Dairy Free Chocolate Pomegranate Ice Cream

It may be November 1st, but it's 70 degrees here and it's pomegranate season!!  Who doesn't love ice cream year round!!!  I use my Cuisinart Ice Cream Maker on a regular basis as dairy free ice cream is my go to sweet treat. Pomegranates have taken over the produce section of my Whole Foods.  What a fun fruit that can be a little work...or you can buy the pre-packed fresh arils like I do.  Pomegranates are actually a berry and have numerous healthy benefits.  They are full of nutrients, anti-oxidants, have anti-inflammatory effect and may help fight numerous diseases.  Besides being nutrient dense little power houses, they taste great!  I love the sweet tartness mixed with the added crunch of the seed!

I hope you enjoy the mixture of pomegranates and dark chocolate as much as I do!  Here is a link to all the Dairy Free Ice Cream Recipes on the blog.

Chocolate Pomegranate Ice Cream
Serves: 4-6

Ingredients

• 2 cans full fat coconut milk
• 2 egg yolks
• 1/2 cup non dairy milk alternative
• 1/2 cup granulated sweetener (I used Swerve for low sugar option)
• 2 tsp vanilla extract
• 1/4 tsp sea salt
• 3 ounces dark chocolate chunks
• 2/3 cup pomegranate anils

Instructions

1. Combine cans of coconut milk, non dairy milk in a sauce pan and heat on medium (If using a dry sweetener, add it here too)
2. Once milk begins to simmer, turn heat down to low
3. In a large bowl, whisk the egg yolks, add sweetener (liquid) and vanilla extract and mix well
4. Take a ladle full at a time of the milk mixture and incorporate it into egg mixture as you continuously whisk the eggs
5. Once you have mixed all of the milk in, cover the bowl and let cool in the frig (or the freezer if you won’t be using an ice cream maker or anxious for it to cool)
6. Place cold mixture into ice cream maker and follow directions
7. Once the ice cream started to take form and harden, stir in the anils and chocolate
    

xo,

Dairy Free White Chocolate Ice Cream

Labor Day Weekend is here and so is one of my favorite ice cream recipes to date!!!  Remember TCBY's white chocolate mousse frozen yogurt?  It was my favorite!  This ice cream doesn't taste exactly like it, but it's pretty darn good and quite addicting!

White Chocolate is a tough one to recreate since it contains milk powder.  It really isn't even chocolate!  The secret ingredient in this recipe to get it to taste chocolatey, is raw cacao butter.  I'm sure you have all heard of cocoa butter, often times found in body lotions and butters.

"Cacao butter is a stable fat that is pressed out of cacao beans. It has been used for ages as the solid to make white chocolate, as well as other chocolate bars. It holds together at room temperature providing that ideal candy bar crispness. It has a mild chocolate taste and flavor, and carries only trace amounts of the caffeine compared to what's found in chocolate. Cocoa butter is ideal for beauty care products as well since it stays solid at room temperature, has naturally occurring antioxidants which prevent rancidity"

Some health food stores sell Raw Cacao Butter in their raw section or you can order it online (make sure it's food grade cacao butter).  I think www.nuts.com has one of the best prices and ships out quickly so you can make this for your weekend BBQ!!

Dairy Free White Chocolate Ice Cream

Ingredients

• 2 cans full fat coconut milk
• 2 pasture raised egg yolks (optional, makes it creamier))
• 1 cup cacao butter, shaved and melted
• 1/4-1/2 cup sweetener (I used 1/2 cup Swerve for a sugar free option. If using a liquid sweetener, start with 1/4 cup)*
• 1 1/2 tbsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Place all of the ingredients into a blender and combine
2. Pour mixture into an Ice Cream Maker and follow the instructions for the machine. You can also freeze it in a loaf pan if you don’t have an ice cream maker.

Variations

*Using honey or maple syrup is going to give this a bit of a different taste.

Consuming raw eggs is not a concern of mine since I buy farm fresh eggs from Tropical Traditions.  You can certainly leave them out or temper the eggs.

This is my Cuisinart Ice Cream Maker that I love!  If you want to try Swerve, use coupon code KATE10 to enjoy 10% off!

Kate's Healthy Cupboard - Gluten Free Recipes

Cinnamon Ice Cream

It's finally warming up around here and my ice cream maker is running non stop!!!  I absolutely love making homemade ice cream, it's my go to sweet treat!  I actually use my Cuisinart Ice Cream Maker throughout the winter and love how easy it is to use.

