It’s 10pm on Monday night and I’m in New York City, half alive. But I’m still dreaming of having one of these ice cream sandwiches when I get home tomorrow night. This book tour has been crazy. Colorado, Seattle, Portland, San Diego, quick stop in New Jersey and then New York City. Many book signings, many cooking demos, and many new faces we met along the way. I’m pooped and I have blisters all over my feet trying to act like I can walk in heels on a daily basis. What a joke.
Anywho, I made these ice cream sandwiches last week the day before I left for book tour and put them straight in the freezer so I would have some lovely comfort food to come home to. After this book tour, I’m not sure if I’m going to want to cook my own food or just follow directions from other people’s cookbooks. Which leads me to one of the newest books I’ve added to my collection of paleo cookbooks. It’s called Dairy Free Ice Cream written by Kelly Brozyna of The Spunky Coconut.
Kelly has put together a book of 75 recipes that do not use eggs, gluten, soy or refined sugar. And the book is overflowing with not only ice cream recipes, but also cakes, whoopie pies, and toppings such as the delicious caramel you’ll find in the recipe below. Her cookbook helps you make desserts for the whole family that are not only delectable and satisfying, but affordable as well. Kelly has a big family with 3 girls and a husband and I see her on instagram and how happy her little ones look every time she makes a dairy free and gluten free treat for her family.
Dairy Free Ice Cream comes out June 24th and you can preorder right now on Amazon today! This book will keep your families sweet tooth satisfied and keep them from ever feeling deprived! I can promise you that you will NOT be disappointed with her recipes, they are truly divine!
- 1 batch of my Soft & Chewy Double Chocolate Cookies
For the caramel (Makes about 1 cup)
For the ice cream (Makes 1-1 1/2 quarts)
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 cup (about 8) soft, pitted Medjool dates
- 1 & 1/2 cups almond, cashew, or hemp milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- optional thickener: 1/2 teaspoon guar gum OR 1 tablespoon gelatin that has been completely dissolved into 1/4 cup boiling water
- 2 ounces dairy-free dark chocolate, chopped, or 1 1/2 ounces cacao nibs
- Make cookies then let cool completely. Place in freezer for about 10-15 minutes to let harden up a bit so it's easier to add the ice cream to.
Make your caramel before the ice cream
- In a heavy-bottomed pot that is about 7 inches wide by 3 inches deep, whisk together the coconut milk, coconut sugar, and salt.
- Bring the mixture to a boil over medium heat. Boil for 15 minutes, watching carefully to make sure that it doesn’t boil over.
- Reduce the heat to low and simmer for 5 minutes, watching carefully to make sure that it doesn’t burn. If it begins to burn, the edges will turn dry and black, and you will probably have to throw it out and start over.
- Wear gloves to pour the hot caramel into a small heat-proof bowl, and stir periodically as it cools to room temperature. Don’t wash the pot just yet; you may need it again.
- If the caramel isn’t thick (similar to molasses) when it reaches room temperature (after about 20 minutes), pour it back into the pot and let it simmer over the lowest heat possible for another 3 to 5 minutes.
- Wear gloves to pour the caramel back into the small bowl, and stir periodically as it cools to room temperature.
To make the ice cream
- Put the coconut milk and dates in a blender and purée until smooth.
- Add the almond, cashew, or hemp milk, vanilla extract, almond extract, and thickener (if using). Purée until smooth.
- Freeze for about an hour or refrigerate until cold.
- Pour into the ice cream machine and churn per the manufacturer’s instructions.
- Transfer the ice cream to a 6-cup glass storage container, then fold in the Salted Caramel Sauce and chopped chocolate or cacao nibs, leaving some of the caramel to top the ice cream sandwiches off with!
- Now take out your cookies, scoop a large scoop of ice cream onto a cookie, pour some caramel on top, and top with another cookie!
Store covered at room temperature for up to 1 week.