There’s something deeply satisfying about having a stash of these in the freezer. They’re creamy from coconut milk, naturally sweet from banana, and full of blueberry flavour that holds up, even straight from the mould.
Lately, we’ve been going through them faster than I can freeze a new batch. IzaanAli has declared it his “favourite kind of ice cream,” and he’s not wrong. No added sugar, no dairy, no complaints. Just a handful of ingredients blitzed together and poured into moulds. He’s been helping me make them, too—grabbing the blender lid like he’s running the kitchen.
Between newborn life with Raha and the final stretch of cookbook edits, I haven’t had the time (or honestly, the energy) for elaborate desserts. But these? These take five minutes. They live in the freezer. They’re always ready. And they’ve quietly become a part of our summer rhythm.
You can keep them smooth, or mash in a few extra blueberries before freezing for a ripple effect. Either way, they come out like the best kind of treat: easy, satisfying, and often gone before I get one for myself.
If you try this recipe, I’d love to hear from you! Share your rating, leave a comment, and be sure to tag me on Instagram @DesiliciousRD! Seeing your creations truly makes my day!
Dairy-Free Blueberry Coconut Lollies
There’s something deeply satisfying about having a stash of these in the freezer. They’re creamy from coconut milk, naturally sweet from banana, and full of blueberry flavour that holds up, even straight from the mould.
Servings 6 lollies
Calories 132kcal
Cost $5
Equipment
-
1 blender high speed
Ingredients
- 1 cup blueberries frozen
- ¾ cup coconut milk full-fat, canned
- 1 banana small, ripe, sliced
- 1 tsp vanilla extract pure
- 1 tsp flaxseed ground
Instructions
-
Add all ingredients to a blender and blend until smooth.
-
Pour into 3-oz paper cups and freeze for 1.5 hours.
-
Insert a wooden ice lolly stick into the center of each mould, then freeze for at least 6 hours, or until fully set. For best results, leave them overnight.
-
To serve, simply tear away the paper cup and enjoy immediately.
Nutrition
Calories: 132kcal | Carbohydrates: 9g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 126mg | Fiber: 1g | Sugar: 6g | Vitamin A: 26IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 0.3mg
Equipment
-
1 blender high speed
Ingredients
- 1 cup blueberries frozen
- ¾ cup coconut milk full-fat, canned
- 1 banana small, ripe, sliced
- 1 tsp vanilla extract pure
- 1 tsp flaxseed ground
Instructions
-
Add all ingredients to a blender and blend until smooth.
-
Pour into 3-oz paper cups and freeze for 1.5 hours.
-
Insert a wooden ice lolly stick into the center of each mould, then freeze for at least 6 hours, or until fully set. For best results, leave them overnight.
-
To serve, simply tear away the paper cup and enjoy immediately.
Nutrition
The post Dairy-Free Blueberry Coconut Ice Lollies appeared first on Shahzadi Devje, RD CDE MSc | Healthy Indian Recipes | TV Dietitian.