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!

STRAWBERRY “FROYO”

SERVES 4 PORTIONS

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

2 cups (480 ml) fresh strawberries, stems removed and cut into pieces

3 to 4 tbsp maple syrup or another sweetener

NUTRITIONAL VALUES

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

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the strawberries and maple syrup 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 ice cream to thaw before serving.

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

STRAWBERRY RHUBARB ICE CREAM

SERVES 4 PORTIONS

2 big stalks rhubarb

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

1 tbsp cashew butter or coconut butter

1 tbsp extra-virgin coconut oil

3 tbsp coconut palm syrup or another sweetener

1⁄2 tsp vanilla extract

1 cup (240 ml) chopped fresh strawberries

NUTRITIONAL VALUES

Calories: 527kcal
Fat: 47.6g (42.3g S.Fat)
Carbs: 21.1g
Protein: 4.7g
Sugar: 12.4g
Sodium: 75mg

METHOD

Rhubarb should be cut into small pieces. Scoop the thick white cream from the can of coconut milk into a blender. Combine the rhubarb, cashew butter, coconut oil, coconut syrup, vanilla, and 1/2 cup (120 mL) strawberries in a mixing bowl.

Blend until the mixture is smooth and creamy. 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. Add the remaining 1/2 cup (120 ml) strawberries just before the ice cream is done. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Add the remaining 1/2 cup (120 ml) strawberries just before the ice cream is done. Scoop the ice cream into serving bowls, then serve and enjoy!

CREAMY CHOCOLATE STRAWBERRY ICE POPS

SERVES 4 ICE POPS

FOR THE STRAWBERRY LAYER

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

1⁄2 tsp vanilla powder

2 tbsp coconut syrup or another sweetener

1⁄2 cup strawberries, cut into small pieces

FOR THE CHOCOLATE LAYER

2 large bananas

2 heaping tbsp peanut butter or coconut butter

2 tbsp raw cacao powder or unsweetened cocoa powder

2 tbsp raw cacao nibs

NUTRITIONAL VALUES

Calories: 670kcal
Fat: 56g (43.6g S.Fat)
Carbs: 44.8g
Protein: 10.4g
Sugar: 27.2g
Sodium: 203mg

METHOD

In a blender, combine the bananas, peanut butter, and cacao powder. Mix in the cacao nibs gently. Set aside the mixture after pouring it into a bowl.

Scoop the thick white cream from the can of coconut milk into a bowl. Combine the vanilla powder and coconut syrup in a mixing bowl. Mix in the strawberries gently.

Fill ice pop moulds with alternating layers of the chocolate and strawberry mixtures. 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!