Dairy Free Ice Cream by The Spunky Coconut

I’m hooked on Kelly Broznya’s perfect new summer cookbook Dairy Free Ice Cream. Since obtaining a copy last week, I’ve been working my way through this dairy free tome, and I’ve already made eight recipes.

I’m mighty happy with the gluten-free, dairy-free frozen desserts that I’ve tasted from this book. Thus far, the healthy ice cream flavors I’ve indulged in have included : Pistachio, Coffee (which I made as Espresso), Chocolate (sweetened with dates), Butter Pecan, Mint Chip, Strawberry, Chocolate Hazelnut and Egg Nog.

I’m sure you have lots of questions, so let’s get right to ’em:

  • Q: Can I make ice cream without an ice cream maker?
  • A: Yes, you can. Here’s a tutorial from David Lebovitz to teach you how.
  • Q: I don’t want to spend a fortune on an ice cream maker, can I buy one at a reasonable price?
  • A: My friend Alexa bought one recently at a second hand store for $6.
  • Q: How do I store the ice cream?
  • A: Since there are at least six teenagers at my house at all times, leftovers are non-existent.
  • Q: Do I have to use guar gum as a thickener in Kelly’s recipes?
  • A: No, I don’t use gums and all of the recipes that I tried were delicious.
  • Q: Are any of the recipes nut-free?
  • A: Yes, many of the recipes are nut free if you use hemp milk, rather than cashew milk.

I love that the recipes in Dairy Free Ice Cream are:

  • delicious
  • easy
  • healthy

Well, those are generally the top three criteria for the food I eat –tastiness, ease of preparation, and nutritionally dense. If those factors are important to you too, then this just might be your favorite cookbook for the summer of 2012.

Oh, and one last thing. Did I mention the variety of fascinating recipes contained in this book? Everything from classics such as Rocky Road, to exotic flavors like Rooibos Tea Ice Cream.

What’s your favorite flavor of ice cream? Have you figured out how to make a dairy free version?


40 responses to “Dairy Free Ice Cream by The Spunky Coconut”

  1. Thanks for exploring this, Elana! I quit eating dairy because it gave me migraines; the link is so direct and migraines such h___ that I never even want to “cheat.” I also avoid cane sugar and eat very little gluten because I feel so much better when I don’t eat those things. So, your website is a great resource for me, thank you!

    I haven’t tried making diary-free ice cream in years, because when I just made substitutions to milk recipes, the ice cream came out more like ice rock.

    I am looking forward to trying the sunbutter ice cream and will very likely buy Kelly’s book. Thank you both!

  2. Okay — I’m convinced — It’s time for some homemade ice cream!
    My kids have been making berry smoothies like crazy in the Vitamix. They use very little liquid in order to make them “sorbet”. Now time to branch out and make it ice cream. Thanks for sharing your opinions and observations about Kelly’s ice cream book. I enjoy her first book very much — and your 2 books.

  3. Elana, why the dairy free? Milk and dairy is some of the best protein you can have? Why not just do ice cream from real dairy and natural ingredients? I Find that even people that are sensitive to dairy can handle small amounts of ice cream. Over time, when there system heals… ice cream and dairy are handled well.

    • Ugh, not me. As I get older I handle dairy less and less well. I’d rather get my protien from almonds and almond milk. It is 50% more nutritious than cows milk anyway! :)

    • I appreciate the variety and alternatives. There are tons of great recipes for dairy based ice cream out there. Not so many for easy, delicious and healthy non-dairy.

  4. Not an ice cream, but black fresh fig sorbet is a real hit for me. Cook down the figs with a little water coconut palm sugar or agave nectar add lemon zest of one lemon and juice of one lemon and cool.
    add 1 to 1,5 cups of water and puree in blender and pop in the ice cream maker.
    Enjoy and its a beautiful pink color

  5. I love to experiment with different ingredients when making ice cream. Usually I replace dairy products with coconut milk. Since I do my experiments with 5 ingredients or less, I once did quite interesting pumpkin pie ice cream: 1 can (13.5 oz) organic coconut milk (I usually use Native Forest since the can is BPA free), 1 can (15 oz) 100% organic pumpkin, 60 drops vanilla stevia and 1 1/2 tablespoons organic cinnamon. I just mixed everything together and poured the mixture in the ice cream maker. Really delicious and rich ice cream, nice change to usual pumpkin pie!

    Otherwise I think my favorite flavor is good old chocolate. Elana’s Coconut Chocolate Chip Ice Cream is absolutely delicious (I’ve used powdered erythritol instead of coconut palm sugar)! There I got the inspiration to use coconut milk for replacing dairy products.

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