Real Berry Ice Creams

Fresh berries and dairy free coconut yoghurt, blended into an easy 5 minute, 5 ingredient ice cream popsicle. Good for the kids, and adults too! Healthy, easy, and super low in sugar.

Takes 5 minutes + overnight to set

Prep Time 5

Servings

Calories 218kcal

Author Buffy Ellen Gill

Ingredients

1 1/2 c berries
1/2 c grated beetroot
2 c greek/plain coconut yoghurt
4 tbsp liquid sweetener
1 vanilla bean scraped OR 1/2 tsp vanilla powder

Instructions

Blend yoghurt, 3 tbsp sweetener, and vanilla bean in a blender until combined. Pour into molds to around 2/3 full.
Blend berries and beetroot with the remaining 1 tbsp sweetener until they form a puree (some texture is ok though!). Pour on top of the yoghurt mix.
Using a knife, push the berry mix down all four sides of the moulds to create a swirled effect, then place in freezer to set overnight.
The next day, or when ready to serve, run the moulds under hot water, and remove the ice creams. You can now stack them in a container until ready to lick/bite/devour!

Notes

You guys always ask me about ice block moulds, so here are some of my favourite ones here! I recommend checking out these ones here, these ones here, or these ones here.
Make it keto: Swap the liquid sweetener for a few tablespoons of erthyritol, or 1/4-1/2 a teaspoon of stevia powder. Taste to your liking, as all sweeteners can vary in their sweetness level.
If you don’t have yoghurt handy, you can substitute this for 1 1/4 c cashews +1 c water. Just make sure to blend until super creamy and smooth.
If you’re allergic to coconut, or just don’t like it, feel free to use your favourite non-dairy yoghurt. Just check if it’s sweetened or not because, if so, you may be able to omit the added sweetener (I used plain, unsweetened greek coconut yoghurt here).
Use fresh berries if you can access them but, if not, then frozen are also great! I prefer fresh (and in bulk) wherever possible though, purely for the reduction in plastic used. Ideally you’ll go to a berry farm and pick a whole kilo of your own, and put in a reused container = no plastic whatsoever!
If you don’t want to use beetroot, you can just increase the berry measure to 2c.
For the vanilla, you can also use 1 tsp of vanilla extract in lieu of bean or powder. Vanilla extract however does contain a little alcohol, and therefore I prefer reserving it for cooked/baked recipes where the alcohol evaporates. For raw/uncooked recipes like this, I prefer using the bean or powder if you have it - it’s the nicest in terms of flavour! I use these beans here and this powder here.

Nutrition