CARAMEL PEANUT ICE CREAM CAKE

SERVES 6 PORTIONS

FOR THE ICE CREAM

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

3 ripe bananas

1⁄2 cup (120 ml) peanut butter

1 tsp vanilla extract

Handful of raw peanuts

Pinch of sea salt

FOR THE CARAMEL FILLING

1⁄2 cup (120 ml) peanut butter

10 fresh dates, pitted

4 tbsp extra virgin coconut oil

2⁄3 cup (160 ml) full-fat coconut milk

1⁄2 tsp vanilla extract

Pinch sea salt

Chocolate Sauce frosting

Crushed hazelnuts, for garnish

NUTRITIONAL VALUES

Calories: 632kcal
Fat: 52.3g (37.6g S.Fat)
Carbs: 35.7g
Protein: 10.5g
Sugar: 20.7g
Sodium: 188mg

METHOD

Line a 3.5 x 7.5-inch (9 x 19-cm) loaf pan with parchment paper. Set aside.

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the bananas, peanut butter, and vanilla extract until smooth. Pour the ice cream mixture into the loaf pan that has been prepared. In a small bowl, combine the peanuts and salt; scatter the mixture over the ice cream and set aside.

In a blender, combine all the caramel filling ingredients and blend until smooth, adding more water if necessary to achieve the consistency of a smooth caramel sauce. Half of the caramel filling should be poured over the ice cream. Keep the remaining caramel filling aside. Freeze the pan for about 3 hours, or until it is solid.

Place the ice cream cake on a serving plate after removing it from the pan. Pour the reserved caramel filling over the top, followed by the chocolate frosting. Garnish with crushed hazelnuts. Allow the cake to thaw slightly before serving (this will make it easier to cut), then serve and enjoy!

CHOCOLATE BLUEBERRY ICE CREAM CUPS

SERVES 6 PORTIONS

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 tbsp extra virgin coconut oil

1 tbsp maple syrup or another sweetener

1⁄4 tsp vanilla extract

1⁄2 cup fresh blueberries

FOR THE CHOCOLATE TOPPING

2 tbsp raw cacao butter

2 tbsp extra virgin coconut oil

2 tbsp coconut palm syrup or another sweetener

3 to 4 tbsp raw cacao powder

1⁄2 tsp vanilla extract

Pinch of sea salt

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the coconut oil, maple syrup, and vanilla extract until smooth. If desired, add more maple syrup or vanilla extract. Fill silicone muffin cups halfway with batter, then top with blueberries, leaving some room for the chocolate topping. While you make the chocolate topping, place the cups in the freezer.

In a small saucepan over medium-low heat, melt the cacao butter and coconut oil. Take the pan off the heat and whisk in the coconut syrup, raw cacao powder, vanilla extract, and sea salt.

Remove the muffin cups from the freezer, top with the chocolate topping, and place them back in the freezer. Freeze for 2 to 4 hours, or until completely solid. Remove the silicone cups, serve, and enjoy!

RAW CHOCOLATE ICE CREAM COOKIES

SERVES 10 TO 12 COOKIES

FOR THE CHOCOLATE COOKIES

2 cups (480 ml) walnuts

2 tbsp raw cacao powder or unsweetened cocoa powder

Pinch of sea salt

12 to 14 fresh dates, pitted

Splash of coconut syrup, optional

FOR THE CHOCOLATE ICE CREAM

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 frozen bananas

2 to 4 tbsp raw cacao powder or unsweetened cocoa powder

2 tbsp maple syrup or another sweetener

NUTRITIONAL VALUES

Calories: 326kcal
Fat: 26.5g (13.6g S.Fat)
Carbs: 19.2g
Protein: 6.8g
Sugar: 12.3g
Sodium: 40mg

METHOD

Line a 6 x 8- inch (14 x 20-cm) loaf pan with plastic wrap and set aside.

In a blender or food processor, combine the walnuts, cacao powder, and sea salt and pulse until fine crumbs form. Pulse in the dates until a sticky dough forms. If desired, drizzle with coconut syrup. The cookie dough should be divided in half. Place half of the dough in the freezer after pressing it firmly into the bottom of the prepared loaf pan. In the meantime, make the ice cream.

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the bananas, cacao powder, and maple syrup until smooth, scraping down the sides of the blender as needed. If desired, add more maple syrup or cacao.

