Paleo Swiss Almond Dairy Free Ice Cream Recipe –
Kelly Brozyna of Spunky Coconut has done it again, her new book Dairy Free Ice Cream is magnificent and perfectly timed for the summer! Dairy Free Ice Cream has 75 recipes, all are egg-free, gluten-free, no soy or refined sugar is used at all! This is the perfect paleo ice cream book if I do say so myself. Kelly is super talented and artistic. I met Kelly when I went to her book signing for The Chocolate Lovers Cookbook at Green Apple Books in San Francisco last fall. I had a good feeling about her right away and when we met again at Paleo FX in August I felt a real connection. See my post here about Paleo FX from April. Paleo Swiss Almond Dairy Free Ice Cream Recipe with Review and Giveaway The book starts off by giving the readers a brief history of dairy-free ice cream.
What we might not know is that dairy-free ice cream was quite common in ancient cultures. Flavored ice shaving and custard ice creams in fancy molds were all the rage. You might be asking yourself…”what’s in dairy-free ice cream”, most people might immediately think soy…but around the paleo-sphere we know that soy is…well…evil. Don’t despair, all of Kelly’s recipes that are “milk” based contain coconut milk (and cream), almond, cashew and hemp milk. I love how she teaches us about fair trade chocolate , because I am not into supporting child labor, I don’t know about you.
Between the classic flavors, the cake and cookies I’m not quite sure where to start. What I do know is that I have a list of cool desserts that will last me through the summer. Go buy Kelly aka the Spunky Coconuts latest book, Dairy-Free Ice Cream today! Not convinced yet? Kelly has generously let me share one of her recipes straight out of this book. I’d like to introduce you to Swiss Almond Ice Cream. In the book, Kelly describes this recipe as simple yet satisfying, sweet and salty, smooth and crunchy…what more can you ask of a treat? A safe paleo treat at that!
Paleo Swiss Almond Dairy Free Ice Cream Recipe
CHOCOLATE COVERED ALMONDS
1 cup whole raw almonds
1/2 cup dairy-free dark chocolate chips
1/4 teaspoon fine-grain sea salt
Preheat the oven to 350°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.
VANILLA ICE CREAM
1 (13.5-ounce) can full-fat coconut milk
1/2 cup (about 8) soft, pitted Medjool dates 1 & 1/2 cups almond, cashew, or hemp milk
1 tablespoon vanilla extract (gluten free)
1/4 teaspoon almond extract
optional thickener: 1/2 teaspoon guar gum OR 1 tablespoon gelatin that has been completely dissolved into 1/4 cup boiling water
Directions: Put the coconut milk and dates in a blender and purée 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 into the ice cream machine and churn per the manufacturer’s instructions. Chop the coated nuts and set them aside. Transfer the ice cream to a shallow 6-cup rectangular glass dish, 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. ….and Voila! You’ve made amazing dairy free ice cream, now go buy the book!
Enter to win a copy of Dairy-Free Ice Cream HERE: