Ginger Cookie Crunch Ice Cream (Paleo, AIP, Vegan)

 

ginger cookie ice cream
There are five food groups for me: meat, seafood, fruits, veggies and CRUNCHY food. I love a good crispy carrot stick, and I usually nibble on those while I cook dinner (so I don’t eat said dinner’s leftovers for the next day!) But on the AIP, it’s hard to get that crunchy sensation  outside of veggies and fruits. Enter Mission Heirloom. Enter 1-ingredient, grain-free Yucan Crunch. Enter my mouth.

Yucan Crunch is a 100% organic, non-gmo AIP-Friendly cracker made from yuca root fiber!

 

Mission Heirloom is a well-known Paleo-friendly restaurant in California that offers organic and biodynamic foods free from grains, soy, legumes, etc. They are very in tune with the needs of the autoimmune community and have special AIP menu items available all the time! I have contemplated taking a trip out to the San Francisco area just so I could dine with them!

 

Yucan Crunch can be topped with an assortment of sweet and savory toppings! Just toast to your liking in a pan or in your oven (I eat them without toasting for time’s sake) and get creative with toppings!

 

 

How I Crunch

  • Layered with pate, avocado slices and kraut for a nutrient-rich 5-minute breakfast or lunch!
  • Smeared with coconut oil, a touch raw honey, sliced strawberries and sea salt for a low-sugar treat!
  • Topped with mashed sardines, avocado, lime juice, sea salt and diced cucumber for an omega-3 rich lunch!
  • Finely crushed and blended with dates, coconut oil, orange zest & rosewater for a Middle Eastern inspired energy ball!
  • In this Ginger Cookie Ice Cream – little crunchy pieces are coated with ground ginger for a no-bake anti-inflammatory summer dessert!

 

 

Yucan Crunch is now available on Amazon! You can even Prime it!

 

 

This ice cream tastes like a ginger cookie but is made with coconut milk & sweet potato! I use my Whynter Stainless Steel Ice Cream Maker for the creamiest homemade ice cream!

 

Ginger Cookie Crunch Ice Cream

Preparation 00:10 2017-10-17T00:10:00+00:00 Cook Time 00:00 2017-10-17T00:00:00+00:00 Serves 3     adjust servings

Ingredients

Instructions

  1. Blend all ingredients except the Yucan Crunch, 1/2 tsp ginger and the coconut oil in a blender on high speed until smooth. Transfer to your ice cream maker.
  2. Churn ice cream according to manufacturer's directions. Meanwhile, toss the Yucan Crunch pieces with the coconut oil and ginger until well coated in a small bowl. When ice cream is almost finished churning, mix in these "Ginger Cookie" pieces until fully incorporated in the ice cream.
  3. Serve immediately or store in a glass container in the freezer for up to 3 days. Leave at room temperature for 15 minutes to soften prior to serving if not serving immediately.

Macadamia Cinnamon Cookie Ice Cream (Paleo, Vegan)

 

 

Oh man, this dairy-free macadamia nut ice cream is SO DREAMY. I actually had a dream about it the night after I ate it/finished it.

 

Last year when I received my Whynter Stainless Steel Ice Cream Maker, it inspired me to create an ice cream cookbook. Well, that never happened. Not because I didn’t want it to, but I got busy with other projects. And realized writing an ice cream recipe book would not help me fit into my pants any easier post-partum. It may still be in the works though as a free community resource!

 

In fact, even with my healthy diet and daily exercise, weight loss after baby has not been easy. Actually I haven’t lost any poundage since two days after I got home from the hospital and have even gained some since then! Breastfeeding clearly does not burn as much energy as people say it does!

 

And it makes you so dang hungry, and I’m not one to let myself go hungry. Especially when it could compromise my baby’s health. Rather than focus heavily on still not fitting into my old clothes, I am focusing on how I’ve maintained and increased my strength so much the last 3 months! 

 

I’ve started back at group fitness classes, and let me brag for a second… I am just as strong as I was before I became pregnant! It’s less my competitive spirit and more my self-respect that ignites this pride. Exercise and fitness have been so integral to my being for so many years, and it feels amazing to be able to push myself again, if only for 20 minutes at a time!

 

I was very active during pregnancy, hiking many miles a week, jogging, and doing bodyweight and moderate weight circuits in my garage.

