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The Scoop on Guilt-Free Ice Cream

guilt free ice cream

Has the dream of enjoying guilt-free ice cream finally become reality?

Our passion for ice cream is in full, feverish swing right now, including a commitment to doing our part to celebrate National Ice Cream month. The only thing standing in the way is our scale.

How to have your (ice cream) cake and eat it too?

We think the answer has arrived in the form of  the dairy-free ice cream recipes in N’ice Cream. Whether your thing is creamy ice creams, soft serves or milkshakes; fresh sorbets and popsicles or ice cream sandwiches,  this beautifully photographed book offers 80 decadent but healthy recipes made from all-natural, vegan ingredients like fruits, berries, and plant-based milks and nuts.  They are also dairy-free, gluten-free, and refined sugar-free, and come in nut-free and raw as well.

All can be made with or without an ice cream maker, and include foolproof instant ice creams like a three ingredient and super-easy Mango Melon.  If you have your doubts about guilt-free ice cream (personally, we think resistance is futile), we’ve included a gateway recipe for you.


About 4 big or 6 small pieces

Vanilla n’ice cream:

3 ripe bananas (frozen)

1 can full-fat coconut milk (kept in a fridge overnight)

½ tsp vanilla powder

Place the bananas in small pieces into a blender. Open a coconut milk can and scoop the white thick paste (about 2/3 cup) into the blender with bananas. Add vanilla. Mix until smooth. If your blender is not very powerful prepare the ice cream in two sections. Pour the ice cream mixture in a large freezer-safe tin and let sit for about 15-30 minutes. In the meantime prepare the cookies.
Chocolate Cookies:

1 cup almond flour

1 cup oat flour

4 tbsp raw cocoa powder

3 tbsp flax meal

½ tsp baking soda

½ tsp vanilla powder

8 tbsp water

3 tbsp coconut oil, melted

4 tbsp maple syrup or coconut syrup

Preheat the oven to 175 C / 350 F degrees. Mix the dry ingredients in a bowl. Add water and melted coconut oil and syrup. Mix. The dough should be now easily moldable. Add a bit more water or flour, if needed. You should be able to make a big ball out of the dough with your hands.

Place a dough ball between two pieces of parchment paper. Roll out to ½ inch thickness. Cut the dough into rectangles with aknife or use a cookie mold. Place the cookies gently on a baking tray covered with a baking sheet. Bake for 8 – 10 minutes. Allow to cool completely. The cookies can be a bit soft when you take them from the oven but they will get crispier as they cool.
Chocolate frosting:

½ cup coconut oil, melted

3 tbsp raw cocoa powder

2 tbsp coconut syrup

Mix the melted coconut oil, cocoa powder and coconut syrup in a small bowl.

Assembly: Scoop about two spoonfuls of the ice cream and place it on the back side of one cookie. Place another cookie on top of the ice cream and press down gently. Repeat with the remaining cookies. Drip some chocolate frosting on top on the sandwiches and sprinkle some shredded coconut on. Freeze for 30-60 minutes.

Recipe and photos courtesy:

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