Ice and cream; two words, when combined and subsequently uttered in the presence of a two year old, will result in deliberate, merciless and unrelenting harassment.
“Hey Fig, want to help mama make some ice cream?”. The words just slipped out of my mouth before I knew it and everything went downhill from there.
Ice cream. Ice cream. Ice cream. Mom can I have some ice cream? Is the ice cream ready? Ice cream. I want ice cream. Ice cream. Ice cream. Ice cream. Hey mom, is the ice cream ready. Ice cream. Ice cream. Ice cream. iceeee creaam ….
This went on for an entire day because, as the name implies, making homemade frozen desserts requires time to freeze. Time and toddlers don’t go well together especially when ice cream is on the line.
While this is an incredibly easy recipe to make with a toddler, I’d suggest you don’t mention what it is unless you want to be pecked to death for the next 12 hours.
No Churn Coconut Ice Cream with Bee Pollen
Everything is in bloom here, spring is everywhere and so are our allergies. I decided to throw some local bee pollen in for decoration + to help with our runny eyes. This is vegan, gluten-free and lactose-free.
- Two 15 oz cans of coconut cream.
- 1 tablespoon of vanilla extract
- 1/4 cup of powdered sugar (optional, but adds a bit of sweetness to this rich cream).
- Bee pollen for garnish.
- Scoop out the two cans of coconut cream into a large bowl. Add the vanilla extract.
- Whisk on high for several minutes until the cream is light and fluffy.
- Pour mixture into a 12 X 8 baking dish and freeze ( we left ours for 12 hours).
- Once the ice cream is frozen, you’ll need to let it thaw for quite some time. We let ours sit in the sun for around 20 minutes before we were able to scoop it out.
- Serve in cones or bowls and sprinkle with bee pollen.
Toddler Friendly Parts of this Recipe
- Scoping the coconut cream into the bowl.
- Pouring in the vanilla extract.
- Licking the whisk attachment ( Fig considers this crucial).
- Sprinkling the bee pollen on the cones.