I have been on a serious cinnamon kick!!  I have really good cinnamon that I use often in treats I don't mention on here...like sprinkling it on shredded coconut to enjoy.  Cinnamon is a spice you definitely want to include in your diet, it is full of benefits.  It is a great blood sugar stabilizer and source of anti-oxidants.  There are many different types of cinnamon out there and you probably thought taste was the only difference...well think again and check out what kind of cinnamon you are buying.  Both Ceylon and Cassia have health benefits, but if you are consuming quite a bit of it, you might want to consider buying Ceylon cinnamon!

Ceylon and cassia cinnamon are the most common commercially produced cinnamon varieties. Ceylon cinnamon is often called "true" cinnamon and comes primarily from Sri Lanka. Cassia is also called Saigon or Chinese cinnamon after the country that commonly produces this spice. Both varieties of cinnamon have similar health benefits and nutritional content. However, since cassia contains a higher level of coumarin, which may cause liver damage in high quantities, some health officials recommend Ceylon cinnamon as a healthier alternative.

Time for the recipe already!!  I made this ice cream dairy free, but added melted grass-fed butter.  You can omit the butter to make it dairy free, but the butter does add some extra yumminess!  I actually clarify my butter to remove the milk solids so I can still get all of the benefits of butter!  This just might be my favorite ice cream recipe yet.  My mom said it would be good over a sopapilla...guess I better work on a grain free sopapilla recipe!

Cinnamon Ice Cream

Ingredients

• 2 cans full fat coconut milk
• 2 egg yolks*
• 1/4-1/2 cup sweetener (I used Swerve for no sugar option)
• 2 tbsp grass-fed butter, melted (optional, but highly recommended, it makes this recipe!)
• 2-3 tsp cinnamon
• 1 tsp vanilla extract
• 1/8 tsp sea salt

Instructions

1. Add all ingredients to a blender and blend until smooth
2. Pour mixture into Cuisinart Ice Cream Maker and follow the directions for the machine. If you don’t have an ice cream maker, this can be poured into a bread pan, cover and freeze (it just wont have that churned texture).  The bread pan makes it easy to use an ice cream scoop to serve.
3. Once ice cream is frozen, remove from the maker or the freezer and serve. If you used Swerve, it will harden the ice cream so you may need to let it sit out for a few minutes.

Quick notes

*I use farm fresh pastured eggs from Tropical Traditions so eating them raw is safe. If you don’t feel comfortable doing that, read the directions for my pumpkin ice cream for an alternative option of “cooking’ the yolks.  Make sure to refrigerate the mixture before pouring it into the ice cream maker since it will be warm.

I have quite a few dairy free ice cream recipes on my site that you are sure to love!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Pumpkin Ice Cream

I thought this was the perfect recipe for this time of year as we say good-bye to summer and hello to fall!  I will just forewarn you all that the pumpkin flood gates have opened!!!  It's that ime of year you start to see everything pumpkin on Pinterest and Facebook from food bloggers and I will be contributing to that.  I am sorry if you are not a pumpkin fan, but I will also be working on some apple cinnamon treats as well.

I have told you guys before how much I love my Cuisinart Ice Cream Maker.  It gets used all of the time since this is my go to dessert.  I know many people make ice cream without an actual ice cream maker, but I think it makes a pretty significant difference.  They are reasonably priced and I promise you will become addicted to it as well!!  In the meantime, I would just freeze this in a bread pan to make it easy to scoop out.  Another idea is to make smoothies with this.  I would still freeze it so it becomes your "ice cubes" then add some of it to a blender with some non-dairy milk and a vanilla protein powder!  Yum!!!!

Dairy Free Pumpkin Ice Cream

Ingredients

• 2 cans full fat coconut milk
• 4 egg yolks from pastured eggs
• 1 1/2 cups pumpkin, fresh or canned
• 1/2 – 3/4 cups sweetener*
• 2 tsp vanilla extract
• 1 1/2 tsp cinnamon
• 1 1/2 tsp nutmeg
• 1 1/2 tsp ginger
• 1 tsp cloves
• 1/4 tsp sea salt
• 1 tbsp bourbon or vodka (optional, keeps it from getting rock hard)

Instructions

1. Whisk the egg yolks, any liquid sweetener, vanilla, all spices and salt in a bowl and set aside
2. Place the coconut milk and any granulated sweetener in a saucepan and bring to a simmer, do not let it boil!
3. Remove from heat and slowly add the milk a ladle full at a time to the egg yolk mixture, whisking as you go. If the milk is too hot it will cook the eggs*
4. Once it is all incorporated, transfer mixture to a blender and add in the pumpkin and blend until smooth
5. Pour mixture back into the bowl and place in the freezer for an hour to cool
6. Pour the mixture into an ice cream maker and follow the instructions or pour into a bread pan and freeze

Quick notes

*I used a combination of Xylitol Maple Syrup and erythritol to keep the sugar low. These are both not as sweet as regular syrup so add a little sweetener at a time until it’s to your liking

*I buy eggs straight from a farm with pasture raised chickens and feel comfortable eating the yolks raw. I skip the heating the milk part and just throw everything in the blender from the start, then into the ice cream maker.  I keep cans of coconut milk in the frig at all times to it’s already cold and ready to go!!

