The heatwaves has struck all over the world by now, and while some of us are out on extravagant holidays in Capri and Mexico, others are stuck at home with nothing but ice cold water bottles in the fridge and frozen berries waiting to be turned into smoothies that can refresh the kids and chill the parents. Some days are so hot you can’t even make it outside to the ice cream store in the middle of the day, so here are some deliciously healthy home-made ice cream ideas you can make together with the kids on hot summer days.
From creamy recipes to fun and sophisticated popsicles, these favourite ideas are to be tried out by all types of mom – whether you’re at home with plenty of free time or you’re working and need a quick alternative, there is something for us all.
So… which type of Ice Cream Momster are you?
For the Perfectionist Mom: Healthy Berry Banana Ice Cream
A dairy-free, kid-friendly recipe for berry banana ice cream made with whole foods and healthy ingredients that’s deliciously sweet and perfectly creamy.
- 1 cup frozen mixed berries
- 3 cups frozen banana cut into thick chunks
- 2 tablespoons maple syrup
- 1/4 cup MCT oil
- 1/4 cup coconut milk (or preferred non-dairy milk)
- Combine all ingredients in a high-powered blender and blend until smooth. You may need to stop the blender and periodically stir the ingredients as they blend and thicken to allow everything to blend properly and to eliminate any chunks of frozen fruit.
- Using a spatula, pour berry banana ice cream out of the blender and into a loaf pan. Cover and freeze for at least two hours. Scoop and enjoy!
For All Moms: Banana Yogurt Ice Cream
- 2 frozen bananas, cut into chunks
- 1 Silk Dairy-Free Yogurt, I used dark cherry
- 1 cup organic frozen strawberries
- 1/2 cup almond milk
- 1 tbsp hemp seeds
- 1 tbs unsweetened shredded coconut
- In a food processor add all the ingredients except the hemp seeds and coconut.
- Pulse until the mixture is combined. You might have to stop the food processor a couple of times to move the fruit chunks around to make sure they mixture is homogenous.
- Sprinkle some hemp seeds and shredded coconut over each serving.
Take 5 and Don’t Forget Mom: Gin & Tonic Ice Lollies
…because we all know why.
- 50g caster sugar
- 50ml water
- 100ml gin
- 100ml lime juice (about 2 limes)
- 600ml tonic water
- 10 lime slices (optional)
- To make simple syrup, add the sugar and water to a pan and heat gently until sugar has dissolved. Set aside to cool.
- In a bowl, mix the gin, lime juice, tonic water and simple syrup. Divide the mixture between each lolly mould, leaving a little space at the top to allow to expand.
- Freeze for 1-2 hours until semi-frozen then push sticks into place. Also add lime slices at this point if you want, pushing them to about halfway down. Return to freezer for a further 3 hours, or overnight.
- To remove ice lollies from mould, run lukewarm water over the mould to loosen before removing.
For the Entire Fam: Frozen Yogurt & Berry Ice Cream Pops
These Yogurt & berry popsicles make it OKAY to eat desert. Every. Single. Day.
- 2 Cups Greek Yogurt (full fat)
- 1 – 2 tablespoons honey (taste test as this will depend on the sweetness of your fruit. If fruit is sweet enough, you can leave this out all together)
- 1 cup frozen blueberries
- 2 cups frozen strawberries
- Add yogurt, berries and honey to your blender. Blend until smooth, stop half way and scrape down the sides if needed. (I like to see a few berry chunks, but this is up to you. If your kids a fussy, see my fussy kid tip above).
- Pour into your Popsicle molds.
- Freeze for 3 hours until firm
- Remove from mold and serve.
For the Sophisticated Mom: Grapefruit & Thyme Popsicles
Loaded with grapefruit pieces and grapefruit juice for the ultimate (and sophisticate) refreshing summer treat. Naturally vegan, gluten-free, high in Vitamin C, naturally sweetened and filled with hydrating electrolytes.
- 2 tbsp maple syrup (or sweetener of choice)
- 3 tbsp water
- a handful fresh thyme
- 2 cups freshly squeezed grapefruit juice (approx 3 large grapefruits)
- 1 cup coconut water
- 1 grapefruit, skin cut off and cut into segments
- 10 sprigs of fresh thyme
- Place the maple syrup, water and thyme in a small pot and bring to a boil. Reduce heat to medium and let simmer for 2-3 minutes. Set aside.
- Mix the grapefruit juice, coconut water and thyme syrup together in a pitcher.
- To assemble the popsicles, place a grapefruit segment and sprig of thyme into each popsicle mould. Pour the liquid mixture into the moulds until full.
- Place the cover onto the moulds and insert the popsicle sticks and freeze overnight.
- To remove the popsicles from the mould, run them under hot water for 30 seconds and then gently pull on the popsicle sticks.
For the Lazy-Ass Mom: Creamy Mango Ice Cream
*for the ultra lazy, working, not-in-the-mood-to-spend-too-much-time-in-the-kitchen Moms who just want to get it done and serve the kids so they can open Netflix*
- 2 cup mango cubes, frozen
- 2 medium banana
Freeze 2 bananas.
