If you’re an ice cream lover, better skip to the end of today’s post and get’a churnin’! Ok, that was a bit cheesy, but in all seriousness, I’ve never been happier with a homemade, dairy-free ice cream before. Today’s recipe stems from the desire to eat ice cream, but needing it to be dairy free (obviously). If you follow me on Instagram (@beyondthebite4life), you know that I successfully reintroduced Nancy’s probiotic rich dairy products (the low-histamine ones that is), which has allowed me to also re-introduce small amounts of heavy cream. I’m also able to tolerate goat and cows milk as well, though I typically only eat it when I’m splurging on Jeni’s ice cream. All that to say, starting a few weeks after Allie was born, I started to sense that something was not right. I couldn’t tell if she was allergic to something in my breast milk, or uncomfortable from eating for another reason. While I knew she had a “slight tongue tie” from our 1st initial appointment with the pediatrician, I didn’t realize how much it was affecting her eating. While I hardly experienced any symptoms of a latch issue, it was clear that baby girl was swallowing large amounts of air with every feeding. Eventually, this turned into terrible reflux, which had her screaming, hungry, sleep deprived and overall just very uncomfortable. Though I had decided to take dairy out of my diet as a precautionary measure before the tongue tie related reflux issue was in full swing, I have continued to do so in hopes to ease the irritation in her sensitive GI tract (and as we heal from a tongue tie revision, but more on that later). That being said, getting rid of my beloved butter, Nancy’s probiotic yogurt, cream cheese, and heavy cream has left me, well, hungry. Without all of the extra fat in my daily meals I found myself grasping for anything with a little extra fattiness (and sorry extra virgin olive oil, you just don’t seem to cut it). Because of this, I decided to go back to my AIP go-to’s: Tinstar Food’s ghee and full fat coconut milk. Thankfully, Allie does not seem to be bothered by the ghee (though I have not ventured to try any other brand, as I trusted Tinstar with my own health when I was very sick and sensitive to dairy, and thus the health of my daughter). With all that to say, I had a bunch of open coconut milk in my fridge that I wanted to put to use before it went sour. Since it has been in the high 90’s pretty much every day here in Nashville, I decided I needed more ice cream in my life. With a lonely mango in the fridge, and leftover strawberries from my Low-Carb Strawberry Peach Shortcakes, I decided a strawberry mango ice cream would be perfect. It’s creamy, not too sweet, and overall, you definitely won’t be missing the dairy.
Strawberry Mango Ice Cream
- 350 grams of strawberries
- 1 large mango, ripe
- 2 cups full fat coconut milk
- 1/2 lemon, juiced
- 1 sp vanilla
- 1/2 cup maple sugar
- Blend all ingredients until smooth then pour into an ice cream maker and churn until the ice cream has set.
Notes: For a version lower in carbs, use granulated monk fruit sweetener in place of the maple sugar. You can also substitute coconut sugar, honey, or maple syrup as well, simply adjust to taste.
Zachariah 14:9 “The Lord will be king over the whole earth. On that day there will be one Lord, and his name the only name.”