Pinch me!!! This doesn’t even seem real but I am writing this post because I am officially an AUTHOR! Never in a million years did I think I’d be a food blogger or be sharing recipes with y’all! But guess what?!?!! I am here to stay and incredibly EXCITED to share We Can ALL Scream For Ice Cream!!!!!
Vivian, my co-author (aka partner in crime) from The Real Food Guide and I wrote We Can ALL Scream For Ice Cream with several groups in mind. First are the “AIP’ers”. Those who are following the Autoimmune Protocol developed by Dr. Sarah Ballantyne know that in addition to eliminating the grains, dairy, and refined sugar in the regular Paleo lifestyle, AIP also excludes eggs, nuts, seeds (including CHOCOLATE), and nightshades. This makes for an incredibly healing way of eating, but is also very restrictive! For times of celebration, Vivian and I wanted to offer frozen treats that could be eaten responsibly (on occasion) even within the guidelines of the Autoimmune Protocol. We’ve even included fructose counts so that you can make an educated decision when strictly following AIP!
We also wrote this with a special group of kiddos in mind! There are ever so many children these days with food intolerances, behavioral disorders (relying on restrictive whole food diets), and other diagnoses which can be challenging for both the parents and these sweet kids. It’s hard enough telling a child “no” in general, but to tell a child “never” with regards to celebratory treats can be downright devastating for everyone involved. For this reason our ice creams, popsicles, and other treats are TOP 8 ALLERGEN FREE so that when a special occasion does arrive, parents and caretakers can be prepared! Whole food desserts sweetened minimally are much less likely to provoke the negative responses that artificial dyes, preservatives, dairy, nuts, and wheat can cause in the wrong little bodies (or big bodies)!!
Want to read more or buy this Ebook?! Click on any of the images you see here! We are offering 24 recipes, all AIP, VEGAN, AND TOP 8 ALLERGEN FREE. Can’t believe it?! Neither can we! And to show you just how EXCITED we are…. we are GIVING away a COPY AND featuring one of our creamy real food recipes!!! This is our MINT CHIP ice cream and it is sure to take you back to your childhood! Don’t forget to enter to WIN a free copy of the Ebook below –
(If you happen to win this giveaway, but have already purchased the book, you can have to option to gift your new copy to a friend, or get a refund on your purchase).
Mint Chip Ice Cream
Ingredients
- 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 extract
- ¼ cup fresh mint leaves
- 1 tbsp pure maple syrup
- Handful fresh baby spinach
Directions
- 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.
OOOH…this looks/sounds so yummy. Question though, how many tablespoons of carob powder and maple syrup? just one tablespoon of both or ?
Sorry about that Kymber! The bullets messed up my spacing! It should be corrected now!
Thanks for the free preview recipe –my daughter and I both LOVE mint chocolate (chip) ice cream! I have a couple questions: We’re both on the GAPS diet and can only use honey as our sweetener. Are any of your recipes GAPS friendly…or would they all need to be modified? And if they need tweaking, would the honey substitute negatively alter the flavor?
Thanks so much (and congratulations on having your first book published)!
Hi Christi, you may sub honey for almost any recipe without it changing it drastically. We chose maple syrup because it has a lower fructose count for those following the Autoimmune Protocol. Most of the recipes should be GAPS friendly but were not specifically designed with GAPS in mind. As long as it is “legal” to combine coconut milk with fruits, you should be fine. Our ingredient index is actually very basic, so looking at the list of GAPS foods you should find some great options!
Thanks so much!
it’s funny. i’ve had a bottle of peppermint extract on my counter forever and all i ever make are shamrock shakes!! i also have a lot of fresh mint growing in the garden. even funnier, my ice cream maker has been sitting on the dining room table for two weeks now because i can’t decide what to make!! so i just put it in the freezer to make this beauty!! i don’t have spinach but i do have avocado so i will see if that makes it green.
Nice! It’s calling your name! Hope you like it!!!
I entered to win – congrats on the finished book, by the way! Thank you for the chance to win it, and also for the free preview recipe! This is one if my favorite flavors! 😀
Yay Meg! Hope you enjoy 🙂 Thanks for the support!