Blueberry Jam Ice Cream (dairy-free)

Blueberry Jam Ice Cream (dairy-free)

Blueberry dairy-free ice cream made with coconut milk!

Let's first talk about the music selection I have paired with this luscious dessert. The Grateful Dead. Let me preface this by saying; No, I am not a Deadhead. I do however, enjoy listening to the Grateful Dead and think they are totally rad. Yes, rad.

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Dairy-Free! Vanilla & Chocolate Chunk Ice Cream

The consistency you see is the consistency the ice cream was immediately after churning. I did not put it back into the freezer because my patience took a walk and left me stranded ;)

The consistency you see is the consistency the ice cream was immediately after churning. I did not put it back into the freezer because my patience took a walk and left me stranded ;)

Ice Cream. #yes. Dairy-Free ice cream #YAS. Is that a thing? Yas? Well it is now, so deal. :D Well this is def ice cream that will make you say "YAS omggggg". It was even praised by dairy-eaters, hehe. 

So this recipe does take a little while, but it's mostly hands off time. But don't let it stop you- it's SO worth it. I just want to be straight up with you and not give you false hopes of wanting ice cream and making it and being able to eat it all within the hour. The ice cream bowl has to get super super cold in the freezer which takes several hours, the hot ice cream base needs to 100% cold before you can whip it into ice cream, and then you have to put it back in the freezer if you want ice cream that you need to use an ice cream scoop to serve... But don't let that deter you!!! This is WAAAAAY better for you than a pint of ice cream from the store, so plan ahead and then you will not feel so guilty eating more than 1 serving (because who actually only eats one serving of ice cream?!?!?)

Tip: Keep the ice cream bowl from the ice cream maker in your freezer always (if you have space) so you can whip up a batch at the drop of a hat!

Servings: not enough... 4 bowls
Hands on time: 20 minutes
Total time: 7 hours*

*If you want it the same day, make the mixture in the morning while you're making your coffee and then when you get home from work it will have cooled and be ready to pour in the ice cream maker. You can eat it at soft serve texture (which is awesome) instead of solid ice cream texture. 


Ice Cream Base:

  • 1 can of coconut milk
  • seeds of 1 vanilla bean
  • 2 egg yolks, whisked
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract

Chocolate Chips*:

  • ⅓ cup chocolate chips
  • generous pinch of salt


1. Put your ice cream maker bowl in the freezer for a few hours to allow the bowl to thoroughly freeze.
2. Make the ice cream mixture. Add the full can of coconut milk into a saucepan along with the seeds of 1 vanilla bean, maple syrup, and whisked egg yolks. Stir everything together and turn the stove to medium. Keep stirring and make sure it doesn't boil, you don't want milky scrambled eggs ;)  
3. Just before it's done, whisk in the vanilla extract and salt.
4. After about 8 minutes it should coat the back of the spoon (like Mr. Jacques Torres taught me about chocolate when I watched his TV show on PBS growing up)
5. Pour the mixture into a glass bowl and cover it with saran wrap. The closer the saran wrap is to the mixture the less condensation will appear.
6. Make your chocolate pieces. Melt the chocolate chips in a double boiler or microwave.
7. Line a baking sheet with parchment paper and pour the chocolate on the paper. Spread out the chocolate in a thin layer and pop the tray into the freezer. 
8. Once the mixture is cold (not warm/cool... use those patience skills!), take out the ice cream maker bowl from the freezer.
9. Setup the ice cream maker and according to the manufacturers instructions, pour in the mixture and begin churning the ice cream.  
10. Once it's done churning, take the chocolate out of the freezer and break up the chocolate into shards and manually mix them into the ice cream. 
11. Eat the ice cream as melty, soft serve ice cream (my preferred way), or put it in a container back into the freezer for a couple hours for hard ice cream. 

*optional, you could always just throw the chocolate chips in whole instead of melting the chocolate into shards. I wanted to do it this way because it reminded me of moose tracks and spread the chocolate more evenly throughout the mixture ;)

Recap: Cooking Demo


Something pretty awesome happened last week. This rad friend of mine who is a super awesome radio DJ in New York City (check it) runs summer camps in the city. I ran into her a couple weeks ago in the subway (fate) and she asked me to speak and do a Paleo-centric cooking demo for a high school cooking summer program she was running.