When the ice cream is ready, remove the loaf pan from the freezer and evenly spread it on top of the cookie layer. Return to the freezer for 2 to 4 hours, or until the mixture is solid. Distribute the remaining cookie dough evenly over the ice cream. Freeze for an additional 2 to 4 hours, or until completely frozen.

When ready to serve, remove the pan from the freezer and, using the plastic wrap, lift the cookie sandwich out of the loaf pan. Serve and enjoy! Cut into pieces with a sharp knife.

CHERRY ICE CREAM CAKE

SERVES 6 PORTIONS

FOR THE ICE CREAM

1 1⁄2 cups (360 ml) fresh cherries, pitted

1 cup (240 ml) hemp seeds or cashew nuts

1 ripe banana

1⁄3 cup (80 ml) unsweetened almond milk or other plant-based milk

5 tbsp coconut palm syrup or another sweetener

1 tsp vanilla extract

1⁄4 cup extra virgin coconut oil, melted

FOR THE CHOCOLATE FROSTING

1 cup (240 ml) grated cacao butter

5 tbsp extra virgin coconut oil

5 tbsp raw cacao powder or unsweetened cocoa powder

2 tbsp coconut palm syrup or another sweetener

Pinch of sea salt

1 Gluten-Free Waffle Ice Cream Cone, for serving

NUTRITIONAL VALUES

Calories: 184kcal
Fat: 13.1g (1.8g S.Fat)
Carbs: 15.5g
Protein: 6.4g
Sugar: 10.2g
Sodium: 237mg

METHOD

Line a 6-inch (17- cm) springform cake pan with parchment paper. Set aside.

In a blender or food processor, combine all of the ice cream ingredients and blend until smooth. Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Pour the mixture into a bowl and freeze for 3 hours, stirring every 30 minutes. Remove one large scoop of ice cream and place it in the freezer for later use as decoration. Place the remaining ice cream in the prepared cake pan and freeze for 1 to 2 hours, or until solid. Meanwhile, make the chocolate frosting.

In a small saucepan over medium-low heat, melt the cacao butter and coconut oil. Take the pan off the heat and stir in the cacao powder, coconut palm syrup, and salt. If desired, taste and add sweetener.

Remove the cake from the freezer and invert it onto a plate. Fill a waffle cone halfway with the reserved ice cream scoop and press it into the centre of the cake. With a spoon, spread the chocolate frosting over the cake, covering the ice cream ball and the cake's surface. Allow the chocolate frosting to dribble down the sides as well. Serve and enjoy!

DREAMY BLACKBERRY ICE CREAM CAKE

SERVES 6 PORTIONS

Cake Crumble

1 cup (240 ml) fresh blackberries

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

1⁄2 cup (120 ml) cashew nuts

2 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla powder

1 tbsp fresh lemon juice

NUTRITIONAL VALUES

Calories: 469kcal
Fat: 38.7g (28.8g S.Fat)
Carbs: 26.4g
Protein: 5.6g
Sugar: 12.6g
Sodium: 128mg

METHOD

Line a 6-inch (17-cm) springform cake pan with parchment paper. In the bottom of the pan, press the cake crumble. Place aside.

With a fork, mash the blackberries, reserving a few whole ones for decoration. Place aside.

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the cashews, maple syrup, vanilla, and lemon juice until smooth. Swirl in the blackberry mash after pouring the mixture into a bowl. Fill the prepared cake pan halfway with the batter. Place the pan in the freezer for approximately 3 hours, or until the cake is solid. Allow the cake to thaw for 10 to 15 minutes before decorating with the blackberries. Serve and enjoy!

SALTED CARAMEL MILKSHAKE

SERVES 2 MILKSHAKES

1⁄2 cup (120 ml) cashew nuts (soaked overnight or for at least 4 hours, optional)

2 frozen bananas

1 1⁄2 cups (360 ml) unsweetened almond milk or other plant-based milk

1 tsp vanilla extract

1⁄2 cup (120 ml) Caramel Sauce

Coconut Whipped Cream, for serving, optional

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 11g (2.6g S.Fat)
Carbs: 15.4g
Protein: 4.5g
Sugar: 9.6g
Sodium: 206mg

METHOD

We prefer soaked cashews, but if you're short on time, you can skip the soaking. Rinse and drain the cashews before combining them with the bananas, almond milk, and vanilla in a blender and blending until smooth. Pour some Caramel Sauce into two glasses, then divide the milkshake among them and top with the remaining Caramel Sauce. If desired, top with Coconut Whipped Cream. Serve and have fun!

