Non-dairy ice cream is becoming increasingly popular because people are cutting dairy out of their diets due to an allergy, intolerance, digestion, or they simply feel better without it. Remember if you’re feeling bloated, nauseated, have diarrhea, head aches or fatigue when eating dairy, you might be experiencing a sensitivity or reaction. Try removing it from your diet for a few weeks and notice how you feel when you reintroduce it. Food allergy and sensitivity testing is available, check with your physician if you’re wanting to get to the bottom of your dairy mystery!
As consumers and ice cream lovers though, it would be very sad to have to give up dairy treats altogether—especially during the summer. Even frozen yogurt chains are offering coconut or almond yogurt as options for their customers. So far, I have seen almond, coconut, soy, hemp, and even cashew ice cream at the grocery store. These are great options, but many of them are still loaded with refined sugar and additives. Just because something is dairy-free, does not mean it is healthy. Here is a strawberry recipe that I make at-home for my family, which tastes just as dreamy as its dairy counterpart. Best part is I do not feel one bit guilty about having a bowl! Oh, and if you missed my version of Mint Chocolate Chip, check it out here!
Strawberry Coconut Ice Cream
- 1 can full-fat organic coconut milk
- About 2 cups of fresh organic strawberries, trimmed
- ¼ cup coconut nectar
- 1 teaspoon organic vanilla extract
Place all of the ingredients in a blender, and blend until creamy. Transfer to a freezer-safe container. Let set for 4 hours (at least). It might need to thaw 10-15 minutes before eating. Scoop into small bowls, and add your favorite toppings (cacao nibs, dark chocolate chips, crushed cashews, blueberries, etc.).