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Dairy-Free Ice Cream: 75 Recipes Made Without Eggs, Gluten, Soy, or Refined Sugar Paperback – June 24, 2014
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About the Author
Kelly V. Brozyna has showcased healthy gluten-free recipes, nutrition tips, podcasts, and videos on her blog www.TheSpunkyCoconut.com since 2008. Her recipes and photography have been featured on TheBalancedPlatter.com, The Huffington Post, ElanasPantry.com, Living Without magazine, and Paleo Magazine. Kelly is the author of three previous books, including The Paleo Chocolate Lovers' Cookbook.
Top customer reviews
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I stopped eating dairy several years ago after a Whole30 taught me that my gut doesn't like it. We recently discovered that our four-year-old daughter has a dairy allergy but dearly loved milk products, so this book seemed like a natural purchase for us for this hot Texas summer.
I've tried numerous "Paleo" or coconut-milk-based ice creams from other websites and sources. The ice creams I have tried from this book are hands-down the BEST. My husband, who used to sit in his chair with a half-gallon of commercial dairy ice cream and a spoon, even loves what I've made from this book. The ice creams are creamy and satisfying without any overwhelming honey or coconut flavors that I've found in other recipes, and little to no graininess. I love that the ice creams I've made are date-sweetened, and I think the combination of coconut and almond milks is smart!
These ice creams are, for the most part, simple to make. I can whip up some vanilla ice cream base in seriously under five minutes. I doubt I'll be butchering my own young coconuts to make coconut cream any time soon, but even the ice creams with several steps, like Rocky Road for which I had to make my own marshmallow fluff, have easy-to-follow directions.
I'm so happy I went ahead and bought this book so we could enjoy it all summer, and my dairy-loving but intolerant family are thrilled too. I look forward to diving into MORE books by Kelly!!
Reasons for not giving it 5 stars--the ice cream freezes rock solid when you put the leftovers in the freezer, and you need to leave it on the counter for half an hour before you can even get a spoon in the container. Also every single recipe uses medjool dates as a sweetener, which average around $8/lb and make your homemade ice cream a lot more expensive than just buying a pint at the supermarket.