Guilt-less Desserts & Treats for your Family
Today you turned 5. Actually, it was about right now that 5 years ago you hurriedly came into the world. Just like you are now as a big 5 year old, you couldn’t be fussed with what we wanted you to do; instead you waited an extra 10 days until you were ready. And then when you were, you hardly gave us a chance to get to the hospital.
You were then as you are now; a stubborn little boy who runs to his own agenda… and that’s how I love you.
You have taught me many things over our 5 years together.
I have learnt that you have your own unique way of being and that I should not put my own layer of expectation on that. I have come to understand (begrudgingly and with many shouting matches) that I must change my perceived exceptions when it comes to you. You are not your brother, nor are you me or your father; you are YOU and I shouldn’t have tried to make you be someone you are not. You are amazing the way you are… although lets be honest; a little more involvement in group activities and less hostility when asked to do something would be appreciated by your mother.
I have learnt that a strong willed child is the result of the years of grief I gave my mother; it’s karmic payback. Some days the only ray of sunlight in my day is knowing that you too will one day be in this position; with a child who is driving you crazy and leaving you with a heavy desire to drink.
I have learnt that parental guilt weighs heavy on a mother’s mind, even many years after the fact. When you were little S, I went through a rough time. Actually, we all did and sometimes I worry that it affected you more than I realised. You were too young to understand what was happening, but was I too distracted, too stressed or too sad? I actually think it was you and your brother that helped rescue me from the mess. You gave me something to focus on.
I have learnt that loving your child is unconditional, liking your child is not. Let’s face it; sometimes I don’t want to play with you. I’ll love you always, but some days I just need five minutes to remember why that is and find a way to bring you back from the dark side. I often say that you’re like Jekyll and Hyde; each morning I anxiously wait to find out who will emerge from your (messy) bedroom only to find out that an hour later you’ve gone and transformed again. Consistency has never been your strongest quality.
S; my big 5 year old boy. I am so proud of your strong willed desires, your ability to stick to your guns (even when it drives me insane) and the sparkle in your eyes. Together we have grown so much over the past 5 years. They have not been easy, and I’m sure these have just been the foundation for a long and constructive life together, but we’ve made it… this far!
S, I love you so much
For your birthday I have made you a Healthy Freddo Ice Cream Cake. It’s my crazy lady version of the classic Freddo Frog Ice Cream cake that used to be the coolest thing in the 1980’s. 3 layers of ice cream with sprinkles; what more could a kid ask for on their birthday?! The real version also has chocolate bits in the middle. I didn’t add these in, but if I did I would use this Dairy Free Chocolate recipe.
My Ice Cream Cake, as you have come to know only too well, is a bit different. It’s really a three course meal wrapped up with sprinkles!! My Healthy Freddo Ice Cream Cake is made with Spinach, Beetroot, Mango and Strawberries; yep it’s dinner for dessert again! (or as I like to call it #dinnert). I have made it with coconut cream to ensure that it’s dairy free and as always (for you and me) it’s Gluten Free. Plus, super tasty and pretty!!! each layer is made separately and added once the previous layer has set. This gives you ample time to cook the beetroot and spinach.
Please know that whilst some may think your mother is a bit wacky, I do this because I love you!
- 200 grams Strawberries (fresh or thawed)- can be swapped for raspberries or cherries
- 100 grams cooked, peeled and diced Beetroot (to cook beetroot; place a whole beetroot in a saucepan and cover with water. Bring to the boil and then simmer over a medium heat for 45 minutes, or until a knife can be easily inserted all the way through. Allow to cool before peeling and dicing)
- 1 Tablespoon Maple Syrup/Rice Malt Syrup/Honey
- 1 Cup Coconut Cream (place an opened can of coconut milk/cream in the fridge for 24 hours. Spoon off and use the thickened cream and discard the watery remains)
- 1 teaspoon Vanilla Extract
- 1-2 Tablepsoons extra Sweetner if desired
- 375 grams Mango (frozen or fresh) (will need 250 grams for cake and 125 grams for piping)
- 1/4 Cup plus 1 1/2 Tablespoons Coconut Cream (place an opened can of coconut milk/cream in the fridge for 24 hours. Spoon off and use the thickened cream and discard the watery remains)
- 8 Cups Spinach
- 1 Cup Water
- 2 Cups Coconut Cream (thickened cream taken from a can of coconut crem left in the fridge overnight)
- 6 teaspoons Maple Syrup/Rice Malt Syrup
- 4 teaspoons Vanilla Extract
- 1/2 or more teaspoon/s Peppermint Extract
- Line a 6 inch round cake tin with baking paper (smaller or bigger will work fine; the layers will just vary in height)
- Place the strawberries, diced beetroot, water and maple syrup in a small saucepan and bring to the boil. Reduce the heat to medium and simmer for 10 minutes, stirring often to prevent the mixture from sticking to the pan. Remove the saucepan from the heat and allow to cool.
- Place the cooked mixture in a kitchen blender and process until pureed. Alternatively this can be done with a hand stick blender. Add the coconut cream and vanilla extract and blend until well combined.Taste and if desired add the extra sweetner
- Pour the mixture into the prepared cake tin and cover with plastic wrap. Place the tin in the freezer for a minimum of 4 hours to set before adding the next layer.
- Place 250 grams of Mango and 1/4 Cup of Coconut cream in the blender and blend until soft with no lumps. Pour on top of the set strawberry icecream and flatten the top.
- Cover with plastic and place in the fridge for a minimum of 4 hours before adding the next layer.
- The remaining 125 grams of Mango and 1 1/2 Tablespoons of Mango can be blended and placed in the fridge until needed or blended at a later time.
- Place the Spinach in a small saucepan and add the water.
- Place a lid on the saucepan and cook over a medium heat until the Spinach is wilted, approximately 5 minutes. Once cooled, strain the water from the Spinach.
- Add the Spinach to a a food processor/blender and blend until smooth. Add the remaining ingredients (except the peppermint essence) and blend until combined. Add the peppermint essence 1/2 teaspoon at a time until the desired taste is reached.
- Pour 3/4 of the mixture over the set Mango Ice cream. Cover the place in the freezer for a minimum of 4 hours. The remaining 1/4 can be placed in the fridge until needed for piping. This will also thicken the cream to make it easier to pipe.
- Use a large star tip and pipe the extra mango ice cream on top of the peppermint ice cream.
- Use a smaller star tip to pipe the remaining peppermint in the centre of the cake.
- If desired; put sprinkles on the top.
- Return the Ice Cream cake to the freezer for at least another 4 hours before serving.
- Take the cake out of the freezer 10-15 minutes before serving to allow the ice cream to soften enough to cut it easily.