 

And it really served me well. I have rebounded physically from pregnancy and am pleasantly surprised with my energy levels (although I wish they were better some days!), mood, and strength.

 

I really encourage any pregnant or soon-to-be pregnant women out there to do the same – so many people told me I was the happiest pregnant woman they had ever met! I definitely owe that to all the time I spent outdoors taking care of my body and getting fresh air.

 

I haven’t been doing too many sweets lately, since I noticed both sweets and coffee were triggering fatigue, mood swings, and upset tummies that I usually don’t have. The poison is in the dose for me and caffeine, and I really wish I could eat it every day but it’s effects catch up with me quick!

 

I’m allowing myself a cup or two a week, and that seems to be a good balance. I really wish I was someone with a higher caffeine (and alcohol) tolerance. I still need to treat myself to a little something each day though, so I’ve been having bowls of frozen berries with coconut milk. The coconut milk hardens into a thin little shell – it’s so damn good! I had two giant bowls of frozen blueberries and cherries with coconut milk last night and went to bed a very happy girl.

 

I’ve figured out how to make super creamy macadamia nut ice cream and the trick is sweet potato as the emulsifier!

 

macadamia nut ice cream

 

 

When pureed into coconut milk they make the fluffiest, creamiest ice cream! You can leave them out to make the recipe AIP, but it will just be a cinnamon-flavored ice cream! That’s why I’ve also included starchy white sweet potato in this recipe… to increase the creaminess, especially if you choose to leave out the macs!

 

 

This creamy, dreamy dairy-free macadamia ice cream will blow you away! Top with chocolate chips & treat yo self good!

 

 

 

Macadamia Cinnamon Cookie Ice Cream

Preparation 00:10 2017-10-17T00:10:00+00:00 Cook Time 00:00 2017-10-17T00:00:00+00:00 Serves 4     adjust servings

Ingredients

Instructions

Blend all ingredients together in a blender on high speed until smooth. Transfer mixture to your ice cream maker per the manufacturer's directions and churn until smooth and creamy. Avoid over-churning so you do not end up with hardened ice cream. Serve with additional macadamia nuts and chocolate chips, if desired!

*I use this electric Whynter model which sits on my kitchen cart and simply needs to be plugged in! No freezing overnight required! I never let it run the full 60 minutes to prevent hardening and always scrape down the sides after 20 minutes or so. 

 

 

 

 

 

 

 

 

Toasted Coconut Cream Pops from The Healing Kitchen (Paleo, AIP)

 

Toasted Coconut Cream Pops

 

This was one of my favorite recipes to develop for The Healing Kitchen because all of the outtakes were so delicious! Toasted coconut ice cream was a favorite of mine growing up, and my best friend in high school and I would go to our local ice cream shop after school and grab a cup of their toasted coconut all the time! Ice cream has always been a big part of my life, as weird as it sounds to say that! It’s consistently remained in my top 5 favorite foods since the age of 2 (joined by steak, ribs, hummus, and pizza)  no matter what dietary protocol I happen to be following.

 

For awhile I thought I tolerated grass-fed dairy ice cream, but really it was a vain attempt to convince my stomach via my brain that I did. It failed. So now I stick wholly to coconut milk ice cream and enjoy to my hearts content, especially in the warmer months!

 

When making ice cream at home, I stick to simple flavors and use coconut milk, pureed white sweet potato, fresh fruit, and possibly some honey as the base. I may add something fun for texture such as freeze-dried fruit or even toasted shredded coconut or chocolate chips.

 

My favorite SUPER simple AIP ice cream combination is frozen mango pureed with coconut milk. You can eat it like soft serve straight from the blender or throw it in your ice cream maker (this is the one I use and recommend) for a harder sorbetto. The ice cream mixture for these cream pops can definitely be made into ice cream rather than pops, so feel free to do that as well!

 

These are such a refreshing treat – something the whole family will love – that’s decadent but not full of sweeteners!

