MINT CHOCOLATE CHIP SUNDAE

SERVES 2 PORTIONS

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

2 frozen bananas

1⁄4 tsp spirulina, optional (for colour)

1 tbsp maple syrup or another sweetener

Handful of fresh mint leaves Small drop of peppermint extract

1⁄3 cup (80 ml) raw cacao nibs or grated raw/dark chocolate

NUTRITIONAL VALUES

Calories: 1103kcal
Fat: 91.6g (81.7g S.Fat)
Carbs: 64.3g
Protein: 10.5g
Sugar: 40.4g
Sodium: 142mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the bananas, spirulina, maple syrup, fresh mint, and peppermint extract until smooth, scraping down the sides of the blender as needed.

If desired, taste and add more sweetener or mint. Stir in about two-thirds of the raw cacao nibs with a spoon. Scoop into bowls, top with the remaining raw cacao nibs, and serve!

CHOCOVANILLA BOMB

SERVES 2 PORTIONS

4 frozen bananas

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

2 fresh dates, pitted

1 tsp vanilla extract

2 to 3 tbsp raw cacao powder or unsweetened cocoa powder

2 tbsp peanut butter or other nut butter or seed butter, plus extra for serving

Pinch of sea salt

Splash of unsweetened almond milk, optional

Fresh berries, for serving

NUTRITIONAL VALUES

Calories: 89kcal
Fat: 6.8g (2.4g S.Fat)
Carbs: 5g
Protein: 2.5g
Sugar: 2.7g
Sodium: 42mg

METHOD

In a blender, combine the bananas, almond milk, dates, and vanilla and blend until smooth, scraping down the sides as needed. Set aside half of the vanilla mixture in a bowl.

To the remaining vanilla mixture, add the raw cacao powder, peanut butter, and salt and blend until smooth, adding a splash of almond milk if necessary to achieve a smooth texture. Pour the vanilla and chocolate mixtures into separate bowls, top with extra peanut butter and fresh berries, and serve.

FRESH BERRY SORBET

SERVES 2 PORTIONS

1 orange, peeled, pith removed, and seeded

1⁄2 cup (120 ml) frozen red currants

1 cup (240 ml) frozen strawberries

1⁄4 cup red currants, for serving

NUTRITIONAL VALUES

Calories: 76kcal
Fat: 0.1g (0g S.Fat)
Carbs: 19.3g
Protein: 1.1g
Sugar: 14.1g
Sodium: 0mg

METHOD

In a blender, combine all of the ingredients and blend until you have a smooth and creamy ice cream texture, scraping down the sides of the blender as needed. Scoop into bowls, top with red currants, and serve.

SWEET POTATO–GINGERBREAD ICE CREAM

SERVES

1 sweet potato, steamed, mashed, and frozen in ice cube trays, or 1 cup frozen sweet potato puree

1 frozen banana

4 fresh dates, pitted

2 tbsp almond butter or other nut or seed butter

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

1 1⁄2 tsp ground Ceylon cinnamon

1 tsp ground ginger

1 tsp ground cardamom

NUTRITIONAL VALUES

Calories: 454kcal
Fat: 7.1g (0.7g S.Fat)
Carbs: 103.8g
Protein: 4.1g
Sugar: 65.8g
Sodium: 26mg

METHOD

In a blender, combine all of the ingredients and blend until smooth. Transfer to a bowl and freeze for 1 to 2 hours before serving as soft serve.

COCONUT SUNDAE

SERVES 2 PORTIONS

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

2 frozen bananas

1⁄2 tsp vanilla extract

1 tbsp maple syrup, optional

Peanut Butter–Caramel Sauce (recipe follows), for serving

FOR THE PEANUT BUTTER CARAMEL SAUCE

1 tbsp peanut butter

1 tbsp maple syrup or another sweetener

2 tbsp unsweetened almond milk or other plant based milk

NUTRITIONAL VALUES

Calories: 1124kcal
Fat: 93.5g (81.4g S.Fat)
Carbs: 61.8g
Protein: 12.1g
Sugar: 36.4g
Sodium: 155mg

METHOD

Scoop the thick, solid white cream from the can of coconut milk into a blender. Blend in the bananas and vanilla extract until smooth, scraping down the sides of the blender as needed. If desired, season with maple syrup. Pour into bowls and top with Peanut Butter– Caramel Sauce to serve.

