After a 10-year struggle with endometriosis, I finally gave up eating dairy in 2005. My naturopathic doctor explained to me that even organic dairy (without added hormones) came from the milk of an animal, and the natural hormones in the milk were encouraging my misplaced endometrial cells. I had already been diagnosed with celiac disease, and I really didn’t want to stop eating dairy too. But I was desperate, so I went ahead with it. And it worked!!! I’ve been endo-free for 9 years now, and got pregnant with Ginger immediately after trying 🙂
Shortly after I stopped eating dairy, I got into raw food “uncook” books, partly because I was craving raw food, and partly because they made things like cheesecake without dairy. By using nuts and coconut I started making all sorts of “dairy” treats again. I took the concepts I admired from raw food books, and brought them into my less restrictive kitchen. Over the years I developed all kinds of dairy-free recipes like cheese, yogurt, and ice cream.
This Swiss Almond Dairy Free Ice Cream is so simple, but so satisfying. The contrast of sweet and salty, smooth and crunchy is what makes it so appealing. It’s just one of 75 dairy free ice cream recipes in my new cookbook Dairy-Free Ice Cream—I can’t wait for you to see it!
It comes out in bookstores June 24th, but you can pre-order now on amazon. It’s in stores now!
In the meantime, here is one of my favorites from the book. I hope you love it too 🙂
Swiss Almond Dairy Free Ice Cream
chocolate covered almonds
1 cup whole raw almonds
1/2 cup dairy-free dark chocolate chips
1/4 teaspoon fine-grain sea salt
- Preheat the oven to 350°F.
- Spread the almonds on a baking sheet and toast in the oven for about 12 minutes, until they are lightly browned, keeping a close eye on them to make sure they don’t burn.
- Put the toasted almonds in a mixing bowl along with the chocolate chips and salt.
- Cover and let sit for 3 minutes so that the heat from the almonds melts the chocolate.
- Stir to coat the almonds with the chocolate and salt, then spread them on the lined baking sheet and chill in the refrigerator.
dairy free ice cream
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
- 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.
- Chop the coated nuts and set them aside.
- Transfer the ice cream to a shallow 6-cup rectangular glass dish, then fold in the chopped coated nuts.
- Eat right away or freeze until hard for pretty scoops.
- When frozen solid, allow the ice cream to thaw at room temperature for about 20 minutes before serving.