Tips & Tricks For Homemade Ice Cream (KYF163)

“I hate the heat. When it gets above 65° F, I get cranky,” says my friend Jessica.

No doubt about it. When summer hits, a big ole’ need to stay cool tops the list of dietary concerns!

Right?

And if you or your kiddos, like Jessica, get cranky in the heat and need to eat cold foods a lot during the summer to keep your cool…

… then you’ll find lots of reasons to make your own, like: you can work around allergies, you can save money over buying it, and you’ll create healthier homemade ice cream (and other frozen desserts).

Jessica, author of the new eBook, The Splendid Scoop, joins me on today’s podcast (print transcript, audio, and video below) to share tips and tricks for healthy homemade ice cream. Enjoy!

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Video

I recorded this podcast live on Blab last week, and here’s the video from that! It’s just like the audio file above, except you can see it, too. 🙂

Want to join the fun of the live recording? Follow me on Facebook or @TradCookSchool on Periscope. I hop on to record most Thursdays!

Tips and Tricks For Homemade Ice Cream and Other Frozen Desserts

Here’s the complete transcript from this podcast.

~~~~~

Wardee: Hey everyone! Welcome to Know Your Food with Wardee. This is episode 163. I am here with my guest Jessica Espinoza from Delicious Obsessions. Hi, Jessica!

Jessica: Hello. Thanks for having me.

Wardee: It’s going to be so fun. So, a couple of housekeeping notes before we jump into our talking about our favorite homemade frozen desserts and treats.

We are live right now on Blab. If you are joining us live, hello and welcome. I’ll give you some pointers on how to use Blab in just a moment.

If you’re joining us later for the replay either through the video replay or on iTunes, welcome to you as well. You will find complete show notes for all the links and everything we share today at: http://knowyourfoodpodcast.com/163

If you’re live, those notes are not ready for you yet. But if you’re watching a replay when this podcast is released, they will be ready. You definitely want to check them out; the recipes and tips are right there for you.

So, a couple notes about using Blab if you’re live with us.

On Blab, on the right-hand column, if you’re on the desktop browser, you will see chat. If you’re just watching without a twitter account, I’m not sure you can participate, but if you are logged in with twitter, you can participate in the chat. Feel free to visit and talk with each other, and if you do have a question, make sure to use the – cue, and then it will go into a question that we will take at the end, or if it’s relevant during what we’re talking about.

We’d love to take your questions, both Jessica and I. Well, I’m going to be put Jessica on the hot-seat for the questions as much as I can.

(Wardee and Jessica laugh)

Jessica: Great.

Wardee: The other thing about Blab is you can give us applause. So, you can see Jessica’s video feed and mine, in the right-hand corner, there’s two little hands like this, and you just click as many times as you want to give Jessica a lot of love (I’ll take love too). Do that if you like what she’s saying, or whatever.

Finally, if you’re here with us live, we appreciate your shares! You’ve got a share button somewhere near the top-left. I’m going to do that right now, I’m going to say, ‘…dishing up homemade, frozen ice cream and more with @deliciousobsess. Join us!’

And I’m going to share that now to Twitter. I’m also going to do another share to Facebook.

Actually, I’ll do that while I’m getting some questions for you, Jessica.

So, anyway, please share. Be liberal with the applause.

Now, let’s get into homemade frozen desserts.

Jessica, first, I just want to mention that you have been a guest on this podcast, I think, twice now! You have such great stuff. Or, once?

Jessica: I think twice.

Wardee: Yeah. I think once you were sharing your real food journey, and I think the second time which I know everyone remembers, is when you talked about your DIY herbal coffee blends. And they — I have to say that Traditional Cooking School members and readers — love your DIY herbal coffee blends. And as does my family, we make it all the time. We always have some in the fridge.

Jessica: Yay.

Wardee: That’s why I’m so excited to have you back to talk about your new speciality — homemade frozen treats with a dairy-free bent, but I know it’s going to apply to people who are not necessarily dairy-free. Which is how I’m taking it.

So excited to share this. First I just want you to give us a quick recap about who you are, maybe a little about your health journey and how you got to doing what you do now with real foods and creating these amazing, healthy recipes.

Jessica: Sure! Well, I actually kind of grew up in a real food household. I always like to joke that my mom was buying organic and shopping at a health food store before it was considered ‘cool.’ So I grew up eating a really clean diet. They minimized the sugar, and they didn’t buy junk food and that stuff.

