Yam Ice Cream (GF, DF)

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It’s hot outside, and it’s back to school time! How about trying a new ice cream recipe that will cool everyone off, and provide a healthier treat at the end of a long day? Have you ever had or made dairy-free ice cream and felt that there was something missing? A creaminess, a thickness, a heartiness, that comes standard with every bite of dairy-full Haagen-Daz ice cream? Well we discovered the perfect ingredient to add this creaminess to non-dairy ice cream: yams! Although yams are one of the more starchy root vegetables out there, they contain complex carbohydrates and a healthy dose of fiber, vitamin B, vitamin C and minerals. Combine them with pumpkin-pie-esque spices and you’ve got yourself a wonderful pre-fall dessert that will remind your taste buds of the season ahead. If you can’t find yams, sweet potatoes work too!

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My Favorite Dairy-Free Alternatives

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I’ve been gluten-free and dairy-free for about 8 years, and if you ask me which one I miss more, hands down the answer is dairy. The gluten-free “movement”, if you want to call it that, has been around for at least a decade now, and in that time has ballooned to a huge industry, with new gluten-free substitutes emerging every time I visit the grocery store. Each year, gluten-free bread, pasta, pizza dough, and sweets get better and better, so much so that many of them are pretty close to the real thing.

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Peanut Butter Paleta Dairy-Free Ice Cream (GF, DF)

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Making your own ice cream is one of those things that seems like it would be time-consuming, complicated, and require expensive equipment. But it’s not! It is actually super easy and just requires a freezer and an ice cream maker (which on average costs $40). Given that its summer, I decided to give it a go and see how my homemade ice cream compared to the various dairy-free alternatives out there (we like Purely Decadent). I have to say that I was very pleased from a flavor and cost perspective. The texture of my homemade ice cream was also really good, but not quite as hard as store-bought dairy-free ice cream, but I guess that’s because I didn’t use any of the gums and other not-so-natural ingredients that they use.

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