No Churn Healthy Berry Smoothie Ice Cream

Ok, disclaimer: I suppose this is more of a sherbet (pretty much sorbet made with milk) than an ice cream but my kids called this ice cream so I’m going with it. And besides, it doesn’t matter what you call it because this “nice-cream” is so damn delicious, you won’t care what it’s called once you taste it. And, not only is it delicious but it’s ridiculously easy and so, SO healthy. This way of making ice cream was first introduced to me by the ever-clever Donna Hay and I’ve been experimenting with it ever since. I often make smoothies for the kids for breakfast and a while ago had quite a lot left-over. I decided to freeze the leftover smoothies and try this method of making ice cream. It worked like a dream. Not only does this result in perfectly scoopable “ice-cream” but it is totally customisable and can be made using a variety of ingredients. It’s also a great way to use up any left-over fruit you might have lying around. And because it is so healthy (lactose-free, vegan) you could actually eat this for breakfast without any guilt. In fact, I’m planning on making big batched during the Summer months because I’m pretty sure I’ll have no problem getting the kids to eat breakfast if I tell them they’re having ice cream (which is something they pretty much beg me for all the time). It’s also perfect served in cones as dessert and can be stored in the freezer for up to two months, covered. But I guarantee you won’t need to do that because this stuff is addictive!