Category: Ice Cream & Sorbet

Vanilla Cashew Ice Cream (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

July is almost gone… Can you believe it? The summer seems to be flying by! In southern Ontario it has been a hot, dry summer! Third time this month we are in a heat warning! We are actually in a drought for the first time in an extremely long time, as well.

What does everyone need when it is hot outside? You guessed it…. Ice Cream!!! I’ve made most of my ice creams with coconut milk, such as strawberry, chocolate, vanilla.

Vanilla Cashew

I love coconut, but some people don’t. My daughter is included in those people. Recently I was making an ice cream cake for my granddaughter’s birthday. Since my daughter would be there, I decided to try my hand at making cashew ice cream. I use cashews for many other things, such as cashew milk, cashew cream, and cashew cream cheese. Why not ice cream? Oh my, So delicious!

Vanilla Cashew Ice Cream

Vanilla Cashew Ice Cream (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

3 c. raw cashews

1/2 c. dates-pitted

2 tsp. vanilla (I use mine)

1 1/2 c. water

1/4 c. maple syrup (optional- if you want it sweeter)

Soak cashews in 3 cups of water four at least four hours, up to overnight.  Then drain cashews. Add cashews, dates, vanilla and 1 1/2 cups of water to high powered blender.

Vanilla Cashew Ice Cream

Blend until smooth. Add a little more water if needed to blend to a smooth consistency. Check the taste to see if your ice cream is sweet enough for you. I like it as is, but some people may want to add the maple syrup for added sweetness. Add now and mix thoroughly, if adding.

Put mixture into freezer safe container, and stir every 30 minutes until desired texture. Store in the freezer. For the leftovers, let sit out 10-15 minutes before serving so it softens slightly.

 

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays,Sunday Food and Fitness.

Chocolate Chip Chocolate Avocado Ice Cream (Paleo/ Vegan/ Dairy Free/ Gluten Free/ No Ice Cream Machine Necessary)

It is summer!! Woo Hoo! The temperatures are hot! The days are long and filled with summer fun! I love being able to watch the children having fun running all over the place. Let’s face it, when you’re running all over in the summer you get hot. What is better than having some nice chocolate ice cream to cool down?

Chocolate Chip Chocolate Avocado Ice Cream

I’ll tell you what’s better… Having great Chocolate Chip Ice Cream that is good for you!! Yes I said it, ice cream can be good for you! Check out all of the Health Benefits of Avocados here. If you can have a smoothie for breakfast than you can enjoy this delicious treat without the fear of the guilt that normally accompanies the consumption of ice cream!

Chip Chocolate Chocolate Avocado Ice Cream

Yes!! This ice cream is delicious and guilt free! So enjoy this treat and enjoy your summer!!

Chocolate Chip Chocolate Avocado Ice Cream (Paleo/ Vegan/ Dairy Free/ Gluten Free/ No Ice Cream Machine Necessary)

3 ripe avocados

1/2 c. maple syrup (honey if not vegan)

1/2 c. raw cacao or cocoa

1 c. milk alternative (I use my cashew milk)

1 tsp. vanilla (I use my vanilla)

1/4 tsp. sea salt

1/2 c. chocolate chips (I use Enjoy Life brand)

Put all ingredients into the blender except chocolate chips. Blend until smooth. Put into freezer safe container, add chocolate chips and stir every 30 minutes until desired texture. For the leftovers, let sit out 10-15 minutes before serving so it softens slightly.

Shared On: Allergy Free Thursdays,Healthy Vegan Fridays,

Raspberry Sorbet (Paleo/ Vegan/ Nut Free/ Dairy Free/ Refined Sugar Free/ No Machine Necessary)

Today is still technically summer. In a couple of more days it will be fall. The days are still warm enough for nice cold treats and the weather has changed enough for my fall raspberries to ripen. That is a win win in my books!