Once I graduated from high school, and started working full time, and going to college, and I moved down to Denver, I lived in the mountains outside of Denver, about an hour. Up in the mountain with no stores, no fast food, any of that stuff.

Once I moved down to the city, all of a sudden I was rebelling against this good food I had been forced to eat. Now, I could eat junk. Taco Bell was just down the street, and I could go to King Soopers or Kroger in the middle of the night and get ice cream if I wanted to.

I took this major detour as far as nutrition goes.

Then, I started getting back into real food. I kind of had this nagging voice in my head the whole time, like ‘what you’re eating is not good for you,’ ‘you should clean up your diet,’ that kind of stuff, but it took me a little while to get back to my roots.

That started about 2010. I started the site, a blog, and I really just started it as a way for me to categorize my recipes and keep track of stuff. I like to scribble recipes down on little pieces of paper, and then they get lost, then I can never remember how I made it. If somebody likes it, I can’t share it with them.

It started out as just as a way for me to catalog recipes and share them with friends. Then it kind of evolved into what it is today. I’m really proud of the community that we have. People that are really looking for information and recipes on how to eat real food, and live naturally, and clean up their household, and stuff like that.

I have been on an official healing journey since about 2012, when I got my autoimmune thyroid disease diagnosis. I’ve had some ups and downs all the way through, and I finally have realized that health is not necessarily a destination. I think I had this idea that I was going to get to health, like that was a destination that I had to get to before the rest of my life could start. And I kept postponing things. So, now, it was kind of just earlier this year, I started really having a lot of epiphanies around that.

Now, I’m more enjoying the journey. I don’t necessarily enjoy dealing with chronic illness, but it really is a constant investigation into who I am.

Real food and nutrition is the core of everything. That has to be the foundation of everything we eat for our health.

That’s just a quick snapshot, I guess.

Wardee: I love it. I love the wisdom there, because I think we can often get hung up on ‘when I get there, when I get there,’ but you’re so right. We live in the fallen world, actually, and we’re probably never going to get there, but that doesn’t mean we can’t just enjoy the moments that come to us, and also pursue the healing that we so desperately need, many more than others. It sounds like you were at a poor place of healing so it’s wonderful to see how far you’ve come now to be as vibrant and healthy as you are now. Just the fact that you’re sharing so much with your community, and now our community.

I really appreciate it, and I love working with you.

Well, we are, in particular, going to talk about homemade frozen treats. You have something funny that you say in your new book, The Splendid Scoop. I actually quoted it in my blog post today.

“I hate the heat. When it gets about 65 degrees Fahrenheit, I get cranky.”

And I know that everyone resonates with that, although 65 degrees Fahrenheit is pretty low!

(Wardee and Jessica laugh)

Jessica: I know. I’m definitely a spring and fall kind of gal. I have a number of friends from California, and one of my business partners actually, and she’ll complain that 75F degrees is too cold. And I’m like, ‘it’s like 32F here and I like it.’

Wardee: Totally.

So, tell us, that led to your — I don’t know how long, possibly lifelong — but at least many year’s quest to eat as many cold things as you could during the summer.

(Jessica laughs)

Wardee: Talk to us about some of the things you have to have around, that you have to eat, to keep your cool and not be cranky.

Jessica: So, ice tea. I drink ice tea all year round, but especially a lot of it during the summer. Especially ice tea with hibiscus, and citrus flavors in it, or some fruity flavors, is super refreshing.

I have a lifelong sweet tooth problem. I will totally admit it. That’s one reason that I became certified in this 21-day sugar detox coaching because I needed the tool to be able to keep myself accountable. It’s really easy even though I’m not using refined sugars, and I’m using healthy sweeteners, it’s still sugar. We have to really be careful we much sweetener we use.

Wardee: For sure.

Jessica: You know, my goal really has been to recreate those comfort foods that we all like. Ice cream is a huge thing for people. For me, I always want to figure out, ‘okay, so, I really want this, but how can I make it at home and make it healthier?’

So that was kind of like ice cream is just always something I loved, so I tried to figure out how I could take the things that I love and make them healthier for me and then share those recipes with other people as well.

