Creamy Strawberry Ice Cream (Dairy-Free)

This Creamy Strawberry Ice Cream is so delicious no one will ever miss the dairy. It's made with coconut milk for it's richness, and sweetened with pure maple syrup or honey. The maple syrup version is so good! -- The Nourishing Gourmet

This beautiful pink tinted ice cream is bursting with strawberry flavor and has a lovely balance of creaminess and sweetness without either being over-powering. It’s made with coconut milk (or coconut cream) and is dairy-free, egg-free and paleo-friendly, but really, it’s so delicious anybody would enjoy it with, or without dietary restrictions.

You can use either honey or pure maple syrup to sweeten it with, but I choose the maple syrup, and it was perfect.

It speaks spring and early summer to me. But since I tested it with frozen strawberries, year round will work for me too. 😉

This recipe comes to you with permission from The Urban Poser, from her AMAZING book, The Paleo Patisserie.

This. Book. Rocks.

Because I can’t have eggs, I can’t enjoy many of the recipes in the book (so take note those of you who also sadly can’t have eggs). But for those of you can, and who are looking for amazing gourmet desserts worthy of Paris, your table, and your tummy, this book just might be what you are looking for. You can get it from my partner Amazon, My Paleo Patisserie: An Artisan Approach to Grain Free Baking and many local stores as well.

Here are a few of the photos from her book. Try not to drool.

Neopolatin Cake: A delicious grain free combination of chocolate and vanilla cakes layered with raspberry buttercream.

Neopolatin Cake: A delicious grain free combination of chocolate and vanilla cakes layered with raspberry buttercream.

Double Chocolate Grain and Gluten Free Blackberry Cream Puffs . These are even dairy free!

Double Chocolate Grain and Gluten Free Blackberry Cream Puffs. These are even dairy free!

Grain Free Citron Tart - This classic French Tart is found in patisseries and cafes year-round!

Grain Free Citron Tart – This classic French Tart is found in patisseries and cafes year-round. An elegant dessert made with a shortbread crust, and lemon curd.

Because a grain-free diet is all about beautiful food! 

What Jenni is able to do is to show you the beauty in gluten and grain-free baking. The book is really a celebration of that beauty and I love that spirit. I don’t think anyone will regret buying this book!

A few notes on the below recipe:

  • I like to use a guar gum and preservative-free coconut cream.
  • I tested this with frozen strawberries that I defrosted just slightly and then threw in the food processor with the maple syrup and lemon juice (and then added the coconut milk, and the melted gelatin). It was still quite cold, so I was able to put it in the ice cream maker right away.
  • If you, like me, don’t own a microwave, simply sprinkle the gelatin over the water in a small saucepan. After it’s set for a couple of minutes at room temperature, heat on the stove over medium-low heat until just dissolved.
  • This is the gelatin I used.
  • This is an ice cream maker I recommend. I’m also tempted by these neat ice cream storage containers .

Other Coconut Milk Ice Cream recipes:

Dairy Free Ice Cream from The Paleo Patisserie

Dairy Free Ice Cream from The Paleo Patisserie

Strawberry Ice Cream

Special Equipment: Ice cream maker, Yield: 1 quart

Ingredients:
1 pound (455 g) fresh strawberries
2/3 cup (160ml) maple syrup or honey
1 teaspoon lemon juice
pinch of salt
1 1/2 teaspoons powdered gelatin
3 tablespoons water
2 cups (475 ml) full fat coconut milk

Directions:
1. Wash, hull, and cut the strawberries in half. Place them in a large bowl and coarsely mash them together with the maple syrup, lemon juice, and salt. Let sit for about 10 minutes, stirring occasionally.

2. Sprinkle the gelatin over the water in a small microwaveable bowl and leave to bloom for at least 5 minutes.

3. Pour the macerated strawberry mixture and the coconut milk into a blender and purée till smooth.

4. Gradually heat the gelatin mixture in the microwave in short bursts till the gelatin has melted. Do not let it boil. Stir the melted gelatin into the strawberry mixture until well combined. Chill till very cold.

5. Freeze in an ice cream maker according to the manufacturer’s instructions. Enjoy right away as a soft serve, or transfer to a freezer-safe container and freeze for a few hours or till scoopable.