Variations

I did all of the spices as heaping measurements because I like the spice. You could certainly just use pumpkin pie spice as well.

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Lime Sherbet Popsicles

First full week of August already....how did that happen!!  I feel like summer will be coming to an end in no time and I better get this recipe out before it's too cool for these treats!  If you like the taste of sour limes, these are for you!!  Get ready to pucker up!!!

I made these so long ago that I forgot about my hot pink popsicle sticks!  I have stainless steel molds and wooden sticks now, thank goodness.  This picture would look so much better with wood sticks, oh well!

Recipe: Dairy Free Lime Sherbet Popsicles

Ingredients

• 1/4 - 1/2 cup sweetener (I used 1/2 cup erythritol)
• 1 can full fat coconut milk
• 1/8 tsp sea salt

Instructions

1. Combine the zest with all the remaining ingredients in a blender and blend until zest is in tiny pieces
2. Pour into molds and freeze (makes 4-6)
3. You could make this into sherbet by using an ice cream machine instead of popsicles

An option would be to add some berries to the mixture after it has been blended.  I think strawberries, raspberries or cherries would be awesome with the lime!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Roasted Peach Ice Cream

It's peach season!  For those of you that frequent your local farmer's markets, peaches are aplenty!  Here in Colorado we are lucky to have access to Pallisade Peaches from Pallisade, CO, but this recipe will be delicious with any fresh peaches!!

As a kid I always loved nectarines far more than peaches, maybe it was the fuzz factor.  I haven't really had peaches very often lately, but as I was cutting them up I found myself stealing a slice from each peach and really enjoying it!!  They tend to be a bit mushier than nectarines, but mushy and fuzz aside, they are delicious!

I wanted to do something different than just plain peach ice cream.  After creating the Roasted Strawberry Vinaigrette Recipe, I got the idea to roast the peaches with a bit of cinnamon.  The outcome...DELICIOUS as my grandmother said numerous times.  I hope you like it as much as my family did!!

Recipe: Dairy Free Roasted Peach Ice Cream

Ingredients

• 1 1/2 cups fresh ripe peaches, diced (about 5)
• 1 tsp cinnamon (or more if you want)
• 2 cans full fat coconut milk
• 4 egg yolks*
• 1 tbsp vanilla

• 1/4 - 1/2 cup sweetener (I used 1/2 cup of Swerve* for lower sugar option, plus 1 tbsp coconut palm sugar)

Instructions

1. Combine the diced peaches and cinnamon in a bowl and mix to coat the peaches
2. Place the peaches single layer on a parchment lined cookie sheet and bake at 400 for 20 minutes
3. In a blender, combine the milk, egg yolks, vanilla and sweetener and 1/4 cup of the roasted peaches and blend until smooth
4. Transfer the the mixture to a bowl and let cool in the refrigerator or freezer for a couple hours.  Skip this step if coconut milk was in the frig before hand

5. Transfer mixture to an ice cream maker (I use the Cuisinart Ice Cream Maker) and follow it's directions
6. Once ice cream is starting to freeze, add in the remaining peaches

Quick notes

*I use raw pastured yolks and have no problem eating them raw. If you do not want to do that, follow the directions for my Dairy Free Vanilla Bean Ice Cream on how to "cook" them first. The mixture will be warm so make sure you cool it in the frig or freezer for a while before you run it through the ice cream maker or it will never harden!

*If going the low sugar route, note that the erythritol  in Swerve hardens the ice cream completely if frozen over night.  You will need to transfer ice cream from the freezer to the frig about 30-60 minutes before you want to enjoy it.

Variations

This does not have to be done in an ice cream maker. Simply place the mixture from the blender into a container (I often times see a bread pan used) without the additional peaches and freeze. After a few hours when it has the chance to harden a bit, add in the remaining peaches. If you add them when it's still a liquid, they will all just fall to the bottom.

