This no-churn ice cream is perfect as an easy, delicious and healthy dessert. In fact, you could even have it as dessert and nobody would judge you!
Ok, disclaimer: I suppose this is more of a sherbet (pretty much sorbet made with milk) than an ice cream but my kids called this ice cream so I’m going with it. And besides, it doesn’t matter what you call it because this “nice-cream” is so damn delicious, you won’t care what it’s called once you taste it.
And, not only is it delicious but it’s ridiculously easy and so, SO healthy. This way of making ice cream was first introduced to me by the ever-clever Donna Hay and I’ve been experimenting with it ever since. I often make smoothies for the kids for breakfast and a while ago had quite a lot left-over. I decided to freeze the leftover smoothies and try this method of making ice cream. It worked like a dream. Not only does this result in perfectly scoopable “ice-cream” but it is totally customisable and can be made using a variety of ingredients. It’s also a great way to use up any left-over fruit you might have lying around.
And because it is so healthy (lactose-free, vegan) you could actually eat this for breakfast without any guilt. In fact, I’m planning on making big batched during the Summer months because I’m pretty sure I’ll have no problem getting the kids to eat breakfast if I tell them they’re having ice cream (which is something they pretty much beg me for all the time). It’s also perfect served in cones as dessert and can be stored in the freezer for up to two months, covered. But I guarantee you won’t need to do that because this stuff is addictive!
- 2 cups coconut milk
- 4 cups berries of your choice I used strawberries, raspberries, blueberries and blackberries
- 1 cup baby spinach leaves optional
- 2 bananas chopped
- 1-2 tablespoons maple syrup to taste (optional and can be substituted)
Blend all the ingredients together until smooth then pour into a large Ziploc bag.
Seal the bag, pressing out all the excess air then lay flat on a freezer-proof tray/plate and place in the freezer.
Freeze overnight until completely frozen.
Remove from the freezer and break into pieces. Place the frozen pieces of smoothie into a food processor and blend until smooth.
Scoop into a freezer-safe dish and press a piece of cling film onto the surface. Place in the freezer for at least another 2-3 hours.
Scoop and serve.
More berry recipes you will love:
Creamy strawberry and pineapple smoothies