If you, like thousands around the country over, miss having that cool, velvety ice cream treat on a hot summer day due to a lactose intolerance issue, listen up. If you enjoy the taste, the texture and everything else about ice cream but sadly can no longer treat yourself to it, then coconut ice cream is the goodie for you.

Coconut milk is a wonderful, useful and, most importantly, dairy free milk that can be used to make any number of scrumptious desserts. And no matter how hard you try, snow cones, popsicles, or sorbets just can’t replace the creamy goodness of ice cream!

Coconut ice cream takes troublesome dairy completely out of the yummy equation. If you’re not inclined to make your own coconut ice cream, no worries (who has the time?). You’re still not left out of the party.

Without using any dairy products like milk or cream, or even eggs or sugar, we’ve created a dessert that simply tantalizes. And, using only coconut milk, brown rice and agave nectar (for that sweetness no dessert would be complete without) we create flavors that will become your hearts desire.

With the crisp, tropical flavor of coconut dancing on your tongue, you just can’t help but smile. And if you don’t have any dietary restrictions to fully enjoy coconut ice cream, you’re still invited, and you’re gonna like it. Be sure to bring a spoon!

Have you ever wanted to scale down a mountain or try an extreme sport like hang gliding above an exquisite landscape in the Rocky Mountains? What stopped you? Is your spirit willing but the body hesitant? Could be a fear of getting too far away from a restroom? Maybe it’s time to consider a change to a non-dairy diet. But not to worry because there are delicious food items like non-dairy ice cream to keep you carefree and dessert-happy.

Ok, so can a non-dairy diet really help you realize your dreams? Maybe it’s that simple. Too many people today suffer from Irritable Bowel Syndrome, or IBS. It is a condition where people battle with chronic and sudden pain that can only be relived with bowel movement. Unfortunately that makes it difficult to go on long trips or try new adventures like, skydiving. (Yikes!)

Even more depressing is that it isn’t something you can talk about openly and expect to get sympathy. The typical response from non-sufferers is a comment about not eating enough greens and bran. Really?

It’s time to empower yourself with food goodies like NadaMoo! non-Dairy ice cream and organic coconut milk. This way you don’t have to face a bleak world without sweet desserts or dairy products such as bread, cookies, cakes, and even certain soups and dressing.

At the same time as watching what you eat, you should also consider quantity. It could be that your tolerance level is mid-range so you can eat dairy products sometimes but suffer from eating them on other occasions. Could it be a case of too much? Knowing the cause is half the battle.

There are a few reasons why dairy products could be causing you to experience unusual pain in your abdomen. Casein and whey two big culprits, in addition to lactose. These are ingredients that can be hard to tolerate or digest. Try skipping anything made with dairy, whey, or casein for a couple of weeks and see if symptoms improves. If it does, then you’re one step closer to going on that amazing bike or kayaking trip in some far away land.

Maybe non-dairy ice cream can make your dreams come true….

This is a decadent dessert, but it’s a fun replacement for store bought ice cream cakes. {Serves 12}

1 package chocolate cream-filled sandwich cookies (such as Newman O’s)
3 tablespoons non-dairy butter, melted
2 pints NadaMoo Vanilla…ahh!, slightly softened
2 pints NadaMoo Gotta Do Chocolate, slightly softened
1 container whipped topping (for vegan option, whip up some Soyatoo or MimicCreme)

Finely chop 15 cookies using a knife and cutting board, a food processor, or a plastic bag and rolling pin.
Mix cookies with melted non-dairy butter and press into the bottom of a springform pan. Freeze 15 minutes.
Chop remaining cookies. Set aside.
Remove crust from freezer and carefully spread slightly softened NadaMoo Vanilla…ahh! over the crust. Smooth out using a scraper or off-set spatula.
Sprinkle half of remaining crushed cookies over NadaMoo Vanilla…ahh! Carefully scoop NadaMoo Gotta Do Chocolate over the cookie pieces and spread it out evenly. Cover entire pan with aluminum foil and freeze 3 hours or overnight.
Once cake is completely frozen, run a knife around the edge of the springform pan and then release the collar from the pan. Using a spreader, frost top and sides of ice cream cake with whipped topping. Top with remaining cookie pieces and freeze one hour or overnight. Once whipped topping is frozen, lightly cover cake with plastic wrap.
To serve, cut into wedges. Depending on the temperature of your freezer, and if the cake is very hard, you may need to place it in the refrigerator 10 minutes before slicing.