It’s no secret that I love anything with Black-Forest-Gateau vibes, so I just had to make an ice cream/lolly that combined those flavours! It’s raspberry and cherry season here right now so it’s a great time to use those fresh seasonal ingredients in your recipes.
I’m lucky enough to have quite a few raspberry canes in my garden (they’re so low maintenance, I’m terrible at growing things and these never fail me, so I highly recommend getting some!) and I love coming up with new ways to use them. (See also these raspberry breakfast bars from last year!)
I’m also lucky that raspberries are a fruit that BOTH my kids like! The rest of the time they like to be contrary and like/hate opposing fruits just to make my meal planning more difficult! (I definitely don’t hide strawberries in smoothies and just tell my eldest that it’s “generic berry flavour”…)
This recipe is dairy free, refined sugar free, gluten free and soy free so is perfect for little ones with food intolerances that still want to have a fun, delicious ice cream. (I also made these ones last year with a fruity, unicorn theme)
Besides the raspberries and cherries, you’ll also need a tin of coconut milk – the full fat kind. You’ll only need to scoop off the creamy stuff from the top (you could use the rest of the liquid up in a smoothie) so choose a tin/brand that is high in percentage of coconut. Leave your coconut milk to sit for a few days so that the cream separates so you can scoop it out easily (putting the tin in the fridge can help speed this up) and DON’T SHAKE IT before you use it!
I’ve also used agave syrup as my sweetener, but you could use another liquid sweetener if you prefer.
The awesome lolly moulds I have are Joie silicone moulds that I got from Aldi, but you can also get them on Amazon – we have the unicorn ones and the dinosaur ones, but they also have other cute designs.
Diary Free Forest Fruit Ice Lollies (dairy free, gluten free, soy free, vegan, sugar free)
- 2-3 handfuls of fresh raspberries & cherries, or blackberries would be good too.
- Just the cream off the top of a tin of coconut milk (see note above)
- 2-3 tablespoons of cocoa powder
- 2-3 tablespoons of agave syrup
- First make the chocolate ‘ice cream’ part by adding just the cream from the coconut milk to a bowl and then stirring in the cocoa powder and agave syrup to taste – you know how dark/sweet you want it! Mix it all together until there’s no lumps.
- Make the fruit puree by smooshing your fruit through a sieve in to a separate bowl. (I just hate raspberry seeds in my ice cream, if they don’t bother you then you could just smoosh the whole fruit up, but I like to sieve mine!) Then add a splash of agave syrup if it’s a bit too tart.
- Place random blobs of fruit puree in your lolly moulds first, then layer over some chocolate cream, then finish with blobs of fruit puree and marble them in a bit if you like.
- Pop in the freezer overnight.
Ta-daa! Ice lolly goodness!
I hope your family enjoy these ice lollies as much as mine do! Also, don’t forget to check out the Allergy-Friendly Plant-Based Snack Ideas guide for more inspiration on healthy snacks to feed your kids. ❤️
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