Ice cream is awesome, but if you can’t have dairy it can be a real bummer!
I am so excited to present a brand new ebook from my friends Jennifer Robins from Predominantly Paleo and Vivian Cheng from The Real Food Guide! We Can All Scream for Ice Cream – Paleo Immune Protocol Recipes of Frozen Treats is for those of us with food sensitivities who still want to have a little fun now and again!
It’s my new favorite ice cream recipe book!
Don’t have food sensitivities? This ebook is still for you! These recipes are so delicious that you won’t notice that there’s no dairy or any of the other most common *allergenic ingredients!
Why Do We Need an Allergy Friendly Ice Cream Book?
Leaky Gut is a very common occurrence and needs to be taken seriously. If you’re not supposed to be eating a certain food, don’t eat it. If you have eczema, dietary distress, or other health issue and you suspect or have had testing done on foods then listen to your body and the tests and stop eating the offending foods while you heal your gut.
If you need testing and would like it to be accurate and non-invasive, look for a Nutrition Response Testing Practitioner near you.
Here is a great infographic on leaky gut.
Ok, more on the ice cream. In We Can All Scream for Ice Cream you’ll find 24 ice cream, popsicle, and topping recipes that will go perfectly with the hot summer days we are about to get slapped with!
What’s your favorite ice cream flavor?
Mine is Mint Chip and I could eat a whole container of it myself! Probably not the best idea though!
Here’s a sneak peek of one of the recipes in We Can All Scream for Ice Cream that just happens to be my favorite flavor.
- ½ cup coconut oil, melted
- tablespoon carob powder
- 1 can (13.5 fl oz/398 ml)
- full fat coconut milk
- ½ teaspoon real peppermint
- ¼ cup fresh mint leaves
- 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.
- 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.
Jennifer and Vivian did an amazing job on this ebook and you’ll be using it a lot this summer and for summers to come!
It’s a bargain at $5.99!
Order your copy here!
Be nourished. Be happy.
*Note: These recipes do contain coconut milk. Coconuts are not considered nuts although some people are sensitive. If this is you, don’t buy the ebook!
**If you are sugar free, substitute stevia in place of the natural sugars used. Do this to your taste. I can’t have sugar so I will be doing this.