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Strawberry and Coconut Ice Lollies

These vegan ice creams made with banana and coconut milk are the perfect summer treat for anyone following a dairy-free or gluten-free diet.

From the book

Saskia Gregson-Williams


I know ice-lollies are a very summery treat, but I love these babies all year round. They’re a real saviour when it comes to satisfying those sweet cravings, as I can make lots of keep them in the freezer for ever! I love using other fruit in them, but this particular combination is my favourite.

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300ml tinned full-fat coconut milk
1 banana, peeled
4 Medjool dates, pitted and chopped
100g strawberries, hulled

Essential kit

You will need a blender.

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Place the creamy part of the coconut milk (leaving any watery liquid in the tin) in a blender with the banana and dates and blend until smooth. Pour half the mixture into a jug, add the strawberries to the mixture left in the blender and blend again until smooth. Pour the strawberry mixture into the ice-lolly moulds and then the remaining coconut mixture on top. Put in the freezer for a couple hours to set.

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From the book: Naturally Sassy: My recipes for an energised, healthy and happy you

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