With Valentine’s Day fast approaching, don’t you want a sweet treat for your sweetheart that’s healthier too? For a twist on strawberry short cake, swap the cream for coconut milk, all purpose for whole wheat flour, and try these Coconut Milk Strawberry Ice Cream over Honey Orange Biscuits. I am so excited welcome Holly from Happy Food Healthy Life. Holly and I have only met “virtually”, but I hope to meet her in person someday. She seems like so much fun, and I love checking out the tasty treats going on in her kitchen – desserts, healthy snacks, smoothies and yep, cocktails. And she is always inspiring people to focus on a healthy lifestyle and be happy in their own skin – I love that! Be sure to stop by her blog and enter to win the NINJA Supra Kitchen System that she is giving away! Round out dinner by checking out Love Bakes Good Cakes for some Healthy Meals or The NY Melrose Family for some Healthy Snack Ideas in our #EatHealthy15 Series.
Coconut Milk Strawberry Ice Cream over Honey Orange Biscuits
I am so thrilled to be here today! I “met” Brianne over the internet a few years back at an online conference, and I have always been so impressed with her healthy recipes and the fun lunches she packs for her son. So when she asked me if I’d like to contribute a healthy dessert recipe for the New Year, I was beyond excited! Healthy desserts. Kind of sounds like an oxymoron, right? The thing is, I absolutely love taking those ooey-gooey sweet treats and finding a way to make them healthier. It really is so simple to do once you learn a few tips and tricks around the kitchen. All you have to do is substitute some of the nutrient-lacking ingredients for ingredients with a little more nutritional value. This post is full of healthy baking substitution ideas to get you started. Last summer, I made a Peanutty Coconut Vanilla Ice Cream with Fudge Ripple, and it was such a hit for my family. And the best part was that the ice cream base was dairy-free! No heavy cream. No eggs. None of it. Coconut milk is the perfect substitution for making a light and creamy ice cream without adding all the guilt. And with this recipe, there is hardly any added sugar. I’m usually a chocolate and caramel kind of girl, but one of my absolute favorite types of ice cream is homemade strawberry ice cream. Where you can actually see the chunks of strawberries throughout each scoop. That’s how you know it’s fresh and homemade. So that was the plan. I was just going to make you this delicious ice cream, and while it’s wonderful by itself and can totally stand on it’s own, I wanted more. I started thinking about strawberry shortcakes. With Valentine’s Day right around the corner, I wanted to come up with a healthier dessert that would be suitable for celebrating the holiday. (I won’t tell if you’re just celebrating your love of dessert and Netflix on the 14th!) And that is exactly what I did. I combined homemade ice cream with a sweet biscuit for a twist on a strawberry shortcake. With the substitution of whole wheat flour in the biscuits, we’re on our way to making some health-conscious choices! But honestly, just one bite into this divine recipe, and you will not be thinking healthy thoughts at all. It’ll be creamy. It’ll be sweet. It’ll be full of flavor. It’ll be all you could have ever asked for and so impressive for anyone who gets to indulge in it with you! Oh, and since we’re on a health kick, I’m so excited to be a part of this amazing giveaway! Have you ever wanted an amazing NINJA SUPRA SYSTEM??! There’s so much you can do with it, but my #1 favorite is making green smoothies! Head on over to my site to enter! I’m a lover of cupcakes and brownies, green smoothies and tofu. I don’t believe in dieting, restriction, or guilt. I believe in loving the skin you’re in, staying active, and listening to your body. After a decade-long battle with an eating disorder, I’m on a personal journey to living my happiest and healthiest life yet. You can visit Holly on her blog: Happy Food Healthy Life and on Facebook, Twitter, Pinterest, Instagram, and Google+.
Coconut Milk Strawberry Ice Cream over Honey Orange Biscuits & #EatHealthy15 with @HappyFoodHolly
A new twist on classic strawberry shortcake, made healthier and even more delicious!
For Ice Cream
- 2 cans coconut milk, refrigerated
- 3/4 soy vanilla creamer
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberry puree (blended from about 8 hulled strawberries)
- 1/2 cup strawberries, diced
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup old-fashioned oats
- 1/4 cup plus 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 2 teaspoons grated orange zest (from about 1 orange)
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 cup cold unsweetened plain almond milk (or other milk of your choice)
- 1/4 cup (approx) honey, to drizzle
- Be sure the bowl of your ice cream maker has been in the freezer for at least 12 hours before starting!
- Either in a large bowl or in a blender, combine the coconut milk, creamer, sugar, vanilla extract, and strawberry puree.
- Once combined, pour it all into your ice cream maker, following the manufacturer's instructions. It will take approximately 20 minutes to set up.
- About 5 minutes before the churning process is over, add in the diced strawberries to be sure they get worked through the ice cream.
- Once churned, it's ready to put into a freezer-safe container or pan.
- Freeze for a couple of hours to set.
- While ice cream is setting, make your biscuits.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone pad.
- In a medium bowl, whisk together the flour, oats, the ¼ cup sugar, the baking powder, baking soda, cardamom, salt, and orange zest. Add the butter and, using your fingers, quickly break up the butter in the dry mixture until the butter is the size of small peas. Make a well in the center of the mixture. Pour in the almond milk, and gently stir until all of the flour mixture is moistened.
- Dollop six ½ cup scoops of the biscuit mixture onto the prepared baking pan. Sprinkle with the 2 Tablespoons sugar.
- Bake until the biscuits are golden brown, about 20 minutes. As soon as they come out of the oven, drizzle with honey. Let cool.
- Serve with a scoop of softened strawberry ice cream. You will want to let it sit out for at least 20-30 minutes before serving, in order to thaw a bit.
And here are a few of my favorite healthy strawberry sweets…
- Chocolate Covered Cheesecake Strawberries
- Banana Berry Cheesecake Quinoa & Greek Yogurt Parfaits
- Whole Wheat Lemon Sugar Cookies with Strawberry Lemon Royal Icing