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You are here: Home / Dietary Styles and Allergens / Casein-Free / Vacation Killers: Ice Cream

Vacation Killers: Ice Cream

June 2, 2011 by KerryAnn 6 Comments

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My posts may contain affiliate links. If you buy something through one of those links, you won't pay more but we will receive a small commission. That helps keep the blog up and the free recipes coming. Thanks!

It’s that time of year again.  It’s HOT this week and quite miserable.  I was looking at the national weather last night and I noticed that areas of the US will be hitting 100 degrees in the next few days, and much of the Southeast and Southwest will be in the 90s.  I was supposed to be spending this weekend at the beach with my hubby, attending a conference, while mom watched the kids.  But a childhood illness has stopped that weekend getaway from happening.  We’re now parked at home, nursing her fever until she is no longer contagious.  I needed that vacation, I haven’t had one since 2005 and this vacation wasn’t movable since it’s connected to a conference.  It was all already paid for, too.  I’m so very disappointed.

It’s unseasonably warm here in the mountains of NC.  Miserably so.  Yesterday we were over 90 degrees.  And it’s predicted we’ll be having thunderstorms on top of the heat.  So in honor of the hot and muggy weather and my cancelled vacation, it’s time to break out a big bowl of ice cream and sit on the porch to eat it.  I’ll be making mine with chocolate chips and crispy nuts.  Every disappointed girl needs a little chocolate.  Here’s my vanilla ice cream recipe, wayyy back from one of the first Menu Mailers in 2007.

If you’re looking for a quick, dairy-free ice cream that only takes three minutes, check our recipe for banana, chocolate or peanut butter ‘ice cream.’


Vanilla Ice Cream

Hands-on: 10 minutes
Hands-off: several hours

From the Menu Mailer, Volume 1 Week 20

4 cups coconut milk or raw dairy cream
½ cup sucanat or rapadura or stevia to taste
3 egg yolks, optional
1 Tbs vanilla extract
Pinch salt

Stir all ingredients and allow to sit until the sucanat dissolves.  Freeze according to the directions on your ice cream maker.

Optional additives:
Toasted coconut
1-2 cups berries
Chocolate chips
Crispy nuts

[boilerplate plate = “sig” search = “replace” usequery=”anything”]

 

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Filed Under: Casein-Free, Desserts, Egg-Free, Gluten-Free, Grain-Free, Menu Mailer, Nut-Free, Products, Recipes, Soy-Free, Sweetener-Free Tagged With: frozen treats, ice cream

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

Reader Interactions

Comments

  1. Katje Cleary-James says

    June 2, 2011 at 7:53 pm

    I always feel that when something goes awry…the “major” plan is being implemented and keeping you and yours safe…I think that when something like this comes up you are right where you need to be…

    and thanks for the recipe I shall indeed make use of that one…

    smiles always

    Reply
  2. Amy Estes says

    June 9, 2011 at 9:41 am

    Forgive me for a dumb question, but what about the raw eggs? Is it safe? I just got the Cuisinart automatic icecream machine and am in search of a great icecream recipe using stevia since I have a diabetic daughter…thanks!

    Reply
    • Virginia says

      June 9, 2011 at 4:18 pm

      Raw eggs from a trusted local farm are super nutritious! I believe Natasha McBride, MD. compared the nutrients to breast milk. Just beware of the ones in the supermarket; they can be up to 6 months old and the living conditions of the chickens doesn’t come close to healthy…even cage free!

      Reply
  3. KerryAnn says

    June 9, 2011 at 11:03 pm

    Amy, if you can go to a local farmer and look the chickens in the eye and access their health, then it’s fine. Salmonella is virtually non-existent in a back-yard or small pastured flock. If you can only get supermarket eggs, then skip them. They just thicken the ice cream and make it richer but it will still work without them.

    Reply
  4. Michele Hughes says

    June 27, 2011 at 9:16 pm

    How about with no ice cream maker?

    Reply
    • KerryAnn says

      June 28, 2011 at 8:50 pm

      With no ice cream maker, I’d put the ingredients into a ziplock bag and pack it into a coffee can with rock salt and ice and give it to the kids. Have them roll it back and forth for 20 minutes. That will make it to soft-serve consistency. Freeze it to get it hard at that point.

      Reply

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Meet KerryAnn

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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