PIÑA COLADA MILKSHAKE

SERVES 2 MILKSHAKES

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 frozen bananas

3⁄4 cup (180 ml) pineapple, fresh or canned

1 tsp vanilla extract 3 ice cubes

NUTRITIONAL VALUES

Calories: 982kcal
Fat: 84.5g (77.1g S.Fat)
Carbs: 49.3g
Protein: 8.6g
Sugar: 27.8g
Sodium: 110mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the remaining ingredients until smooth. Serve and have fun!

MINTY TRIPLE CHOCOLATE MILKSHAKE

SERVES 2 MILKSHAKES

FOR THE CHOCOLATE FOAM

1 recipe Coconut Whipped Cream, whipped with 3 tbsp raw cacao powder or unsweetened cocoa powder

FOR THE MILKSHAKE

3 frozen bananas

1 1⁄2 cups (360 ml) almond milk or other plant based milk

3 tbsp raw cacao powder or unsweetened cocoa powder

6 fresh mint leaves

1 tsp vanilla extract

FOR THE CHOCOLATE SAUCE

3 tbsp extra virgin coconut oil

3 tbsp raw cacao powder

1 tbsp coconut syrup or another sweetener

1⁄2 tsp peppermint oil

Pinch of sea salt

NUTRITIONAL VALUES

Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 0.3g
Sodium: 43mg

METHOD

First, make the chocolate foam and set it aside.

In a blender, combine all the milkshake ingredients and blend until smooth.

Melt the coconut oil until it is soft before making the chocolate sauce. Whisk in the remaining ingredients until smooth.

Divide the chocolate sauce between two glasses. Half-fill each glass with the milkshake mixture. Using a spoon, add some of the chocolate foam. Fill the rest of the glass with milkshake. Chocolate foam and chocolate sauce on top. Serve and enjoy!

CHAI MILKSHAKE

SERVES 1 MILKSHAKE

1 bag herbal chai tea

1 1⁄2 frozen bananas

1 cup (240 ml) unsweetened almond milk or other plant-based milk

1 to 2 fresh dates, pitted

1 tsp ground Ceylon cinnamon

NUTRITIONAL VALUES

Calories: 863kcal
Fat: 21.7g (8g S.Fat)
Carbs: 176.5g
Protein: 12.3g
Sugar: 95.6g
Sodium: 192mg

METHOD

Open the tea bag and place the contents in a blender. Blend in the remaining ingredients until smooth. If desired, add more spices or sweetener. Serve and enjoy!

SUPER SIMPLE STRAWBERRY MILKSHAKE

SERVES 2 MILKSHAKES

1 (14-ounce/400-ml) (397g) can full-fat coconut milk

1 cup (240 ml) frozen strawberries

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 499kcal
Fat: 5g (0.7g S.Fat)
Carbs: 96.6g
Protein: 15.2g
Sugar: 3.1g
Sodium: 231mg

METHOD

In a blender, combine all the ingredients and blend until smooth. Serve and enjoy!

RECIPE NOTES

For extra creaminess and pretty swirls, add some Coconut Whipped Cream!

FIVE BUCKS MILKSHAKE

SERVES 1 MILKSHAKE

1 (14-ounce/400 ml) (397g) full- fat coconut milk (refrigerated overnight)

1⁄2 cup (120 ml) unsweetened almond milk

2 frozen bananas

1 Seeds from bourbon vanilla bean, or 1⁄2 tsp vanilla powder

1 tbsp coconut syrup

4 ice cubes Coconut Whipped Cream Cherry, for garnish

FOR THE VANILLA ICE CREAM

2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)

2 tbsp coconut palm syrup or another sweetener

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 2553kcal
Fat: 210.1g (187.8g S.Fat)
Carbs: 149.4g
Protein: 22.1g
Sugar: 89.4g
Sodium: 478mg

METHOD

Open the can of coconut milk and place 12 cup (120 ml) of the thick white cream in a blender. Blend in the almond milk, bananas, vanilla extract, coconut syrup, and ice cubes until smooth. Fill a tall glass halfway with ice. Finish with some Coconut Whipped Cream and a cherry. Serve and have fun!

Hint! Add one scoop of Vanilla Ice Cream to the milkshake to make it extra tasty.

Scoop the thick white cream from the cans of coconut milk into a blender. Combine the coconut palm syrup and vanilla extract in a mixing bowl. Blend until completely smooth. Pour the mixture into an ice cream maker and follow the manufacturer's instructions or pour the mixture into a freezer-safe bowl and freeze for about 3 hours, mixing every 30 minutes until the ice cream is ready. Serve and enjoy!

