Skip to main content

*SWEET BERRY ICE CREAM* [Sugar and Dairy Free, that is!]

I scream! You scream! We ALL scream for ICE CREAM! (I mean, who doesn't love the stuff?)

This has got to be one of the most coveted/begged for foods in our household.
And it’s probably because I don’t buy it (because then I will eat ALL of it). Therefore it’s taboo in my house … which, in turn, makes my kids become sort of deranged, feral children. They become obsessed with things they cannot have!

I love - and loathe - ice cream. The ‘love’ party is easy: childhood memories of licking lollies on the beach, or a creamy bowl with hardened chocolate ‘Ice Cap’ after supper on a Sunday night.

The ‘loathing’ part comes in when I realized how much sugar goes into the stuff. When preparing frozen food, you have to up the sugar because the freezing has a numbing effect on our taste buds. Oh, and the dairy is barely tolerated by any of us. And then I saw that most of the ice creams they sell are not even called ice cream anymore, its frozen dessert….hmmmm what does that mean? It means that there is a whole bunch of other less-savoury ingredients in there, with little resemblance to real eggs and cream found in real ice cream. I don’t want to give my kids that rubbish.

So I’ve done what I always do, you see, I tell myself, “I can make this! And I can make it healthier!”

Now I avoid the frozen foods isle (except for frozen peas, that is) and that scary ‘melodic’ ice cream truck at the beach (scary? remember those 80’s movies where it was always the bellbottom-wearing ice cream van driver that kidnapped the children at the park? That music they play is STILL the same, and it gives me the shivers!) Instead I head down the canned goods isle and pick up two tins of coconut milk.

And so started a healthy, renewed love affair with ice cream. ‘Healthified’, dairy free and sugar free / low carb ice cream now has pride of place in my freezer.

I have used my new Fancy Ice Cream Machine (got it for Christmas, yay!) but it’s not necessary, you can mix all the ingredients together and bang it in the freezer and when you remember (I used to set the egg timer two hourly) yank it out and give it a mix, and throw it back in for another hour or so.

The beauty of this recipe is that it does't go rock hard. It can be (and is) eaten straight out of the tub, with the freezer door still open…at 3am!

I must say that I use coconut milk so much now, as a dairy replacement, (and I cook with coconut oil) that I can barely notice the flavour. My picky husband, however, says he can taste the ‘coconutty’! Super, I say, more for me! My kids don’t complain though, that’s the main thing, they love it - it’s sweet, creamy and ice cold - what more could you ask for on a summer’s day? (ok maybe a G&T and a hammock…?)

Anywaaayyyyy… Here’s the recipe…

2 Cans                     Coconut Milk, full fat (chill them in the freezer to get as cold as possible, 30 minutes or so should do it, not frozen solid though)
½ Cup                         Sugar/sweetner of your choice, powdered (I used Xylitol and quickly gave it a whirl in my coffee grinder so it comes out like castor sugar)
30 approx                   Drops of Stevia (to taste)
Pinch                          Himalayan Salt
1                                  Egg yolk (optional nutrition boost, if you are concerned about consuming raw egg, leave it out)

Citrus Berry Flavour:
1                                  Orange; juice and zest
1                                  Lemon; juice and zest
1 Cup approx             Blueberries and Raspberries, mixed
2 Tbsp                        Xylitol             


1                                  Vanilla Bean, scraped (for plain vanilla ice cream)

  • Place all your Citrus Berry Flavour ingredients into a small saucepan and bring to a boil on high for about five minutes until the berries have burst and the sauce becomes syrupy. Remove and allow to cool.
  • In a blender (or large bowl with stick blender) place both tins of coconut milk, sweetners and salt (and vanilla seeds if using) and blend (not too maniacally because we don’t want too much froth - we are not making a cappuccino here) until sugar has dissolved, approximately a minute or two.
  • Place creamy mixture in your Fancy Ice Cream Maker and churn accordingly, adding in cooled berry mixture half way through.
Or, place in a container and freeze for two hours before adding berry mixture, mix again and freeze. Repeat two or three times until you can’t bear it any longer and devour!

Id love to hear what you think of it? Is it too ‘coconutty’ for you? Keep me posted.

Much love and gratitude...oh, and happy nibbling!



Popular posts from this blog

Itty Bitty Chocolate Mini Cakes - in a cup - in 60 seconds!

Here's my little itty-bitty chocolate cake, baked in a cup, and in 60 seconds!

Nut-free. Gluten-free. Grain-free. Sugar-free. Low-carb. Dairy free options.
Afternoon tea-and-cake just got REAL, people. Real quick. Real easy. And Real healthy too. You cant even call this a cheat meal (although it tastes like a sneaky, naughty cheat) because it’s all within the rules of eating low carb, gluten free, sugar free and therefore healthy, right?)

This makes four ½ cup ramekins. It’s coconut flour based (although not 'coconutty' in flavour at all) and quite filling. I’ve been known to make a bigger one for me (all in the name of science, of course) and, well, let’s just say my eyes were bigger than my tummy. For an afternoon snack, with an espresso or cup of tea, a small ramekin is perfect (and then you have one left for tomorrow, and the next day too).
Now, because I made these on a random Monday afternoon after picking up my brood from gymnastics, I didn’t have the time, nor inclinat…

Best Pouring Custard... like, ever! (Sugar free, Dairy free)

If you are like me, and your gut gets into a knot at the very site of cream or too much milk, then this recipe is for you, baby!

Or, if you can handle dairy (which is annoying), but you have a cold or a chesty cough and you don't want to exacerbate your symptoms, then this warm, soft and velvety custard is just the thing to make you feel so much better. 

When warm, it is the consistency of pouring cream, perfect for drizzling over Christmas pudding or over my low carb and nut free Quickest Chocolate Mini Cakes.

Here you can see it thickened beautifully in the fridge by the next day.
If you can tolerate butter, I have added it in at the end, but this is not necessary. It does, I find, help to mellow out the coconut cream. Now I actually lurve all things coconut, in all its beautiful variations, but in custard I'm looking for a softer, more VANILLA flavour... and, by Jove, I think I've done it!
This will now be my go-to recipe for all things custard related, and can be pimped and…

Irresistible Rocky Road

This is a lovely no bake treat you can make with your kids in no time. It’s great for the holidays and the kids ask to make them for parties, especially. And the best part is… you can choose which ingredients suit your taste and diet preference. We opted for blueberries over those awfully sweet, and artificially red, glazed cherries usually found in traditional Rocky Road. Blueberries, are softly sweet and slightly sour. These mini marshmallows are not sugar-free but I allow them in small quantities. You can omit them (or even make your own sugar free marshmallows?) but I find their soft texture adds a lovely chewiness to the bite. My four year old complained, saying the nuts were a bit too hard for him to chew, so together, we made a separate batch with just blueberries and marshmallows, and these were still lovely, but trust me, if your dentures can handle the crunch, the salted nuts and sesame seeds help cut through the sweetness and enhance the chocolatey flavour to the max! I keep a st…