I did, it went well. The end.


Just kidding. That’s not the whole story. So she asked me to do this demo and seminar for 40 high school kids. I couldn’t incorporate nuts, they didn’t have a fully functioning kitchen, and hardly any cooking tools. I really wanted so badly to have the kids make their own flavors of Healthy Chewy Bars, but alas both nuts and lugging my large food processor were out. I thought about making my Swoon Worthy  Bacon Caramel Chocolates, but they didn’t have a freezer.. sooo that was also out. After loads and loads of thinking, I decided to have the kids make my Bacon Wrapped Butternut Squash Spears with Sage recipe. It is a simple and the preperation and time allows for plenty of  discussion and questions (and apparently small grease fires, nbd). I also wanted to show how simple making mayonnaise is and how versatile it can be with different flavors. It’s da simple switches in your diet doe. ;) But really, little swaps go a long way! Oh! And I pre-made a version of my Bacon Caramel Chocolates to pass around, because bacon+caramel+chocolate. Nuff said.

Anyway, I talked to the kiddies about Paleo, what Paleo is, Paleo misconceptions, and basic points of Paleo (good fats/bad fats, bad sugars/OK sugars, gluten and grain, and dairy). A handful of kids had actually heard of Paleo and two had even tried it. I was so very impressed! One even said it made him have more energy and feel better *high five*!

We chatted a bunch, I asked questions, they asked questions, and we cooked. The points that I hope were taken from the demo actually aren’t necessarily Paleo specific.

-What foods make YOU feel good? Eat those!
-What foods don’t make you feel good? Avoid those! Eliminate grains and dairy for a few weeks and then slowly incorporate them. You might have felt good before, but maybe you’ll feel even better after!
-If you’re cooking anyway, you may as well cook food that makes your mind and body happy!
-Don’t beat yourself up. Don’t let eating a certain ‘diet’ define you or your social life. If you do decide to eat Paleo, you don’t need to feel guilty for occasionally splurging and eating something ‘non-Paleo’ as a treat. But treat it as a treat and exception ;)

As this awesome Paleo superstar says, paleYOU!


"Peanut Butter" Cookie Dough Balls (No Bake!)

Balls. These are delicious. And relatively nutritious (or at least not terrible for you like regular cookie dough). If you don't like eating (cookie dough) balls, try cookie dough no-bake cookies! Make balls and then smoosh them, or make them into squares. Or just spoon it out of the bowl as you see fit and airplane it right into your mouth. Whatevz. I wont tell on you.

Also, obviously I didn't use real peanut butter, so I used Sunflower Seed Butter instead. I love Sun Butter as a peanut butter replacement, but some people don't. So if you are one of those people, then trying subbing Almond Butter or Cashew Butter instead!

CINNAMON "Peanut Butter" Cookie Dough Balls

CINNAMON "Peanut Butter" Cookie Dough Balls

You can make these suckers two different ways. 

The base is the same, you can just either add a boatload of cinnamon to the batter or a boatload of shredded coconut... or split your batter in half and make half cinnamon and half coconut. #winwin. My favorite is the cinnamon. It reminds me of a cinnabon, which is weird because a cinnabon is cooked and doesn't have chocolate in it. But it's fabulous. The coconut ain't half bad either, I just don't LOVE coconut to begin with. It's an acquired taste. 

To turn these babies up a notch, dip the balls into melted chocolate. Bam!

Makes: 16-18 balls
Total time: 5 minutes

1/2 cup chocolate chips
1 cup almond flour
1 cup sunflower butter
4 teaspoons vanilla extract
4 teaspoons honey
1/4 teaspoon salt
4 teaspoons coconut oil

2 teaspoon cinnamon
or 4 tablespoons shredded coconut

1. Mix all ingredients in a large bowl.
2. Spoon out about a tablespoonish or two of batter at a time and roll it in your hands to make a ball. Lay them on parchment paper on a plate or baking sheet.
3. Pop them in the fridge to solidify a bit, or eat them as is! 

Really a super easy, not finicky, make them how you like 'em recipe!
How do you like them best? Any new variation I should try?

COCONUT "Peanut Butter" Cookie Dough Balls

COCONUT "Peanut Butter" Cookie Dough Balls