POMEGRANATE WATERMELON ICE POPS

SERVES 6 PORTIONS

1 pomegranate

1 tbsp maple syrup, if desired

1⁄2 watermelon, rind and seeds removed, flesh cut into chunks

NUTRITIONAL VALUES

Calories: 28kcal
Fat: 0g (0g S.Fat)
Carbs: 7.3g
Protein: 0.2g
Sugar: 6.1g
Sodium: 0mg

METHOD

Remove the seeds from the pomegranate by cutting it in half. Half of the seeds should be set aside. In a high-speed blender, combine half of the seeds with the maple syrup, if using. Blend until completely smooth. Freeze the pomegranate mixture in 6 ice pop moulds for about 1 hour.

Puree the watermelon in a blender until smooth while the ice pops are chilling. Distribute the watermelon mixture among the ice pop moulds and top with the remaining pomegranate seeds. Return the ice pops to the freezer and freeze for 4 to 6 hours, or until solid.

Remove the moulds by briefly immersing them in hot water. Serve and enjoy!

BREAKFAST ICE POPS

SERVES 6 PORTIONS

1 cup (240 ml) mixed fresh fruit and berries

1 tsp vanilla extract

2 cups (480 ml) coconut yogurt or another plant based yogurt

1⁄2 to 1 cup (120 to 240 ml) Homemade Granola

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 0.8g (0.1g S.Fat)
Carbs: 11g
Protein: 1g
Sugar: 8.9g
Sodium: 39mg

METHOD

Cut the fruit into small cubes. With a spoon, stir the vanilla extract into the yoghurt. In ice pop moulds, alternate layers of fruit and coconut yoghurt, leaving some space for granola. Add the granola, lightly press down, and then add the ice pop sticks. Freeze the moulds for 4 to 6 hours, or until completely frozen. Remove the moulds by briefly immersing them in hot water.

Serve and enjoy!

ZESTY ORANGE CREAMSICLES

SERVES 5 PORTIONS

1 orange

1 peach, pit removed

1 cup (240 ml) unsweetened almond milk

1 tbsp rice syrup

1 tsp vanilla extract

1 tsp grated fresh ginger

NUTRITIONAL VALUES

Calories: 52kcal
Fat: 0.8g (0.1g S.Fat)
Carbs: 11g
Protein: 1g
Sugar: 8.9g
Sodium: 39mg

METHOD

Remove the pith (white, bitter membrane) and seeds from the orange.

In a blender, combine all of the ingredients and blend until smooth. Fill ice pop moulds halfway with the mixture and freeze for about 3 hours, or until solid. Remove the moulds by briefly immersing them in hot water. Serve and enjoy!

CHERRY AMARETTO CREAMSICLES

SERVES 8 PORTIONS

2 cups (480 ml) fresh red cherries, pitted

1 tbsp fresh lemon juice

5 tbsp maple syrup or another sweetener

1 tsp amaretto liqueur or almond extract

2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)

2 tbsp coconut butter

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 356kcal
Fat: 28.4g (25.8g S.Fat)
Carbs: 23.7g
Protein: 3.3g
Sugar: 19.6g
Sodium: 36mg

METHOD

In a blender, combine the cherries, lemon juice, maple syrup, and almond liqueur and blend until smooth. Fill the bottoms of ice pop moulds halfway with the cherry mixture and freeze for about 1 hour.

While the cherry mixture is chilling, open the coconut milk cans, scoop out the thick white cream, and whisk it with the coconut butter and vanilla extract in a mixing bowl until creamy. Spoon in the remaining cherry mixture and gently fold in to create a marbled effect. Divide the mixture evenly among the ice pop moulds. Insert ice pop sticks, then return to the freezer for about 3 hours, or until solid. Serve and enjoy!

MANGO COCONUT ICE POPS

SERVES 6 PORTIONS

2 ripe mangoes

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

1 to 2 tbsp maple syrup or another sweetener, if needed

NUTRITIONAL VALUES

Calories: 356kcal
Fat: 28.4g (25.8g S.Fat)
Carbs: 23.7g
Protein: 3.3g
Sugar: 19.6g
Sodium: 36mg

METHOD

Place the mangoes in a blender after peeling and chopping them. Scoop the thick white cream from the can of coconut milk into a blender.

Blend until the mixture is smooth and creamy. If necessary, adjust the sweetness with more sugar. Pour into ice pop moulds, insert ice pop sticks, and place in the freezer for 4 to 6 hours, or until firm. Remove the moulds by briefly immersing them in hot water. Serve and enjoy!

