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Weight LossCoconut Water Sherbet + Permission to Eat Ice Cream for Breakfast… If The Mood Strikes
July 27, 2014 By
Leanne Vogel
November 3, 2018
Healthy dairy-free sherbet made with coconut water and sweetened with medjool dates. It’s soft, delicious and a perfect way to balance your electrolytes in the summer sun.
I ate dairy for years after I knew it was affecting my health. Giving up ice cream, cheese and buttery biscuits was just too overwhelming.
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I'm ready!All it took were some awesome recipes to show me that dairy-free didn’t have to be a death sentence. Before I knew it, I was making creamy salad dressing with cashews, homemade cheese with nutritional yeast and the buttery biscuits with coconut oil.
My dear friend Kelly (from Spunky Coconut) is transforming the way we all look at the dairy-free lifestyle with her newest cookbook, Dairy-free Ice Cream.
Kelly’s new book, Dairy-Free Ice Cream Cookbook has 75 recipes that are free from refined sugars, harmful oils, soy, preservatives, and other common ingredients found in store-bought dairy-free ice cream. No gluten, grains or sugars.
The dairy-free ice cream recipes in Dairy-Free Ice Cream Cookbook are made with homemade coconut milk, almond milk, cashew milk and hemp milk – your choice.
All 75 recipes are sweetened with medjool dates, coconut sugar or stevia and made creamy with guar gum (vegan) or unflavoured gelatin.
The flavors that caught my eye:: fried banana ice cream, salted caramel chocolate chunk ice cream, matcha ice cream, rooibos ice cream, chai ice cream (similar to the dairy-free chai ice cream recipe I made from Kelly’s last ice cream book), carrot cake ice cream and cookie bowls.
Each recipe is paired with a beautiful photo making it really challenging to decide which recipe to make first. I’m in LOVE with this cookbook. The recipes are fun, simple, tasty and so, very healthy. Most don’t use sugar – just fruits and healthy fats. That’s breakfast, if you ask me.
Knowing how much all of you love your coconut water, I couldn’t resist but make this the first recipe I tried from Dairy-free Ice Cream Cookbook. It’s sherbet… made with coconut water!
- 2½ cups coconut water
- 1 cup full-fat coconut milk
- ½ cup medjool dates - approximate 6 pitted dates
- 2 teaspoons lime juice
- 1 tablespoon gelatin or guar gum for vegans
- Add coconut water, coconut milk, medjool dates and lime juice into the jug of your high-powered blender. Right before blending, add gelatin to a separate bowl and mix with ¼ cup water.
- Add the gelatin mixture to the blender and blend everything on high for 30-45 seconds, or until smooth.
- Transfer mixture to a glass container and freeze for an hour or refrigerate overnight. This step is imperative. The mixture needs to be cold before it goes through an ice cream maker.
- Transfer cold mixture to your ice cream maker and churn as per manufacturers directions.
- Eat immediately, or freeze for later. When ready to consume, let it sit out on the counter for a couple of minutes.
Medjool Dates: If you’re sensitive to sugar, 10-15 drops of stevia may work well here. Coconut water is naturally pretty sweet, so you may find that you don’t have to add anything at all.
View Nutrition Information (once on page, scroll down)
I’d love to hear from you:
Do you think you may be dairy-free but have avoided it (like I did) out of fear?
What was the hardest experience you faced when you went dairy-free? Has it gotten better over time?
Hi! I'm Leanne (RHN FBCS)
a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
