Dairy-Free Ice Cream: 75 Recipes Made Without Eggs, Gluten, Soy, or Refined Sugar Kindle Edition

This is the best paleo friendly ice cream cookbook I've seen so far. Usually paleo ice cream has a strong coconut flavor that you can't get rid of no matter what you do, vanilla ice cream actually tastes like coconut, strawberry ends up being coconut-strawberry, etc. This author makes a dedicated effort to eliminate or cover up the coconut flavor by mixing the coconut milk/cream with some other kind of non-dairy "milk" in every recipe, and IT WORKS! I made the chai tea ice cream and it did not have a coconut flavor! It also has a better texture than is typical for homemade nondairy ice cream.Reasons for not giving it 5 stars--the ice cream freezes rock solid when you put the leftovers in the freezer, and you need to leave it on the counter for half an hour before you can even get a spoon in the container. Also every single recipe uses medjool dates as a sweetener, which average around $8/lb and make your homemade ice cream a lot more expensive than just buying a pint at the supermarket.

I wanted to wait to review this book until I'd made several recipes. Suffice it to say, I'm well past "several." Off the top of my head, we've had Chocolate, Rocky Road, Fried Banana, Mint Chocolate Swirl (my son thought I said Mint Chocolate SQUIRREL and boy was he relieved when he saw what it really was), Butter Pecan, Swiss Almond, Strawberry, and I have some Salted Caramel Chocolate Chunk ready to freeze later today.I stopped eating dairy several years ago after a Whole30 taught me that my gut doesn't like it. We recently discovered that our four-year-old daughter has a dairy allergy but dearly loved milk products, so this book seemed like a natural purchase for us for this hot Texas summer.I've tried numerous "Paleo" or coconut-milk-based ice creams from other websites and sources. The ice creams I have tried from this book are hands-down the BEST. My husband, who used to sit in his chair with a half-gallon of commercial dairy ice cream and a spoon, even loves what I've made from this book. The ice creams are creamy and satisfying without any overwhelming honey or coconut flavors that I've found in other recipes, and little to no graininess. I love that the ice creams I've made are date-sweetened, and I think the combination of coconut and almond milks is smart!These ice creams are, for the most part, simple to make. I can whip up some vanilla ice cream base in seriously under five minutes. I doubt I'll be butchering my own young coconuts to make coconut cream any time soon, but even the ice creams with several steps, like Rocky Road for which I had to make my own marshmallow fluff, have easy-to-follow directions.I'm so happy I went ahead and bought this book so we could enjoy it all summer, and my dairy-loving but intolerant family are thrilled too. I look forward to diving into MORE books by Kelly!!

Every recipe was basically the same boring recipe.Don't claim to be Dairy-free when you have recipes that include Ghee which is clarified butter.I returned it right away. Thanks, Amazon for the free shipping return!

I've used several of these recipes. The best thing about this book besides the great pictures, is that they lead you by the hand and get you going. I had a Cuisinart ice cream maker that I never used because I quit eating anything with sugar because of joint issues. I could not figure out how to keep the ice cream from getting hard as a rock once it was put in the freezer.This book gives you a few tips, but I learned more on the Internet. 1. Add a tablespoon or two of coconut oil to these recipes, and just for good measure, I throw in a tablespoon or two of vodka (chocolate vodka for chocolate ice cream--peach schnapps for peach ice cream.) The main thing is these keep the ice cream from getting rock-hard. Also, something I did with the purchased coconut-chocolate ice cream, was I put it in the microwave for about 30 seconds. When using the Cuisinart ice cream maker, you MUST put the bowl base in the freezer for 24 hours for good results.The chocolate ice cream is the best I've tasted so far.

I cannot begin to express how excited I was when I recieved this recipe book. I could have cried!I have Eosinophilic Esophagitis (EOE), so I have many food intolerances/allergies. I can honestly have about 99% of the recipes in this book. I made my first recipe today (basic vanilla) and let me tell you it was AMAZING!!! I couldn't believe how naturally sweet it tasted from the dates. I'm in heaven and can't wait to try more recipes.

I really wanted to love this book, I recently bought an ice cream maker and made a handful of recipes I found online that all turned out fantastic. I tried the mocha almond fudge (coffee / choc ganache) and for some reason my ice cream froze in clumps in under 15 minutes and stopped churning. So I put it into container and next day it was hard as a rock. Even after letting it sit for almost an hour it was extremely icey not at all smooth and creamy. I’m now hesitant to try more recipes as I just wasted a bunch of organic ingredients, time and excitement. I’m going to keep trying recipes I find online with hopes that once I really understand the base ratios I can experiment more with these recipes, as I’ve bookmarked at least 15 I wanted to try before this initial fail. I’ll update my review once that happens. I give it at least three stars for the quality of the book and variation of recipes! More soon...

First, I have to say that the author really made the instructions easy to follow. What I like is that there's an illustration of what the final product will look like. Also, I love the fact that no sugar is used in all vegan ice cream recipes that was the biggest reason for me purchasing this book. Overall, I would definitely recommend this book to anyone that is beginning their vegan journey. ✌

I'm allergic to milk, so being able to make ice cream at home is wonderful. I find myself using this book all the time!

This book is jam packed with a huge variety of recipes and it gives you several options on how to sweeten the ice cream without sugar and how to thicken it without the use of cream. Some of the desserts are so exotic they'd do for the poshest of dinner parties as well as dozens of recipes for all the normal flavoured ice creams. Highly recommend this, it really isn't cheap but in my view it's worth it.

Perfect

Amazing book. Recipes are easy to make. We have tried 4 flavours so far and they have all been amazing. My favourite is the Buttery Peacan.

Good book but some of the ingredients are tricky to source and / or expensive.

Lots of photos (some feel dated) and creative ideas.Many (but not all) recipes use the same base.Includes creative ideas for toppings as well as other recipes like cookies (for cookie dough ice cream, ice cream sandwiches or just cookies) and brownies (for brownie fudge ice cream or just brownies).