Avg. rating 4 from 7 votes.

Recipe Information

Ingredients

Directions

Prepare your ice cream maker according to manufacturer’s instructions. If you don’t have an ice cream maker, see below for other options.

In a large mixing bowl, whisk together chocolate coconut milk, sweetened condensed coconut milk and frozen topping.

Churn 15 minutes in prepared ice cream maker or until desired consistency is reached.

Scoop into bowls or cups. Add additional toppings if desired such as vegan mini chocolate chips or mini marshmallows.

Notes

Substitutions

The post Chocolate Coco Whipped Freeze appeared first on Kids with Food Allergies.

Avg. rating 4 from 5 votes.

Recipe Information

Ingredients

Directions

Measure all ingredients.

Combine all ingredients in a blender and blend for 3 minutes.

Stir then blend for an additional minute.

Pour into popsicle molds.

Place into freezer and freeze overnight.

Notes

Substitutions

The post Strawberry Banana Frozen “Yogurt” Popsicles appeared first on Kids with Food Allergies.

Avg. rating 5 from 3 votes.

Recipe Information

Ingredients

Directions

For the Cookies:

Preheat oven to 350°F.

In a bowl, mix together flax meal, maple syrup and vanilla. Set aside.

Add the remaining ingredients (except for dark chocolate chips) into the blender. Blend till smooth.

Mix in your chocolate chips with a spatula.

On parchment paper lined tray (this will it make it easier than simply greasing the tray), equally divide the batter into 10 cookies. Use the back of a spoon to smooth out the top and flatten the cookie (so you get that crispy cookie). Add a couple more chocolate chips for the top.

Bake for 12-15 minutes in the oven. Allow it to cool completely (20 minutes).

Place in fridge or freezer till ready to serve (this will help firm up the cookie so its easier to handle).

For the “Nice Cream”:

In a blender, blend bananas, maple syrup, almond milk and vanilla together till you get a nice smooth consistency. Serve immediately with cookies – and make your ice cream sandwiches! Or you can assemble them, wrap each individual cookie sandwich in cling film and freeze!

Notes

Substitutions

The post Choco-Banana “Nice” Cream Sandwiches appeared first on Kids with Food Allergies.

Avg. rating 5 from 5 votes.

Recipe Information

Ingredients

Directions

Thaw whipped topping according to package directions.

In a small pot, combine berries, sugar and lemon juice. Stir to combine.

Place over medium-low heat and bring to a boil stirring frequently. The berries will “pop” as they are heated. Mash them with the back of a spoon as you are stirring to help break them up. Once mixture comes to a boil, continue boiling for 10 minutes. Stir occasionally and continue to mash the berries. Remove from heat.

Optional: If using blackberries or raspberries and you don’t want seeds in your mousse, press the mixture through a fine sieve. This is easiest when it is still warm.

Allow berry mixture to cool completely.

Transfer berry mixture to a mixing bowl. Add about 1/2 cup of whipped topping to the berry mixture. You don’t need to measure this – just a big scoop. Mix the scoop of whipped topping into the berry mixture to “lighten it up.”

Add the remaining whipped topping to the berry mixture. Gently fold it into the mixture until everything is combined.

Gently fill ramekins or silicone molds with the mousse mixture. Freeze at least 4 hours. If making ahead, cover with plastic wrap.

Serve with fresh berries and additional whipped topping if desired.

Notes

Substitutions

The post Milk-Free Frozen Berry Mousse appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

For the base:

Place the can of an ice cream machine in the freezer to chill. In a medium saucepan, whisk together the brown sugar, cinnamon and salt. Place pan over medium heat and gradually pour in the creamer and vanilla. Allow the mixture to heat up until the brown sugar is dissolved, but do not allow it to boil. Once the sugar is dissolved, remove from heat and allow the mixture to cool. Pour into a bowl and place the mixture in the refrigerator to chill. (You could also chill the mixture faster in the freezer, but not long enough to harden.)

Apple Cider Swirl:

Pour apple cider into a small pan with a lid and place over high heat. Once it begins to boil, lower the temperature to medium and remove the lid. Allow to cook at a steady boil until the cider reduces and begins to caramelize. Mine took almost exactly one hour to reduce. Pour into a small bowl and place in the refrigerator. As it cools, the consistency will become a thick syrup.

Diced Apple Chunks:

While the cider is reducing, melt the coconut oil in a small saute pan over medium heat. Add the diced apples and cinnamon. Reduce heat to low and saute the apples until they become soft. Pour apples into another small bowl and refrigerate.

Remove the can of the ice cream machine from the freezer and pour the chilled ice cream base into it. Place the can in the ice cream machine and begin mixing according to manufacturer instructions. You’ll want to add the apples near the end of the mixing time, which for me took 30 minutes. When ice cream reaches a soft serve consistency, add the diced apple chunks and continue mixing for about 5 minutes. (Note: if you try adding the apple cider syrup at this point, it will just mix into the base and won’t swirl. The flavor would still be delicious, but I like the swirl effect.)