6. The ice cream will keep for about 1 week when stored in an airtight container. Once stored in the freezer, for the best consistency, let it sit out at room temperature till easily scoopable.

Creamy Strawberry Ice Cream (Dairy-Free)
 
Serves: 1 quart
 
Ingredients
  • 1 pound (455 g) fresh strawberries
  • ⅔ cup (160ml) maple syrup or honey
  • 1 teaspoon lemon juice
  • pinch of salt
  • 1½ teaspoons powdered gelatin
  • 3 tablespoons water
  • 2 cups (475 ml) full fat coconut milk
Instructions
  1. Directions:
  2. Wash, hull, and cut the strawberries in half. Place them in a large bowl and coarsely mash them together with the maple syrup, lemon juice, and salt. Let sit for about 10 minutes, stirring occasionally.
  3. Sprinkle the gelatin over the water in a small microwaveable bowl and leave to bloom for at least 5 minutes.
  4. Pour the macerated strawberry mixture and the coconut milk into a blender and purée till smooth.
  5. Gradually heat the gelatin mixture in the microwave in short bursts till the gelatin has melted. Do not let it boil. Stir the melted gelatin into the strawberry mixture until well combined. Chill till very cold.
  6. Freeze in an ice cream maker according to the manufacturer's instructions. Enjoy right away as a soft serve, or transfer to a freezer-safe container and freeze for a few hours or till scoopable.
  7. The ice cream will keep for about 1 week when stored in an airtight container. Once stored in the freezer, for the best consistency, let it sit out at room temperature till easily scoopable.

Affiliate Disclosure: Some links may be affiliate links. Thanks for supporting my blog through shopping through my links! 

Healthy Shamrock Shake (AKA Mint Chocolate Chip Smoothie!)

 

This very creamy sweet treat is full of healthy fats, dark chocolate, and coconut goodness. Most of all, the mint flavor shines through in this refreshing drink! It’s a lovely light mint-green color, which is fun for Saint Patrick’s day, but I wouldn’t limit yourself to just one day a year to enjoy it! This recipe is also dairy-free, honey-sweetened and paleo friendly.

This very creamy sweet treat is full of healthy fats, dark chocolate, and coconut goodness. Most of all, the mint flavor shines through in this refreshing drink! It’s a lovely light mint-green color, which is fun for Saint Patrick’s day, but I wouldn’t limit yourself to just one day a year to enjoy it! This recipe is also dairy-free, honey-sweetened and paleo friendly.

I have a confession to make. I’ve never had a Shamrock Shake before. I’m not sure how I missed out on this creamy treat growing up, but there you have it. So I can’t say how it compares to, say, McDonald’s version of it. But I can say that this creamy treat is delicious! This version is obviously going with the mint theme, but originally the Shamrock Shake was a lemon-lime flavored drink, which would also be interesting.

The secret to this smoothie/shake is the avocado that adds both the light green color, plus makes is ultra-creamy. There are so many sweet recipes that use avocado (like this chocolate pudding recipe), but I wasn’t sure whether I’d like a recipe without a really strong flavor such as chocolate to help mask it – despite everyone claiming that you couldn’t really taste it.

The verdict?

I’d say you taste the mint first, then the coconut, and then just a tiny hint of something else (the avocado) but not so strong that you really recognize it as such (at least I didn’t). Of course, the dark chocolate is optional but really, I think it makes the drink! We love the combo of mint and chocolate.

Out of us three girls, after a few sips, I loved mine. Aria, my 4-year-old, and our most picky eater, loved it. Elena, my eight-year-old, who used to be not picky at all (oh how the times change) didn’t like it as she said it was too thick and creamy. So Aria finished hers for her. That’s what sisters are for! The funny thing is that Aria hates avocadoes! This recipe won her over apparently. My husband also really liked his, and mentioned that it was almost like a custard as it was so creamy!

