‘LIFE IS LIKE AN ICE CREAM CONE, YOU HAVE TO LICK IT ONE DAY AT A TIME”.
Spring is in the air in Australia, the days are getting hotter, which means more time spent out doors and on the beach, so what better way to cool down than with a delicious creamy ice cream…
Remember ice cream is not just for the kids, whether your five years old or fifty, we all love ice cream don’t we? and there are so many flavours to choose from, chocolate, strawberry, mint, chocolate chip, raspberry ripple, vanilla, the list is endless.
However our favourite frozen dessert is usually made from dairy products such as milk and cream, with added artificial colourings and fruit flavourings which are used to replace natural ingredients. Most ice creams also contain large amounts of sugar and sweeteners, which can have the kids on a high and jumping through hoops, not to mention all the hidden added calories and nasties. With this in mind I have put together some simple, quick and easy, guilt free, healthy options that I promise you and the kids will all become addicted to, without the added sugar rush and muffin tops !!!
THE HEALTHIER OPTIONS:
COCO-BELLA
INGREDIENTS
1/2 cup of canned unsweetened coconut milk
1/4 cup of unsweetened desiccated coconut
1/4 cup of pure maple syrup
1/2 tsp of pure vanilla extract
2 frozen bananas
METHOD
Combine all of the ingredients in a blender or food processor and blend until thick and creamy.
Transfer to a loaf tin and freeze for at least 4 hours before serving
This coconut creation is delicious and deceptively creamy—yet dairy free. Sprinkle with extra desiccated coconut for added texture and fibre.
MINTY-CHOC CHIP
INGREDIENTS
1/2 cup of unsweetened coconut, almond, soy, goats or plain organic greek yogurt
1 Tbsp of fresh lime juice
1 avocado
3 frozen bananas
1 tsp of peppermint extract
1/3 cup of organic mini chocolate chips
METHOD
Combine all ingredients in a blender except for the chocolate chips and blend until thick and creamy. Stir in the chocolate chips and transfer to a loaf tin. Freeze for at least 4 hours before serving.
Mint choc-chip lovers rejoice! This healthy version combines avocado, banana, and yogurt for a creamy finish that leaves you totally satisfied, thanks to a hefty dose of protein and monounsaturated fats.
RAVISHING RASPBERRY
1 1/2 frozen bananas
1/2 cup of frozen raspberries
1/3 cup of unsweetened coconut yoghurt, soy yoghurt, almond milk yoghurt, goats or organic greek yogurt
METHOD
Blend all the ingredients together in a blender or food processor until smooth and creamy. Eat immediately or place in the freezer for a harder consistency. This flavour is creamy and delicious, and very refreshing!
PEACHY KEEN
INGREDIENTS
1/3 cup of unsweetened canned coconut cream
2 Tbsp of raw honey
1 tsp pure vanilla extract
2 cups of frozen peaches
METHOD
Combine all of the ingredients in a blender or food processor and blend until thick and creamy.
Transfer to a loaf tin and freeze for at least 4 hours before serving, this peachy orange perfection.
STRAWBERRY SMOOCH
INGREDIENTS
1 can of unsweetened coconut milk
1 Tbsp of pure maple syrup
2 cups of frozen strawberries
METHOD
Firstly refrigerate the canned coconut milk overnight. The next day, open the can upside down, and pour out the liquid (reserve for smoothies) and scoop the thickened coconut cream into a blender or food processor. Add the maple syrup and strawberries and blend until thick and creamy. Serve immediately or freeze for a thicker consistency. This guilt free favourite will have your mouth watering.