When I first went paleo, I still ate dairy. And I’ll be honest, the thought of never eating ice cream again played a big role in that decision. After more than a year of following a paleo lifestyle, however, I gave up dairy almost completely, and have seen great results, especially in my skin.
But let’s face it, a life without ice cream is no life at all. I know lots of people who are interested in starting a paleo diet but can’t picture the summer months without a cold, creamy treat. Well guess what, folks?! Now you don’t have to, thanks to the new e-book, We Can All Scream for Ice Cream!
Jennifer Robbins (author of the newly-released Down South Paleo and the blog Predominately Paleo) and Vivian Chen (a registered holistic nutritionist and author of The Real Food Guide) came together to create this incredible e-book stuffed full with 24 recipes for ice cream, popsicles, sundae toppings and more delicious summer treats (Sea Salt Caramel Bon Bons anyone?!).
The best part? Every recipe in the book is Auto Immune Protocol compliant, free of the top 8 allergens (including dairy, gluten, nuts, eggs and soy) and super simple to make! Many of the recipes require only 5 ingredients or less, and you don’t even need an ice cream maker for any of these treats!
This is a truly life-changing book for anyone following an AIP or standard paleo lifestyle, or for anyone simply interested in making their treats a little healthier. From ice cream sandwiches, banana splits and waffle cones to caramel sauce, raspberry lime sorbet and mint chip ice cream, this e-book is packed full of ice-cold flavor.
In the meantime, check out a sneak peek recipe from the book below. Try it in your own kitchen and then just try resisting the full e-book, I dare you!
Mint Chip Ice Cream
- ½ cup coconut oil, melted
- 1 tablespoon carob powder
- 1 can (13.5 fl oz/398 ml)
- full fat coconut milk
- ½ teaspoon real peppermint
- ¼ cup fresh mint leaves
- 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
- 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.
— or —
- 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.
Eager to explore the rest of the e-book? Click here and get your own copy!
This blog post contains affiliate links, which means if you buy a product I link to, I get a percentage of the profits. This comes at no extra cost to you, and means I can buy more food, which means I can make more recipes. And let’s face it, that’s good for all of us!