The warmer weather is quickly arriving, so I decided to come up with a sweet treat to feed my boys (and enjoy myself!). These cranberry popsicles are so creamy and sweet, but without any of the processed sugars, artificial colours and preservatives that you find in packaged products.

I love ice cream! For me, it’s all that nostalgia of being a little girl again- that sweet, cold refreshing feeling as I take my first bite, memories of childhood just come flooding back! And let’s get real, who DOESN’T have fond memories attached to summer days eating ice cream? My biggest problem with ice cream, besides all the sugar, is the fat-laden dairy that is usually packed into it. While I do love the smooth creaminess of a dairy-filled iced treat, I don’t love the use of conventional cream. My solution was to use coconut cream. It provides the same mouthfeel we’ve come to expect from ice cream, but without all the extra calories and saturated fats. While I’ve chosen to use cranberries this time because I love the tart flavour and nutritional content, this recipe would be just as delicious with any fruit substituted in- try blueberries, raspberries, peaches, or even fresh lemon juice for a fun twist on this recipe!

So, take out your sunscreen and your favourite pair of sunglasses, hit the beach, and enjoy this refreshing treat! Eat well to live well!

 

CRANBERRY ICE CREAM
Prep Time
3 mins
Cook Time
5 mins
Total Time
8 mins
 
Course: Dessert
Servings: 6 People
Ingredients
  • 300g cranberries, frozen
  • 1 cup agave Syrup
  • 250 g coconut cream
Instructions
  1. Blend coconut cream, agave syrup and frozen cranberries in powerful blender 

    Place the mixture in ice cream forms and freeze for 2-4 hours. 

Recipe Notes

For this recipe I use very powerful blander Vitamix

2 Comments on “Cranberry Ice Cream

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