GLUTEN-FREE WAFFLE ICE CREAM CONES AND CUPS

SERVES 4 PORTIONS

3 tbsp chia seeds

1⁄2 cup (120 ml) water

1 cup (240 ml) coconut palm sugar, granulated sugar, or powdered erythritol

1 cup (240 ml) almond flour

6 tbsp tapioca starch or potato starch

1 1⁄2 tsp vanilla powder

3 tbsp coconut oil, melted, plus more for greasing the waffle iron

NUTRITIONAL VALUES

Calories: 384kcal
Fat: 7.5g (4.6g S.Fat)
Carbs: 67.7g
Protein: 8.4g
Sugar: 14.2g
Sodium: 68mg

METHOD

In a bowl, combine the chia seeds and water and set aside for 5 minutes. Combine the coconut palm sugar, almond flour, tapioca starch, and vanilla powder in a mixing bowl. Whisk vigorously until there are no lumps. Allow the mixture to thicken for 5 minutes.

While the mixture sits, cut 8-inch (20-cm) squares of foil or cardboard paper to make cone moulds. Construct a cone out of the squares by rolling them together and taping the edges together. Preheat a waffle iron and coat it with coconut oil.

When the batter has thickened and the texture is similar to porridge, stir in the melted coconut oil. Close the lid on the waffle maker after spooning 3 to 4 tbsp batter into the centre. Waffles should be cooked for about 21 /2 minutes, or until golden brown. Roll the waffle into a cone shape using a cone mould (or a cone roller or a small bowl). Allow the cone to cool for about 2 minutes to allow the waffle to harden slightly.

Remove from the mould gently and cool completely on a plate or wire rack. Repeat with the rest of the batter.

RECIPE NOTES

Spoon about 1 tbsp batter into the centre of a waffle maker, cook for 2 to 2 1/2 minutes, then transfer to a plate and cool flat.

VANILLA RASPBERRY ICE CREAM COOKIES

SERVES 12 COOKIES OR 6 ICE CREAM COOKIES

FOR THE THINS

3⁄4 cup (180 ml) gluten-free rolled oats

1⁄2 cup (120 ml) gluten-free oat flour

1⁄4 cup extra virgin coconut oil, melted

2 tbsp maple syrup or another sweetener

1⁄4 cup oat milk or other plant- based milk

Pinch sea salt

FOR THE ICE CREAM

1 recipe Creamy Vanilla Ice Cream

3⁄4 cup (180 ml) fresh raspberries

NUTRITIONAL VALUES

Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg

METHOD

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, combine all the cookie ingredients. The dough should be extremely sticky. Drop the dough onto the prepared baking sheet, making a total of 12 cookies. Make them as thin as possible. Bake for 10 to 15 minutes, or until the top is golden. Remove the cookies from the baking sheet and allow them to cool completely before filling.

Make the vanilla ice cream according to the package directions, then top with fresh raspberries just before serving or freezing in a container. Allow to thaw for a few moments so it's easier to scoop.

To make the ice cream cookies, place one cookie on a plate, spoon some ice cream on top, then place another cookie on top and gently press together. Serve and enjoy!

RECIPE NOTES

You can also try these cookies with other creamy ice cream flavours.

BERRY COOKIE CRUMBLE ICE CREAM CUPS

SERVES 8 PORTIONS

1 cup (240 ml) cashew nuts or almonds (soaked overnight or for at least 4 to 6 hours)

1 cup (240 ml) fresh raspberries or strawberries

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

2 tbsp fresh lemon juice

2 to 3 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla extract

Cake Crumble

NUTRITIONAL VALUES

Calories: 215kcal
Fat: 13.8g (3.3g S.Fat)
Carbs: 18.8g
Protein: 4.7g
Sugar: 7.7g
Sodium: 90mg

METHOD

Drain and rinse the cashews. In a blender, combine them with the remaining ingredients and blend until smooth and creamy. If desired, taste and add more sweetener. Divide the batter evenly between eight ice pop moulds or silicone muffin cups, leaving room for the cake crumble.

Freeze for one hour, or until completely solid.

Prepare the cake crumble while the ice pops are freezing.

Take the ice cream pops or cups out of the freezer and top with the cake crumble. Insert ice pop sticks into the centre of each pop or cup and place in the freezer for 2 hours, or until solid. To loosen the moulds or cups, quickly run them under hot water, then serve and enjoy!

