So, I really hate that phrase ‘guilt-free food’, as I don’t believe we should feel guilty about having the odd treat. But unfortunately when it comes to feeding our babies we can end up feeling guilty no matter what. Its really hard to find food that’s both healthy and that they will eat. Even harder when you want to find healthy treats.
L absolutely loves ‘cones’ as he calls it, which is just ice cream. I wanted to make him a sugar free and dairy free alternative. I’ve made sorbet-type frozen desserts before but I was hoping to make a creamier version this time around. I couldn’t think what I could substitute the cream for until I was making a curry one night and it suddenly dawned on me. Coconut milk! So here it is!
Strawberry and Coconut Ice cream
1 can of coconut milk, chilled for at least 3 hours
200 grams of fresh strawberries
200 grams of frozen strawberries
1-3 tbsp of maple syrup/ 1 banana
Whip the chilled coconut milk with an electric whisk or in a mixer on full power until soft peaks form.
Blend frozen and fresh strawberries until smooth. Add desired amount of maple syrup. The amount will depend on how sweet your strawberries are. I used 2 tablespoons. Alternatively you can use a banana instead of the maple syrup. Fold the whipped coconut milk into the strawberry mixture and mix until well combined. Pour into a freezer safe box with a lid and freeze. You can also use this recipe for an ice cream birthday cake too, like we had for Baby I’s first birthday.
Well, I’m off to finish whats left of this ice-cream! Let me know if you guys try it out.
Bye for now!