Yeah, ice cream and smoothies and slushes, are always a great way to cool down in the summer. I try to keep the sweeteners down as much as possible. In my slushes, and smoothies, I typically will just use some stevia. I don’t even use maple syrup or honey or coconut sugar or anything like that. Stevia is my primary sweetener.

But just stevia alone in ice cream doesn’t give it the right flavor. In my experience, you need to use a little bit of a granulated sweetener, of some sort, to get the right consistency, right flavor, that kind of stuff.

Wardee: Yeah, I would agree with that.

Well, that leads me into my next question — which you sort of answered but let’s be more specific — which is, you know, there’s so many things out there to buy and eat. Trader Joes, Whole Foods, your health food store… They’ve got a freezer section with all of these frozen treat choices for you, but you’ve chosen to make them at home. I think lots of people listening are at least interested if not having dabbled or make a lot of things at home, but what are your reasons in particular for going the homemade route? Why don’t we just buy them?

Jessica: Well, there’s a lot of great brands out there that have really done good things to clean up their ingredient list.

The number one thing for me has always been that it is healthier. I get to control the ingredients of what I put in there. I get to make sure there’s no refined sugars, that there’s no artificial colors, or artificial flavors.

I always say it wrong, but castoreum is a natural flavor that they use in ice cream, quite often, and for people that don’t know what that is… That is substance from beaver anal glands.

So that’s in your ice cream. You can go Google that. It’s pretty disgusting. Anytime you see the title ‘natural flavors,’ those can technically be really questionable about their sources. Even some of the natural colors come from bugs.

I feel weird about stuff like that. For me, it was healthier being able to control the ingredients and only put the things in it that I knew what it was; pure ingredients.

The next thing is that it’s cheaper. At my local health food store, a little pint of high quality ice cream, either the coconut milk or the cashew milk, those ice creams tend to be a little bit more expensive than just a cream-based milk or ice cream. But depending on the brand, it can run anywhere from $5.50 to $10.50 for a pint. I’ve seen a pint of ice cream being as expensive as $10.50.

If I’m going to spend $10.50 on something, it’s not going to be one pint of ice cream. It’s going to have to be a bunch of vegetables or something, so I can get more bang for my buck.

It’s a lot cheaper in the long run, to make it yourself.

Then, the last thing is that it’s a lot of fun. You get to customize your flavors how you want them. Sometimes there’s so many ice cream flavors out there, but maybe you want to combine, like, two of your favorite flavors into one.

So, you are in complete control and you can make whatever concoction you want to.

Those are really my top three reasons for why you should make your own ice cream and frozen treats at home.

Wardee: Yeah. I love it. I would add, too, I think #1 is very related to your ingredient reason, but I think people like you who discovered autoimmune disease or are on a particular restricted path, it’s not only that we can do better ingredients, but we may have specialty ingredients. We have to go a really special direction, a really restricted direction, and especially when it’s hot, a lot of eating is about pleasure and happiness. It’s not gluttony, it’s life, enjoying life.

So, how exciting is it that you can create frozen treats around a very restricted diet?

The other thing I would add is not only the money aspect of the store, but if you keep a well-stocked pantry, with the sweeteners that you can have, the basic flavors, and either dairy or non-diary bases, you can just whip something up really fast. Faster than it would take to go to the store and deal with the people and possibly pick up germs and all that.

That’s part of the joy for me, and it’s actually very practical I think. I think we live in a society where people are like, ‘well, I want this, so I’m going to go to the store.’ That sounds like a headache to me, something I’d like to avoid. I’d rather be able to dive into the pantry and make something. That sounds easy to me.

Jessica: Right? I’m kind of the same way.

Wardee: Yep. So, I think between us we have some great reasons for making our own.

So, I know that you have a new book — the Splendid Scoop, we’re going to talk about it soon — and you share tips in there. Would you give us some of those tips about homemade treats?

I think they’re fantastic, simple, no-nonsense, and make a big difference in how successful, or not successful, unfortunately… Hopefully we will be on the successful end of it. But share some of your tips.

Jessica: Yeah.