PEANUT BUTTER-CARAMEL SAUCE:
In a small mixing bowl, combine all the ingredients and stir until you have a nice thick caramel sauce.

BLUEBERRY ICE CREAM WITH WHITE CHOCOLATE-CARDAMOM SAUCE

SERVES 2 PORTIONS

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

2 frozen bananas

2⁄3 cup (160 ml) wild bilberries, or 2⁄3 cup (160 ml) blueberries plus

1 tbsp bilberry powder

1⁄2 tsp vanilla extract

Splash of coconut syrup or another sweetener, if needed White Chocolate–Cardamom Sauce

FOR THE WHITE CHOCOLATE-CARDAMOM SAUCE

1⁄2 cup (120 ml) grated raw cacao butter

1⁄4 cup (60 ml) coconut butter or cashew butter, or 1⁄2 cup (120 ml) soaked cashew nuts

1⁄4 cup (60 ml) full-fat coconut milk

1 to 3 tbsp coconut syrup or another sweetener

1⁄2 tsp vanilla extract

1⁄2 tsp ground cardamom

NUTRITIONAL VALUES

Calories: 420kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 71.6g
Protein: 17.2g
Sugar: 21.9g
Sodium: 413mg

METHOD

Open the can of coconut milk and scoop 12 cup of the thick white cream into a blender. Blend in the bananas, bilberries, and vanilla until smooth. If desired, taste and add sweetener. Serve immediately as soft serve, or place in a freezer-safe bowl with a lid and freeze for 1 hour. Scoop into bowls, top with the White Chocolate– Cardamom Sauce, and serve!

White Chocolate-Cardamom Sauce:
In a small saucepan over medium-low heat, melt the cacao butter. Add the remaining ingredients to a blender and blend until smooth. If desired, add more sweetener or spices.

The truth about bilberries! Blueberries are related to bilberries. They are indigenous to northern Europe, where they grow in forests, primarily in the Nordic countries. They contain more nutrients than blueberries and have a stronger flavour. Frozen bilberries can be found in ethnic European food stores, or blueberries can be substituted.

MANGO–PASSION FRUIT TROPICAL DELIGHT

SERVES 2 PORTIONS

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

1 frozen banana

1 cup (240 ml) frozen mango

1⁄2 tsp vanilla extract

1 to 2 tbsp coconut syrup or another sweetener

3 passion fruits

Chocolate Cookie Cups, for serving, optional

NUTRITIONAL VALUES

Calories: 1074kcal
Fat: 87.7g (79.2g S.Fat)
Carbs: 63.3g
Protein: 9.4g
Sugar: 42.1g
Sodium: 201mg

METHOD

Scoop out the thick white cream from the can of coconut milk and place it in a blender. Blend in the banana, mango, vanilla extract, and coconut syrup until smooth, scraping down the sides of the blender as needed. If desired, taste and add more sweetener. With 1 passion fruit reserved for decoration, scoop the pulp of 2 passion fruits into the blender and stir with a spoon. Serve in Chocolate Cookie Cups or regular bowls, and top with the reserved passion fruit pulp.

RASPBERRY DELIGHT

SERVES 1 PORTION

1 frozen banana

3⁄4 cup (180 ml) frozen raspberries

1 tbsp almond butter or other nut or seed butter

1 tbsp maple syrup or another sweetener

2 to 3 tbsp unsweetened almond milk or other plant-based milk, optional

NUTRITIONAL VALUES

Calories: 483kcal
Fat: 7.3g (0.2g S.Fat)
Carbs: 97.3g
Protein: 13.1g
Sugar: 23.8g
Sodium: 205mg

METHOD

In a blender, combine the banana, raspberries, almond butter, and syrup and blend until smooth and creamy, scraping down the sides of the blender as needed. If necessary, add the almond milk to achieve the desired texture. Serve and enjoy! Scoop into a bowl, serve, and enjoy!

