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Daniel Fast Strawberry Ice Cream

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Strawberry Ice Cream

Strawberry Ice Cream

Yes, you can enjoy a delicious bowl of strawberry "ice cream" on your Daniel Fast. Only three ingredients are needed: bananas, strawberries, and coconut cream.
3.90 from 95 votes
Print Recipe
Course Dessert, Snack
Servings 6
Calories 103 kcal

Ingredients
  

Instructions
 

  • Place bananas in a food processor or blender. Mix 30 seconds or until bananas are crumbly. Add strawberries and mix another 30 seconds. Scrape sides of processor or blender as needed.
  • Pour in coconut cream, and mix until creamy and smooth (about 1 minute).
  • Store in a covered glass bowl in freezer 3-4 hours or until firm (but not solid). If the ice cream gets too hard to scoop, set it out on the kitchen counter to thaw until soft enough to serve (about 15-20 minutes).

Video

Notes

  • Top with chopped pecans and/or unsweetened coconut flakes.
  • Use the remaining amount of coconut cream to make another batch or two of this recipe (the leftover cream will keep in your refrigerator for a few days if covered). Another idea is to add the coconut cream to a smoothie instead of using non-dairy milk.
  • If you'd like to know which food processor I recommend, I use the Cuisinart 7-Cup model, which I purchased in 2001. After being used thousands of times, it's still going strong! The 7-cup size is perfect for me, but if you'd like a bigger processor, you might consider the Cuisinart 11-cup.
 

Nutrition

Calories: 103kcalCarbohydrates: 16gProtein: 1gFat: 4gFiber: 2gSugar: 9g

Banana-Coconut Ice Cream

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banana-coconut ice cream

Banana-Coconut Ice Cream

I grew up in a family that considers ice cream to be a necessary food group, so you can understand why it's one of my weaknesses. As I've gotten older, though, I simply don't (and can't) indulge as often as I did in the past. I've found a way to enjoy this tasty treat without all the sugar and empty calories. This recipe is a breeze to make and completely Daniel Fast friendly. It's especially wonderful on a hot, summer day, but, honestly, it will work just fine ANY time of the year.
4.75 from 16 votes
Print Recipe
Course Dessert, Snack
Servings 12

Ingredients
  

  • 2 14-ounce cans coconut milk
  • 2 bananas, peeled, sliced
  • ¼ cup Date Honey (or 6-7 soaked dates, drained)

Instructions
 

  • Place ingredients in a food processor or blender. Mix until smooth. Place in a covered glass bowl in freezer 5-6 hours or until firm (but not solid). If the mixture gets too hard, set it out on the kitchen counter to thaw until soft enough to serve.
  • Yield: 12 servings (serving size: 1/2 cup)

Notes

  • If using whole dates instead of Date Honey, soak dates in ¼ cup water. Let sit at room temperature 2 hours or until softened. Drain water and place dates in food processor with coconut milk and bananas. Process until smooth, and freeze.
  • To add a strawberry flavor, mix in 2 cups sliced strawberries.

Blueberry Mango Sorbet

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blueberry mango sorbet

Blueberry Mango Sorbet

During the hot summer months, nothing tastes better than fresh or frozen fruit. You'll love the smooth texture and sweet, refreshing taste of this Daniel Fast Sorbet. This tasty treat certainly hits the spot and is a great mid-afternoon snack or after dinner dessert. Enjoy! Be careful not to eat it too quickly, though, or you'll get a bad case of brain freeze!
4.60 from 5 votes
Print Recipe
Course Dessert, Snack
Servings 4

Ingredients
  

  • 2 cups frozen blueberries
  • 2 cups frozen mango chunks (1-inch cubes)

Instructions
 

  • Mix blueberries and mango in a blender until smooth, or feed through a juicer with the blank attachment in place.
  • Yield: 4 servings (serving size: about ½ cup)

Notes

  • To make a swirl or twist effect, alternate 1 cup blueberries and 1 cup mango. If you mix the fruit in one bowl and then feed through juicer, the ice cream will be dark blue in color.
  • You can find frozen blueberries and mango chunks in the freezer aisle of most supermarkets. To make this recipe using fresh fruit that you freeze yourself, place blueberries and peeled, cubed mango in a single layer on an 11 x 17-inch baking sheet and freeze until firm.
  • Substitute frozen peaches for the mango.