Dairy- Free Ice Cream Review + Strawberry Ice Cream!

After what felt like the longest winter ever, summer has FINALLY arrived where I live! And what perfect timing since Kelly Brozyna, the Spunky Coconut, is releasing an ENTIRE book on dairy free ice cream!




While I am no longer strictly dairy free myself, I know many of you lovely readers are. I had to be for many years and was desperate for some decent Ice crew. Due to this I am happy to share her book with you. And let me tell you, this chick is talented!  Kelly really blew me away with this one!

All her recipes are not only dairy free, but free of egg, soy, gluten, and refined sugars as well. PLUS get this..they are way way WAY lower in sugar than any other recipes I have seen available.

In this book you'll find  the history of dairy-free ice cream,  the key ingredients and components to making ice cream, and  tips and tricks to getting the perfect, smooth texture. Kelly has  recipes for classic flavors such as Vanilla, Chocolate, and Butter Pecan, but also wildly creative concoctions including Carrot Cake Ice Cream, Persimmon Sorbet, and various cakes, pies and cookies. One chapter is even dedicated to what I will call ice cream “accessories” like cones, sprinkles, sauces, and other toppings. That chapter was my favorite!

As you probably already know I am obsessed with matcha. So I was ecstatic to see a recipe for Matcha Ice Cream that I am dying to try!

Kelly was so kind and allowed me to share with you one of her most popular recipes! Check out this GORGEOUS Strawberry ice cream. Then hurry up and order your copy of  this Dairy-Free Ice Cream book and try these recipes for yourself this summer.



Dairy Free Strawberry Ice Cream


  • 2 cups (about 10 ounces) fresh or frozen strawberries
  • 1 (13.5-ounce) can full-fat coconut milk
  • ½ cup (about 8) soft, pitted Medjool dates
  • ½ cup almond, cashew, or hemp milk
  • 1 teaspoon lemon juice
  • 2 teaspoons vanilla extract
  • optional: ½ teaspoon guar gum or 1 tablespoon gelatin complet


  1. 1 Put the strawberries and coconut milk in a blender and purée until smooth.
  2. 2 Add the dates, almond, cashew, or hemp milk, lemon juice, vanilla extract, and thickener (if using). Purée until smooth.
  3. 3 Freeze for about an hour or refrigerate until cold (If you use frozen strawberries, you can skip this step).
  4. 4 Pour into the ice cream machine and churn per the manufacturer’s instructions.
  5. 5 Eat right away or freeze until hard for pretty scoops.


Makes 1 to 1½ quarts


Brittany Angell

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Hey Everyone!

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