I have watched my friend Jennifer from Predominately Paleo grow into a better blogger daily and it’s really exciting for me to finally say she now has her first ebook ready for you!!! Jennifer collaborated with Vivian from The Real Food Guide to bring you not only a digital ice cream cookbook, but a cookbook that is targeted towards people on AIP diets. They succeeded in their efforts.
We All Scream for Ice Cream not only includes recipes for ice cream without eggs and dairy, but they made ice cream sandwiches, brownies (that are the perfect vehicle for ice cream), ice cream cones (I didn’t even know that was possible to make a gluten-free, egg-free, nut/seed-free cone and it’s not some weird recipe like a frozen piece of fruit wrapped like a cone but a real ice cream cone!) and so much more. They blew my expectations beyond what I thought would be possible for an AIP frozen dessert cookbook.
This is perfect for you, if you are dealing with a lot of food sensitivity/allergy issues, have an autoimmune condition and prefer to eat AIP, have children with multiple food sensitivity/allergy issues. This cookbook will really give you a sense that you can enjoy something sweet besides fruit. It will bring some normalcy back into your life. I hope you like it as much as I did. You can purchase the digital cookbook here.
I was allowed to share this recipe with you to give you a taste of what to expect in this fantastic cookbook.
MINT CHIP ICE CREAM
- ½ cup extra virgin coconut oil, melted
- 1 tablespoon carob powder
- 1 can (13.5 fl oz/398 ml) full fat coconut milk
- ½ teaspoon real peppermint extract
- 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 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.
- — 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.
Don’t forget to buy their cookbook here! You’ll love it.