It’s been a real pleasure reviewing We Can ALL Scream For Ice Cream, an e-book of glorious, sweet, cool treats. It couldn’t have come at a better time, during these hot months in Toronto. The authors, Jennifer Robins of Predominantly Paleo and Vivian Cheng of The Real Food Guide, present to us 24 healthy (and delicious!) versions of our favourite ice creams and other frozen desserts.
If you’re dealing with food allergies, intolerances, and restrictions (and just want to be able to eat some ice cream, damnit!), this book is for you. If you’re simply trying to eat healthier but don’t want to give up ice cream, this book is for you. Whether you’re vegan or paleo, it doesn’t matter; this book is accessible to all.
Here are the top 5 reasons why I love We Can ALL Scream For Ice Cream:
1. The recipes are all crap-free.
This is the most obvious reason to love the book – there’s no sugar, gluten, or dairy in any of these treats…and no soy, nuts, or any other common allergen either! The non-dairy versions of ice cream at the grocery store are not really any better than regular ice cream, and in come cases, may actually be worse. The good news is: you can enjoy the recipes in this book without a tummy ache after, without having a crazy sugar rush/crash, and without contributing to systemic inflammation, which is at the root of chronic diseases and autoimmune conditions.
2. This book is more than just a pile of awesome recipes.
The authors also provide a little bit of background health information. You may be wondering what Paleo means, what the Paleo Autoimmune Protocol is all about, what an autoimmune disease actually is, or what the top 8 allergens are. Without being too overwhelming and science-y about it, Jennifer and Vivian briefly explain these topics. There’s even a handy list of food intolerance symptoms…and trust me, you might be surprised to see just how many seemingly minor annoyances are often related to diet.
3. You don’t need an ice cream maker for these recipes.
Whew! I don’t have an ice cream maker, and I don’t plan on buying one anytime soon. So have no fear. Detailed instructions are provided, plus some tips and tricks for making the creamiest ice cream without an ice cream maker. You don’t even need a food processor. I admit I was intimidated at the idea of making homemade ice cream, but I found it very easy and straightforward.
4. This book isn’t just about ice cream.
Waffle cones were always my fave growing up, so I’m absolutely thrilled to see a grain-free, sugar-free waffle cone/bowl recipe! Plus, in addition to ice cream, you’ll find other frozen treats like sorbets and popsicles, and even an ice cream sandwich – come to mama! Also, they haven’t forgotten things like sauces and whipped cream, for sundaes…very important.
5. The recipes actually work and are delicious.
Big points for this. It can be incredibly frustrating maintaining a sense of normalcy when you have food restrictions, and this frustration is compounded when you try to make healthy versions of your favourite foods only to be disappointed by the results. The good news is that these recipes will work, and will satisfy your sweet tooth. I can attest to this because I made the Mint Chip Ice Cream myself – see below for the recipe; a little teaser from the book!
We Can ALL Scream For Ice Cream is a beautiful book, filled with high quality, mouth watering images. You won’t be disappointed! (But if, for whatever reason, you are – the authors offer a 30-day money back guarantee.)
Grab yourself a copy here.
Go ahead – have your ice cream and eat it too.
Mint Chip Ice Cream
- ½ cup coconut oil, melted
- 1 tablespoon carob powder
- 1 can (13.5 fl oz/398 ml) full fat coconut milk
- ½ teaspoon real peppermint extract
- ¼ cup fresh mint leaves
- 3 tbsp pure maple syrup
- Handful fresh baby spinach
- Pre-freeze your ice cream maker’s insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer. Make your “chips” by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for about 20 minutes, or until completely frozen.
- In a blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want a greener looking ice cream, add in the fresh baby spinach. Blend until the leaves are well combined and your mixture is smooth.
- Remove your frozen carob mixture from the freezer, and break up the thin, frozen layer into chips with your hands or a fork.
- Add chips to ice cream mixture. If using an ice cream maker: pour mixture into ice cream maker and follow the directions for your machine. Serve when ready.
— or —
- If not using an ice cream maker: pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
- Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. Place the mixture back in the freezer.
- Every 30–45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency. This should take about 2 to 3 hours.
- Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.
I hope you enjoy this ice cream, and all the other great treats in We Can ALL Scream For Ice Cream!
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