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…

Kelly’s cookbook can be purchased from The Spunky Coconut eStore or Amazon.com. I highly recommend adding this one to your collection. It’s guaranteed to become a classic in the dairy-free kitchen!

3 Responses to Dairy-Free Ice Cream (Book Review)

  • Ricki says:

    I can’t wait to get this book–so many fabulous ice cream recipes! And I know I will love anything that Kelly makes. :)

    [Reply]

  • what delicious looking photos! totally craving ice cream now:)

    [Reply]

  • Neal Hulme says:

    The meaning of the phrase “ice cream” varies from one country to another. Phrases such as “frozen custard”, “frozen yogurt”, “sorbet”, “gelato” and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase “ice cream” applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients.

    [Reply]

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