Raspberry Sorbet

Have you tasted a raspberry fresh off the plant? It has a lovely sweet flavour. Now on the other hand, have you tasted raspberries after they have been frozen? Their flavour transforms into this brilliant combination of sweet yet tangy.

Way back when, when I could eat candy, I absolutely loved the tangy sour candies. You know the ones that make your mouth pucker. If I eat a frozen raspberry, it takes me back to those tangy candy days. There is one major difference…. This raspberry sorbet is not only absolutely delicious but, it is actually good for you as well!

There is also one other fantastic fact about this recipe. There are only two ingredients. Yes, I said it, only two ingredients.

2- Ingredient Raspberry Sorbet

2 Ingredient Raspberry Sorbet (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free/ No Machine Necessary)

3 c. raspberries***

2/3 c. water

1/4 c. maple syrup (or honey for non vegan)

Put all the ingredients into your blender and mix until pureed.

Pour mixture into a 8 inch glass or stainless steal container and put into freezer. Take out and stir up or fork every 30-60 minutes depending on the raspberries**.

When the sorbet has frozen to the point of forming, I like to scoop it and freeze the scoops of sorbet. That way I can just pull out a scoop or two at a time. You can also freeze in individual containers. Let sorbet sit out to soften for 10-15 minutes before serving.

Raspberry Sorbet

**If you use frozen raspberries to make your sorbet, then you can stir it up every 30 minutes. Stir every 60 minutes for fresh raspberries.

 

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Sweets

10 Of The Best Ice Cream Treats- No Machine Necessary (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

I scream, you scream, we all scream for ice cream!!!

It’s summer time!!! And what better treat to have than ice cream! Just because you can’t have the traditional dairy filled ice cream, doesn’t mean there aren’t delicious treats for you to enjoy.

Here are 10 of my favourite dairy free ice cream treats!

10 Ice Cream Treats

10 Of The Best Ice Cream Treats- No Machine Necessary (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Yes , in some of the recipes it calls for an ice cream maker, but there is an alternate way to make your ice cream… ** If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes for a few hours, until it is the desired consistency 🙂

 

Chocolate Chip Cookie Dough Ice Cream

Paleo Cookie Dough Ice Cream

Healthy Avocado Fudgesicles 

Healthy-Avocado Fudgesicles

Cherry Cheese Cake Ice Cream

Cherry Cheese-Cake Ice Cream

Strawberry Sorbet

Strawberry-Sorbet

Dark Chocolate Cherry Ice Cream

Dark Chocolate Cherry Ice Cream-2

Peaches and “Cream” Ice Cream

Peaches & Cream Ice Cream

Chocolate Chunk Ice Cream

Chocolate Chunk Ice Cream (V,SF)

Strawberry Ice Cream Cake (Not Paleo or Vegan)

Strawberry Ice Cream Cake

Vanilla Ice Cream

Dairy Free Vanilla Ice Cream

Strawberry Ice Cream

Strawberry Ice Cream Dairy Free

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Savoring Saturdays

 

Chocolate Chip Cookie Dough Ice Cream (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

So what is a better treat in the summer time than ice cream on a beautiful warm day? I have always enjoyed ice cream, although my body was never too happy with it… I kept eating it anyway, although I probably shouldn’t have…  I would enjoy many of the different flavours that the stores would have to offer.

Since I have been dairy free for five years now, I continually create flavours of ice cream from my younger years. Thankfully these ones, my body is completely happy with!

I used to love cookies and cream ice cream. Happily, this creation completely satisfies my cravings for a different delicious flavour!

Paleo Chocolate Chip Dough Ice-Cream

 

Chocolate Chip Cookie Dough Ice Cream (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Cookie Dough:

1/3 c. coconut oil

1/3 c. maple syrup (raw honey if not vegan)

2 tsp. vanilla

2 c. almond meal

1/3 c. coconut flour

1/2 c. dairy free chocolate chips

Cream together coconut oil, maple syrup and vanilla. Add in almond meal and coconut flour. Mix well. Stir in chocolate chips. Roll or scoop one inch balls of cookie dough and place onto cookie sheet. Store in the freezer.

