Dairy-Free Ice Cream Cookbook & Giveaway

A new cookbook from The Spunky Coconut launched last month.The moment a copy of The Spunky Coconut Dairy-Free Ice Cream landed in my hot little hands, I was off and churning up some sweet cold treats. Here is my review of the book. I hope you find it helpful.

The Intro

The Spunky Coconut Dairy-Free Ice Cream opens with a well-researched history of dairy-free ice cream penned by no other than Kelly's husband Andrew. Andrew is a history buff and knew how and where to find factoids on the subject. Quite an interesting read.

The Chapters

Classics
Coffee & Tea
Cake & Cookies
Yogurt, Pops & Sherbert

The Flavors I've Made

My goal is to churn my way through this book by the end of summer. So far we've made Chocolate, Rocky Road, Chocolate Brownie Batter Swirl, Vanilla, Swiss Almond, Toasted Coconut, Vanilla, the Yummy Yogurt Drink (used for making frozen yogurt), Lemon Lime Frozen Yogurt, and Strawberry Rhubarb Sherbet. All have been ridiculously tasty, but the standouts for me have been Chocolate Brownie Batter Swirl and Lemon Lime Frozen Yogurt. The vegan brownie batter was divine. Half went into the ice cream and half was eaten out of the bowl. The Lemon Lime Frozen Yogurt was like eating frozen cheesecake ... oh my ... so good.

The vanilla, which is the base of many other recipes in the book was quite good. A little heavy on the honey taste—but am sure that can be tweaked by using a milder honey or agave (if you do agave). I have not made any of the toppers or cookies to accompany these flavors so cannot speak to those at this time.

The flavors next up to try are Eggnog, Mint Chocolate Swirl, Rum Raisin, Pina Colada, Pistachio (which Kelly said has been most popular), Honeysuckle Tea, and Apricot Amaretto Frozen Yogurt. There are 55 recipes in the book—which will you try first?

The Ingredients

So you're probably wondering—what ingredients are used? The milks used for the base of the ice creams are coconut, cashew, and/or hemp. My son is nut-free so we make ours with coconut and hemp milk. One secret to Kelly's creamy, won't-freeze-to-a-brick ice cream is guar gum. It definitely helps but may be omitted if it's something you need to avoid.

The frozen yogurts are made using a base of Kelly's Yummy Yogurt Drink (recipe in the book). It requires time for culturing but is well worth it. Plus it will introduce you to making non-dairy cashew/coconut milk yogurt if you've not ventured there yet. Fresh fruit, dates, and coconut water are also ingredients that are called for in some recipes.

Kelly's Got the Tips

One of the greatest things about this book is the pointers Kelly offers for successfully mixing, freezing and storing non-dairy ice cream. Without heavy dairy cream and commercial additives, it can be challenging to get a creamy ice cream that doesn't freeze to a solid brick.

For an ice cream that resembles soft serve, "eat it straight out of the ice cream machine," Kelly suggests. For "pretty scoops," spread out in a shallow dish, freeze until hard, then let stand at room temperature for 10 minutes before serving. Great tips there. Especially the "shallow dish" part. I always scooped mine into a bowl which prevented it from thawing evenly.

Kelly, as do I, uses a Cuisinart Ice Cream Maker (use that link to purchase one and support Lexie's Kitchen :). She expertly reminds us that the insert must be frozen for at least 24 hours and to thoroughly chill the milk mixture before pouring into the ice cream maker. Some additional tips from me to you would be to 1) use a wooden/bamboo spoon for scraping off the ice cream that freezes to the sides of the insert and 2) crank your freezer up a bit. You want that insert good and frozen or you'll get soft, soft serve.

Two Thumbs Up

This book is a treasure and not just for the lactose-intolerant, casein-intolerant, and vegans—but for all. It retails for $20.00. If you really want to support Kelly, purchase it through her e-book store where she makes a better profit margin than she does over at Amazon—either way, it's a highly recommended buy!

Cookbook Giveaway

THIS GIVEAWAY IS CLOSED

Between now and 5:00pm CST July 4, 2012 you can enter to win a copy of The Spunky Coconut Dairy-Free Ice Cream here at Lexie's Kitchen.

1. Just leave a comment at the end of this post.

2. For an additional chance to win, share this post with your friends via Pinterest, Twitter, Facebook or other social media then leave an additional comment saying you did so. Help spread the word about this great new cookbook!