In a high speed blender combine the mango and banana.
Using a tamper put the blender on the highest speed setting. Mash the mixture until fully mixed and forms into “nice cream”.
Scoop up and enjoy with your favorite toppings.
For the Vegan Moms Who Have a Lot of Free Time: Vegan Strawberry Ice Cream
Perfect texture, smooth like silk, and has the prettiest PINK colour for that little princess of yours.
- 1 14oz (400ml) Can Coconut Cream
- 1 14oz (400ml) Can Coconut Milk
- 1/2 cup (100g) White Sugar
- 1/4 cup (60ml) Maple Syrup
- 1 cup (232g) Strawberry Purée
- 1 Tbsp Strawberry Extract
- 1/2 tsp Salt
- The night before you want to make the ice cream, make sure to place the freezer bowl of your ice cream maker into the freezer so that it’s ready to go.
- Prepare your strawberry purée by placing whole strawberries (stems cut off) into a food processor and processing into purée. Set aside.
- Add the coconut cream, coconut milk, sugar and maple syrup to a pot on the stove and bring it to a simmer, stirring gently the whole time. As soon as it reaches a simmer, remove it from the heat.
- Add in the strawberry purée, strawberry extract and salt and then using an immersion blender, blend until smooth. If you don’t have an immersion blender then you can do this in a regular blender, just be careful when blending hot liquid.
- Pour the mixture into a container with a lid, and place it into the fridge to chill overnight. If you’re in a hurry you can place it into the freezer instead and that will speed up the process, just keep a check on it, and when the mix is very chilled, you are ready to churn it.
- Churn according to manufacturer instructions for your ice cream maker, but it should be in the region of 20-45 minutes until it reaches a soft serve consistency. When it reaches this consistency, transfer the ice cream to a loaf pan and smooth down with the back of a spoon.
- Cover with foil and place into the freezer to set completely (usually at least 6 hours).
- Scoop and serve!
For Moms Like Me: Milk and Cereal Breakfast Popsicles
This ice cream recipe will NOT make me feel guilty about serving it as breakfast on ANY given hot summer morning. There. I said it.
- 1 med/large banana (or 2 small)
- 1 Cup Greek yogurt
- 1/2 Cup strawberry milk
- 1/2 Cup dry cereal
- In the bowl of your mixer fitted with the paddle attachment, mix the banana on medium until mashed and smooth (approximately 1 minute).
- Slowly add in yogurt and milk. Continue mixing until blended. Add the cereal and stir by hand to avoid crushing it.
- Pour into popsicle molds. Freeze 8 hours until solid.
For the Moms Who Always Order Matcha: Matcha Pistachio Ice Lollies
If you’re the type of mom who orders matcha tea and matcha coffee and matcha cakes wherever she goes, this one is for you. Frozen matcha treats to freshen you up in the midst of summer.
- 2 tsp. Matcha
- 1 can of full fat coconut milk
- 1 tsp. vanilla bean paste
- ¼ cup of liquid sweetener
- 40 g crushed pistachios
- 50 g melted dark chocolate
Combine the ice lolly ingredients well, ensuring there is no lumps
Pour into your ice lolly moulds
Place in the freezer to firm up for 1 hour
Remove from the freezer and add in the wooden sticks
Return to the freezer for 5-6 hours until completely firm
Remove from the mould and if decorating, drizzle the ice pops with dark chocolate and a sprinkling of pistachio
Summer Fruit Pops For Moms Who Like to Host Parties in the Garden
- 1½ cup pineapple
- 1 cup coconut water
- 1 cup plain greek yogurt
- ½ cup red dragon fruit
- ½ cup strawberries
- 8 raspberries
- 4 kiwis, chopped
- Blend the first three ingredients. Remove ½ of mixture; set aside. Add red dragon fruit and strawberries, blend until combined. Pour both mixture in a measuring cup with a spout for easy pouring. Pour and layer mold with pineapple and dragon fruit mixture. Add in fruit.
- Insert popsicle in center of each well. Transfer to freezer for 6-8 hours. (Time will vary according to freezer setting and how full freezer is).
- To release popsicles from well, run hot water on the outside of popsicle for 2-3 seconds. Remove popsicle and serve immediately.
For Instagram Moms: Easy Breakfast Yogurt Popsicles
…that will look so perfect on your Instagram timeline!
- 1 Cup Greek Yogurt
- 1/2 Cup Milk
- 2 teaspoons Honey
- 1/2 Cup Granola
- 1 Cup Berries/chopped Fruits
Mix together the milk, yogurt and 1 tsp of the honey.
Divide the mixture between your popsicle molds.
Place a few berries into each mould.
Mix the last teaspoon of honey with the granola (you can place the honey in the microwave for 10sec if you are struggling to mix it) and top the yoghurt with a little granola mixture.
Place a wooden ice cream stick into each mould and place the popsicles into the freezer for at least 4 hours before consuming.
To remove the popsicles, run the mould under a little hot water until they come loose.