Sometimes, you just need a little ice cream. 

I had a fairly severe dairy allergy growing up…not swelling airways severe, but unpleasant congestion and runny nose. And yes, this was before allergies were “in” or talked about. I would tell teachers or lunch-ladies I was allergic to dairy and receive nothing but blank stares. Just to get Orange Juice at lunch instead of milk was quite a process…probably why I stuck to packing.

Along the same vein, there were no specialty aisles for food-allergy sufferers, or many replacement products. I do remember one cheese alternative that tasted like plastic (it probably was plastic now that I think about it), and a yogurt product that was awesome, but discontinued after a short while due to low demand. 

My point is, I loved Ice Cream and dairy products as much as the next kid, but could rarely partake. If you have issues with dairy, it’s nice to feel like you can still enjoy a treat such as ice cream. And not just the ice cream “alternatives” in the store that are still loaded with sugar and preservatives, but an ice cream that is not only dairy-free, but also made with just a few simple ingredients. I still limit my dairy intake, so this ice cream recipe is right up my ally.

This is a super simple recipe that I whip up on the weekends for a healthier sweet treat. It may seem counter-intuitive to have Ice Cream in the middle of winter, but I suppose I am mimicking my icy surroundings and embracing the cool inheritance brought about this time of year.

Besides, sometimes you don’t want to be slaving away for hours to make a dessert.
A 5 minute blended beauty is good enough for me, especially when I can let my ice cream maker do the rest of the work!!!

This is the basic recipe I use, and then often switch up the flavors or additives.