MINT CHOCOLATE ICE CREAM SANDWICHES

SERVES 6 TO 8 ICE CREAM SANDWICHES

FOR THE CHOCOLATE COOKIES

3⁄4 cup (180 ml) almond flour

1⁄2 cup (120 ml) gluten-free oat flour

1⁄2 cup (120 ml) buckwheat flour

3 tbsp raw cacao powder or unsweetened cocoa powder

2 tbsp flaxseed meal

1⁄2 tsp baking soda

1⁄2 tsp vanilla extract Pinch of sea salt

3 tbsp extra virgin coconut oil

3 to 4 tbsp maple syrup or another sweetener 1⁄4 cup water

FOR THE MINT ICE CREAM

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

2 ripe avocados, peeled and diced

5 to 7 tbsp maple syrup or another sweetener

1 tsp peppermint extract

Big handful of fresh mint leaves

NUTRITIONAL VALUES

Calories: 427kcal
Fat: 22.3g (6.6g S.Fat)
Carbs: 42.7g
Protein: 16.8g
Sugar: 2.5g
Sodium: 866mg

METHOD

Preheat the oven to 350°F (175°C). In a large mixing bowl, combine all the dry ingredients. Melt the coconut oil in a small saucepan over medium-low heat until runny. Mix in the coconut oil, maple syrup, vanilla extract, and water until a sticky dough forms, adding more flour as needed. Allow for a few minutes for the dough to thicken. You should be able to form a large ball of dough with your hands.

Place one half of the dough between two pieces of parchment paper. Roll out to a thickness of 1/2 inches. Place the dough in rectangles on a baking sheet. Repeat with the rest of the dough.

Bake for 8 to 12 minutes. Allow to cool completely before using. When you remove the cookies from the oven, they may be a little soft, but they will crisp up as they cool.

Scoop the thick white cream from the cans of coconut milk into a blender. Blend in the remaining ingredients until smooth. Pour the mixture into an ice cream maker and freeze for about 3 hours, mixing well every 30 minutes, or pour the mixture into a freezer-safe bowl and freeze for about 3 hours, mixing well every 30 minutes.

Assembling the cookies:
Scoop a spoonful of ice cream onto the back side of one cookie. Place another cookie on top of the ice cream and gently press down. Continue with the remaining cookies to make 6 to 8 ice cream sandwiches. Serve immediately or place in the freezer for 1 hour if you prefer them firmer.

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.

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!

APPLE AVOCADO-MINT POPS

SERVES 4 PORTIONS

1 cup (240 ml) freshly pressed apple juice (from about 3 apples)

1 banana

1⁄2 ripe avocado, peeled and diced

5 large fresh mint leaves

NUTRITIONAL VALUES

Calories: 35kcal
Fat: 3.7g (1.1g S.Fat)
Carbs: 11.6g
Protein: 8.7g
Sugar: 19.6g
Sodium: 67mg

METHOD

In a blender, combine all the ingredients and blend until smooth and creamy. If desired, taste and add more mint. 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 have fun!

COCONUT WATER COOLERS

SERVES 6 ICE POPS

1 to 2 kiwifruit, peeled and chopped into small pieces

1⁄2 cup (120 ml) fresh watermelon, cut into small pieces

1 1⁄2 cups (360 ml) coconut water

NUTRITIONAL VALUES

Calories: 54kcal
Fat: 0.5g (0.4g S.Fat)
Carbs: 11.1g
Protein: 1.8g
Sugar: 7.9g
Sodium: 231mg

METHOD

In a mixing bowl, combine the kiwi and berries. Fill the ice pop moulds halfway with coconut water after dividing the melon mixture among them. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water. Serve and have fun!

MANGO MELON SORBET

SERVES 2 PORTIONS

1⁄2 frozen peeled honeydew melon or cantaloupe

1 cup (240 ml) frozen mango

1 to 2 frozen bananas

1 tbsp coconut syrup or another sweetener

NUTRITIONAL VALUES

Calories: 190kcal
Fat: 13.8g (10.4g S.Fat)
Carbs: 16.4g
Protein: 2.4g
Sugar: 3.1g
Sodium: 7mg

METHOD

In a food processor or high-speed blender, combine all of the ingredients and blend until smooth. You can also puree the ingredients in smaller batches to facilitate blending. Serve and have fun!

CARAMEL LINGONBERRY SOFT SERVE IN OAT BOWLS

SERVES 4 BOWLS

1 1⁄2 cups (360 ml) frozen lingonberries, plus more for serving

2 frozen bananas

2 tbsp rice syrup or another sweetener

1⁄2 cup (120 ml) full-fat coconut milk (refrigerated overnight)

1⁄2 tsp vanilla powder

Oat Ice Cream Bowls, for serving Caramel Sauce, for serving

NUTRITIONAL VALUES

Calories: 274kcal
Fat: 9.2g (6.8g S.Fat)
Carbs: 49.9g
Protein: 5.7g
Sugar: 21.3g
Sodium: 81mg

METHOD

In a blender, combine the lingonberries, bananas, rice syrup, coconut milk, and vanilla powder and blend until smooth. If desired, taste and add more sweetener. Scoop the ice cream into the oat bowls, then drizzle with the Caramel Sauce and garnish with a few lingonberries. Serve and enjoy!