Imagine a dairy-free ice cream that’s better than cow’s milk ice cream! Well, I think I’ve found it! Toasted almonds give this one a wonderful flavour.
I’d been wanting an ice cream maker for years, so I could make ice cream without all of the artificial flavours, additives, and preservatives of most store-bought varieties. Then, when I cut dairy out of my diet (I eat a little now.), it became the way to make ice creams that I could eat. Well, last year I received a Cuisinart ice cream maker as a gift. I couldn’t be happier with it! In fact, I’ve been so happy with this Swiss Almond Mocha ice cream from Spunky Coconut.com that I’ve tried little else.
Some of my favourite gluten-free recipes have come from Kelly at The Spunky Coconut. She makes gluten-free and dairy-free recipes that simply taste good! Besides this ice cream, she has a good instructional video for Cashew Cheese, which I also like to make. This recipe is from Kelly’s book, Dairy-Free Ice Cream. So, because I like it so much, I wanted to share it with you and introduce you to The Spunky Coconut.
I also especially wanted to make a video to show you how I chop up homemade frozen desserts to store them. The thing about homemade ice creams is that they get very hard because they don’t contain antifreeze. Recipe instructions often suggest letting homemade ice cream sit out for a while before serving, as it can be almost impossible to scoop. I’ve developed this method of chopping up the ice cream as soon as it becomes frozen. When you store it this way, you can just take out the number of pieces you want to serve. It’s as easy as pie-well, ice cream!
I must also thank my daughter, Natalie Brak Garrett, for her work in photographing the still shots for this post!
Pay particular attention to the part at the end of the video where I chop up the ice cream.
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