LOW FODMAP Berry Ice Cream Bites. Ice cream, berries, and chocolate! Does your heart also skip a beat when you hear that combo? Mine definitely does!
These LOW FODMAP Berry Ice Cream Bites are:
- Creamy, creamy, creamy, safe to say very creamy! 🙂
- Flavorful, with a fusion of different tastes.
- Perfectly sweet
- So pretty ( we have to agree on this, right? 🙂 )
- Low FODMAP
- Naturally Sweetened
- Super simple to make!
On a warm spring night, I can smell the summer announcing itself from the grass and the buds on the trees. The summer smells of rebirth, freedom, and possibilities. If that is even a way to describe the smell or any smell for that matter, oh well that is how I associate the smell of summer anyway.
As the spring turns to summer, the light starts to linger longer pushing the darkness aside. And when the temperatures start to rise, and drops of sweat cover the people’s faces, the good old ice cream comes in rescue!
I have never met a person who doesn’t like ice cream. But, if there are any of you who don’t like ice cream and are reading this, I would ask you to please comment down below, and list some reason so that I can understand why!?
Jokes aside, ice cream is great! And very helpful too, can you imagine surviving an extremely hot summer day without that icy, refreshing, flavorful cream in your mouth? I know I can’t!
So for that reason, I send this LOW FODMAP Berry Ice Cream Bites on your way!
However, the struggle of finding LOW FODMAP, dairy-free ice cream that is healthy and at the reasonable price, can be quite of a challenge.
There are also many recipes for homemade ice cream. However, most of them require an ice cream maker (which not everyone has) and contain ingredients that are expensive and not easy to find.
The LOW FODMAP Berry Ice Cream Bites aren’t the “typical kind of ice cream, ” but I find them to be closer to those cake-kind of ice creams, which I love even more!
Their texture is very diverse; the shredded coconut makes them slightly thicker and “cake-like,” the coconut cream gives that extra creaminess and then on top of that (or in this case the bottom ) there is that silky berry sauce. YUM! 🙂
If you are looking for more healthy summer LOW FODMAP and gluten-free desserts check out my:
- 1 cup/ 100gr - desiccated coconut
- 250ml / 1 can - coconut cream
- 4 Tbsp - pure maple syrup
- 1 tsp- vanilla extract
- ½ cup - freeze dried raspberries (optional)
- RASPBERRY SAUCE
- 180gr fresh or frozen mixed berries ( Strawberries, blueberries, and raspberries)
- ¼ cup lemon juice
- 1 Tbsp pure maple syrup
- TOPPING :
- 50 gr dark chocolate
- 2 Tbsp coconut oil
- In a medium bowl mix the desiccated coconut with the coconut cream, maple syrup, and vanilla extract. Make sure to drain the coconut cream from any liquid before adding it to the bowl)
- Stir until everything is well combined
- If you are using the freeze-dried raspberries, crush them into powder and add them to the mix.
- Add the berries with the lemon juice and the maple syrup in a pan and put it over a medium heat.
- Let them cook for 5 to 8 minutes. (you like to get a sauce-like consistency. but be careful not to leave the sauce with too much liquid)
- Let it cool for 5 min.
- Take a plastic container and first pour the raspberry sauce, then on top of the sauce add the coconut ice cream.
- Let it cool for at least 4 hours before serving.
- FOR SERVING:
- Before adding the chocolate topping, make sure the ice cream has been cooled in the freezer.
- Melt the chocolate with the coconut oil
- Decorate any way you want
- *TIP: To cut the ice cream easier, after taking the container out of the freezer let it stay in a room temperature for 5 minutes.
2. Make sure that in the berry mix, there aren't blackberries or currants as they are high FODMAP