Healthy berry ice-cream slice

Stay cool with this vibrant and healthy ice cream slice

Whether eaten in a cone or from a bowl, ice cream goes hand in hand with the warmer months. Unfortunately for some, this treat, which is usually rich in eggs, dairy and refined sugar, is off limits due to dietary requirements. That’s where this recipe comes in. Our healthy homemade ice cream is egg free, high in dietary fibre, and has no added sugar. Bound together with sugar-free maple syrup and flavoured with cocoa powder, the base provides a textural contrast to the smooth cottage cheese ice cream, similar to a cheesecake. Rolled oats and almond meal provide the crunchy base for the ice cream terrine-style slice. When topped with fresh raspberries, this berry ice cream cake is perfect for celebrations and makes an eye-catching dessert. Not only can it be made ahead of time, it takes just 10 minutes to prepare – and there’s no need to turn the oven on.

How this berry ice cream cake works

Some clever clogs discovered that pureeing then freezing bananas creates sugar-free healthy ice cream. We’ve gone a few steps further and added cashew butter and cottage cheese for extra creaminess and protein. Frozen strawberries and raspberries are thrown into the mix as well, providing natural sweetness and colour. These ingredients are simply whizzed in the food processor until super smooth, as any lumps may give away our secret. Shhh… it’s not really ice cream!

What are the benefits of our healthy homemade ice cream slice?

Apart from the obvious advantages of being free of some allergens and high in protein and fibre, this sugar-free healthy ice cream slice also has the benefit of no heat. While slightly cooking some foods, like carrots, is necessary to release their nutrients, in other cases, such as berries, the heat reduces their antioxidant properties. Frozen berries have been picked when their flavour and nutritional value is at its highest and then snap frozen to lock in the goodness.

We opt not to drain the cottage cheese as the liquid contains whey, which is packed with protein. We use rolled oats in our base for ice cream slice as it’s less processed than instant oats and so is higher in protein and fibre. 

Can I twist this ice cream cake slice?

Our ice cream slice recipe is pretty foolproof and open to twists. You can up the chocolate flavour by folding sugar-free chocolate bits through the banana mixture. You could add extra berries and sprinkle the top with antioxidant-rich blueberries. We use cashew butter as it is naturally sweeter than other nut butters, but you can use almond butter if you prefer. Whatever type you choose, make sure it contains no added oils. If you’re a fan of ricotta, you could use it instead of cottage cheese. Both are curd cheeses, with cottage cheese being lumpier. The two cheeses have different health benefits. Cottage cheese is saltier but lower in fat and ricotta has fewer carbohydrates. It’s up to you.

How do I slice my ice cream loaf cake?

Preparing and freezing our ice cream loaf dessert in a loaf pan makes it super easy to slice and serve. No ice cream scoops needed! Remove the pan from the freezer about 15 minutes before serving to make it easier to slice. Run a flat-bladed knife around the pan to loosen and then use the overhanging baking paper to transfer to a chopping board. Run a long sharp knife under hot water and then dry with a tea towel. The warmth helps the knife glide through the ice cream. Give it a firm push at the end to cut through the base.