Sugar free ice cream cake

Move over Ben and Jerry…I think I might have invented the best dessert ever! Arthur has been asking me to make ice cream every day since…he was born I think. I have a trusty old healthy banana recipe I use which is pretty yummy and healthy but I’m kind of bored of it. So today I decided to mix things up a bit. Enter the fresh raspberries, crumbly biscuit base and dark chocolate topping and you have a flippin delicious ice cream, cheese cake type pie, dessert spectacular! This recipe made 4, everyone loved it, Sadie shared mine after dinner which means there is one left in the freezer which I plan to scoff as soon as I can actually get Sadie to go to sleep. Probably she can’t drop off due to sheer excitement at being the first baby on earth to try the best dessert ever. Can’t blame her. Here’s the recipe:
Sugar free ice cream cake 

Ingredients

For the base 

  • 1/4 cup almonds
  • 1/4 cup oats
  • 1 tbsp honey
  • 1 tbsp coconut oil

For the ice cream

  • 1 large banana (sliced and frozen)
  • 1/2 cup of raspberries
  • 1 1/2 tbsp maple syrup

For the chocolate topping 

  • 4 tbsp coconut oil
  • 4 tbsp cacao powder (or good quality cocoa powder)
  • 2 tbsp maple syrup

Method

First make your base. Place all the ingredients in the food processor and blitz till all combined in a sticky crumble type mixture. Divide between 4 ramekins or small coffee cups/tea cups. Squash down flat and place in the freezer while you prepare the next layer.

For the ice cream first put your frozen banana slices in the food processor and blitz. It can take a while to break up the banana but after looking crumbly it will start to go smooth. Add the raspberries and maple syrup and whizz again until smooth. Dollop the ice cream on top of the bases, dividing equally. Place back in the freezer and make the final layer.

For the chocolate, melt the coconut oil in a pan. Take off the heat and whisk in the cacao powder and maple syrup until smooth. Pour over the ice cream and freeze again.

Ideally for the ice cream to set you want to freeze these for a few hours.

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Super healthy ice lollies

Celebrating a siblings birthday can be tough when you are only 2. All those presents and cards for some one else…So to make things a little easier for Arthur he received this magic ice cream van from his granny and papa.
A gift for being a super big brother on Sadie’s birthday. He is delighted with it and we have been queuing up to ask for ice cream all week. It has also sparked a huge amount of conversation about eating ice creams and ice lollies and visiting ice cream vans…a wee treat he will no doubt experience at some point this summer. Until then I decided we needed a healthy and easy alternative to stash in the freezer. These ice lollies are practically a square meal on a stick! They contain a vegetable, a fruit, protein, calcium, vitamin C and most probably loads of other amazing things! They also look super funky and exciting which always helps. 

Super healthy ice lollies        

Ingredients (makes 4)

For the yogurt layer 

  • 1/2 cup Greek yoghurt
  • 1 tbsp. honey 

For the ice lolly layer

  • 1 small raw beetroot (peeled and halved)
  • 100g fresh raspberries 
  • Juice of half a lemon 
  • A small knob of fresh ginger 
  • 100ml water 

To decorate 

  • Honey
  • A handful of pistachios (crushed)

 Method 

For this recipes you will need some ice lolly moulds. They are pretty easy to get hold of, most supermarkets sell them at this time of year. But if not an old yogurt pot and a lolly stick works just as well.

First make the yoghurt layer. Simply mix together the yoghurt and honey and spoon about 2 tbsp into each mould.

 Now make the ice lolly layer. In a blender or juicer place the beetroot, raspberries, lemon juice, ginger and water and blitz until smooth. If you are using a blender which I did you now need to put it through a sieve over a measuring jug to remove the pulp. You may need use a spoon to squish and scrape to get all the juice out. If you are using a juicer hopefully it does this part for you. 

Once you are left with a jug of smooth juice fill each ice lolly mould up on top over the yoghurt and put the stick in place. 

Freeze for a few hours or overnight.

Once ready to serve spread a layer of honey over the ice lolly and roll in the crushed pistachios.