So, a lot of people get overwhelmed with making their own ice cream. They feel like it’s this big, in depth process, and they just don’t know how to do it.

Really, it’s really easy. I have a whole section on there on how to make ice cream without an ice cream maker. If you don’t have an ice cream maker, you don’t have to go out there and buy one. It’s a little easier if you have one, and sometimes you can pick up some good deals in places, but you don’t have to have an ice cream maker.

Especially, you can make really fast, simple ice creams just using frozen bananas and frozen strawberries, in a really high-power blender like a Vitamix or Blendtec.

You get a super creamy consistency. Those are even faster. You just dump the stuff in the blender, you add a little bit of sweetener if you want, some vanilla.

There are definitely ways to get sweet treats in without having to go to a lot of work.

The number one tip that I can say is to start with a really good base. All of the recipes I have developed for myself really have started out with a really basic vanilla ice cream created years and years ago. From there, you have a really good base, you can tweak it to be whatever you want.

All the recipes I have developed all stemmed from that base. Once you have a really good base, you can create any kind of treat that you want to create.

Probably the second tip would be — I kind of alluded to this earlier — to use a really fine, granulated sweetener. So, coconut sugar, you can use organic cane sugar, or sucanat… Whatever sugars you’re allowing. And to get it super fine, you can throw it in a food processor and whiz it up until it’s a powder, kind of like a powdered sugar texture.

So, what they do, granulated sugars, rather than using honey or maple syrup or stuff like that, they really help keep the water crystals down in the ice cream. When you have lots of extra water crystals, the finished product tends to be not as smooth and creamy as you might want.

I do have to say that my friend Starlene — over at GAPS Diet Journey — she posted a review, and she’s on GAPS so she couldn’t have the organic cane sugar, I don’t even think she can even have stevia, so she actually made a whole bunch of my recipes using honey, and put her notes in there about how she made it. She said they turned out great.

I personally don’t use liquid sweeteners, but you can use the honey. The texture might be a little different than the granulated sugar.

I thought that was super helpful. She went through and made like, six of the recipes.

Wardee: She’s a trooper. I love Starlene.

Jessica: Apparently she was eating a lot of ice cream.

Wardee: Well, the thing about ice cream is that it keeps!

Jessica: Absolutely.

(Wardee and Jessica laugh)

Wardee: Great tips. Do you have any others to add?

Jessica: The last one — and this one probably goes back to real food in general — is don’t fear the fat.

Wardee: Love that.

Jessica: I am dairy free so I always use full fat coconut milk or coconut cream. I love the coconut cream from Aroy-D. It has super rich, super thick fat.

But the fat also keeps the water levels down in your ice cream, so you don’t get as many ice crystals in there. So you get a smoother product.

But fat is good for us, and you’ll see a big difference. If you can do dairy, you can use heavy cream in place of coconut cream. If you make ice cream with half-and-half or milk, it’s going to be more of an ice milk consistency and it will set up much harder in the freezer, than a heavy cream or a coconut cream base.

So, don’t fear the fats. Enjoy that stuff.

Wardee: Love that. Fat is really, really, healing.

The favorite way that we make ice cream at home… Well, we used to have our own Jersey cow, now we participate in a herd-share, and we get Jersey milk, and we just add cream. Sweet or even cultured makes amazing smooth, creamy, ice cream. And I swear — I don’t swear — Jersey cream…

(Wardee and Jessica laugh)

Wardee: …is like ice cream. It’s so naturally sweet. It’s just beautiful.

A favorite thing that I do, like you were talking about like you can make ice cream in a blender… in fact, if you go to traditionalcookingschool.com and just search for instant frozen strawberry ice cream, you can take frozen strawberries in the Vitamix or the Blendtec, and just add as much cream as you need so it will circulate and you can make an instant strawberry ice cream. We’re back to your tip on you don’t have to have an ice cream maker.

So, you guys check that out.

Let’s see. What are we going to talk about now? Okay, yeah. Just go a little bit into working around allergies a little bit more. That’s really your speciality: creating recipes that work around allergies.

You were talking about coconut cream, what other options do people have for working around allergies when they’re making homemade frozen treats?