Notes on recipe:

  • You can make it even greener by one of these two options: Either substitute a handful of fresh mint for the peppermint extract (it would be delicious anyways!) or add a handful of spinach. I haven’t tried either, but a lot of other recipes are telling me that it works just fine.
  • We used a medium size avocado for this recipe.
  • This is the organic peppermint extract we used.
  • I am also thinking that this recipe would make a really delicious popsicle! I’m buying these cool silicone popsicle molds for this summer while they are such a great price.
  • It would also be delicious topped with coconut whipped cream. Plus, it would be so pretty.
  • Serves 1

Healthy Shamrock Shake (AKA Chocolate Peppermint Smoothie)

  • ½ cup full fat coconut milk or cream
  • ½ cup ounces of water
  • half of one avocado (Make sure that you use a really ripe avocado! )
  • 2 tablespoons of  honey (I used raw)
  • ½ teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • Handful of ice
  • Dark Chocolate Bar for shavings

In a blender, blend everything together, except the dark chocolate. For a thicker, and very cold smoothie, add a handful of ice as long as your blender can handle it well. If not, make sure you use cold ingredients. Taste test, and add more peppermint extract if needed (or more sweetener).

Once everything is very smooth. Take a bar of dark chocolate, and grate using a fine grater into the shake. How much you put in is your decision, but we put in quite a bit! Give it a quick stir, and then pour into a large cup, and then decorate with a little more chocolate shavings and  enjoy!

Healthy Shamrock Shake (AKA Mint Chocolate Chip Smoothie!)
 
Serves: 1
 
Ingredients
  • ½ cup full fat coconut milk or cream
  • ½ cup ounces of water
  • half of one avocado (Make sure that you use a really ripe avocado! )
  • 2 tablespoons of honey (I used raw)
  • ½ teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • Handful of ice
  • Dark Chocolate Bar for shavings
Instructions
  1. In a blender, blend everything together, except the dark chocolate. For a thicker, and very cold smoothie, add a handful of ice as long as your blender can handle it well. If not, make sure you use cold ingredients. Taste test, and add more peppermint extract if needed (or more sweetener).
  2. Once everything is very smooth. Take a bar of dark chocolate, and grate using a fine grater into the shake. How much you put in is your decision, but we put in quite a bit! Give it a quick stir, and then pour into a large cup, and then decorate with a little more chocolate shavings and enjoy!

 

Dark Chocolate Cookie Dough (Grain Free, Egg Free, Dairy Free)

Dark Chocolate Cookie Dough - This grain free, dairy free, egg free cookie dough is so delicious! It only uses five ingredients, and takes 5 minutes to make!  --- The Nourishing Gourmet
This grain free “cookie dough” is chocolatey goodness made with five ingredients and takes five minutes to make! My girls swooned over it. As a nursing mother, I had to try very hard to share. I love that it is protein-rich, only lightly sweetened, and has healthy coconut oil in it as well! If you like eating cookie dough, this recipe is for you.

Larkin, my newborn, is three weeks tomorrow. I am starting to do just small five minute jobs in the kitchen, such as making a pot of rice to go with a freezer meal, throwing sweet potatoes into a crock-pot, making Japanese Cucumber Salad to go with another freezer meal, or making this lovely snack.

I’ve always found that my appetite is huge after having a baby and nursing, and I have been going through snacks like crazy. My husband has been scouting out pre-made things to get for me at the store, but I didn’t want to depend on them too long (they are expensive). So this fit the bill nicely. Let’s just say we have made it more than once already. 😉

Dark Chocolate Cookie Dough

I used cashew flour from Trader Jo’s that was rather coarsely ground. If you used a finely ground nut flour, such as many of the almond flours out there, I suspect you would need to add more coconut oil to the recipe to adequately moisten it. This recipe is easily adaptable however, so no fear. Simply add melted coconut oil until you get a moist cookie dough like texture. If for some reason the dough was too wet, add a small amount of nut flour.  This is one of the (affiliate link)  Fair Trade cocoa powders I enjoy. 2 servings

  • ½ cup nut or seed flour (I used cashew flour from Trader Jo’s )
  • 2 tablespoons cocoa powder
  • 1 tablespoon maple syrup (or honey)
  • Dash of unrefined salt
  • 2 tablespoons coconut oil (see note above), gently melted on low in a saucepan if solid

Add all of ingredients into a bowl and stir until combined. If not moistened adequately, add more coconut oil. Eat with a spoon, or form into balls. Keep extra in the refrigerator, well covered. The girls informed me they love this best when refrigerated in the form of balls as the coconut oil hardens up and they are like no bake cookies!

