Vanilla Berry Ice Lollies

Vanilla Fruit Ice Lollies

If there is one thing I miss about dairy, it’s ice cream! Especially during hot summer days; there’s nothing better. So I decided to make my own. I’ve made smoothie lollies before and fruit lollies but I wanted something creamier, like good old-fashioned ice creams and I came up with this idea. It literally couldn’t be easier, you just need to buy yourself some ice lolly moulds in preparation. I bought BPA free ones from Amazon.

I added some edible flowers in here just to make them look more colourful, but you don’t have to do that.

Braxton loved these so much I have to make some more! They are dairy free, refined-sugar free and therefore, totally fine to give babies. They kind of taste a bit like Mini Milks, remember those?? 🙂

If you like it sweeter add the Natvia (click on this page to read more about Natvia sugar substitute and why it’s so awesome and great for diabetics).

Ingredients (makes 2 large lollies)

1 tub Rebel’s Kitchen vanilla coconut yoghurt (or plain coconut yoghurt with 1 vanilla pod scraped in)
Half cup almond milk
About 8 blueberries, squished
2 strawberries, cut in thin slices
Half tsp Natvia for added sweetness

Method

Mix the yoghurt, almond milk and Natvia in a bowl then pour the mixture into the lolly moulds and put them in the freezer for 15 minutes without adding the lolly stick.

They should have firmed up just a little bit and now push the fruit down into them and space them out.

Add the lolly sticks and put back into the freezer for 4 hours.

Remove and enjoy!

Love & health,
Lauren

Coconut Ice Cream

Coconut Ice Cream

Making ice cream has always been one of my favourite things to do in the kitchen. It also holds a special place in my memory – when I was 15 a family friend tasted my chocolate ice cream and was so impressed she suggested that I go to chef school! It hadn’t even occurred to me, so that experience was what inspired me to attend chef school.

When I started cutting out dairy and refined sugar I knew that ice cream would be first on my list of things to reinvent. This ice cream is a perfect replacement for traditional vanilla ice cream. It can be eaten on its own or served with something like my Raw Chocolate Tart. It can also be used as a base for other flavours. Omit the coconut flakes and try adding cacao nibs and a few drops of peppermint essential oil, fresh raspberries, or finely chopped dates and nuts. The options are endless – use your imagination!

Ingredients (makes about 600ml)

400ml coconut cream
45ml organic virgin coconut oil
a pinch of Oryx Desert Salt
a pinch of vanilla powder
1/4 tsp stevia leaf powder
45ml raw honey
2 egg yolks
1 whole egg
1/2 cup organic coconut flakes

Method

Place the coconut cream, coconut oil, salt, vanilla, stevia, honey and egg into a high speed blender and blend for about 4 or 5 minutes, until the mixture has heated through, thereby cooking the egg.

If you don’t have a high speed blender, simply blend the mixture until smooth or even use a whisk to combine. Then transfer to a saucepan on a very gentle heat. Stir continuously to prevent the egg from scrambling. There should be steam coming off the custard but it must never boil. To check if the egg is cooked, dip the back of a spoon into the custard and then draw a line across the back of the spoon with your finger. Hold it horizontally and if the custard doesn’t drip it is cooked. With experience you can also taste when it is done. Traditionally ice cream was made with raw egg, so as long as you have good hygiene practices in the kitchen it’s not paramount that the egg be fully cooked. However, cooking the egg does thicken the custard thereby giving a creamier texture to the ice cream.

Place the coconut flakes in a frying pan and lightly toast them over a medium heat. Keep your eye on it and toss regularly as it can burn quite quickly. Turn out onto a chopping board and use a knife to chop into smaller pieces. Add to the custard.

If you have an ice cream machine, simply pour the custard into your prepared machine and churn until done, then transfer to a suitable container and store in a freezer.

If you don’t have an ice cream machine, pour the custard into a sealable container and place in the freezer. Use a whisk to stir the mixture every 20 to 30 minutes. By breaking up the ice crystals regularly as it freezes you achieve a smoother texture. You should do this for at least 2 – 3 hours, until the mixture starts to freeze into a smooth ice cream. At this point you can just leave it in the freezer to freeze completely.

Remember to remove the ice cream from the freezer 5 – 10 minutes before serving, to allow it to soften.

Health & happiness!

Love,
Raine