I have been making so much ice cream that I have cans of coconut milk in my refrigerator now so the mixture is cool to begin with.  If the mixture is room temperature, it will never freeze in the ice cream maker.  You can simply place the mixture in the frig or freezer to cool it off.  I don't want to wait those extra hours for my ice cream to be done!!!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

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Dairy Free Mint Chip Ice Cream

Happy Birthday to my good friend Sally, this one's for you!!  Her one request was that I come up with a good dairy free mint chip ice cream, well I did!  Not only is this so darn good, it has spinach hidden in it to give it the green color.  So depending on the sweetener you use, this is a guilt free treat with the added nutrition of raw spinach!  This is the perfect way to sneak some veggies into your families food!

I have to admit, I could eat this everyday!  I have made two batches already and thinking it's time for the third!  I used an ice cream maker but I think you could simply just freeze it as well.  I would suggest letting it get soft serve consistency before you stir in chocolate chunks or they will just fall to the bottom.

Recipe: Dairy Free Mint Chip Ice Cream

Ingredients

• 2 cans full fat coconut milk
• 4 egg yolks
• 1/2 cup non-dairy milk (I used So Delicious no sugar vanilla)
• 1/4 - 1/2 cup sweetener (I used erythritol)
• 1 tsp vanilla extract
• 1/2 tsp peppermint flavor
• 1/4 tsp sea salt
• 2 handfuls of raw spinach
• 2/3 cup dark chocolate chunks (3oz bar) or for dairy free option, use Enjoy Life Dairy Free Chips or Mega Chunks

Instructions

1. Whisk the egg yolks in a bowl and set aside
2. Place both milks in a saucepan and bring to a simmer, do not let it boil!
3. Remove from heat and stir in the vanilla, peppermint, sweetener and salt
4. Slowly add the milk a ladle full at a time to the egg yolks, whisking as you go. If the milk is too hot it will cook the eggs*
5. Once it is all incorporated, transfer mixture to a blender and add in the spinach
6. Blend until spinach is completely gone
7. Pour mixture back into the bowl and place in the freezer for an hour to cool
8. Place the mixture in an ice cream maker and follow the instructions
9. Once the ice cream is a few minutes from being done, add in the chunks of chocolate

Quick notes

*I buy my eggs straight from the farm and feel comfortable eating them raw. I skip the heating step and just toss it all in the blender. The yolks make it more creamy but can certainly be left out.

Variations

I used an erythritol blend for my sweetener. The only drawback is that it makes the ice cream rock hard once you freeze it. I have not tried this, but supposedly some arrowroot powder or a bit of alcohol (vodka or rum) helps with this.

This is the perfect summer treat!!!

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Dairy Free Ice Cream Sandwich

It's Memorial Day Weekend and this is the perfect treat for your weekend BBQ!  I simply took my Almond Butter Chocolate Chip Cookie Recipe and combined it with my Dairy Free Vanilla Bean Ice Cream Recipe.  You could also use the White Chocolate Macadamia Nut Cookies or the Dairy Free Cherry Chocolate Chip Ice Cream.  To make this completely Dairy Free, use Enjoy Life chocolate chips or chunks in place of the dark chocolate in the cookie recipe.

Enjoy your weekend!!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Vanilla Bean Ice Cream

It's chilly and rainy here, but that doesn't stop me from making ice cream!!  This vanilla bean ice cream is so versatile and can be jazzed up so many ways.  Feel free to add in nuts, fruit, chocolate chips, nut butters, etc.  I think its perfect plain and simple.

I have a no sugar option below using Swerve.  I actually prefer the taste of this over the real honey, but those sweeteners cause liquids to become rock hard in the freezer.  If you plan to eat the ice cream straight from the ice cream maker, it's not a problem.  It's really not a problem at all if you let it thaw out before serving straight from the freezer.

I don't include this in the recipe, but you could make this a high protein treat.  I would add 1/4 cup vanilla egg white protein to this.  Add it as the very last step and run the mixture through a blender to remove protein lumps.  I'm sure any protein powder would work, I would suggest only use a vanilla, strawberry or chocolate flavored one.