CINNAMON BUN ICE CREAM

SERVES 2 PORTIONS

1⁄4 cup (60 ml) almonds

1⁄4 cup (60 ml) pecans

1 tsp ground Ceylon cinnamon

1⁄2 tsp ground cardamom

5 fresh dates, pitted

1⁄4 cup (60 ml) water

3 frozen bananas

3 tbsp coconut milk

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 466kcal
Fat: 21.2g (9.1g S.Fat)
Carbs: 70.7g
Protein: 7.7g
Sugar: 41.9g
Sodium: 9mg

METHOD

In a blender, combine the almonds, pecans, cinnamon, and cardamom until they form a fine crust. Blend in 1 date until the mixture is still dry but starting to form clumps. Set aside half of the mixture in a bowl. In a blender, combine the remaining dates and water to make a smooth paste. Set aside the cinnamon paste in a separate bowl.

The blender should be washed and dried. Blend the frozen bananas, coconut milk, and vanilla extract in a blender until smooth. Fill a bowl halfway with ice cream. Add some of the cinnamon paste and mix well. Divide the ice cream among serving bowls and top with flaky cinnamon crumbs. Serve and have fun!

DREAMY CHOCOLATE SUNDAE

SERVES 2 PORTIONS

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

2 frozen bananas

2 to 3 tbsp raw cacao powder or unsweetened cocoa powder

1 tbsp almond butter or other nut or seed butter

1 to 2 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla extract

Coconut Whipped Cream, for serving Chocolate Sauce, for serving

Fresh cherries, for serving

NUTRITIONAL VALUES

Calories: 281kcal
Fat: 18.9g (6.7g S.Fat)
Carbs: 22.8g
Protein: 6.2g
Sugar: 10.7g
Sodium: 166mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the bananas, cacao powder, almond butter, maple syrup, and vanilla until smooth, scraping down the sides as needed. If desired, add more sweetener or cacao powder. Scoop into serving bowls, top with Coconut Whipped Cream, Chocolate Sauce, and cherries, and serve.

RASPBERRY LICORICE ICE CREAM

SERVES

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

1⁄2 cup (120 ml) frozen raspberries

1 frozen banana

3 fresh dates, pitted

1⁄2 tsp vanilla extract

1 to 2 tsp liquorice root powder Liquorice Cream (recipe follows), for serving

Handful of raspberries, for serving FOR THE LICORICE CREAM

6 fresh dates, pitted

2 tbsp maple syrup

3⁄4 cup (180 ml) unsweetened almond milk or other plant-based milk

2 to 3 tsp liquorice root powder

NUTRITIONAL VALUES

Calories: 1062kcal
Fat: 85.7g (77.2g S.Fat)
Carbs: 67.5g
Protein: 8.8g
Sugar: 47.7g
Sodium: 176mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the raspberries, banana, dates, vanilla extract, and liquorice powder until smooth, scraping down the sides of the blender as needed. If desired, season with more liquorice powder. Scoop into a bowl, top with Liquorice Cream, and serve with raspberries.

LICORICE CREAM
Chop the dates into smaller pieces. In a blender, combine all of the ingredients and blend until smooth. If desired, season with more liquorice powder.

MOCHA SUNDAE

SERVES 2 PORTIONS

1 cup (240 ml) cashew nuts

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

3 frozen bananas

3 tbsp almond butter

1 tbsp instant coffee, plus more for serving

Coconut Whipped Cream, for serving, optional

Raw cacao nibs, for serving

NUTRITIONAL VALUES

Calories: 328kcal
Fat: 14.5g (1.8g S.Fat)
Carbs: 39.3g
Protein: 14g
Sugar: 7.8g
Sodium: 425mg

METHOD

Place the cashews in a blender and pulse until finely ground. Blend in the almond milk until smooth. Blend in the frozen bananas, almond butter, and instant coffee until smooth. Scoop into serving bowls, top with Coconut Whipped Cream (if using), and sprinkle with instant coffee and cacao nibs before serving.

