No-churn healthy berry smoothie ice cream

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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!

No-churn vegan berry smoothie ice creamOk, 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.

No-churn vegan berry smoothie ice creamAnd, 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.

No-churn vegan berry smoothie ice creamAnd 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!

No-churn vegan berry smoothie ice cream
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No-churn healthy berry smoothie ice cream
Prep Time
10 mins
Total Time
10 mins
 
This no-churn berry smoothie ice cream is not only easy to make, it's also proper delicious and so good for you!
Course: Dessert, Healthy, Ice cream, Vegan
Author: Alida Ryder
Ingredients
  • 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)
Instructions
  1. Blend all the ingredients together until smooth then pour into a large Ziploc bag.
  2. Seal the bag, pressing out all the excess air then lay flat on a freezer-proof tray/plate and place in the freezer.
  3. Freeze overnight until completely frozen.
  4. Remove from the freezer and break into pieces. Place the frozen pieces of smoothie into a food processor and blend until smooth.
  5. 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.
  6. Scoop and serve.

More berry recipes you will love:

Strawberry Pavlova with chocolate cream

Strawberry pavlova with chocolate cream

Creamy strawberry and pineapple smoothies

Creamy pineapple and strawberry breakfast smoothies

Mixed berry lattice pie with home-made shortcrust pastry 

Mixed berry lattice pie

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Showing 4 comments
  • Reply

    Yum, this looks so tasty and who would have guessed it has spinach in it? Love ice cream made with coconut milk! Gorgeous color!

    • Alida Ryder
      Reply

      Yeah, the spinach is a little added boost of nutrients and the kids didn’t even know. 😉

  • Sarah
    Reply

    I love this!! Have you had acai before? I feel like this is how I prefer my acai to be… thick and sherbert-like and not overly soupy. Great idea for a summer treat that’s not over-board with calories and heavy cream 😉 Have a wonderful weekend Alida!

    • Alida Ryder
      Reply

      Yeah I think it’s the kind of summer treat that you can indulge in and know that it’s actually good for you. 🙂

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