It’s my birthday this weekend and I am a HUGE fan of birthdays. I believe we don’t meaningfully step out of our daily lives to celebrate ourselves or our loved ones very often and birthdays are the best day to do so. Plus, let’s be real – dessert is involved.  To celebrate, I am sharing this ice cream sandwich creation that is gluten-free, vegan and free of the top allergens.

Dessert can be a sticky situation (pun intended) during an elimination diet or if you know your food sensitivities when celebrations like birthdays are involved. If you’re super heady like me, you may repeatedly ask if you should treat yourself and deal with destroyed progress or pain OR if you shouldn’t have any treats. Like my approach to health, the answer to that question is entirely personalized.

Let me be clear and tell you that you can’t eff anything up with a slice or two (or three) of birthday cake. While I am all about helping you discover your food sensitivities so that you get rid of your symptoms, I am not interested in doing so at the expense of destroying your relationship with food. Will you slow down your progress and be in pain from a birthday treat? Maybe. But nothing you do is wrong.

For me personally, I haven’t eaten all that different on my birthdays since I have discovered my food sensitivities because, for me, that day is the real deal – a day to celebrate myself and do exactly what I want.

For you, you may recognize that you won’t be able to get back to your elimination diet after eating a conventional birthday treat. Knowing this you could decide to simply have fruit or an elimination diet-friendly treat or a homemade dessert. It’s important to be honest with yourself and after considering your physical and emotional health, make the choice that is best for your health journey.

Alternatively, you may already know some or all of your food sensitivities. If you do, you likely know the extent of the pain you suffer after eating them. Again, it is up to you to decide what is worth the pain. I am sharing this with the genuine intent that you do what works for you.

All that being said, it is still important to have delicious options that are free of the common allergens so that everyone can enjoy a special treat on their birthday or any day, which is why I am sharing these ice cream sandwiches even though I am likely going to eat them AND a piece of homemade, gluten/dairy-full cake 🙂

Coconut Milk Ice Cream Sandwiches (Allergen-Free)
Serves 8
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Prep Time
45 min
Prep Time
45 min
Ingredients
  1. 1 batch Chocolate/Vanilla/Strawberry Coconut Milk Ice Cream (see below)
  2. 1 batch Vegan Coconut Flour Chocolate Chip Cookies (see below)
Instructions
  1. Prepare ice cream the day before
  2. Prepare the cookies and once cooled, place in freezer to harden
  3. Remove the ice cream 30 minutes ahead of time to soften
  4. Spoon the ice cream in between two cookies, smoothing the edges if you want
  5. Enjoy as many as you'd like and wrap the remaining cookies individually in foil
Notes
  1. Feel free to press cacao nibs or shredded coconut onto the sides of the sandwiches
Jessica Stopard http://jessicastopard.com/
Coconut Milk Ice Cream
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 cans full-fat coconut milk*
  2. 3 tbsp coconut oil
  3. 1 tsp pure vanilla extract
  4. pinch pink salt
  5. 3/4 tsp xanthan gum
  6. 3/4 cup pure maple syrup
  7. 2 tbsp coconut sugar
  8. CHOCOLATE
  9. 1/2 cup raw cacao powder**
  10. VANILLA
  11. 3/4 whole vanilla bean, finely cut (optional)
  12. 2 tsp pure vanilla extract
  13. STRAWBERRY
  14. 2 tsp pure vanilla extract
  15. 1 cup strawberries
Instructions
  1. Place all ingredients in the blender
  2. Pour into a container and put in the freezer overnight
Notes
  1. * I use Cha's coconut milk
  2. ** Substitute carob powder for cacao powder if sensitive
Jessica Stopard http://jessicastopard.com/
Vegan Coconut Flour Chocolate Chip Cookies
Yields 16
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1/4 cup coconut oil
  2. 1/4 cup coconut sugar
  3. 1/4 cup pure maple syrup
  4. 1/4 cup water
  5. 2 chia eggs (2 tbsp chia + 5 tbsp water)
  6. 1 tbsp pure vanilla extract
  7. 1 cup coconut
  8. 2/3 cup coconut flour, sifted
  9. 1/4 tsp pink salt
  10. 1 tsp baking powder*
  11. 1 cup chocolate chips**
  12. 2/3 cup hemp hearts
Instructions
  1. Preheat oven to 340F
  2. Make 2 chia eggs by mixing chia and water in a small bowl and set aside for 10 minutes
  3. Meanwhile, cream the coconut oil, coconut sugar and maple syrup
  4. Add the chia eggs
  5. Mix in the remaining ingredients
  6. Using a small ice cream scoop or tablespoon, place the cookies on a parchment-lined sheet pan
  7. Flatten the cookies with the palm of your hand, then smooth the edges with your fingers
  8. You can place the cookies close together as they don't spread
  9. Bake for 10 minutes
  10. Let cool on a cooling rack
  11. Dip in melted chocolate, optional
Notes
  1. * Be careful of baking powder if you have a corn allergy or sensitivity as most contain corn starch. Either buy the brand Purest Natural or make your own.
  2. ** Use Enjoy Life Chocolate Chips to avoid all common allergens or Lily's Sweets Dark Chocolate Premium Baking Chips to avoid sugar and all common allergens except for soy.
Jessica Stopard http://jessicastopard.com/