You know me. I love dessert. And I also love being healthy. I refuse to give up dessert in my journey to a healthy life, and I encourage all around me to do the same. That is why I’m always on the hunt for ways to turn unhealthy treats into lighter fare that still tastes fan-freakin-tastic. I also refuse to sacrifice flavor just to make something a bit healthier.
I “met” Brianne over the internet a few years back at an online conference, and I have always been so impressed with her healthy recipes and the fun lunches she packs for her son. So when Brianne from Cupcakes & Kale Chips asked me to make a healthy dessert for her blog, I was absolutely ecstatic!
Healthy desserts. Kind of sounds like an oxymoron, right? The thing is, I absolutely love taking those ooey-gooey sweet treats and finding a way to make them healthier. It really is so simple to do once you learn a few tips and tricks around the kitchen. All you have to do is substitute some of the nutrient-lacking ingredients for ingredients with a little more nutritional value.
This dessert is absolutely heavenly. I know what you’re thinking though. Ice cream on a biscuit? Totally weird. I know, I know. But stick with me here. Think about a strawberry shortcake. The fresh strawberries, the soft shortbread biscuits, topped with fresh whipped cream. I decided to combine fresh strawberry ice cream (with a super healthy twist) with the best component of the strawberry shortcake – the biscuit. Absolutely perfect!
But honestly, just one bite into this divine recipe, and you will not be thinking healthy thoughts at all. It’ll be creamy. It’ll be sweet. It’ll be full of flavor. It’ll be all you could have ever asked for and so impressive for anyone who gets to indulge in it with you!
Be sure to head on over to Cupcakes and Kale Chips for the full recipe details so you can make it for yourself or for your honey on Valentine’s Day. It’s right around the corner!
Oh, but before you go, I have something exciting for you! Since we’re on a health kick, I’m so excited to be a part of this amazing giveaway! Have you ever wanted an amazing NINJA SUPRA SYSTEM??! There’s so much you can do with it, but my #1 favorite is making green smoothies!
All you have to do is enter in the Rafflecopter below:
For Ice Cream
- 2 cans coconut milk, , refrigerated
- 3/4 soy vanilla creamer
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberry puree, (blended from about 8 hulled strawberries)
- 1/2 cup strawberries, , diced
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup old-fashioned oats
- 1/4 cup plus 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 2 teaspoons grated orange zest, (from about 1 orange)
- 1/2 cup (1 stick) cold unsalted vegan butter, cut into small pieces
- 1 cup cold unsweetened plain almond milk, (or other milk of your choice)
- 1/4 cup (approx) honey, to drizzle
- Be sure the bowl of your ice cream maker has been in the freezer for at least 12 hours before starting!
- Either in a large bowl or in a blender, combine the coconut milk, creamer, sugar, vanilla extract, and strawberry puree.
- Once combined, pour it all into your ice cream maker, following the manufacturer's instructions. It will take approximately 20 minutes to set up.
- About 5 minutes before the churning process is over, add in the diced strawberries to be sure they get worked through the ice cream.
- Once churned, it's ready to put into a freezer-safe container or pan.
- Freeze for a couple of hours to set.
- While ice cream is setting, make your biscuits.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone pad.
- In a medium bowl, whisk together the flour, oats, the 1/4 cup sogar, the baking powder, baking soda, cardamom, salt, and orange zest. Add the butter and, using your fingers, quickly break up the butter in the dry mixture until the butter is the size of small peas. Make a well in the center of the mixture. Pour in the almond milk, and gently stir until all of the flour mixture is moistened.
- Dollop six 1/2 cup scoops of the biscuit mixture onto the prepared baking pan. Sprinkle with the 2 Tablespoons sugar.
- Bake until the biscuits are golden brown, about 20 minutes. As soon as they come out of the oven, drizzle with honey. Let cool.
- Serve with a scoop of softened strawberry ice cream.
You will want to let it sit out for at least 20-30 minutes before serving, in order to thaw a bit.
If you’re looking for other healthy desserts, be sure to check these out!
Earl Grey Frozen Yogurt – Food Babbles
Healthy Almond Joy Banana Bread – Happy Food Healthy Life
Apricot-Chia Energy Bars – Cupcakes & Kale Chips
Vegan Chocolate Pudding – Happy Food Healthy Life
Healthy Reese’s Fudge – Desserts with Benefits
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