Ice Cream:

2-400 ml. cans full fat coconut milk (Place your milk in the fridge overnight)

3/4 c. maple syrup (raw honey if non vegan)

2 tsp. vanilla

1/4 tsp. sea salt

Puree all ingredients in food processor. Then blend mixture in frozen ice cream maker ** for twenty minutes. Will be consistency of soft ice cream. Add in cookie dough balls at this time. Enjoy!

**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes. Add cookie dough after approximately 1 1/2 hours.

Paleo Cookie Dough Ice Cream

To store put into covered individual containers or a larger one and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften.

Paleo Cookie Dough Ice Cream

Shared On:Waste Not Want Not, Allergy Free Wednesday, Savoring Saturdays, Sunday Sweets, Fat Tuesday, Gluten Free Fridays, Healthy Vegan Fridays

Healthy Avocado Fudgesicles (Dairy Free/ Refined Sugar Free/ Paleo/ Vegan)

 

Healthy Avocado Fudgesicles

What says summer more than a Fudgesicle? I remember hearing the bells of the Dicki Dee (ice cream) bikes going down the street. You would beg for some money to run after them and get a wonderful ice cream treat to enjoy! A fudgesicle was the ultimate in chocolatey, creamy goodness! Having moved into the healthier, allergy friendly aspect of eating, some think that all the great things from our childhood are gone. Absolutely not! You can make the most delicious, Healthy Avocado Fudgesicles that have all the creamy, chocolate flavour of yesteryear, while also benefiting from the healthy fats. You can enjoy the deliciousness, without sacrificing your diet.

Healthy-Avocado Fudgesicles

Healthy Avocado Fudgesicles (Paleo/ Dairy Free/ Refined Sugar Free/ Vegan)

3 ripe avocados
1/2 c. raw cacao or cocoa
1/2 c. maple syrup (honey for non-vegan)
3/4 c. coconut milk (or desired milk)
1 tsp. vanilla
1/2 tsp. Himalayan sea salt (optional)

Cut your avocados in half, remove the pit and put the flesh into the food processor; discard the pit and skin.
Put the rest of the ingredients into the food processor and run until smooth. Divide mixture between your popsicle molds. Freeze until firm and enjoy!

You may also enjoy:

Chocolate Chunk Ice Cream

Strawberry Ice Cream

Vanilla Ice Cream

Peaches and “Cream” Ice Cream

Shared On: Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Tuesday, The Yuck Stops Here, Gluten Free Wednesday, Wellness Wednesday, The Southern Special, Tasty Tuesday

Cherry Cheese Cake Ice Cream (Dairy Free/ Vegan/ Paleo/ Refined Sugar Free/ No Ice Cream MachineNeeded)

So it is July and apparently that means it’s National Ice Cream Month. Hmm, so didn’t know there was such a thing but July would be great for it. It’s the middle of summer and who doesn’t like ice cream to help you cool down? As I’ve said before, just because you have food allergies does not mean that you have to miss out! For more yummy ice cream try Chocolate Chunk Ice Cream, Vanilla Ice Cream, Strawberry Ice Cream,

If you can’t have nuts then try my Dark Chocolate Cherry Ice Cream.

Cheese cake is one of those lovely desserts that I have missed. I started making this ice cream last summer and it definitely satisfies the craving for cherry cheese cake 🙂

Cherry Cheese Cake Ice Cream-Paleo

I have been playing with dates in my recipes more and decided to try them in ice cream. They work out great! If by chance you can’t have dates, no problem. You can just use honey or maple syrup instead.

Just remember that you need to start preparing for this recipe the day before you are actually going to make it!

