As I write this post I am sitting outside in July and it is exactly 90 degrees. Hot summer days and nights never cease to bring on the desire for the treats of my past. Walking outside with some chocolate chip cookie dough ice cream in a tall waffle cone in hand, the sweet taste on my lips, the slight stickiness of melted drips on my fingers and a smile on my face.
This may sounds like a bit of a tease to you because those memories are distant and forever gone for those of us on restricted diets… or are they? Well, I promise I am not being a tease. A new God-send has been given to us AIP folks in the form of an e-book. Authors Jennifer Robins, from Predominately Paleo, and Vivian Cheng, from The Real Food Guide, have teamed up to bring us We Can All Scream For Ice Cream: Paleo Autoimmune Protocol Recipes of Frozen Treats, an e-book filled with over 20 recipes for ice cream, sorbet, popsicles and other delicious treats and guess what? They are all AIP friendly! Every last one of them!
I have become skeptical of many recipes claiming to be “allergen-free” because I am often still unable to eat at least some of the ingredients. Not with these recipes! Every recipe is made up of simple, nourishing, real-food, AIP friendly ingredients!
My favorite part of this e-book though, is that you do NOT need an ice cream maker. I can not tell you how many times in recent months I have come across a coconut milk ice cream recipe only to find that it only gives instructions for an ice cream maker that I don’t have. Jennifer and Vivian give great tips on how to make ice cream without an ice cream maker and do a great job of making each and every recipe simple and accessible.
Aside from the ingredients and the info, the awesomeness of this book goes one step further because it is currently only being sold for $5.99 and is available as an instant download so you can enjoy these sweet treats ASAP!
To prove that I am telling you all the truth about how amazing this e-book is I have shared a preview recipe from the book below! Mint Chip Ice Cream! Check out the recipe and click here to order your copy of this book! I absolutely promise it is worth the money! You will never feel dessert deprived again, no mater what your food sensitivities may be! Enjoy 🙂
Mint Chip Ice Cream (AIP Friendly)
- 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.
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