida diet going on about 3 weeks and was looking for something like this as a dessert. I’m curious about how you use vanilla extract in this? Doesn’t that have sugar in it?

      • Paula

        If you use a pure vanilla extract there is no sugar. There might be a small alcohol content, but when you consider that most recipes call for a teaspoon and it’s dispersed through an entire recipe, it’s very minimal.

        • Aaron

          Thanks Paula I’m excited to try it! Also just curious, what about a whole vanilla bean, is that usable?

          • Paula

            I’ve never tried it, but I certainly think it would work! 🙂

    • Lynne

      Hello my name is Lynne and I live in Australia and have never heard of sticks of butter. Could you please let me know how much butter is in a “stick” in weight please? This recipe looks yummy and I would really like to make it. Thank you very much for sharing it. Regards, Lynne

      • Paula

        Sure, Lynne! U.S. butter is sold in 1/2 or 1 pound packages and divided into 4 sections or “sticks”. Each stick weighs 1/4 pound/4 ounces/110g.

    • Val

      Hi there. I made this last night and let it sit in the freezer overnight. I was so excited to try it I got it out at 11 this morning to share some with my kids. I followed the recipe and added stevia to taste, so I figured we would be in for a treat. It was not easy to get out of the container, but I managed to. When I finally got it cut and took a bite, I was very disappointed. It did not taste good at all 🙁 It was kind of like eating frozen butter. It wasn’t even close to sweet, so I sprinkled stevia on top of my slice to see if that helped. Much to my chagrin, it did not, and I now have a loaf pan of truly gross ice cream. I’m wondering if I did something wrong, but I don’t know how that could be, because i did the project exactly as it’s written down. I don’t know what to do with this now and I feel like it is a huge waste. I guess I’ll pop it in the oven and just see what happens because I certainly won’t eat it frozen. Good idea, but needs work…

      • Paula

        Hi Val,

        It really depends on your brand of stevia. They all vary and some have quite a bitter aftertaste. Did you taste test it as you were making it?

        • Val

          I did taste test as I went. I also got violently ill that afternoon. I am guessing it was from raw eggs. I use Now Foods Better Stevia because it is one of the only stevia products without fillers that feed candida.

          • Paula

            I’m sorry you were so ill. I can honestly say I’ve made this many, many times over the years and our family has never gotten sick.

    • Hope

      Aren’t you just eating raw eggs?

      • Paula

        No, the butter and coconut oil especially are both integral parts of healing candida.

    • Pamela

      I will love to try the ice cream but I dont use eggs is there an alternative I can use thanks in advance

      • Paula

        I’ve never made it any other way so I don’t know what might or might not work. 🙂

    • bslipko

      Hi! Since this is made from eggs, how is it safe to eat? I’ve always been told to not eat raw egg. Thanks!

      • Paula

        I’ve eaten raw eggs in a variety of ways (think raw cookie dough) since I was little. We use farm fresh eggs from our own chickens to make this recipe. I don’t personally feel it’s dangerous if you know the source of your eggs.

    • April

      I just made this and love it! I was expecting it to be more icy, but the texture is very much like moose. Is that how it should turn out? I don’t mind the texture, I’m just curious.

      • Paula

        Yes, it’s a much creamier texture. I’m glad you liked it! If you like ice creams you can have on a candida diet, you might want to check out Candida on Ice.

    • Cheryl

      Hi Paula, is there something I can use instead of coconut oil? I’m not on the candida diet. I’m just looking for low carb, sugar free.

      • Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

        I don’t know what other ingredient in particular would work in this recipe, but I can point you to a sugar-free, low-carb ice cream cookbook you might enjoy: http://www.candidaonice.com.

    • Lindy J Taylor

      I made an amazing batch of delectable creamy chocolate ice cream using this as a jumping off point.

      I gently blended the 12 eggs, putting in gradually 1 and one half c melted coconut oil combined with 1 barely melted cube butter {1/2 c.}. I added in the vanilla, stevia and chocolate keeping the blender on lowest setting. I then added 1 chilled can of coconut milk. Poured all of it in my ice cream maker and in 30 minutes I had the most amazing frozen Custard ice cream! The texture was to die for perfect. Next time i might try sweetening with xylitol.

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