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Dairy-Free Ice Cream: 75 Recipes Made Without Eggs, Gluten, Soy, or Refined Sugar, by Kelly V. Brozyna
Free Download Dairy-Free Ice Cream: 75 Recipes Made Without Eggs, Gluten, Soy, or Refined Sugar, by Kelly V. Brozyna
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About the Author
Kelly V. Brozyna has showcased healthy gluten-free recipes, nutrition tips, podcasts, and videos on her blog www.TheSpunkyCoconut.com since 2008. Her recipes and photography have been featured on TheBalancedPlatter.com, The Huffington Post, ElanasPantry.com, Living Without magazine, and Paleo Magazine. Kelly is the author of three previous books, including The Paleo Chocolate Lovers' Cookbook.
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Product details
Paperback: 278 pages
Publisher: Victory Belt Publishing (June 24, 2014)
Language: English
ISBN-10: 162860039X
ISBN-13: 978-1628600391
Product Dimensions:
8 x 0.7 x 10 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
190 customer reviews
Amazon Best Sellers Rank:
#40,952 in Books (See Top 100 in Books)
Just not a fan of dates in my recipes. Wish I had known this book was mainly that.
I wanted to wait to review this book until I'd made several recipes. Suffice it to say, I'm well past "several." Off the top of my head, we've had Chocolate, Rocky Road, Fried Banana, Mint Chocolate Swirl (my son thought I said Mint Chocolate SQUIRREL and boy was he relieved when he saw what it really was), Butter Pecan, Swiss Almond, Strawberry, and I have some Salted Caramel Chocolate Chunk ready to freeze later today.I stopped eating dairy several years ago after a Whole30 taught me that my gut doesn't like it. We recently discovered that our four-year-old daughter has a dairy allergy but dearly loved milk products, so this book seemed like a natural purchase for us for this hot Texas summer.I've tried numerous "Paleo" or coconut-milk-based ice creams from other websites and sources. The ice creams I have tried from this book are hands-down the BEST. My husband, who used to sit in his chair with a half-gallon of commercial dairy ice cream and a spoon, even loves what I've made from this book. The ice creams are creamy and satisfying without any overwhelming honey or coconut flavors that I've found in other recipes, and little to no graininess. I love that the ice creams I've made are date-sweetened, and I think the combination of coconut and almond milks is smart!These ice creams are, for the most part, simple to make. I can whip up some vanilla ice cream base in seriously under five minutes. I doubt I'll be butchering my own young coconuts to make coconut cream any time soon, but even the ice creams with several steps, like Rocky Road for which I had to make my own marshmallow fluff, have easy-to-follow directions.I'm so happy I went ahead and bought this book so we could enjoy it all summer, and my dairy-loving but intolerant family are thrilled too. I look forward to diving into MORE books by Kelly!!
This is the best paleo friendly ice cream cookbook I've seen so far. Usually paleo ice cream has a strong coconut flavor that you can't get rid of no matter what you do, vanilla ice cream actually tastes like coconut, strawberry ends up being coconut-strawberry, etc. This author makes a dedicated effort to eliminate or cover up the coconut flavor by mixing the coconut milk/cream with some other kind of non-dairy "milk" in every recipe, and IT WORKS! I made the chai tea ice cream and it did not have a coconut flavor! It also has a better texture than is typical for homemade nondairy ice cream.Reasons for not giving it 5 stars--the ice cream freezes rock solid when you put the leftovers in the freezer, and you need to leave it on the counter for half an hour before you can even get a spoon in the container. Also every single recipe uses medjool dates as a sweetener, which average around $8/lb and make your homemade ice cream a lot more expensive than just buying a pint at the supermarket.
I've used several of these recipes. The best thing about this book besides the great pictures, is that they lead you by the hand and get you going. I had a Cuisinart ice cream maker that I never used because I quit eating anything with sugar because of joint issues. I could not figure out how to keep the ice cream from getting hard as a rock once it was put in the freezer.This book gives you a few tips, but I learned more on the Internet. 1. Add a tablespoon or two of coconut oil to these recipes, and just for good measure, I throw in a tablespoon or two of vodka (chocolate vodka for chocolate ice cream--peach schnapps for peach ice cream.) The main thing is these keep the ice cream from getting rock-hard. Also, something I did with the purchased coconut-chocolate ice cream, was I put it in the microwave for about 30 seconds. When using the Cuisinart ice cream maker, you MUST put the bowl base in the freezer for 24 hours for good results.The chocolate ice cream is the best I've tasted so far.
I cannot begin to express how excited I was when I recieved this recipe book. I could have cried!I have Eosinophilic Esophagitis (EOE), so I have many food intolerances/allergies. I can honestly have about 99% of the recipes in this book. I made my first recipe today (basic vanilla) and let me tell you it was AMAZING!!! I couldn't believe how naturally sweet it tasted from the dates. I'm in heaven and can't wait to try more recipes.
Great book! Lots of different flavors of frozen dairy free ice cream like pistachio, fried banana, and amaretto cherry... plus the traditional vanilla, chocolate, and strawberry. Love the way recipes tell you how you can change to various sweeteners like agave, honey, or stevia and how you can also vary the type non-dairy milk like coconut, cashew, hemp, etc.... Pictures are beautiful and recipes easy to follow.
Every single one of the recipes I have tried from this book are GOOD. Creamy, delicious ice cream without dairy or many other allergens! It is TRUE! Also, not much "sugar" or sweetener use. Highly recommended!
My family combined has a bunch of allergies (nuts, corn, gluten, dairy, eggs, etc etc) and using this book we can come up with a birthday treat everyone can enjoy. It's wonderful to know what exactly is in your food, and the recipes work great with our ice cream maker.
I will admit I've only made a couple of recipes so far, but they have been totally tasty! I love the fact that they are dairy free, since I am finding as I get older, dairy products just don'seem to agree with me anymore. The best part is with these recipes I don't have to sacrifice flavor or texture! They are just as yummy and rich as their dairy counterparts. If you need to steer clear of dairy this book may be perfect for you.
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