Cherry Cheese Cake Ice Cream

Cherry Cheese Cake Ice Cream (Dairy Free/ Vegan/ Paleo/ Refined Sugar Free/ No Ice-Cream Machine Needed)

1-400 ml. can of full fat coconut milk

1 c. raw cashews

3/4 c. dates

2 c. cherries- pitted and chopped

2 tsp. vanilla

The night before making your ice cream, place coconut milk into the fridge. Soak cashews and dates in double the water. (I’ve never soaked them together. I use separate dishes)

When making your ice cream, drain cashews and dates. Place cashews, dates, coconut milk, one cup of cherries and vanilla in food processor or blender. Pulse until smooth. Place into ice cream maker, add the other cup of chopped cherries and follow manufacturers instructions. If you don’t have an ice cream maker, just place mixture into freezer safe container. Add the other cup of chopped cherries. Put into freezer and stir every 30 minutes. Keep frozen in a sealed container until ready to eat.

Cherry Cheese-Cake Ice Cream

When serving your ice cream,  let sit out of the fridge for 15 minutes before serving.

Shared On: Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Mostly Homegrown Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Tuesday, Southern Special, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesdays, Allergy Free Wednesday, Gluten Free Fridays, Real Food Fridays, City Of Links

 

Strawberry Sorbet (Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ No Ice Cream Machine Necessary)

It is strawberry season here in Ontario!!! Yay!! I’ll tell you that I have been eating so many strawberry dishes lately. Paleo Strawberry Pancakes, Strawberry Rhubarb PancakesStrawberry Ice Cream, Strawberry Rhubarb Crisp… Mmm, they are all fantastic!

I decided that I wanted a new lighter sweet strawberry treat! That brings us to my Strawberry Sorbet. So delicious! So easy to make! You don’t even need an ice cream machine.

Strawberry Sorbet- Paleo

 

Strawberry Sorbet (Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ No Ice Cream Machine Necessary)

3 c. strawberries**

2/3 c. water

1/4 c. maple syrup (or honey for non-vegan)

1 Tbsp lemon juice (juice from 1/2 of a lemon)

Put all ingredients into a food processor or mixer and blend thoroughly. Pour mixture into a 8 inch glass or stainless steal container and put into freezer. Take out and stir up or fork every 30-60 minutes depending on the strawberries**.

When the sorbet has frozen to the point of forming, I like to make scoops of it and freeze. That way I can just pull out a scoop or two at a time. Let sorbet sit out to soften for 10-15 minutes before serving.

**If you use frozen strawberries to make your sorbet, then you can stir it up every 30 minutes. Stir every 60 minutes for fresh strawberries.

You may also like:

Healthy Avocado Fudgesicles 

 Cherry “Cheese” Cake Ice Cream

Peaches and “Cream” Ice Cream

Chocolate Chunk Ice Cream

Strawberry Ice Cream

 

Shared On: Real Food Recipe Round Up, Motivational Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Link Up, Naturally Sweet Tuesday, Tasty Tuesday, The Southern Special, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesdays, Wellness Wednesday, Allergy Free Wednesday, Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Cultivate Nourishing, Healthy Vegan Friday, Mix It Up Mondays

Dark Chocolate Cherry Ice Cream (Dairy Free/ Refined Sugar Free/ Vegan Option/ Paleo)

So spring is taking its dear sweet time! It has finally started to warm up enough that I have run the wood stove for almost a week. Yay!! I have been craving some ice cream.

Not just any ice cream, Dark Chocolate Cherry Ice cream! When my daughter worked for Reid’s Dairy many moons ago, back when I still had regular dairy, I would order this kind.

Dark Chocolate Cherry Ice Cream

I made this many times last summer. So delicious!

