Strawberry Ice Cream (Dairy, Egg & Refined Sugar Free)


Lately I’ve been tired. So tired!

Our little guy (sweet soul that he is) has been waking in the night more frequently than he did as a newborn. And our bigger girl (delightful, cautious spirit) has been pushing boundaries, testing limits, ‘asserting herself’ tenaciously.

I mentioned to my husband that I feel like there are no nights any more. Just two kinds of days endlessly strung back-to-back. One of feeding and burping, the other of negotiating, following through on rules, answering to my name being called for the umteenth time.

Parenting. It’s no mean feat.

Yet it’s worth it. Totally worth it.
To see his excited wiggle as I peer over into the crib and reach down to scoop him up.
To hear the thump of her feet hitting the floor as the clock signals ‘wake up time’.
To feel the warmth of his cheek against mine as he snuggles in, drifting off to sleep once more.
To be knocked off balance as she cannons into my arms from across the room.
To notice the sweet dimples pitting his cheeks as he smiles so freely and honestly.
And to witness her look of utter delight as I suggest ‘how about a little bowl of ice cream?!’



Strawberry Ice Cream (makes approx 1 litre)

2 tbsp coconut cream*
2 tbsp cashew butter
1/2 tbsp honey
1/2 tsp vanilla extract
pinch salt
3 large bananas, sliced and frozen for at least 3+ hours
2 cups frozen strawberries

*Put a can of full-fat coconut milk in the fridge overnight, open carefully and scoop out the solid part on top – this is the coconut cream – you can use the rest in other dishes, such as crepes to go with the ice cream, or burger buns for the main course, or reserve for smoothies etc…

Place the coconut cream, cashew butter, honey, vanilla, and salt in a small bowl. Mix together until smooth and well combined. Set aside.
Tip the frozen bananas and strawberries into your food processor. Blitz until the frozen fruit is crumbly. Add the coconut cream mixture. Process until it comes together nicely to a smooth, soft-serve like consistency.
Working quickly, spoon the mixture into a sealable, freezable container. Place it in the freezer for 2+ hours or until you’re ready to serve. If it has been in the freezer longer than you may wish to let it stand on the bench for 10mins before serving to soften nicely once more.
It’s WONDERFUL with crepes and chocolate shell sauce





2 thoughts on “Strawberry Ice Cream (Dairy, Egg & Refined Sugar Free)

  1. Kristina says:

    Thank you for this lovely post and recipe. I have an 8 week old clinger and a 3 year old tester and this is just what we needed.

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