I don't think I have ever been this excited about an e-book before. My friends Vivian of The Real Food Guide and Jennifer of Predominantly Paleo have put together an autoimmune paleo frozen treats book. There is no dairy, eggs, nuts, seeds, or chocolate in this book, but you won't feel one bit deprived with these recipes!
Keep reading to get a sample recipe from the e-book (mint chip ice cream!) and enter a giveaway to get your own copy for FREE!
Let's face it: sometimes life just calls for a treat. Graduations, holidays, promotions, weddings, birthdays....the list goes on. I've been at celebrations before and had to politely decline the foods that were offered to me due to food intolerances. It sucks. It makes you feel like an outsider, and, as a Southerner, it sure makes me feel like I am being rude to the host/hostess to decline food.
Well, now we can ALL scream for ice cream, just like the title says! There are plenty of hot months left in the summer to enjoy the delectable frozen treats inside this e-book. And in Florida, where I live, you can enjoy these recipes year-round!
As you can see in the table of contents above, there are recipes for many different flavors of ice cream and sorbet, including the standards like vanilla, strawberry, "chocolatey" (made from carob), and mint chip. There are also more exotic flavors like lemon basil and jasmine tulsi, too!
In addition to those amazing recipes, there are also recipes for fudgy brownies, sea salted caramel bon bons, magic shell, caramel sauce, strawberry sauce, whipped cream, and.... *drum roll*
ICE CREAM CONES and WAFFLE BOWLS!!!
Yes. You read that right. There is a recipe for autoimmune paleo ice cream cones inside!! I am so ridiculously excited to make them.
This e-book has very clear and easy-to-follow instructions for all the recipes. It also includes one mouth-watering photo with each recipe! And, a huge plus is that you can make all the recipes without an ice cream maker. If you've read The 4-Hour Chef, you'll know the trick for how to do it. It's a bit more work than using an electric machine, but hey, it works. And many argue that ice creams made without a machine have a smoother, creamier texture, too.
The intro is very thoughtful: there's a brief description of the autoimmune paleo diet and leaky gut along with a discussion about the place for treats and indulgences while following this healing diet. And, because some people need to watch and limit their fructose intake while on the AIP, Jennifer and Vivian have included estimated grams of fructose per serving for all recipes. How nice is that!?
This e-book is truly a gift for those of us following the AIP. It can feel so limiting and restricted at times, but the recipes in this book will make you forget you are on a limited diet! You will want to start working in the kitchen right away as soon as you get your own copy. Check out the sample recipe below!
Mint Chip Ice Cream Recipe
Vivian and Jennifer have been gracious enough to allow me to share one of the recipes from their book with you today, just so you can see how easy and delicious the rest of them are! Since chocolate is initially excluded on the AIP, the chips here are made of carob. And there is a secret healthy ingredient to make this ice cream green!
Mint Chip Ice Cream
Dairy-free autoimmune paleo mint chip ice cream from We Can ALL Scream For Ice Cream.
Ingredients
- 1/2 cup coconut oil, melted
- 1 Tbsp carob powder
- 1 can (13.5 fl oz/398 ml) full fat coconut milk(I like the Aroy-D boxed kind. Just use a measuring cup to get 400 ml)
- 1/2 tsp peppermint extract
- 1/4 cup fresh mint leaves
- 1 Tbsp maple syrup
- handful fresh baby spinach
Cooking Directions
- Pre-freeze your ice cream maker’s insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer. Make your ‘chips’ by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for about 20 minutes, or until completely frozen.
- In a blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want a greener looking ice cream, add in the fresh baby spinach. Blend until the leaves are well combined and your mixture is smooth.
- Remove your frozen carob mixture from the freezer, and break up the thin, frozen layer into chips with your hands or a fork. Add chips to ice cream mixture. If using an ice cream maker: pour mixture into ice cream maker and follow the directions for your machine. Serve when ready.
- If not using an ice cream maker: pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
- Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. Place the mixture back in the freezer.
- Every 30–45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency. This should take about 2 to 3 hours.
- Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.
What are you waiting for??? For just $6 you cannot beat this deal!
Enter to win a FREE copy!
Jennifer and Vivian have also agreed to sponsor a GIVEAWAY for this beautiful e-book! Entry is free and easy using the Rafflecopter widget below. Good luck!
Recommended Ingredients
Links below are to products that I personally use and trust and think you will love, too! They are affiliate links. I appreciate your support :-) Click on any picture to check out the product on Amazon.com.