BANANA ICE CREAM

SERVES 2 PORTIONS

FOR THE BASIC BANANA ICE CREAM

2 frozen bananas

2 to 3 tbsp unsweetened almond milk or other plant-based milk, if needed

1⁄4 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 218kcal
Fat: 1.2g (0.3g S.Fat)
Carbs: 54.3g
Protein: 2.7g
Sugar: 29g
Sodium: 25mg

FOR THE STRAWBERRY-BANANA ICE CREAM

1 frozen banana

1 cup (240 ml) frozen strawberries

2 to 3 tbsp unsweetened almond milk or other plant-based milk, if needed

NUTRITIONAL VALUES

Calories: 160kcal
Fat: 0.8g (0.2g S.Fat)
Carbs: 40.2g
Protein: 1.4g
Sugar: 23.4g
Sodium: 24mg

FOR THE CHOCOLATE-BANANA ICE CREAM

2 frozen bananas

2 to 3 tbsp unsweetened almond milk or other plant-based milk, if needed

1 1⁄2 tbsp raw cacao powder or unsweetened cocoa powder

1 tbsp coconut palm syrup or another sweetener

NUTRITIONAL VALUES

Calories: 396kcal
Fat: 18.1g (14.4g S.Fat)
Carbs: 70.3g
Protein: 8.5g
Sugar: 29.4g
Sodium: 31mg

NUTRITIONAL VALUES

Calories: 338kcal
Fat: 7.6g (1.2g S.Fat)
Carbs: 65.1g
Protein: 3.5g
Sugar: 36.6g
Sodium: 206mg

METHOD

Peel and cut the bananas into small coins. Place the bananas in an airtight container and place in the freezer for at least 4 hours, preferably overnight.

In a blender, combine the bananas (and other fruit) and pulse until smooth, scraping down the sides as needed. If the mixture is too thick, add a splash of almond milk to thin it out. Blend in the flavouring and sweetener, if using, until well combined. Serve and enjoy! Scoop into a bowl, serve, and enjoy!

RUM AND RAISIN ICE CREAM

SERVES 4 PORTIONS

2 tbsp almond liqueur or another liqueur

5 tbsp rum

3 tbsp organic raisins

3 bananas, peeled, cut into small coins, and frozen overnight or for at least 4 hours

1 1⁄2 tbsp raw cacao powder or unsweetened cocoa powder

1 tsp vanilla extract

1 tbsp coconut syrup or another sweetener

3 tbsp raw cacao nibs

NUTRITIONAL VALUES

Calories: 328kcal
Fat: 8.8g (5.2g S.Fat)
Carbs: 44.3g
Protein: 4.9g
Sugar: 25.6g
Sodium: 95mg

METHOD

Bring the almond liqueur and rum to a boil in a small pot. Remove from the heat, add the raisins, and soak for at least 4 hours, preferably overnight.

In a blender, pulse the bananas until they are crumbled. Continue pulsing until the bananas are smooth, scraping down the sides of the blender as needed. Pulse in the raisins, cacao powder, vanilla extract, and coconut syrup until smooth and creamy. Stir in the raw cacao nibs with a spoon. Scoop into serving bowls, then serve and enjoy!

RECIPE NOTES

If the ice cream melts too much while processing, place it in the freezer for a few minutes before serving to harden.

DATE CINNAMON ICE CREAM

SERVES 32 PORTIONS

FOR THE DATE SWIRL

8 fresh dates, pitted

2 tbsp extra virgin coconut oil

5 tbsp water

1⁄2 tsp vanilla extract

Pinch sea salt

FOR THE COCONUT CREAM

1 1⁄2 cups (360 ml) coconut flakes or shredded coconut or the flesh from a mature coconut

3 tbsp extra virgin coconut oil

FOR THE ICE CREAM

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

2 tsp ground Ceylon cinnamon

3 fresh dates, pitted

1⁄2 tsp vanilla powder

NUTRITIONAL VALUES

Calories: 292kcal
Fat: 8.3g (0.9g S.Fat)
Carbs: 41.4g
Protein: 12.3g
Sugar: 65.2g
Sodium: 179mg

METHOD

In a blender, combine all of the ingredients and blend until smooth to make the date swirl. If necessary, add more water to achieve the consistency of a smooth caramel sauce. Place aside.

To make the coconut cream, pulse the coconut flakes to a powder in a blender or food processor. Continue pulsing until the mixture comes together. Blend in the coconut oil until it reaches the consistency of a smooth butter. (If you don't have a high-speed blender, use store-bought coconut manna instead.) To make the ice cream, combine 1 cup (240 mL) Coconut Cream, coconut milk, cinnamon, dates, and vanilla in a blender and blend until smooth. Gently fold the date swirl into the ice cream.

With an ice cream maker:
Fill an ice cream maker halfway with the ice cream mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Scoop into serving bowls, then serve and enjoy!

