Do you love ice cream but can’t eat it because of food allergies or sensitivities? Or because you are following a Paleo, gluten-free, grain-free, dairy-free, refined sugar-free, vegan, or autoimmune diet? Fortunately, the recipes in this new e-book from Vivian Cheng and Jennifer Robins are safe for almost any diet imaginable! Free of the top 8 most common allergens, these recipes come together in no time, are kid-friendly, super healthy, and delicious! And best of all.. no ice cream maker is needed! There are recipes for ice creams, sorbets, popsicles and frozen desserts – something for every occasion and to suit everyone’s taste buds (there’s even a recipe for homemade waffle cones)!
The downloadable book with 24 recipes is only $5.99 and comes with a 30-day money back guarantee. Click here or on any of the photos or banners below for more information!
Check out the recipe for Mint Chip Ice Cream (my personal favourite):
Mint Chip Ice Cream (makes 2 cups or 4 servings)
- ½ cup coconut oil, melted
- 1 tablespoon carob powder
- 1 can (13.5 fl oz/398 ml) full fat coconut milk
- ½ teaspoon real peppermint extract
- ¼ cup fresh mint leaves
- 3 tbsp pure maple syrup
- Handful fresh baby spinach
- Pre-freeze your ice cream maker’s insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer. Make your ‘chips’ by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for about 20 minutes, or until completely frozen.
- In a blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want a greener looking ice cream, add in the fresh baby spinach. Blend until the leaves are well combined and your mixture is smooth.
- Remove your frozen carob mixture from the freezer, and break up the thin, frozen layer into chips with your hands or a fork.
Add chips to ice cream mixture. If using an ice cream maker: pour mixture into ice cream maker and follow the directions for your machine. Serve when ready.
— or —
- If not using an ice cream maker: pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
- Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. Place the mixture back in the freezer.
- Every 30–45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency. This should take about 2 to 3 hours.
- Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.