Guilt-less Desserts & Treats for your Family
A younger, childless, friend recently asked me what having kids was like. Of course I gave the socially acceptable (and true!) answer; “it’s so rewarding”, “the best thing I’ve ever done”, “my kids are my life” etc. But then I thought about the realities of parenthood and how best to describe the daily minutiae of life with kids. Let’s be honest; it’s not all dance recitals and first steps. So this is what I told her.
Take your favourite white shirt. Pour some red wine over the front then fling a spoonful or two of bolognese sauce in the same direction. Put it on backwards (or inside out, both happen as a sleep deprived parent) then smear your bodily fluid of choice on both sleeves. Don’t take the shirt off for at least 24 hours.
At night, set your alarm for random wake ups. No less than two, and just to be sure you truly understand parenthood at one of the wake ups you will be required to change a bed sheet, a nappy or walk aimlessly around the house nursing a pillow. There’s a good chance you’ll still be awake when the second alarm goes off. Good bye sleep, hello concealer!
For an entire day you must strap your left arm to your side and do everything one handed. Yes, that includes potty breaks (which must be taken with the door open). Your food needs to be mushy and bland, and at night you need to read the same repetitive rhyming book to yourself three times (if you can last that long!).
And just when you think your will is about to break remember that you have to do it all again tomorrow… only tomorrow you also have to go to music class, hang up the washing one-handed and clean the smeared chocolate off your white walls!
She was a bit taken aback (but amused) and I assured her that real parenting comes with cuddles, smiles and beautiful laughter which make all the one-handed, smelly, juggling worthwhile.
This Sweet Potato and Caramel Ice Cream Sundae combines two of my great food loves. The Sweet Potato Ice Cream is a winner on its own but when you add Caramel Sauce it becomes addictive! The spiced nuts are from my eBook ‘A Healthy Easter’ (which you should definitely download right now).
I’ve done lots of crazy things with Sweet Potato in the past (like this tart and this these muffins) but I’ve normally paired it with Cocoa (or Cacao). The Sweet Potato adds moistness to the dessert but any vegetable flavour is over powered by the chocolateness. This Sweet Potato Ice Cream does not hide its veggieness; it embraces it and makes it even better (if that’s possible – I’m a lover!!).
This Sweet Potato and Caramel Ice Cream Sundae is easy to make; just like this Chocolate Sweet Potato Ice-cream. It is made by blending all the ingredients together then freezing it in either moulds or a shallow, covered container. I chose the latter so I could then blend it up again once frozen to make soft, scoopable ice-cream that I then drizzled in Caramel sauce. And I’ll be honest with you; I have eaten this for breakfast and would consider serving it as an entrée too!
Before someone asks, yes I suppose you could use canned Sweet Potato but I would recommend you make your own (here’s a link on how to do it). It’s easy, cheap and you know that there is no hidden ingredients. Yes, you could use an ice cream machine. I don’t have one so if you do, let me know how it goes. Make sure you use the thickened coconut cream (not the watery part) otherwise the ice cream will be icy.
This Sweet Potato and Caramel Ice Cream Sundae is another simple and tasty way to increase your daily serve of vegetables. And of course, any chance to have more caramel sauce is a winner!
P.S. Make sure you buy my ‘A Healthy Easter’ recipe eBook for only $5. Lots of Easter recipes, including Hot Cross Buns, Carrot Cakes and cookies.
- 1/2 Cup Sweet Potato Puree (to make: bake a whole, unpeeled Sweet Potato in a moderate oven for 1 hour, or until soft in the centre. Peel and use mushy insides)
- 2 Tablespoons Maple Syrup (Rice Malt Syrup or Honey can be substituted)
- 1 teaspoon Vanilla Extract
- 3/4 Cup Coconut Cream (place an opened can of cream in the fridge overnight. Scoop out and use the thickened cream, discarding the watery part)
- 1/4 teaspoon Cinnamon
- Dash of Salt
- 3/4 Cup Coconut Cream
- 1/4 Cup Maple Syrup
- 1 teaspoon Vanilla Extract
- Dash of Salt
- Place all the ingredients into a blender and process until smooth. (including the spinach if adding)
- Pour the mixture directly into the moulds and place in the freezer for at least 6 hours (but preferably over night). To assist in removing the icy pole run the mound under warm water to loosen it.
- Pour the Ice-cream into a shallow container and cover. Freeze for at least 4 hours (longer is fine). Once set remove from the container and process in the blender until smooth. Serve immediately.
- This last step is needed as the Ice cream can go too hard and icy.
- Follow the manufacturers instructions.
- Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat. Bring the mixture to boil, then reduce to a medium heat.
- Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.
- This will take 10-20 minutes, depending on the quality of your coconut cream.
- Add vanilla and salt and continue to cook on medium heat for another 3 minutes.The caramel will be dark golden in colour and delicious.
- When cooler, place into container and keep in fridge. The caramel will thicken as it refridgerates.