Coconut and spirulina ice creams

There’s not much that could break my Fab and mini Twister addiction – I’m a pretty die-hard fan of those two sweet delights. And if I can hunt down a ice cream van then nothing in the entire world beats a Zap. Except maybe a Toffee Crumble…

But I know…sugar…blah blah…cutting it out…trying to cut down. I know, I get it. But I love an ice cream on a hot day, who doesn’t? So I’ve concocted an posh pop that I can indulge in without the sugar worries.

I was testing out Alpro’s Coconut milk and yogurt. I’ve used them both in smoothies before and we often use coconut yogurt in a korma or creamy curry but I’d never ventured into coconutty ice cream goodness. The best part is the it is only 40 calories per 200ml, full of plant-power and only contains naturally occurring sugars. For something to be that good and still taste amazing is rare!

In these beauties I used pomegranate seeds, apricot and raspberry. And then, inspired by the mermaid toast from Vibrant and Pure’s feed, I used a sprinkle of spirulina in the top of the milky ice cream pop to give it a funky mermaid-inspired twist. I love the flavour of spirulina regardless but even if you’re not a fan, mixed in with the coconut milk, it tastes great,

With leftovers to use and funky emoji ice cubes to play with, I decided some smoothie boosters were in order. These power cubes are now stored in the freezer ready to pop in for a fruity and spirulina boost to my morning smoothie. Result.

Next up? I have a perfectly ripe mango just crying out to be blitzed with some Alpro coconut yogurt and turned in to a mango and coconut sorbet. Pass a spoon!

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Bone White China is a Cambridge-based food and lifestyle blog founded in 2009. Written by Sian Anderson and Alex Higgs and featuring fellow mums and friends Charlotte (our baking queen) and Charley (our style guru). We’re passionate about celebrating the everyday, simple pleasures, having fun, motherhood and supporting other locals.