Fruit and vegetables frozzies



  • 10 strawberries
  • two good hands washed fresh leaf spinach
  • 200 grams of boiled and drained / cooled pumpkin (sweet potatoes boiled in the peel can also!)
  • 50 grams of cooked fennel, drained and cooled (kohlrabi is also possible!)
  • half a teaspoon vanilla bourbon
  • 85 ml of coconut water or plain water or birch water
  • 10 drops of greensweet-stevia strawberry (of course other flavors are possible too!)

Extra needed:

  • ice cream sticks (available at the better cooking / bakery stores)
  • a few freeze-proof bowls or a cookie tray that fits in your freezer

This is how you make it:

Purée all the ingredients in the blender briefly, at least until there are no more vegetable pieces to be seen, because that is what most kids shudder. Use frost-proof bowls, or ice cream molds and pour them full. Freeze the ice creams for an average of 10 hours.

Source: Monique van der Vloed

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