Dairy-Free Ice Cream (Book Review)
I scream, you scream, we all scream for…ice cream!
And thanks to Kelly Brozyna, the talented woman behind The Spunky Coconut (and a regular contributor here at The Balanced Platter!), we can now savor healthy dairy-free ice cream all summer long. Can I get a hooray?!
Kelly’s newly released cookbook contains 55 dairy-free recipes for ice cream, frozen yogurt, sorbet, pops, and accompaniments. Everything in the book is also free of gluten, grains, soy, and refined sugar. I just love it when I crack open a new cookbook and discover that I can actually eat every single one of the recipes inside.
It was not easy deciding on what treat to try first! But with so many ripe and juicy strawberries in my fridge, I settled on the Strawberry Ice Cream. Trust me. It did not disappoint. Creamy and refreshing, it’s the perfect treat to cool off with on a scorching summer’s day.
Kelly’s recipes focus on whole, natural ingredients. Most of the recipes are sweetened with honey or raw agave nectar, coconut sugar, dates, and fresh fruit. The ice cream bases are made from a blend of coconut milk and cashew or hemp milk. I love all things coconut, but I appreciate that the blend of milks lends subtle coconut flavor that isn’t overly pronounced.
To help thicken the ice cream, Kelly recommends using guar gum. I didn’t have any on hand when I tried the strawberry ice cream recipe, so I followed her instructions for using dissolved gelatin instead and it worked great. I’ve also made the ice cream without any thickener and it still tasted fantastic!
I’m eager to crank out more ice cream throughout the warm summer months ahead. Armed with this book, I know I won’t be lacking inspiration any time soon. I’m eager to try Kelly’s Chai Ice Cream, Carrot Cake Ice Cream, and the Chocolate Chip Banana Bread Pudding Pops. The title alone is making my mouth water…