 

TOASTED COCONUT CREAM POPS from my cookbook The Healing Kitchen

 

AIP Strawberry Ice Cream

 

AIP Strawberry Ice Cream

 

My favorite cooking gadget that I didn’t really “need” but HAD TO HAVE has been sitting unused for the past 7 months! The Whynter Stainless Steel Ice Cream Maker isn’t a cheap “Hey, might as well at that price” kind of purchase. My husband bought it for me for my 27th birthday after I had been asking for an ice cream maker for years but didn’t want to deal with the hassle of the freeze-ahead models that cost much less. I think he also was hoping I’d make ice cream every night for dessert if he got it for me. I don’t think my tummy can handle that much coconut milk though, and during my pregnancy if the craving for coconut milk ice cream has hit, there’s been lots of local places near me that can heed my craving! 

 

Here’s the list of coconut milk ice creams I’ve tried since we’ve moved to Austin. They aren’t AIP since they contain cane sugar or agave (and sometimes chocolate) but all the flavors I’ve had are gluten-free, dairy-free, egg-free and soy-free!

  • Lick Honest Ice Creams: My husband really likes this place. I think it’s okay. The customer service experience is always odd. The ice cream is really creamy though but the kids behind the counter are always confused about the ingredients. They say their chocolate flavors are soy-free.
  • Nada Moo (store-bought): Definitely yummy in a pinch! Not the cleanest ingredients (gums, agave). The best flavors are Chocolate and Mint Chocolate Chip. The Maple Pecan tastes like gasoline.
  •  Sweet Rituals: basic ice cream flavors but very creamy (they use a gum in their ice cream to emulsify it but no egg) and you can get toasted coconut as a topping!
  • Thai Fresh: my favorite by far because you can get a cold scoop of coconut ice cream over a warm ball of sweet and sticky rice – Thai Coffee, Thai Basil, & Lavender are my favorites! They say their ice cream is coconut milk and organic cane sugar with the flavor additions. They usually have 10 dairy-free flavors!
  • Fat Cats: This one has a HUGE selection of coconut milk ice creams and toppings like coconut whipped cream and vegan salted caramel! I don’t know if it was the large serving size or what, but I got a tummy ache from their ice cream  and my digestion was off for a few days – may have to try again to see if it was an off-day for me.

 

Organic strawberries have been on sale at Whole Foods for a couple weeks, and they reminded me of my Strawberry Milkshake from The Healing Kitchen! I based this ice cream recipe on that super simple “milkshake” recipe with some minor tweaks to make it creamier. The white sweet potato acts as the emulsifier to decrease the amount of water crystallization in the recipe caused by the freezing of coconut milk (which is 30-40% water). I don’t suggest leaving it out. I also don’t suggest complaining about how you can’t find white sweet potato. I have zero ability to control the distribution of white sweet potato to your town. Orange sweet potato would be disgusting here. Don’t even think about it. You can try parsnip (not as flavorless as white sweet potato though), raw egg yolks if tolerated, or a couple tablespoons of gelatin (not as creamy) in its place.

 

Sorry, but if I hear “I can’t get white sweet potato, plantain, ground beef that came from a cow named Jane who has a sister named Polly” ONE MORE TIME, I’m going to stop blogging. JK I’m being dramatic. But seriously, if I find a recipe I want to try and I don’t have access to that ingredient, I MOVE ON WITH LIFE. [Blogger rant ovah. Love you.]

 

Enjoy this creamy, dreamy fruit-based non-dairy ice cream!

 

2 reviews

AIP Strawberry Ice Cream

Preparation 00:10 2017-10-17T00:10:00+00:00 Cook Time 00:00 2017-10-17T00:00:00+00:00 Serves 4     adjust servings

Ingredients

  • 27 ounces (2 13.5-ounce cans) full-fat coconut milk
  • 1 pint ripe organic strawberries, hulled
  • 1 medium white sweet potato, cooked, cooled and skin removed
  • 3 to 4 tablespoons maple syrup or honey
  • 1/2 tablespoon vanilla extract or the seeds of 2 vanilla bean pods (omit for AIP)
  • 1/4 teaspoon fine sea salt

Instructions

1. In a high-powered blender, combine all ingredients until smooth. Taste and add more sweetener, vanilla or sea salt to your liking.

2. Pour into prepared ice cream maker and run per manufacturer's directions until cold and creamy. Serve with shaved dark chocolate or dark chocolate magic shell if not following strict AIP. 