Recipe: Dairy Free Vanilla Bean Ice Cream

Ingredients

• 2 cans full fat coconut milk
• 1 cup vanilla unsweetened milk, non-dairy*
• 1/2 tsp vanilla bean powder (2-3 beans)
• 4 egg yolks
• 1/4 -1/2 cup sweetener (honey, palm sugar, coconut nectar or for no sugar use Swerve)
• 1 tbsp vanilla extract

Instructions

1. Combine cans of coconut milk, non dairy milk, and vanilla beans in a sauce pan and heat on medium (If using a dry sweetener, add it here too)
2. Once milk begins to simmer, turn heat down to low
3. In a large bowl, whisk the egg yolks, add sweetener (liquid) and vanilla extract and mix well
4. Take a ladle full at a time of the milk mixture and incorporate it into egg mixture as you continuously whisk the eggs
5. Once you have mixed all of the milk in, cover the bowl and let cool in the frig (or the freezer if you won't be using an ice cream maker or anxious for it to cool)
6. Place cold mixture into ice cream maker and follow directions
7. Store in an airtight container

Quick notes

*I prefer to use the So Delicious Vanilla Coconut Milk with no sugar

Enjoy!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

Kate's Healthy Cupboard - Gluten Free Recipes

Strawberry Lime Sorbet

It's warming up again and I have been busy experimenting with the ice cream maker!!  I love my Cuisinart, it's so easy!  We had one as a kid that was this huge, noisy wooden thing.  I have seen similar versions today that you have to put ice all around it and rock salt and whatever else it entails...too much trouble!  Now I know why it was only used for special occasions, like twice a year.  The Cuisinart is small, quick and inexpensive for a delicious easy treat.  It's something you could easily get in the habit of pulling out every night during the summer.  Good thing all my recipes are lower in sugar and dairy free (except when dark chocolate is added)!

The first round of this sorbet made us all pucker up a little too much!  I added more strawberries and took down the lime juice and it seems to be perfect...in our opinion.  Feel free to add more strawberries or simply leave out the lime but we think the tart compliments the berries well.  This is very refreshing and reminds me of a daiquiri, I think it would be excellent with a little rum stirred in and umbrella on top!

Recipe: Strawberry Lime Sorbet

Ingredients

• 4 cups frozen strawberries
• 1/4-1/3 cup lime juice
• 1/2 cup water
• 1/2 tbsp lime zest
• 1/8-1/4 cup honey*

Instructions

1. Throw everything into a high powered blender (I used a Vitamix) and blend until smooth
2. The consistency may be perfect as is to serve or for a more frozen treat, run it through an ice cream maker
3. Store in an airtight container in the freezer and let it sit our for about 15 minutes before serving

Quick notes

*I used Nature's Hollow Honey made with Xylitol to lower the sugar amount

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Cherry Chocolate Chip Ice Cream

It could reach 90 degrees tomorrow in Denver and it's still April!  When it's that hot, ice cream is on the menu around here!!!  Its only going to get warmer, so there will be plenty of cold treat recipes coming your way!!

I have so many ice cream ideas and wasn't sure what to try first!  The challenge is that to make it dairy free, the main ingredient is full fat coconut milk.  Coconut milk tends to have a coconut taste to it and I want to hide that in most of the flavors.  It's a hard thing to do and most of you will still taste a bit of it.

This Dairy Free Cherry Chocolate Chip Ice Cream recipe was VERY well received by my mom's husband...who I would consider an ice cream addict!  He said he could easily eat it in place of the real deal.  It's not as creamy, but don't you worry, I have plans to make some of the other flavors a bit creamier tasting.  Besides, once you add all the goodies, like the chocolate chips, nuts, nut butters or fruit, you have forgotten it's dairy free and realize how good it really is!!

I bought an ice cream maker last year and love it!!  I have the Cuisinart ICE-21 that can be used for ice cream, sorbet, and frozen yogurt.  It's so easy and quick to use!  It can be found online or at Bed, Bath and Beyond for a very reasonable price, plus you can use a 20% off coupon on it!  It's worth it!  I used it for this recipe but I think you can just freeze this in a bowl and have a similar experience!

Recipe: Dairy Free Cherry Chocolate Chip Ice Cream

Ingredients

• 1 can full fat coconut milk
• 1/3 cup unsweetened vanilla coconut or almond milk from carton
• 10 oz bag frozen cherries
• 1/4 cup honey
• 1/4 tsp vanilla beans
• 1 tbsp vanilla extract
• 1 cup dark chocolate chips or broken chocolate bar pieces or Enjoy Life Dairy Free Chips for complete dairy free option

Instructions

1. Combine all of the ingredients except chocolate in a Vitamix or high powered blender
2. Blend until completely smooth
3. Transfer mixture to ice cream maker and follow the machines instructions.  If you don't have an ice cream maker, pour into an airtight container
4. Add in the chocolate pieces when there's about 5 minutes left in the process or stir into mixture before freezing if you do not have an ice cream maker

Notes:

Ice cream will be like soft serve from the ice cream maker.  If you want it harder, place in the freezer until desired consistency is reached.  Store in an airtight container and let it sit out for about 15 minutes before serving.

Kate's Healthy Cupboard - Gluten Free Recipes