I was thrilled to have the darling Kelly and her adorable family over for dinner during one night of Hanukkah a couple of weeks ago. We made a delicious meal using various recipes from each of our cookbooks and websites, and then had the absolutely scrumptious dessert pictured above: Banana Coconut Cream Pie (made by Kelly, a recipe from her 2nd book) with Sunbutter Ice Cream (made by me, another recipe from Kelly’s awesome 2nd book).
I can’t say enough good things about Kelly’s second cookbook, Grain-Free Baked Goods and Desserts; I’ll be holding a giveaway of a signed copy of it this Thursday!
Before she and her family came over, I sat down on the couch with her book and read it cover to cover. I have marked many recipes that I want to make from it, though the Sunbutter Ice Cream was top of my list. I had not ever had Sunbutter before I made this ice cream and am now a big Sunbutter fan. I actually think Sunbutter tastes better than peanut butter and is the perfect substitute since peanut butter is not entirely the healthiest of treats (think mold). Sunbutter (made from sunflower seeds) is more nutrious than peanut butter and also helps those that are avoiding peanuts due to allergies.
Here are some other ice cream recipes you might like:
-Chocolate POMerdoodle Ice Cream from Shirley of Gluten-Free Easily
-Fresh Mint Ice Cream (Dairy-Free, Soy-Free, Vegan, Cane-Sugar-Free) from Sally of Approvchar
-Chocolate Espresso Ice Cream (gluten free, dairy vegan, vegan) from Ellen of I Am Gluten Free