Sweetener-Free & Dairy-Free Banana Ice Cream (Paleo, AIP, Vegan)


 

I’ve been all up in my new ice cream maker‘s face for the past month since I got it for my birthday. It is SO COOL. I make ice cream for everyone that comes over and make them watch it churn with me. It’s very mesmerizing and also doubles as a white noise machine. Sometimes I even turn it on when I want to nap, so when I wake up I am refreshed AND have coconut milk ice cream waiting for me. After a few batches using dates or honey, I quickly realized I needed to chill the fudge out on making ice cream all the time. I don’t do well on sugar. Even small amounts!  But I do love making and eating treats (not ashamed) so that’s why I have a ton of sugar-free 21dsd-friendly treats on my site for others like me.

 

This banana ice cream isn’t overly sweet at all. In fact it’s a little tarty because I used just-ripened bananas. If you use riper bananas, you will get an awesome natural caramelized flavor. If you would like to replace the vanilla with cinnamon, try adding 1/2 tsp cinnamon to the flaked “chocolate” instead. I like running this in my machine until it’s the texture of a firm soft serve, since there aren’t any thickeners or emulsifiers in homemade ice cream (it can get a little hard).

 

Have you guys caught on to the adult coloring book trend? I bought Enchanted Forest when I was visiting Austin in July and I’m still working on a very intricate 2-page picture. It’s becoming popularized as a stress-reducing activity that reminds adults how to relax like children again. I still feel like a chld. I turned 27 last month, and I still feel 22. Although I have come a long way since then and a lot of people tell me I am “mature for my age” (hence why I call myself an 80-year-old stuck in a 20 year old’s body). At 22 I was working in advertising, going to bars with friends 3 nights a week, and eating bean salads every day for lunch. Now I am finishing up my master’s in a health-related field, get tipsy off 3 sips of wine, and can’t think of anything more disgusting than a can of beans for lunch. How times change. I was probably more fun back then though… and bloated.

 

What do you do for fun while following a whole foods lifestyle? My most fun activities include walking my dog in parks, traveling with my husband, cooking dinner for friends, and coloring in said coloring book. Oh and sprinting. I’ve taken that up again and love it!

 

 

Banana Ice Cream with Flaked “Chocolate”

Sweetener-Free & Dairy-Free

Serves 3-4 | Prep Time 5 minutes | Cook Time varies depending on machine

2 medium bananas, sliced into coins

15 oz coconut milk

½ tsp truffle salt or ¼ tsp sea salt

¼ cup coconut oil, melted

2 tbsp carob powder

½ tsp vanilla bean powder (omit for AIP)

  1. Cook the bananas using your method of choice: 1) sautéing until caramelized in 1 tbsp coconut oil in a pan 2) microwaving for 1-2 minutes until the sugars have broken down or 3) baking in a 350 degree oven until caramelized.
  2. Blend cooked bananas, coconut milk and sea salt together until  smooth.
  3. Pour into ice cream maker and churn per manufacturer’s instructions until you get a firm soft serve texture. This took about 45 minutes in my Whynter Stainless Steel Ice Cream Maker.
  4. Meanwhile, whisk together coconut oil, carob, and vanilla until smooth. Pour into a small 3-4 inch bowl and place in freezer until solid. Use the edge of a spoon with force to break up the hardened “chocolate” into small pieces.
  5. Stir in “chocolate” pieces into soft serve ice cream and serve immediately.

Paleo Apple Pie & Apple Pie Ice Cream! (Paleo/Vegan)

Once I developed this apple pie recipe, I debated back and forth on whether or not to put it on the blog. It’s very delicious, and as an apple pie lover myself, it definitely satisfied my childhood memories of the treat my father used to bring home for us when my mom wasn’t looking!

 

I have used this pie crust recipe before for cold pies (i.e. key lime pie, banana cream pie) so that not just the topping but the crust is served cold or room temperature as well. Since it is made from arrowroot starch, it sort of solidifies at room temperature and colder, negating the gelatinous properties of the starch when cooked and warm.

 

But because of the amount of liquid in the recipe via coconut oil and water, when warm the starch is a bit gooey – which isn’t how you would describe a traditional pie crust. But what’s better than warm apple pie and cold coconut milk ice cream? Maybe a Friends marathon, but I can’t think of anything else.