Dark Chocolate Cookie Dough (Grain Free, Egg Free, Dairy Free)
 
Author:
 
I used cashew flour from Trader Jo’s that was rather coarsely ground. If you used a finely ground nut flour, such as many of the almond flours out there, I suspect you would need to add more coconut oil to the recipe to adequately moisten it. This recipe is easily adaptable however, so no fear. Simply add melted coconut oil until you get a moist cookie dough like texture. 2 servings
Ingredients
  • ½ cup nut or seed flour (I used cashew flour from Trader Jo’s )
  • 2 tablespoons cocoa powder
  • 1 tablespoon maple syrup (or honey)
  • Dash of unrefined salt
  • 2 tablespoons coconut oil (see note above), gently melted on low in a saucepan if solid
Instructions
  1. Add all of ingredients into a bowl and stir until combined. If not moistened adequately, add more coconut oil. Eat with a spoon, or form into balls. Keep extra in the refrigerator, well covered. The girls informed me they love this best when refrigerated in the form of balls as the coconut oil hardens up and they are like no bake cookies!

 

Salted Dark Chocolate Caramel Cups (Refined Sugar-free)

Salted Dark Chocolate Caramel Cups- www.thenourishinggourmet.com

By Katie Mae Stanley, Contributing Writer

Bittersweet chocolate surrounds delicious gooey caramel with a touch of salt in this homemade candy recipe. This is a healthier treat without the use of refined sugars, and the use of dark, antioxidant rich chocolate! It is a perfect treat this time of year. Plus, if you don’t eat it all yourself, it can be easily boxed up for a lovely sweet gift this Christmas. Why not pair it with this Easy Mint Chocolate Fudge recipe for gift giving!

It’s no secret that I love chocolate and that I have a fondness for chocolate when paired with salted caramel. Last year I shared a Salted Caramel Mocha Fauxccino here at The Nourishing Gourmet. Recently I have enjoyed a few cups of steaming Salted Caramel Mocha.

These salted dark chocolate caramel cups are not nearly as hard to make as it would seem. All you need is some high quality dark chocolate, a batch of caramel sauce (or try this one from Kimi) that can be pre-made and a 1/2 teaspoon of course unrefined salt such a Real Salt or Celtic Salt. I prefer using baker’s chocolate because it pairs beautifully with the caramel, balancing out the intense sweetness. It can be made with the chocolate of your choice if you prefer a sweeter chocolate.

I have made candy cups with coconut oil, cocoa powder, and honey before, but when giving gifts I prefer to use pre-made chocolate to make this treat shelf-stable. This makes it more suitable for serving at a holiday party or to give as a gift. You can wrap them in parchment paper and place them in a cute box. Or you might even want to pair them with other homemade candies!

Other homemade chocolates to give as gifts:

Ingredient and tool list:

(Affiliate links.) 

Salted Dark Chocolate Caramel Cups
 
Author:
 
Ingredients
Instructions
  1. Break the chocolate into small pieces. Place in a double boiler.You can also use a sauce pot with a larger heat safe bowl placed on top of the pot. (The bottom of the bowl should not be touching the bottom of the sauce pot, or the simmering water.)
  2. Bring the water to a simmer. Allow ½ of the chocolate to melt.
  3. Remove from the heat and continue to stir until the all the chocolate melts.
  4. Place the mini cupcake liners inside a mini cupcake pan.
  5. Fill each liner with ½ of a teaspoon of melted chocolate.
  6. Place the pan in the refrigerator for 10 minutes to allow the chocolate to firm up. Once firm, place back on your working space.
  7. Add ½ teaspoon of caramel sauce in the middle of each cake liner. Flatten so that the caramel almost goes to the sides of the cup.
  8. Gently pour 1 teaspoon of melted chocolate over the candies, completely covering the caramel.
  9. Place in the refrigerator for 5 minutes, allowing it to firm slightly.
  10. Sprinkle each cup with a bit of coarse unrefined sea salt.
  11. Return the pan to the refrigerator for 20 minutes or until the candies are completely firm.
  12. The can be stored on the counter for up to 2 weeks or in the refrigerator for two months.