Hope you're all loving the sunshine and soaking up all that free vitamin D out there!
There are two things my boys always want when the sun is out: firstly, anything water related – the paddling pool, the jet-wash, super-soakers and the like and secondly, ice creams! Ever since turning gluten and dairy free, if there is something I really miss, it's a proper ice cream. There are plenty of soy alternatives now but usually very overpriced. Anyway, this just answers the issue of my dairy intolerance...as the soy ice creams certainly aren't going to get the MC&L "clean" stamp of approval!
Since my Beach Ready plan a couple of weeks ago, I have completely embraced the MC&L approach to cooking and eating and I love discovering new ways of enjoying old favourites. I have been trying to see what would work as an alternative to ice cream other than a sorbet which, quite frankly is what you're going to get if you're playing clean/dairy free. Sometimes though I just want that creamy hit rather than a sharp tang and I think these recipes below deliver that creaminess whilst remaining virtuously clean.
I tried a few versions and these coconut milk lollies are my absolute favourite. Also a fab banana ice cream courtesy of my equally dairy intolerant and clean sister and an amazingly fresh smoothie which if frozen would also create divine ice cream.
COCONUT ICE POPS
These are so simple and you can do a ton of variations once you get started.
You need: ice lolly moulds, some nut milk, fresh fruit and nuts of your choice. Here are some suggestions:
Coconut milk and strawberry pieces
Coconut milk and kiwi slices
Coconut milk, cacao nibs and raspberries
Almond milk, pistachio and almonds (tastes like Indian Kulfi!)
Almond milk, crushed walnut and pear slithers
Add small quantities of chosen fruit and nuts to moulds and top with nut milk.
Add lolly sticks/lids, freeze and enjoy!
NB: Coconut milk can be found in the alternative dairy section, both fresh and long-life. Brands include Alpro and KoKo – it’s not the canned coconut milk you use for cooking.
BANANA ICE CREAM
Ridiculously simple, even more ridiculously lush!
- Cut up a very ripe banana and place in freezer overnight.
- Chop frozen banana in food processor to mash into a smooth creamy banana ice-cream.
- Sometimes the banana needs an extra hand so put just a teaspoon or so of nut milk in to help it along.
- Serve as it is or top with nuts (walnuts, almonds or pistachio work well) or a drizzle of agave syrup for a special treat
I made this smoothie on the same day I consumed a fab purple quinoa porridge and had purchased a ‘Naked’ blueberry smoothie when on the road. I had commented at the time that I felt like I was going to turn into Violet Beauregarde from Charlie and The Chocolate Factory as the colours were so insanely purple! This smoothie tastes so clean and fresh thanks to the cucumber refreshing the sweet tang of the blueberries. The coconut milk gives that gorgeous creamy consistency that if you were to freeze this in a lolly mould, it would give you a sumptuous ice cream hit. I added chia seeds and vegan protein powder for a protein packed boost.
- 1 banana sliced
- Generous handful of blueberries
- 2 inch piece of cucumber chopped
- 1 cup coconut milk (or almond milk)
- Chia seeds (optional)
- 1 scoop vegan protein powder (optional)
Whizz in a blender and enjoy as a smoothie or turn into ice lolly moulds and freeze.
Until next time,