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It’s Ice Cream Without Dairy, Sugar or Soy.


Your body is telling you to avoid sugar, dairy, eggs, gluten, soy and all of those ofter ingredients that just aren’t good for your system. But your soul is telling you that you have to have ice cream.

What do you do?

Turn to Kelly V. Brozyna’s “Dairy-Free Ice Cream” (Victory Belt Publishing, $29.95) for some answers.

Dairy-free vanilla ice cream

Dairy-free vanilla ice cream

Brozyna, who blogs at TheSpunkyCoconut.com, has offered up 75 recipes that show it’s possible to nurture and satisfying both body and soul without betraying your taste buds. She uses a basic recipe that includes full-fat coconut milk for richness, Medjool dates for sweetness and often a dose of milk made from almonds, cashews or hemp for additional texture. Don’t use too much of the latter, she says, because each version could easily overpower the ice cream.

She offers two versions for thickening the ice cream, if you choose. One is by using guar gum, the other is with gelatin, which, in case you need to be reminded, is not a vegetarian product.

She also offers some shopping tips, such as how to shop for coconut milk. She advises that you look for the canned Natural Value or Aroy-D Coconut Milk, which comes in a carton, because either of them have the cream that separates from the milk. That allows her to make whipped coconut cream. “Avoid other kinds of coconut milk in cartons, as they are too watery,” she says.

When you get started with Brozyna’s recipe for Vanilla Ice Cream and then move on, you’ll notice that she sticks to the basic outline, no matter the variation. That means the Pumpkin Ice Cream varies only in the addition of pumpkin purée and the spices used, while the Coffee Ice Cream uses a strong cup of java instead of the almond milk.

So, what flavors do you want to try? You can add fresh peaches to the vanilla blend. Or use your favorite sugar-free salted caramel sauce swirled in. Dairy-free chocolate chips, toasted almonds, ground peanuts or strawberries are all easy to make.

I tried the vanilla this week and was surprised at how good the flavor was, though the color was a little darker than might be expected from a vanilla ice cream (that’s from the dates). The texture was also a little thin, even though I had used gelatin to help thicken it. But these are minor problems that will likely be corrected in future batches, which I see happening if only because this treat is dairy-free, sugar-free and everything else, expect perhaps low-carb. But we can’t have everything, can we?

Vanilla Ice Cream

1 (1.35-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

Follow your ice cream maker's instructions.

Follow your ice cream maker’s instructions.

Thickener:
1/2 teaspoon guar gum or 1 tablespoon gelatin dissolved in 1/4 cup boiling water (optional)

Put the coconut milk and the dates in a blender and purée until smooth.

Add the almond, cashew or hemp milk and vanilla, plus 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.

Eat right away or freeze until hard for pretty scoops.

Makes 1 to 1 1 /2 quarts.

Adapted from “Dairy-Free Ice Cream” with Kelly V. Brozyna

Pumpkin Ice Cream

1 (13.5-ounce) can full-fat coconut milk
1/2 cup (about 8) soft, pitted Medjool dates
1 cup almond, cashew or hemp milk
1 cup pumpkin puree
1 teaspoon vanilla
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/8 teaspoon fine-grain sea salt

Thickener:
1/2 teaspoon guar gum or 1 tablespoon gelatin dissolved in 1/4 cup boiling water (optional)

dairy-freePut the coconut milk and dates in a blender and purée until smooth.

Add the almond, cashew or hemp milk, pumpkin puree, vanilla, cinnamon, ginger, nutmeg and salt, plus 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.

Eat right away or freeze until hard for pretty scoops.

Makes 1 to 1 1 /2 quarts.

Adapted from “Dairy-Free Ice Cream” with Kelly V. Brozyna

Coffee Ice Cream

1/2 cup whole coffee beans and 1 cup water (for a French press setup) or 3/4 up strong-brewed drip coffee
1/2 cup (about 8) soft, pitted Medjool dates
1 1/2 (13.5-ounce) cans full-fat coconut milk
1 tablespoon vanilla

Thickener:
1/2 teaspoon guar gum or 1 tablespoon gelatin dissolved in 1/4 cup boiling water (optional)

If you’re using a French press, grind the coffee beans and add then to the French press. Add the water, just off the boil, and steep for 10 minutes. Press the coffee grounds down, then pour the coffee into a blender. Or use 3/4 cup strong-brewed drip coffee.

Add the dates to the blender and purée until smooth.

Add the coconut milk and vanilla, plus the 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.

Eat right away or freeze until hard for pretty scoops.

Makes 1 to 1 1 /2 quarts.

Adapted from “Dairy-Free Ice Cream” with Kelly V. Brozyna

 

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