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

Roasted Lemon Ice Cream

Roasted Lemon Ice Cream

My new favourite thing to do with lemons is to roast them. The natural sugar in the lemons caramelises, giving it a beautiful flavour somewhat similar to preserved lemons. This egg-based (but dairy-free) ice cream is packed full of an intense lemon flavour, the slight bitterness of which is off set by the honey. It pairs beautifully with my Raw Chocolate Tart, or just some shavings of raw chocolate.

Ingredients

380g whole lemons (about 3)
125ml raw honey
125ml organic virgin coconut oil
250ml almond or coconut milk
1/2 tsp organic stevia leaf powder
1/2 tsp organic vanilla powder or 1 tsp vanilla extract
pinch of himalayan salt
4 egg yolks
2 whole eggs

Method

Preheat the oven to 180 C.
Cut the knobbly end off the lemons and slice into quarters lengthways. Cut off the pithy white membrane which runs through the middle of the lemon and remove all pips.

Lemon Ice Cream 2

Place the lemons in an ovenproof dish and roast for about 1 hour, until the lemons are soft and slightly caramelised. Double check that there are no pips as adding these to the blender could ruin the flavour.

Place all the ingredients in the blender, adding the eggs last so that they don’t start to cook when they come into contact with the hot lemons. Blend until completely smooth. Ice cream is traditionally made with raw eggs, but if you’re put off by the thought of raw egg, continue blending until the mixture heats up to 65 C. You can measure this with a thermometer if you’re really worried, but basically if there is steam coming off the mixture the egg is cooked. You can also taste the difference when the egg is cooked.

Place the mixture in the fridge until cooled, and then put it into an ice cream machine to churn until frozen. If you don’t have an ice cream machine you can simply put it in the freezer and mix with a whisk every 30 minutes to break up crystals, until almost frozen, at which point you can leave it to freeze till set.

Health & happiness!

Love,
Raine