There’s nothing like homemade ice cream.
Except when your gut microbes tell you that you can’t eat unfermented dairy. Waaaaaah!
Then you have to figure out other ways to make ice cream. Anyone who has been Paleo or dairy-free for more than sixteen seconds has definitely tried coconut milk ice cream, which I love! Sometimes though, you just want to experiment, right?! Maybe it’s just me. Sometimes I miss the opportunities that arise when you work in a commercial kitchen. You just get to experiment a lot more often, and it doesn’t cost you any money either, which is nice. So after making the Paleo Vanilla Coffee Creamer the other day, I realized that it would probably make a very good non-dairy ice cream base. And seeing as my informal Facebook Page poll went crazy with comments, I knew I was going to have to make several different varieties of ice cream to satisfy all you closet ice cream lovers!
So this Chocolate Chip Cookie Dough Ice Cream is first up, a non-dairy, cashew-based ice cream that is chockablock full of little bits of gluten-free, egg-free cookie dough! Next up will be a Lemon Custard Ice Cream that I think all you dairy fiends will enjoy. But first, let’s get on with the dairy-free variety!
I’ll be away this weekend on a family camping trip, but look forward to next week, where I will be doing a week (or MORE!) of giveaways!
We’re talking some serious brands too. KMaeCags, Fitness Town, Lavazza, Magnum Nutraceuticals, Carrington Coconut Oil, O.N.E Coconut Water, Food Network, plus copies of both of my cookbooks and some BIG surprises that I’m not giving away just yet!
One year ago: Chocolate Chip Plantain Cookies
Two years ago: Raw, Vegan and Gluten-Free Cashew Dip
Three years ago: Salt Roasted Beet Salad
Four years ago: Strawberry Shortcakes
Five years ago: Fresh, Homemade Almond Milk