Remove the apple cider syrup from the refrigerator and stir it to loosen it up a little. Spread 1/3 of the ice cream mixture into a freezer-safe container. I used a disposable foil loaf pan. Spread 1/2 of the apple cider syrup over the top. Add another 1/3 of the ice cream and the rest of the syrup. Top with the remaining ice cream. Cover the container and place in the freezer until the ice cream hardens, about 2-3 hours.

Notes

Substitutions

The post Cinnamon Apple Cider Ice Cream appeared first on Kids with Food Allergies.

Avg. rating 4 from 9 votes.

Recipe Information

Ingredients

Directions

Blend the coconut cream, cultured coconut milk, stevia (or dates, if you’re using them), vanilla, and sea salt in a blender until completely smooth. Transfer the mixture to a bowl and set in the fridge to chill while you prepare the blueberry filling.

Soak all of the dates in room temperature filtered water for 10–15 minutes. If the dates are somewhat hard, they may need to soak a bit longer. Blend the blueberries and dates in a food processor or high-powered blender until the dates have been fully processed and the mixture is smooth. Transfer the filling to a separate bowl, and chill in the fridge for 10–15 minutes. Both mixtures should have thickened in the fridge. The blueberry filling will have developed an almost solid, jelly-like consistency. Give it a quick stir before putting the popsicles together.

Assemble the popsicles by layering the cheezecake with the blueberry filling. Start with a layer of cheezecake followed by a layer of blueberry and top with another layer of cheezecake in each cup (or popsicle mold, if using). Gently insert the popsicle sticks. The mixture will be thick enough to allow the sticks to stand upright. Freeze the popsicles until solid.

Notes

Substitutions

The post Blueberry Cheezecake Pops appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Peel very ripe bananas and freeze in freezer bag in preparation for making this.

Coarsely cut up bananas and place in food processor.

Puree bananas adding sugar and cinnamon if desired. Continue to puree adding safe liquid 1 Tbsp at a time until desired consistency. Continue to puree bananas until starch breaks down and becomes fluffy….enjoy!

Freezes well, too.

Notes

Substitutions

The post Just Bananas Frozen Dessert appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Combine ingredients in a blender or food processor. Process until smooth. Taste for sweetness. If your pineapple was ripe, the sugar content should be OK, if it was fairly tart, you can add up to 2 Tbsp more sugar.

If you want a smoother end product, press through a sieve to remove the stringy pulp.

For best results, chill mixture in the fridge for a couple hours before churning. Churn in your ice cream maker according to manufacturer’s directions. This will fit in a 2 qt bowl. It may be too much for a 1 1/2 qt ice cream maker.

Serve immediately for soft set or transfer to freezer container and cure for a couple hours.

Notes

Substitutions

The post Fresh Pineapple Sorbet appeared first on Kids with Food Allergies.

Avg. rating 4 from 8 votes.

Recipe Information

Ingredients

Directions

While this cake does not require a lot of work to make it can take a lot of time to assemble because you need to freeze it between layers. It is a good one to make well in advance.

Bake a graham cracker crust in a springform pan. If you do not have safe graham crackers, almost any cookie crumbs will do. Mix cookie crumbs, sugar and margarine in a bowl. Using the flat bottom of a measuring cup or glass, press firmly into the bottom and up the sides of a 9″ springform pan (see below for directions if you don’t have a springform pan). Bake at 325 °F for 15-18 minutes. Let cool completely.

While the crust cools, take your ice cream or sorbet out of the freezer to soften. Leave out for 20-30 minutes.

Spread a layer of ice cream on the crust with 1 quart of the ice cream and then freeze both the springform pan and the remaining ice cream for about an hour.

Once the ice cream in the pan is frozen solid, add a layer of fudge sauce or jam plus a layer of crushed cookies. Freeze again.

Once the cake is frozen solid, spread another layer of ice cream on top using the remaining ice cream. It’s best to pull the ice cream from the freezer about 20 minutes before using. Return the cake to the freezer until firm.

If you want your cake “frosted”, you need to use some type of whipped topping (such as Kineret® or Rich Whip) or Whipped Cream Frosting. Regular buttercream frosting will freeze too solid for this. To frost, pull the cake out of the freezer and remove from spring form pan. Apply the whipped topping like frosting. You can pipe borders using a piping bag and large tips. Return to the freezer to allow to freeze solid again before serving.

For garnishes you can use gel frosting, cake decorating sugars or sprinkles, marshmallows, chocolate, or anything you can think of.

If you use fruit, remember that they will freeze solid and can resemble ice cubes.

Be sure to defrost the cake for 30 minutes or more before serving so it is soft enough to cut.

Notes

Substitutions

The post Ice Cream Cake appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

This is based on the original Matt’s Ice Cream.

Slice vanilla bean lengthwise and scrape out the seeds. Place vanilla pod and seeds in hot coffee and let steep while you get everything else ready.

Place all ingredients in blender and blend until sugar dissolves, about one minute. Chill thoroughly. Pour into ice cream maker according to manufacturer’s instructions and let run.

Notes

Substitutions

The post Matt’s Ice Cream, Coffee Flavor appeared first on Kids with Food Allergies.