If you don’t have an ice cream maker don’t worry. There are instructions for that. This time I made it without my ice cream maker, because it wasn’t frozen 😉

Dark Chocolate Cherry Ice Cream (Dairy Free/ Refined Sugar Free/ Vegan Option/ Paleo)

2 -400 ml cans of coconut milk (11-17%)- kept in the fridge overnight **

1/2 c. honey or maple syrup for vegan

2 egg yolks for non-vegans (not necessary)

2 Tbsp. vanilla

1 c. chopped pitted cherries

1 c. dark chocolate-dairy free (at least 72%)

Mix cold coconut milk, honey, eggs(if using) and vanilla together in food processor then put into an frozen ice cream maker and mix for 20 minutes. Just before time is up add  chopped pitted cherries and  chopped dark chocolate. Make sure its mixed well. Consistency will be soft ice cream. Put into small individual containers and freeze. When you want to eat it just take out a container for 10-15 minutes before hand to soften.

Dark Chocolate Cherry Ice Cream-2

*If you don’t have an ice cream maker, put ingredients in bowl into the freezer; stir every twenty minutes for about an hour. Then add cherries and chocolate. Keep stirring every 30 minutes hour an hour.

** Yes you have to put your coconut milk in the fridge overnight. **

You may also enjoy:

Vanilla Ice Cream

Strawberry Ice Cream

Chocolate Chunk Ice Cream

Strawberry Ice Cream Cake

Shared On: Motivational Monday, Mix It Up Monday, Real Food Recipe Round Up, In and Out of the Kitchen, Fat Tuesday, The Southern Special, Tasty Tuesday, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, Whole Foods Friday, Food on Fridays, Healthy Vegan Fridays

Chocolate Yule Log (Gluten Free/ Dairy Free)

I saw those frozen yule logs in one of the grocery stores last month. Again I went, hmm I can make that.
So I took one of my old recipes and changed the cake part, then used my chocolate ice cream recipe for the middle, and melted chocolate for the topping.
Since its only two days til Christmas and this is my first try doing this allergy free, it won’t be decorated like I normally would.
We’ll be eating on Christmas so I won’t technically know how it tastes all together until then.

Yule Log Ice Cream Cake

Chocolate Yule Log (Gluten Free/ Dairy Free)
5 eggs, separated
1/3 c. plus 1/3 c. palm sugar (or desired granular sugar)
1/2 c. gluten free flour mix
1/4 tsp. xanthan gum
1/4 c. cocoa
1/4 tsp. salt
1/2 tsp. cream of tarter

1 c. dark chocolate
one batch of chocolate ice cream (I usually don’t add in the chocolate chunks for this)
Separate eggs into different mixing bowls. Let stand at room temperature for 30 minutes.
Line a baking tray 15″ by 10″ with parchment paper, then spray paper with cooking spray. Set aside.
Preheat oven to 350 degrees.
Beat egg yolks and 1/3 c.palm sugar until fluffy. They will lighten in colour and the sugar will be dissolved in. Mix flour, xanthan gum, cocoa and salt together and add to yolk mixture, stir together.
Clean off your beaters, and beat egg whites until foamy. Add cream of tarter and beat until egg forms soft peaks. Gradually add in remaining sugar and beat until stiff peaks form. Fold a small amount of the egg mixture into chocolate mixture. Mix together. Then fold in remaining egg mixture just until mixed. Don’t over mix.  Spread the batter evenly onto the parchment paper lined cookie sheet.
Bake for 13-15 minutes or until cake springs back when touched. Take out and let cool for five minutes.
Sprinkle some palm sugar over cake and roll cake in a clean tea towel. Cover with saran and let cool in the fridge.
Make a batch of chocolate ice cream. Gently unwrap the cake and spread ice cream over the cake rolling it back up as you spread filling.  Put into the freezer for a few hours. I used about half the batch of ice cream and froze the unused portion.
With a double boiler, melt chocolate and drizzle over frozen cake and replace it to the freezer..

You can take the cake out for about 15 minutes before serving to let it soften to make it easier for slicing.

You can even decorate it with a little greenery.

Shared On: Gluten Free Round Up, Slightly Indulgent Tuesday, Food On Fridays

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