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Have a Dairy Sensitivity? Try this plant-based ice cream

These days food allergies are more common than ever. Kari Nadeau, a Stanford University allergy specialist, says that “the rate of food allergies worldwide has increased from around 3% of the population in 1960 to around 7% in 2018.”

But why is this?

It’s the ‘cleanliness paradox.’ Preservatives are used to help rid our produce and other grocery items of mold and growth bacteria. Well, turns out these bacterias and molds are pretty useful for our bodies because they help us develop stronger immune systems. So, without it our bodies are growing intolerant because as our immune systems grow with us and they learn to measure responses to stimuli.

With that being said, food substitutes have seen a rise in popularity. Plant-based milks are a big one right now. So much so, that it is almost blasphemy to order a coffee without a non-dairy option. Well if you’re an ice cream lover, but you find that your stomach can’t handle the dairy—you no longer have to settle for 90 cal ice cream that tastes more like ice than cream. It’s so simple!

Photo by @Courtney Cook on Unsplash

Here is a recipe for all you sweet tooths:

  • 2 vanilla pods

  • 700ml of almond milk

  • 150g of agave syrup

  • 75g of almonds; toasted & roughly chopped

Here are the assembling instructions:

  1. Now to begin, cut the vanilla pods in half and then scrape out the seeds, add them to a large bowl, you can then discard the empty pods.

  2. Add the remaining ingredients to the bowl and mix well before pouring it all into an ice cream maker

  3. Churn it until it has thickened into a smooth texture

  4. Put the churned ice cream in the freezer to set, for at least 2 hours

  5. Take the ice cream out for 5 minutes before serving, to allow it to soften slightly and making it easier to scoop


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