 

SO with that said, I did ask my Facebook followers what they thought about AIP treats that mimic the taste of a traditional comfot food but may be a little off texture-wise. I received a resounding “We don’t care. We are just happy to have foods that resemble our old favorites that we can still enjoy with our friends and family.”

 

I have to say that is exactly how I feel about the whole deal. While I have heard some people say, “If it doesn’t taste, feel, and smell like the real thing, then I don’t want it.” Well if that is you, then I suggest serving this pie cold with a scoop of homemade coconut milk ice cream and going about your evening.

 

I have given fairwarning of arrowroot’s two-faceness! If you don’t mind a softer, chewier crust then by all means serve this puppy warm (again with coconut milk ice cream because gahhhh) but don’t say I didn’t tell you!

 

I also made a DELICIOUS Apple Pie Ice Cream using leftover pie this week in my brand NEW ice cream maker! It would be more accurate to say “hijacked pie” as my husband probably would have preferred I didn’t hack up the last 2 pieces for another of my silly recreations. But whatever – he was at work and he had no idea he was eating his friend for dessert until I told him.

 

TO  MAKE apple pie ice cream – chop up 2 slices of pie into small pieces and mix into two 13.5 oz cans of coconut milk that has been sweetened with 2 tbsp honey and 1 tsp cinnamon. Add this mixture to your ice cream maker and run per manufacturer’s directions (about 50 minutes for mine). It was so creamy and I loved the little frozen pieces of apple pie. This treat is also fairly low sugar – about 2 tsp per serving which is always a win and makes such a great late summer treat when you’re grasping for those last bits of BBQs and picnics before fall and school starts back up again!

 

Paleo Apple Pie [AIP/Vegan/Low Sugar]

Serves 6-8 | Prep Time 10 minutes | Cook Time 42 minutes | Total Time 52 minutes

Pie Crust

2 cups arrowroot starch

1 cup coconut flour

2 tsp cream of tartar

1 tsp cinnamon

1 tsp baking soda

1 tsp sea salt

1/2 cup coconut oil

1 ½ cups warm water

  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, whisk together first 6 ingredients. Stir in coconut oil and warm water until a moist dough forms. It will be wetter than traditional pie dough.
  3. Divide the dough into two portions: one about two-thirds the amount and a second portion the remaining one-third of the amount.
  4. Trace bottom of a glass pie dish onto a piece of parchment paper and cut out the circle. Place paper circle in bottom of pie dish and grease sides of dish not covered by parchment well with coconut oil. Using your hands spread the larger section of the dough into an even layer on the bottom and all the way up the sides of the pie dish. Bake in preheated oven for 10 minutes. Meanwhile prepare the rest of the pie.
  5. Lay another sheet of parchment down on a flat cutting board and transfer remaining dough to it. Use your hands or a rolling pin to roll the dough out into an 8-inch square that would just fit inside the pie dish. Slice long 1-inch strips from one side of the dough to the other, or you may leave it unsliced for a solid-topped pie. Place in the refrigerator as you prepare the filling.

Filling

4 large red apples (any variety)

1 tbsp coconut oil

1 1/2 tsp cinnamon

½ tsp sea salt

1 tbsp coconut flour

2 tbsp honey

  1. Peel, core, and slice the apples into 1/4-inch slices. Toss apple slices with the coconut oil, cinnamon, and sea salt in a large skillet. Turn the heat to medium and cook the apples for 8-10 minutes until very soft, tossing every couple minutes.
  2. Remove the skillet from heat and stir in the coconut flour. Now stir in the honey to coat the apples. They should be slightly sticky. Spoon the apples evenly into the pre-baked pie crust.
  3. Remove the second layer of pie crust from the refrigerator and use the parchment paper to carefully assist you in quickly flipping the crust on top of the apples so that it lands in a single layer on top. The crust is delicate so do this gently. Tuck any overhang crust into the side of the pie.
  4. Bake on middle oven rack for 15 minutes. Cover loosely with foil then bake an additional 10-12 minutes until the apples are very soft and the crust is cooked through.

NOTE: Due to the arrowroot in the crust, it is important to let the pie cool to room temperature prior to serving or place in the refrigerator and serve cold for optimal texture. Once the pie cools, the arrowroot crust will set into a traditional rustic pie crust. Serve with  coconut milk ice cream. 

