Finding ice cream, frozen yogurt, or sorbet in the grocery store can be extremely challenging when you have food allergies or follow a vegan diet. For those with multiple food allergies, most store-bought ice creams that meet their allergy needs are boring flavors, contain lots of refined cane sugar, are not creamy, or contain some not-so-good-for-you food colorings, sweeteners, and thickeners. It’s time for an ice cream revolution! This cookbook is the key to easy and delicious frozen treats – all gluten-, dairy-, egg-, and soy-free! Depending on the ingredients chosen, nearly all of these recipes can be made nut- and peanut-free as well. Coconut cream is the base for the decadent ice creams, while vegan yogurt is used instead to make the luscious frozen yogurts. (Note: those with a coconut allergy will need to use an allergen-safe vegan yogurt to make frozen yogurt as the ice creams are coconut based.) All recipes use natural sweeteners such as honey, agave syrup, maple syrup, and pitted medjool dates. Most recipes require about 15 minutes of hands-on time plus churning time, some type of blender, and an ice cream maker. So what are you waiting for? It’s time to give in to those ice cream cravings and choose whatever flavor YOU want! Once you see how easy these recipes are, you will never bother buying ice cream from the store again! Welcome to the ice cream revolution!