Jessica: So, you can use pretty much any non-dairy milk. The problem is you’re going to have a higher water content in there. You can’t do coconut milk, because I know even some people in the autoimmune, the AIP niche, they can’t tolerate coconut milk either. So you could use almond milk, rice milk, stuff like that… Cashew milk actually is a good option if you can tolerate cashews. It tends to get a little bit thicker and creamier than just an almond milk or a rice milk.

You could sub whatever milk you want in there.

Another thing that you could do… if you’re doing the blender ice cream, it’s a little harder than if you’re doing the ice cream in the ice cream maker, but to up the fat level, if you’re doing just a quick blender ice cream, you can melt a little bit of coconut oil. You could even use — I know this sounds really weird — but you could even use a macadamia nut oil, or an avocado oil, and just drizzle a little bit of liquid oil in there to up that fat content, help it to emulsify a lot better, it will be a little bit creamier.

I know that sounds super weird.

Wardee: No, I think it sounds great.

Jessica: Adding coconut oil to smoothies and stuff is pretty common. It’s really no different than doing that. You just want to make sure that you liquify it, and drizzle it in as it’s running, or else you’re going to end up with clumps of oil in there.

Wardee: Gotcha.

Jessica: I would say if you can’t tolerate coconut milk, and you want to use a different kind of nut milk, I would say cashew milk would be my next favorite. It’s going to be a little bit higher fat content, a little bit creamier than an almond or a rice or flax milk, or any of that.

Wardee: I would add, from our years of being dairy-free, this was a long time ago and we would use homemade almond or hazulnut milk for ice cream, is… we would make it in the ice cream maker. If you’re using a regular ice cream maker, and we would put it in the freezer, but I would time it so it would solidify for maybe an hour — I can’t remember the exact time — but it wasn’t like you made it and then eat it the next day. Then it would be ice hard.

So you freeze it a little bit so it will harden up so you can scoop and such, but it’s not going to develop as many ice crystals, and it’s not going to be hard that you can’t scoop at all.

Timing can really help.

Jessica: Excellent. That’s a good tip.

Wardee: Okay, good. Well, that was fantastic. We are at the point now where I want to unveil your book.

First I want to let everyone know that Jessica has a brand new book. As I told you, she’s the author of some great books, and my favorite is her DIY Herbal Coffee. And as I mentioned earlier, I actually have a link if you’re interested in that: http://knowyourfoodpodcast.com/125

Definitely check that out.

Her newest book is called The Splendid Scoop. It’s diary-free desserts and other frozen treats. There’s slushies and popsicles… Okay, I’m not going to say everything. I’m going to let Jessica do that.

But I want to let you know that Jessica gave me permission to share a recipe from her book! The only place you can get it is traditionalcookingschool.com, or the book.

I put that up this morning. You can get it at tradcookschool.com/darkchocolatecrunch, which, that will tell you what it is. It’s a dark chocolate crunch yummy ice cream. I just put a link in the chat if you’re with us on Blab. And, of course, if you’re listening to this later, it will be in the shownotes: http://knowyourfoodpodcast.com/163.

Go check out that recipe. Now, Jessica, why don’t you tell us more about your Splendid Scoop book?

Jessica: Sure.

One thing about the allergens that I wanted to mention too, is that almost all of these recipes can easily be customized for the autoimmune protocol. If you’ve got people that are following AIP, any of the chocolate recipes, you can substitute carob for. And actually, I don’t currently eat chocolate. It’s a migraine trigger for me, so I use primarily carob for everything. I personally love the flavor of carob, and I’ve gotten so used to it, that I think my mind just automatically assumes that carob is now chocolate. It’s been so long since I’ve actually had chocolate.

But you can easily customize those recipes to suit whatever dietary needs you have, especially on the autoimmune protocol. The AIP is tough. I’ve done it twice, and it’s really hard just because you have to eliminate so many foods.

So, super customizable.

It features my tips for homemade ice cream, and smoothie success. I do have smoothies, shakes, and slushes in there. And then, like I mentioned also, the instructions for how to make ice cream without an ice cream maker. You don’t have to go out and invest in another piece of kitchen equipment. You can make it without an ice cream maker.

Then we have eleven recipes in there ranging from ice creams to some shakes and slushes, and then we have a water-kefir, or kombucha, ice cream float, which I absolutely love.

Wardee: Which I absolutely can’t wait to try that. Kombucha float?

Jessica: Anytime you drink water kefir or kombucha now, you’re going to want to put ice cream in it.

(Wardee and Jessica laugh)

Wardee: No doubt. Actually, I’m afraid of getting hooked.

