Plum and Walnut Crisp with Ginger Ice Cream recipe for managing PCOS and pregnancy on Fertility Chef

Dessert: Plum and Walnut Crisp with Ginger Ice Cream

Ice cream at its easiest: crystallized ginger is mixed into softened vanilla ice cream.

This recipe includes fertility superfoods such as:

Health and fertility benefits of Plum and Walnut Crisp with Ginger Ice Cream

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 cup coarsely chopped walnuts
1/2 cup all-purpose flour
1/2 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
Pinch of ground nutmeg
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 pint vanilla ice cream
1/4 cup finely chopped crystallized ginger

Instructions

Mix first 7 ingredients in large bowl. Add butter and rub in with fingertips until small moist clumps form. Cover and refrigerate 20 minutes. (Can be made 3 days ahead. Keep refrigerated.)
Microwave ice cream in 5-second intervals just until slightly softened. Mix ice cream and ginger in medium bowl to blend. Cover and freeze. (Can be made 1 day ahead. Keep frozen.)