Alisa Fleming ~ Another dairy-free ice cream recipe book – what an amazing summer! Every book is different though, and this one is no exception. Kelly Brozyna, the author of Dairy-Free Ice Cream, focuses on creamy and healthy. She uses rich ingredients like cashews, coconut (naturally), and hempseeds to make luxurious and completely dairy-free ice cream. For sweetening, Kelly sticks to coconut sugar, medjool dates, apple juice, and honey or agave.
This is seriously my kind of dairy-free ice cream recipe book. I never loved dairy cream, but do adore the rich flavors and textures of cashews and coconut, especially when combined with natural sweeteners and frozen to create dreamy bliss. In fact, many of the recipes look like ones that could have come out of my own kitchen!
Here is a random sampling of the recipes you will find in Dairy-Free Ice Cream:
- Pecan Praline Ice Cream
- Sunbutter Fudge Ripple Ice Cream
- Spiced Apple Tea Ice Cream
- Frozen Coffee or Tea Lattes (pictured below)
- Brownie Batter Ice Cream
- Carrot Cake Ice Cream
- Chocolate Hazelnut Spread
- Chocolate Chip Cookies (for ice cream sandwiches!)
- Orange Cream Frozen Yogurt
- Almond and Chocolate Protein Pudding Pops
- Strawberry Rhubarb Sherbet (pictured …)
Another thing that I love about this cookbook is the simplicity. There is an intro that covers ingredients and tips, but then Kelly goes straight into the recipes. Her recipe writing is also all about flow. You won’t see complicated lists of instructions, but rather quick instructions placed within the ingredients to keep you moving in the kitchen and done prepping the ice cream within minutes.
In terms of diets, Dairy-Free Ice Cream is also gluten-free, soy-free, refined sugar-free, peanut-free, and vegan-friendly. Most of the recipes even boarder on (or could be called) paleo.
This giveaway is closed! Congratulations to Holly! She received a signed copy of Dairy-Free Ice Cream.
Do you like Dairy-Free Ice Cream? Feel free to comment with your favorite flavor!