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September 9, 2014

Swiss Almond Ice Cream (Dairy-Free, Paleo, Vegan)

Home » Recipes » Diets » Gluten-Free » Swiss Almond Ice Cream (Dairy-Free, Paleo, Vegan)

A recipe for Dairy-Free Swiss Almond Ice Cream and an interview with the author of Dairy-Free Ice Cream.

vegan ice cream, swiss almond ice cream, dairy-free ice cream recipe

 

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.

paleo ice cream sandwich, oatmeal ice cream sandwiches, dairy-free ice cream sandwich

N’Oatmeal Sandwiches from Dairy-Free Ice Cream by Kelly V. Brozyna

 

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!

brownie batter ice cream, dairy-free ice cream recipe, vegan ice cream

Brownie Batter Ice Cream from Dairy-Free Ice Cream

 

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.

grape sorbet, naturally sweetened grape sorbet, vegan sorbet, paleo sorbet

Grape Sorbet from Dairy-Free ice Cream by Kelly V. Brozyna

 

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.

Dairy-Free Ice Cream

Swiss Almond Ice Cream from Dairy-Free Ice Cream by Kelly V. Brozyna

Yields makes 1 to 1 1/2 Quarts

“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.”

2 hrTotal Time

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Ingredients

    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

Instructions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Stir to coat the almonds with the chocolate and salt, then spread them on the lined baking sheet and chill in the refrigerator.
  5. Make the Vanilla Ice Cream Base:
  6. Put the coconut milk and dates in a blender and puree until smooth.
  7. Add the almond, cashew, or hemp milk and vanilla extract.
  8. Add the almond extract and puree until smooth.
  9. Freeze for about an hour or refrigerate until cold.
  10. Pour in the ice cream machine and churn per the manufacturer’s instructions.
  11. Chop the coated almonds and set them aside.
  12. Transfer the ice cream to a 6-cup glass storage container, then fold in the chopped coated nuts.
  13. Eat right away or freeze until hard for pretty scoops.

Notes

Gluten-Free, Grain-Free, Dairy-Free, Vegan, Paleo

Reprinted with permission from the author.

7.8.1.2
147
https://gourmandeinthekitchen.com/dairy-free-swiss-almond-ice-cream/
gourmandeinthekitchen.com

(Disclosure: This post contains affiliate links. Find out what that means for you here.)

Kelly Brozyna

You can connect with Kelly on Facebook , Twitter, Pinterest and her blog The Spunky Coconut.

GIVEAWAY

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.

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Paleo, Recipes, Reviews and Giveaways, Season, Summer, Sweets Tagged With: almonds, chocolate, ice cream

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Reader Interactions


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  1. Dania says

    September 16, 2014 at 8:49 pm

    Would love a copy of this book! The brownie batter ice cream looks amazing!
    Reply
  2. Kate @ Diethood says

    September 10, 2014 at 1:46 pm

    Those N'oatmeal cookies sound soooo good!!
    Reply
  3. Margaux says

    September 9, 2014 at 10:31 pm

    Oh my goodness, that all looks too tasty! :D Is this competition open internationally? *fingers crossed* Either way, summer is almost here by us so I'm 100% ready to abuse my poor ice-cream machine :)
    Reply
    • Sylvie says

      September 12, 2014 at 5:56 pm

      Yes it is open worldwide, good luck!
      Reply
  4. alison @ Ingredients, Inc. says

    September 9, 2014 at 5:58 pm

    fabulous as always!
    Reply
  5. Kimberly/TheLittlePlantation says

    September 9, 2014 at 2:15 pm

    Oh wow! Such a stunning recipe and gorgeous pictures. Love the interview too. Thanks for sharing. Kimberly
    Reply
  6. Kitchen Belleicious says

    September 9, 2014 at 1:48 pm

    i have a friend who has a daughter allergic to dairy. This cookbook would be perfect for them. I love the ice cream- the brownie batter one is my favorite
    Reply
  7. Brandy @ A Mindful Mantra says

    September 9, 2014 at 1:38 pm

    Wow, I need this book! I love ice cream and have such a hard time finding store-bought ice creams that don't have a lot of added junk. I enjoy making ice cream at home, but get stuck in a rut of making the same flavors. That noatmeal cookie has my name all over it!
    Reply
  8. Emma says

    September 9, 2014 at 4:52 am

    This looks sensational. I never used to be a big ice cream person but I'm becoming more and more so with the dairy-free kind! Is the giveaway open worldwide? The T&Cs don't say anything about that.
    Reply
  9. Rosa says

    September 9, 2014 at 3:20 am

    Divine, I'm sure! Cheers, Rosa
    Reply

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