There is no one that loves ice cream more than a 2 year old, and our son is no exception. He knows the word ice-cream in all his different languages and recognises sings for ice cream everywhere. He feels the immediate need to draw our attention to these by calling it out at the top of his voice, merging all terms he knows into one exclamation of “iiiiiceyyyyy”. And in springtime, there are a lot of ice cream vendors out there… Sigh..
Most commercially sold ice creams are full of sugars and colorants though (what is up with that smurf coloured ice cream, that just looks nasty!), so I most often negotiate with him that he can have an ice cream when we get home. I always have a stack of home made ice lollies in freezer that are made with fresh fruit, with added yoghurt or almond milk for some protein and fat.
For after dinner treats, I now added this lovely, fresh, creamy and light ice cream to our repertoire. It is great to serve after a meal with friends as a refreshing dessert on balmy evenings. I purchased my small ice cream maker especially for these nutritious ice cream occasions and haven´t regretted it for a second.
Makes 4 cups
1 cup coconut milk
2 small beakers of live yogurt (175 gram)
2 tbsp almond milk
1 tsp pure vanilla extract
Honey to drizzle
Blueberries to serve
1. In the ice cream churner, add the yoghurt and the coconut milk and switch it on.
2. Whilst churning, slowly add the almond milk and the vanilla extract into the ice cream machine.
3. Churn for about 20 to 25 minutes until it reaches a lovely soft-serve consistency.
4. Scoop into bowls, drizzle with a little honey and sprinkle with blueberries to serve.
5. For the leftovers (yeah, right): put into an airtight container and cover with baking parchment or wax paper before replacing the lid.