A recipe for Dairy-Free Swiss Almond Ice Cream and an interview with the author of Dairy-Free Ice Cream.
You may already know Kelly V. Brozyna from her blog The Spunky Coconut where she shares recipes made without dairy, eggs, gluten or refined sugar. She’s also the author of a number of cookbooks including: The Paleo Chocolate Lovers Cookbook, The Spunky Coconut Cookbook, The Spunky Coconut Gluten-Free Baked Goods and Desserts and most recently Dairy-Free Ice Cream.
Her newest book is collection 75 recipes for frozen treats like ice cream, sorbet, frozen yogurt and popsicles along with cakes and cookies to mix in or make sandwiches with. There’s a visual recipe index in the back for easy searching and the intro provides insight on best practices for dairy-free ice cream making and the ingredients and tools need for the task.
The recipes are not only dairy-free but also free of eggs, gluten, soy and refined sugar so they suit a wide variety of diets. She uses ingredients like cashews and almonds for the ice cream base and natural sweeteners like dates and coconut sugar.
Kelly was kind enough to take the time to stop by to answer some questions on her book and to share a recipe for her Swiss Almond Ice Cream from her book as well as to offer you all a chance to win a copy!
1. Can you tell us a little about how you came to remove gluten, dairy and refined sugar from your family’s diet?
Yes. It all started when our first baby, Zoe began eating solid food. She didn’t grow or gain weight that entire year, between 12 and 24 months. It was terrifying. Eventually we found out that she was gluten and dairy intolerant. Once we put her on a gluten and dairy free diet she immediately began to grow and gain weight. Her “behavior problems” also vanished. I got tested not long after Zoe was diagnosed, and I discovered that I have celiac disease. It was mind-blowing. I thought that my symptoms were “normal.” I feel like a different person now.
2. Do you have any tips for people wanting to transition to a gluten-free, dairy-free diet?
I look at all the foods we can eat with so much gratitude. From the simplicity of just eating protein, veggies, and fruit, to baking with healthy ingredients like coconut and almond flour, we never feel deprived. In fact, we eat better now than ever before! I think when you see what’s possible, it’s completely exhilarating.
3. What made you decide to write Dairy-Free Ice Cream?
I was pregnant with my third baby, and it was summer, and I was obsessed with making super healthy dairy-free ice cream!
4. What kinds of ice cream recipes can people expect to find in the book?
You can find all the classics like Rocky Road, Butter Pecan, and Swiss Almond. Other chapters include coffee and tea ice cream, sherbet and sorbet, ice cream cakes, ice cream sandwiches, popsicles, and toppings.
5. Name three recipes from the book you think everyone should try first. Brownie Batter Ice Cream, Grape Sorbet, and N’oatmeal Cookie Ice Cream Sandwiches.
“Swiss Almond Ice Cream is so simple but so satisfying. The contrast of sweet and salty, smooth and crunchy is what makes it so appealing.”
For the Swiss Almond Ice Cream:
- 1 cup whole raw almonds
- ½ cup dairy-free dark chocolate chips
- ¼ teaspoon fine-grain sea salt
- 1 batch Vanilla Ice Cream base (see below)
- ¼ teaspoon almond extract
For the Vanilla Ice Cream Base:
- 1 (13.5 ounce) can full-fat coconut milk
- ½ cup (about 8) soft, pitted Medjool dates
- 1 ½ cups almond, cashew, or hemp milk
- 1 Tablespoon vanilla extract
- 1/4 teaspoon almond extract
- Optional thickener: 1/2 teaspoon guar gum (vegan) OR 1 tablespoon gelatin that has been completely dissolved into 1/4 cup boiling water (for non-vegan)
Make the Chocolate Covered Almonds:
- Preheat the oven to 350 degrees F.
- Spread the almonds on a baking sheet and toast in the oven for about 12 minutes, until they are lightly browned, keeping a close eye on them to make sure they don’t burn.
- Put the toasted almonds in a mixing bowl along with the chocolate chips and salt. Cover and let sit for 3 minutes so that the heat from the almonds melts the chocolate.
- Stir to coat the almonds with the chocolate and salt, then spread them on the lined baking sheet and chill in the refrigerator.
Make the Vanilla Ice Cream Base:
- Put the coconut milk and dates in a blender and puree until smooth.
- Add the almond, cashew, or hemp milk, vanilla extract, almond extract, and thickener (if using). Purée until smooth.
- Freeze for about an hour or refrigerate until cold.
- Pour in the ice cream machine and churn per the manufacturer’s instructions.
- Chop the coated almonds and set them aside.
- Transfer the ice cream to a 6-cup glass storage container, then fold in the chopped coated nuts.
- Eat right away or freeze until hard for pretty scoops.
- When frozen solid, allow the ice cream to thaw at room temperature for about 20 minutes before serving.
Gluten-Free, Grain-Free, Dairy-Free, Vegan, Paleo
Reprinted with permission from the author.
Amount Per Serving: Calories: 272Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 5mgSodium: 146mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 8g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Kelly has generously offered to send one lucky reader a copy of Dairy-Free Ice Cream: 75 Recipes Made Without Eggs, Gluten, Soy, or Refined Sugar for free! Enter below for a chance to win a copy.