My daughter LOVES ice cream. We managed to keep it out of her diet for her first two years (following my Thriving Bubba food introduction plan), but after this she has enjoyed some occasional ice cream beach treats.
So I thought it was time I ordered in some DIY ice cream/ block moulds and created a recipe of my own. A healthier version that's free of pasteurised dairy and refined sugar that we could pack ourselves to the beach. You can pick your DIY ice cream moulds online, but be sure to get a set that has pops-stick slots and the pop-sticks are included in your set, so you're ready to start creating.
After making Danielle Walker's 'Chocolate Pickles Pops' I have put my own twist on them and my daughter gives them the big thumbs up. So much so, I need to hide them in the freezer otherwise she'd be wanting an ice cream daily!
Personally, I'm not a fan of really cold foods like ice cream (warming foods support my digestion), but I've found using the same recipe and adding into moulds or small bowls to set in the fridge makes a delish choccie mousse option.
If you're not into banana, or choc chips, I've also made this recipe without and they come up just as good (just a little less mixture).
Ready? Here goes...
Makes 6-8 ice creams (depending on the size of moulds you have)
What You'll Need
1 can full fat coconut cream
1/2 large banana
2 teaspoons gelatine
2 tablespoons coconut sugar or maple syrup (you can use more for sweeter ice creams)
1/4 cup cacao powder
1 teaspoon vanilla extract
1/8th teaspoon himalayan or celtic sea salt
1 tablespoon dark choc chips (I use Changing Habit brand or ones flavoured with stevia)
What You'll Need To Do:
Place 1/2 cup coconut cream into a small bowl and sprinkle over the gelatine, letting it sit to bloom for 10 minutes.
Add the additional coconut cream and banana into a blender and blend until smooth.
Add banana coconut blend into a small saucepan with the natural sweetener, cacao powder, vanilla and salt and mix well over medium - high heat for 5 minutes. Avoid letting it boil.
Whisk the bloomed gelatine mixture into the saucepan and continue whisking until completely dissolved, for around 2 minutes.
Strain through a fine mesh sieve into a large glass jar before pouring into your moulds. Note: if you wish to make mousse, add into small bowls instead. You could alternatively use any left over mixture to make into a mousse.
Sprinkle over 3-4 choc chips into each mould and freeze for 6-8 hours. If you're making mousse, refrigerate for 2 hours before enjoying.
Remove the ice creams from the moulds and indulge straight away, or store in an airtight container in the freezer to enjoy later on.
After more meal inspo?