Cool Non Dairy Treats – Healthy and Yummy

[et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”4_4″][et_pb_text _builder_version=”3.0.67″ background_layout=”light” text_orientation=”left” border_style=”solid”]

Cool Non Dairy Treats – Healthy and Yummy

As a proponent of natural health in all areas of life, I love making my own treats. This way I can be assured of the quality of ingredients.

Since mid-summer is here in all her glory, I have been recommending the following delicious frozen treats for my clients and family. The first is a chocolate non-dairy ice cream. So rich and decadent you will completely forget that there are any healthy ingredients included. As you savor the first bite, you may just be tempted to whip out your calculator app to figure how to double the recipe.

The second is a delightful deep purple treat – pleasing to the eyes as well as the palate: Blueberry Sorbet. I hope you are inspired to make one or both of these recipes for yourself and your loved ones–but, please remember, no chocolate for the fur babies!

Non-dairy Dark Chocolate Ice Cream


10-12 ounces dark chocolate chips (you can also use bars, broken into bits)
3/4 -1 cup pumpkin puree (or mashed yam)
1 can coconut cream i.e.Trader Joe’s, Thai Kitchen etc.
1 teaspoon pure vanilla extract


Begin to melt chocolate in double boiler or microwave. IMPORTANT: If using microwave, heat on lower power and check bowl after every 30-60 seconds. If you overcook the chocolate, it won’t mix well, and will become, in a word, yucky. Meanwhile, add other ingredients to food processor or high speed blender and mix well. Pour melted chocolate into blender and mix again, taking a moment to scrape down the sides with a rubber spatula. Return the mixture to a glass or metal bowl and stick it in the freezer. Check it after about 20 minutes and stir once or twice. If it hardens too much, simply set it out on the counter for a few before scooping into bowls or cones.

Blueberry Sorbet (non-dairy, gluten free)


3 cups blueberries
¼ cup water
4 tablespoons maple syrup (paleo-friendly) or honey if not vegan
½-1 teaspoon lemon juice
Optional: popsicle molds OR parchment paper and loaf pan


Add blueberries to blender and process well–this works great if they are already frozen, too. Add lemon juice for a nice, refreshing tartness, and water if needed to get desired consistency. Add syrup or honey last and process once more. Pour into popsicle molds or into a parchment-lined loaf pan and freeze for 2 to 3 hours. This is great garnished with mint, basil or infused with lavender.

I hope you find value in these recipes! Let me know how they turn out on my Facebook page – pictures are great too!


Leave a Comment

You must be logged in to post a comment.