Jessica: Yeah, me too.

I’ve also got some resources for how to source real foods and ingredients, healthy ingredients, and things like that. Also, some additional resources for people who maybe want to do a little further reading about health and wellness, natural living, that kind of stuff. Extra curricular stuff, if they want to go further than just healthy treats.

Wardee: Great.

Jessica: Yeah! It’s perfect time for summer. People are going to be having picnics, and barbecues and stuff, and they might want to have ice cream there. You could just whip up a batch of homemade ice cream, and impress your friends, they’ll be like ‘oh, this is homemade? That’s so awesome!’ But you will know how easy it is to make it.

Wardee: I just have to say, the book, like your other books, is beautifully laid out. I love the photos.

And I love that you don’t go — now this might sound bad but I don’t mean it in a bad way because I really appreciate it — I love that your recipes are simply laid out. You don’t go over the top with formatting or distraction. It’s just the information with beautiful pictures, really easy to read and follow and find. Like all your recipes, they’re wonderful. I love the book. It’s great.

Jessica: Thank you.

Wardee: And I can’t wait to try that kombucha float.

So, everyone, you can check out Jessica’s book at tradcookschool.com/splendidscoop

Don’t forget that the free recipe is up at tradcookschool.com/darkchocolatecrunch, which is the free recipe.

And Jessica has gone out of her way to make these allergy-friendly, particularly dairy-free. For our family who is not dairy-free, I’m going to just step back and use our whole cream or whole milk. And you can choose whatever sweetener from coconut sugar to evaporated cane juice to stevia… Even like Jessica mentioned earlier, Starlene from GAPS Diet Journey is making them with honey. You have so much flexibility with the base and the sweeteners. If you can’t do chocolate, you can do carob. If you can avoid certain fruits, or whatever… You have so many options there.

I love that we’ve got simple recipes that are allergy-friendly and you can swap the ingredients, you can step back, and make them however you want them. Jessica has done a fantastic job.

Jessica: Thank you. Yeah, you can, I’m glad you brought up the dairy thing. You can use your heavy cream, or whatever milk you want.

And then, I also share just the standard basic vanilla ice cream recipe, so you can use that as your base, and then the sky is the limit.

Enjoy the recipes that I’ve got in there, but if you’ve got a hankering for something that I don’t have listed, you can start with that base, and you can start adding in all your flavoring or nuts or seeds or whatever else it is that you want to add in. So you have that base recipe that will serve you well for the rest of your life! Just use that, and create your own concoctions.

Wardee: You are a girl after my own heart. I love formula recipes, I love them. They’re more valuable than anything, because when you’re looking like… ‘I want to make this,’ and you come up with some flavor combination that nobody else has done, the first thing you have to find out is what’s the general formula for just the base of this recipe. So I love that you put that together for us, thank you.

Jessica: Sure. Thank you.

Wardee: So, we have time now… We don’t have a huge live audience, but we’ve got several special individuals here.

So if you have questions, you can type -q, and then a space, and then enter your question, and then we’ll be able to answer it. We have a couple minutes here to take questions before we wrap up.

If you don’t have any questions, I know that’s because you’re all running to tradcookschool.com/splendidscoop, as you should, to check out the book!

By the way, it’s very affordable; less than six dollars. It’s an easy investment to make for summertime, for any family really to pick up and then just have those treats for you or your kiddos, so you avoid the crankiness of being too hot.

Jessica: Yes!

(Wardee and Jessica laugh)

Wardee: Alright. Well, I don’t see any questions coming in. So we will wrap up now. I just have a couple closing notes then.

Shownotes are up for you guys if you’re checking this out later at: knowourfoodpocast.com/163

Jessica’s new book, The Splendid Scoop, is at: knowyourfoodpodcast.com/splendidscoop.

And a free recipe for you is at: tradcookschool.com/darkchocolatecrunch.

Jessica, do you have anything to add before we close?

Jessica: I don’t think so, I think we covered everything. Thank you for having me on your show again! It was fun.

Wardee: Thank you! It was very fun. We did the new live thing, and so… If anyone here is listening on iTunes or the audio, you can go to the show notes and actually switch to the video. There are various forms there for you to check out.

Alright. Well, take care everyone, God bless. Thank you Vicky and everyone who’s been with us live! We’ll catch you later. Bye-bye.

