Chocolate Ice Cream

By: Esther Vasa

For the very first time I used Ceylon Cinnamon to make a frozen dessert. I can now tell the difference between Cassia Cinnamon and Ceylon Cinnamon. I did not actually measure up cinnamon powder but used a whole stick for this dessert. Ceylon Cinnamon is a spice harvested from an evergreen tree native to Sri Lanka, formerly known as Ceylon. Using this spice makes me nostalgic as it reminds me of the music by Sri Lanka Broadcasting Corporation that I listened to every morning during my childhood.

Ceylon Cinnamon is sweeter and has a more delicate flavor than cassia cinnamon. Cinnamon has the power to balance blood sugar, lower cholesterol and triglyceride levels. For those with digestive problems, this spice can treats digestive ailments. Cinnamon's essential oils aid in the dissemination of food particles and stimulate saliva and gastric juices, which helps with most aspects of digestion and nutrient absorption. It also improves blood circulation and promotes vascular health. This spice may actually help with numbness and tingling that many of us multiple sclerosis fighters battle with on a daily basis.


For Blending
Chocolate Ice Cream
Watermelon Ice Cubes - about 10
Frozen Bananas - 4
Hemp Seeds - 2 tbsp
Chia Seeds - 1 tbsp
Soaked Walnuts - 10
Cinnamon Powder - 1 tsp
Unsweetened Cocoa Powder - 2 tbsp (carob powder, if you are allergic to cocoa)

Raw Cacao Nibs
Shredded Coconut

  • The way you would make watermelon ice cubes is by blending watermelon, filling up the ice cube trays and freezing overnight.
  • Blend all the ingredients listed under "For Blending" in a power blender until smooth with tamper in place.
  • Transfer into a serving bowl and top it with your favorite toppings and enjoy immediately!