This week the kids saw a photo of Ice Cream in a magazine. They HAD to have it – right then – of course.
Navigating a dairy free toddler can feel overwhelming, but once you realise how easy it is to create delicious dairy-free alternatives it’s not so bad. This creamy coconut ice cream recipe is a perfect traditional ice cream alternative as it is still sweet (without added sugar), creamy (without dairy cream) and filling. This creamy coconut ice cream recipe is vegan friendly, dairy free, gluten free, nut free and probably paleo too. It’s also free from added sugar (as it contains only the naturally occurring sugars found in banana).
You likely have all the ingredients you need at home already, but if you’re eager to make this recipe here are a few tips and tricks to make it SUPER easy for you (the Her Nourished way!).
HER NOURISHED RECIPE TIPS AND TRICKS:
- Tahini can be substituted for any nut butter. Using tahini makes this creamy coconut ice cream recipe higher in calcium and nut-free, but if you don’t have an issue with nuts you can substitute with almond butter, peanut butter (note this will change the flavour) or even cashew butter/soaked cashews.
- I recommend using good quality coconut milk from a can. The consistency of your coconut milk should be thick and creamy. Coconut milk in a tetra pack is not ideal for this recipe unless it is pure coconut milk (i.e. not watered down). You can also use coconut cream for an even creamier ice cream.
- For this recipe I used an alcohol free vanilla extract. You can use regular vanilla extract or omit this if you wish.
- If you are catering for impatient kids, I suggest using frozen bananas for this recipe to speed up the freezing time. If you use frozen bananas you can reduce the freezing time to 2-4 hours.
- Once made, this creamy coconut ice cream will store in the freezer in an air tight container for approximately 2 months.
- I used soy carob buttons found at a health food store for this recipe. Any dairy free chocolate will work or you can make your own FREEZER CHOCOLATE following this recipe.
- 250g ripe banana, fresh or frozen
- 400g can premium coconut milk
- 1 tsp alcohol-free vanilla extract
- 1 heaped tbsp tahini
- Optional: ¼ cup dairy free chocolate, roughly chopped
- Prepare a freezer safe dish by lining with baking paper.
- To a blender add the banana, coconut milk, vanilla extract and tahini. Blend on high speed until smooth and creamy.
- Pour the creamy coconut mixture into the freezer safe dish and sprinkle with dairy free chocolate (optional).
- Place the freezer safe dish into the freezer and allow to freeze for 4-6 hours. Once frozen, sit at room temperature for a few minutes before using an ice cream scoop or knife to slice/scoop the ice cream and serve chilled.
- Store any remaining ice cream in an air tight container.
If you try this recipe I’d LOVE to see! Share your snaps on Instagram and tag @her.nourished!
For more SUPER easy, kid-friendly meals made using easy-to-find ingredients you’ll LOVE my new recipe book HER NOURISHED KIDS! Her Nourished Kids is available from August 27 in printed and ebook format. It’s a must-have for any parent!
Learn more about Her Nourished Kids and my meal time success program for toddlers HERE.
Krissy Ropiha is a Certified Nutrition and Health Coach specialising in early childhood nutrition and a Psychology graduate (BScPsycHons). She is passionate about supporting, inspiring and empowering busy mums to take back control of their family’s health, get nourishing meals on the table in less than 30 minutes and achieve happy and successful family meal times.
Strive for nourishment, not perfection.