~~~~~

About The Book: The Splendid Scoop

The Splendid Scoop and Other Frozen Treats contains 11 delicious and easy dairy-free recipes plus tips and tricks for homemade ice cream perfection… even if you don’t have an ice cream maker!

You will learn:

• Why making your own ice cream and frozen treats at home is better than buying them at the store (even the organic ones!).
• Tips and tricks for homemade ice cream success.
• How to make ice cream without an ice cream maker (it’s easier than you think!).
• Delicious dairy-free recipes the whole family will love (recipes are also gluten and free and can easily be adapted for the autoimmune protocol as well).
• Extensive resource suggestions for real food, wellness, and beyond.

Here are the recipes:

• Creamy Vanilla Ice Cream
• Dark Chocolate Crunch Ice Cream
• Mint Chocolate Chip Ice Cream
• Cherry Vanilla Ice Cream
• Bananas Foster Ice Cream
• Summer Berry “Ice Cream” Pie
• Frozen Hot Chocolate
• Lemon Banana Coconut Shake
• Strawberry Mint Watermelon Slush
• Red Raspberry Limeade
• Refreshing Water Kefir (or Kombucha) Ice Cream Float

If you’re ready to beat the heat with some tasty treats, look no further than The Splendid Scoop!

Links Mentioned

• The Splendid Scoop — Jessica’s eBook
• Dark Chocolate Crunch Ice Cream — free recipe!
• Coconut sugar
• Evaporated cane juice
• Stevia
• DIY Herbal Coffee — Jessica’s other eBook
• KYF #125 DIY Herbal Coffee — previous podcast with Jessica
• Vitamix
• Blendtec
• Coconut cream from Aroy-D
• Free Traditional Cooking Video Series

iTunes

I’m so grateful when you visit my show on iTunes and leave a rating and/or review! KnowYourFoodPodcast.com/iTunes This helps me make my podcast better and also helps others find it. Thank you! For past or current episodes, check out the Know Your Food with Wardee podcast archives.

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