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!

RECIPE NOTES

You can substitute 1 (14-ounce/400-ml) can full-fat coconut milk, refrigerated overnight, for the homemade coconut cream—just use the white, thick stuff from the can. If you want to simplify this recipe, you can skip the date swirl and just add all of the dates straight into the ice cream batter!

MATCHA–WHITE CHOCOLATE ICE POPS

SERVES 4 TO 6 PORTIONS

1⁄2 cup (120 ml) macadamia nuts

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

1 tsp matcha powder

1 to 2 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla extract

White Chocolate Sauce, for glazing

NUTRITIONAL VALUES

Calories: 380kcal
Fat: 36.7g (27.2g S.Fat)
Carbs: 10.3g
Protein: 3.6g
Sugar: 6.7g
Sodium: 41mg

METHOD

In a blender, combine all of the ingredients except the White Chocolate Sauce and blend until smooth. If desired, add more sweetener or matcha. Pour into ice pop moulds, insert sticks, and freeze for 4 to 6 hours, or until solid.

Set aside a baking sheet lined with parchment paper.

Remove the ice pops from the freezer once they have frozen. By quickly dipping each mould in hot water, you can loosen the moulds. Working quickly, coat each ice pop in White Chocolate Sauce. Place the ice pops on the prepared baking sheet and place it in the freezer to allow the glaze to set. Serve and have 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!

PISTACHIO ICE CREAM

SERVES 6 PORTIONS

1⁄2 cups (360 ml) shelled pistachios

1 1⁄2 cups (360 ml) full-fat coconut milk

1 1⁄2 cups (360 ml) unsweetened almond milk or another nut milk

6 fresh dates, pitted

1⁄2 tsp vanilla extract

3 to 4 tbsp maple syrup or another sweetener

NUTRITIONAL VALUES

Calories: 554kcal
Fat: 49.6g (40.9g S.Fat)
Carbs: 23.5g
Protein: 5.8g
Sugar: 15.3g
Sodium: 248mg

METHOD

Put the pistachios in a blender (or a food processor) and grind them into flour. Blend in the remaining ingredients until smooth. If necessary, taste and add more sweetener. With an ice cream maker:
Place the mixture in the ice cream maker and process 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.

If you don't have 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!

MINT CHOCOLATE ICE CREAM

SERVES 4 PORTIONS

1⁄2 cups (360 ml) macadamia nuts

2 cups (480 ml) unsweetened almond milk or full fat coconut milk

2 tbsp extra virgin coconut oil, melted

5 fresh dates, pitted

5 tbsp raw cacao powder or unsweetened cocoa powder

1 tsp vanilla extract

Few drops of peppermint extract, or about 5 large fresh peppermint leaves

NUTRITIONAL VALUES

Calories: 261kcal
Fat: 13.7g (6.9g S.Fat)
Carbs: 35.1g
Protein: 3.9g
Sugar: 18.9g
Sodium: 183mg

METHOD

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

With an ice cream maker:
Pour the mixture into an ice cream maker and prepare 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!

ROASTED BANANA ICE CREAM

SERVES 6 PORTIONS

5 very ripe bananas

2 tsp ground Ceylon cinnamon

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

1 1⁄2 cups (360 ml) unsweetened almond milk or another nut milk

1 tsp vanilla extract

1⁄2 cup (120 ml) raw cacao nibs or crushed raw chocolate

Maple syrup, for serving

NUTRITIONAL VALUES

Calories: 261kcal
Fat: 13.7g (6.9g S.Fat)
Carbs: 35.1g
Protein: 3.9g
Sugar: 18.9g
Sodium: 183mg

METHOD

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

Slice the bananas into 1-inch (2–3-cm) pieces and arrange them on the baking sheet. Sprinkle the cinnamon over the bananas. Bake for 30 minutes, or until the bananas are brown and soft, turning once halfway through. Remove from the oven and set aside for 30 to 45 minutes to cool completely.

In a blender, combine the bananas, coconut milk, almond milk, and vanilla extract and blend until smooth. If desired, add more cinnamon or a splash of sweetener. Stir in the cacao nibs with a spoon.

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. Scoop ice cream into serving bowls, then drizzle with maple syrup.

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 bowls, top with maple syrup, and serve!