KIWI LIME SORBET

SERVES 2 PORTIONS

6 ripe kiwifruit, peeled and chopped

1 ripe avocado, peeled and diced Juice of 1 lime

5 fresh mint leaves

5 tbsp coconut syrup or another sweetener

NUTRITIONAL VALUES

Calories: 58kcal
Fat: 2.3g (1.7g S.Fat)
Carbs: 9.1g
Protein: 0.7g
Sugar: 3g
Sodium: 65mg

METHOD

In a blender, puree all of the ingredients until smooth. If desired, taste and add more sweetener.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the sorbet to thaw before serving.

Without an ice cream maker:
Place the mixture in a freezer-safe bowl and freeze for 3 hours, stirring well every 30 minutes. Scoop into serving bowls, then serve and enjoy!

RECIPE NOTES

Peel and chop the kiwifruit and avocado into small pieces and freeze them first if you have a high-speed blender. Then, in a blender, puree the frozen fruits with the remaining ingredients until smooth, and serve immediately as soft sorbet!

BLUEBERRY CREAMSICLES

SERVES 8 PORTIONS

1 cup (240 ml) full-fat coconut milk

1⁄2 cup (120 ml) oat milk or other plant-based milk

3 tbsp rice syrup or another sweetener

1 tsp vanilla extract

1⁄2 cup (120 ml) fresh blueberries

NUTRITIONAL VALUES

Calories: 95kcal
Fat: 6.2g (5.5g S.Fat)
Carbs: 9.7g
Protein: 1g
Sugar: 7.4g
Sodium: 20mg

METHOD

In a blender or a mixing bowl, combine the coconut milk, oat milk, rice syrup, and vanilla. Fill ice pop moulds halfway with blueberries, then halfway with the coconut mixture. Place the moulds in the freezer for about 4 hours, or until the ice pop sticks are solid. Remove the moulds by briefly immersing them in hot water.

STRAWBERRY BASIL CREAMSICLES

SERVES 6 PORTIONS

2 cups (480 ml) fresh strawberries

1 (14-ounce/400 ml) (397g) can full-fat coconut milk

2 tbsp maple syrup or another sweetener

10 to 15 fresh basil leaves

NUTRITIONAL VALUES

Calories: 171kcal
Fat: 13.4g (6.2g S.Fat)
Carbs: 12.7g
Protein: 4g
Sugar: 4.8g
Sodium: 55mg

METHOD

Blend all of the ingredients in a blender until smooth. If desired, add more basil or sweetener to taste. Pour into ice pop moulds, insert ice pop sticks, and place in the freezer for 4 to 6 hours, or until firm. Remove the moulds by briefly immersing them in hot water. Serve and enjoy!

CHOCO BANANAS

SERVES 6 PORTIONS

3 ripe but firm bananas

1⁄2 cup (120 ml) toppings of your choice: dried pomegranate seeds, chopped pistachios and almonds, desiccated coconut, raw cacao nibs, etc.

FOR THE CHOCOLATE GLAZE

1⁄2 cup (120 ml) raw cacao butter

2 tbsp extra virgin coconut oil

3 tbsp maple syrup or another sweetener

5 tbsp raw cacao powder or unsweetened cocoa powde

NUTRITIONAL VALUES

Calories: 235kcal
Fat: 12.1g (9.4g S.Fat)
Carbs: 33.9g
Protein: 3g
Sugar: 18.4g
Sodium: 57mg

METHOD

Bananas should be cut in half crosswise. Place them in the freezer on parchment paper with ice pop sticks down the center (to avoid sticking). Choose your favorite toppings and arrange them on plates while they harden.

Melt the cacao butter and coconut oil in a small saucepan over medium-low heat to make the chocolate glaze. Remove from the heat, then whisk in the maple syrup and cacao powder to make a smooth sauce. If desired, taste and add more sweetener or cacao. Fill a bowl or cup halfway with water.

Remove the frozen bananas from the freezer. Dip the bananas one at a time into the chocolate glaze and quickly roll them in the desired toppings. Return the bananas to the parchment paper and place in the freezer for a few minutes to set the glaze (if you like a thicker glaze, dip them again after the first layer sets).

Serve and enjoy!

RECIPE NOTES

For the glazing, you can also use your favourite raw chocolate or a good-quality dark chocolate—just melt it and you're ready to dip and decorate!