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Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Paleo Cookies and Cream Ice Cream! (Dairy/Egg/Grain/Gluten Free)

Paleo Cookies and Cream Ice Cream! (Dairy/Egg/Grain/Gluten Free)

With this recipe you have some options.

you could literally use regular Oreos.. or buy a gluten free version OR if you would like to stick with grain free you can use my grain free Oreo cookie recipe below!  

All that matters is that you get some crushed up cookies into the ice cream!  

This ice cream recipe was one of the most popular posted in Club Angell.. and I highly recommend giving it a try! 


Grain Free Oreo


  •  1/2 Cup Packed Blanched Almond Flour

  •  1/2 Cup Potato Starch

  • 1/2 Cup Cocoa Powder ( I like to use Hersey's special dark cocoa powder)

  •  1 Cup Palm Sugar (or other granulated sugar of choice)

  • 2 1/2 TBSP Shortening (I use the brand spectrum)

  • 1 tsp Baking Powder ( I use double acting)

  •  1 1/2 TBSP Vanilla Extract

  •  1 TBSP Applesauce

  • §  1 tsp Water

  • §  1/4 tsp Salt


  1. Preheat oven to 375 degrees.

  2. In a mixer, combine all ingredients. You will need to mix the dough for a while. At first it will seem to be too dry but the moisture from the Almond Flour will come out and make the dough perfect.

  3. Bring the dough together by mixing with your hands for 1 minute.

  4. Roll the dough out between two sheets of parchment paper; should be 1/4 inch thick.

  5. Cut dough into 2 inch wide circles, and place on parchment lined baking sheet.

  6. Cook Oreos for 11-12 minutes. Remove from oven, and then crush 8-12 cookies depending on how much oreo you like in your ice cream!

Vanilla Ice Cream Base

§  3 cups of milk (Almond, Coconut, Cashew or regular milk)

§  1 1/2 TBSP Gelatin

§  3 cups of Raw Cashews or Cashew Flour

§  1 Tbsp + 1 Tsp of Vanilla Extract

§  1/8 Tsp. Salt

§  3/4 cup of Honey (Maple Syrup or Agave should also work)

  1. Make the ice cream base. Bring to a boil in a sauce pan 3 cups of milk with the gelatin. (You can also place this mixture in the microwave and heat in a microwave safe bowl for about one minute until it comes to a boil)

  2. Pour the hot mixture into a blender and add the cashews, Vanilla Extract Salt and Honey. Process on high until smooth. Place the blender jar into the fridge for an hour or two to chill.

  3. Now its time to make the ice cream:  Remove it from the fridge once it has cooled. If it has developed a film on top (from the gelatin) give it a stir or place it back on the blender for 15 seconds.

  4. Pour the ice cream base into an ice cream maker following the manufactures directions. Once churned stir in the crushed cookies and then pour into a freezer safe container and store up to one week. (You can keep it in the freezer longer but the texture is the best the first week)

 Homemade Dairy Free Mozzarella Sticks (Gluten/Grain/Egg/Soy Free)

Homemade Dairy Free Mozzarella Sticks (Gluten/Grain/Egg/Soy Free)

Dairy Free Peanut Butter Tagalong Ice Cream. (Gluten/Grain/Egg Free)

Dairy Free Peanut Butter Tagalong Ice Cream. (Gluten/Grain/Egg Free)