50 Low-Sugar & Sugar-Free AIP Treats!

Nothing divides the Paleo/AIP/Healthy Eating communities more than treats! I personally believe in moderation with everything (except vegetables – you can never have enough of those). The idea of a week without treats sounds frankly boring to me. But I also have lost my taste for anything overly-sweet, which is why you’ll find the majority of my recipes on G & E are either sweetener-free or have 1/4 cup of honey or less for the whole recipe. 

 

I wanted to create another round-up of recipes after the success of my last one (50 Budget-Friendly AIP Recipes) with the same criteria I hold for my own daily delicacies. Below you will find 50 AIP-compliant low-sugar and sugar-free treats to keep this lifestyle sustainable, delicious, and fun! I guess I’ll  be a responsible adult (boo), and remind you that if you ever feel a physical dependence on treats or find yourself overeating them or craving sugar excessively, it may be time to cut them off for a bit. I find I don’t have this problem as long as I keep them low in sugar though. I think we’re all smart enough to know that 95% of our diets should be of the gut-healing variety, so load up on your bone broth, veggies, seafood, and grassfed meat before diving into a jar of coconut butter!

 

Candies

Fleur de Sel Caramel Cups by Grazed and Enthused

Apple Pie Coconut Butter Treats by Grazed and Enthused

Blueberry Pie Energy Bites by Grazed and Enthused

Fit Fat Bombs by Grazed and Enthused

No-Bake Banana Cream Carob Pies by Grazed and Enthused

Carob Bars by Sweet Roots

Peppermint Fudge by Grazed and Enthused

Lemon Vanilla Coconut Butter Bites by The Rising Spoon

 

 

Orange “Chocolate” Candies by Grazed and Enthused

Mint “Chocolate” Truffles by Grazed and Enthused

Raspberry Peppermint Bark by Autoimmune Paleo

Maple Coconut Bars by Delicious Obsessions

Coconut & Carob Truffles by A Squirrel in the Kitchen

 

Cookies & Cake

Frosted Carrot Cupcakes by Grazed and Enthused

Birthday Cupcakes by Grazed and Enthused

Shortbread Cookies by The Paleo Partridge

Molasses Cookies by The Paleo Partridge

 

 

Cookie Butter Crumble by Empowered Sustenance

Chewy Banana Spice Cookies by Empowered Sustenance

Coconut Macaroons by Sweet Treats

Crispy Cinnamon Thin Cookies by A Squirrel in the Kitchen

Gingersnap Cookies by Mickey Trescott

Carob Ganache Mini Torte by The Paleo Mom

Carob Brownies by Enjoying this Journey

Tigernut Lavendar Scones by Whole Life Full Soul

 My Frosted Carrot Cupcakes contain no added

sweetener and can double as muffins!

 

Gummies

Lemon-Raspberry Gummies by Mickey Trescott

Cherry-Ginger Gummies by Angie Alt

Apple Pie Gummies by The Paleo Partridge

Green Tea Lemon & Ginger Gummies by Meatified

Blueberries & Cream Gummies by Living Loving Paleo

 

 

“Chocolate” and Peppermint Gummies by Vibrant Life Army Wife

Strawberry Watermelon Gummies by Paleo Primal Platform 

Fluffy Strawberry Lemonade Gummies by Slightly Lost Girl

Turkish Delight Gummies by The Paleo Partidge

Fruit Terrine with Berries by A Squirrel in the Kitchen

Sweet n’ Sour Hibiscus Gummies by A Squirrel in the Kitchen

 

 

Creamy Treats

Rosemary Pear Sorbet by Empowered Sustenance

Mango Sorbet with Mint by Meatified

Roasted Strawberry-Rhubarb Sorbet by Fresh Tart

Gingerbread Ice Cream by A Girl Worth Saving

3-ingredient Vanilla by A Squirrel in the Kitchen

 

 

Mint-Chip Ice Cream by Real Food Guide

Carob Avocado Mousse by Sweet Treats

Panna Cotta by Sweet Treats

Pumpkin Panna Cotta Tart by Sweet Treats

Thyme-Scented Strawberry Fool by Healing Family Eats

Salted Caramelized Plantains with Coconut Cream by Meatified

Healing Family Eat’s Thyme Scented Strawberry Fool