When it comes to summer time desserts, we’re certainly suckers for ice cream. Whether it’s the habit of consuming entire pints in our pre-healthy years or the inclusion of ice cream in Eat Like a Dinosaur, Beyond Bacon and Real Life Paleo, we’re big fans of the creamy frozen dessert. So when our friend Jennifer of Predominantly Paleo and Vivian of The Real Food Guide announced their new Autoimmune Protocol friendly ice cream book We Can All Scream for Ice Cream, we jumped at the chance to check it out! I can’t believe they made a whole eBook, free of the TOP 8 Allergens and completely Autoimmune Protocol Friendly. Did I mention the eBook is only $5.99? How awesome is that!? Review team member Anne reports on the results of her ice cream experiments and how much her family has already enjoyed this recipe for Mint Chip Ice Cream.
When Stacy contacted me about We Can All Scream for Ice Cream! by Jennifer Robins of Predominantly Paleo and Vivian Cheng of The Real Food Guide it seemed like a perfect match for my family. We’re all ice cream lovers and my husband follows a modified AIP diet. Their e-book has an introduction and overview of autoimmune protocol which is great for anyone knew to AIP or Paleo style of eating. I also found the section on quality ingredients helpful. Your final result will only be as good as the individual components.
Even if you don’t specifically have an Autoimmune Disease, this book is great for those with extensive allergies, as it is free of the TOP EIGHT ALLERGENS.
This book is completely free of:
- Tree nuts*
- Artificial flavors
- Artificial colors
- Excess fructose
- EVEN Chocolate?!
Please note: The recipes in this eBook use coconut, which is NOT a nut, but a member of the palm family and only distantly related to the tree nut. However, because of its name, people with nut allergy often feel they must avoid it at all costs. If you have an allergy to coconut, this eBook will not be suitable for you.
I was diagnosed with Meniere’s Disease about 6 years ago and remained symptom free until recently. Sadly one of the discoveries that I’ve made recently after doing an elimination diet is that while I LOVE ice cream the dairy doesn’t LOVE me as much. Enter this e-book which has ice cream, sorbet & popsicle recipes that my whole family can eat. The pictures are gorgeous and make you wish you had multiple ice cream machines (or at least multiple bowls in the freezer waiting).
There are even tips and tricks for how to make these delicious concoctions if you aren’t fortunate enough to have a machine. One of the recipes we tried doesn’t use a machine and it turned out great!
My 6 year old picked out 3 recipes that we needed to try immediately.
A Raspberry Lime Sorbet…
Sparkling Grape Slushie…
…and his #1 choice was the Mint Chip. All turned out fantastic but my mint “chocolate” chip fan said that was his favorite. We’ve already got our bowl back in the freezer for another recipe test this coming weekend. But a friendly reminder as they point out in the book… these recipes are about are healthy alternatives to ice cream but they are still meant to be occasional treats and not any everyday occurrence. I can’t wait to see how the others we try turn out. Now I’m off to Amazon to order these popsicle molds so we can try out the popsicles.
If you’d like to try my son’s number one pick check out the recipe below: I can vouch that the “secret” ingredient was undetectable by said 6 year old.
- 1/2 cup coconut oil, melted
- 1 tablespoon carob powder
- 1 can (13.5 fl oz/398 ml) full fat coconut milk
- 1/2 teaspoon real peppermint extract
- 1/4 cup fresh mint leaves
- 3 tbsp pure maple syrup
- Handful fresh baby spinach
- Pre-freeze your ice cream maker’s insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer. Make your ‘chips’ by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for about 20 minutes, or until completely frozen.
- In a blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want a greener looking ice cream, add in the fresh baby spinach. Blend until the leaves are well combined and your mixture is smooth.
- Remove your frozen carob mixture from the freezer, and break up the thin, frozen layer into chips with your hands or a fork. Add chips to ice cream mixture.
- If using an ice cream maker: pour mixture into ice cream maker and follow the directions for your machine. Serve when ready.
- If not using an ice cream maker: pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
- Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. Place the mixture back in the freezer.
- Every 30–45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency. This should take about 2 to 3 hours.
- Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.