Dairy-Free Summer Treats

Snacks for those who can't or don't eat dairy

Dairy-Free Summer Treats

We have all heard the tune, "I scream, you scream, we all scream for ice cream," but what if you are dairy intolerant and can’t partake in those ice cream trolleys that drive around your neighbourhood?

Make your own popsicles and frozen dairy free treats, so when the day is hot and you are looking for a treat, they are a simple reach into your deep freeze.

Store-bought ice cream popsicles are loaded with unhealthy food colorings and sugar. Making homemade frozen treats with your kids is a fun and healthy activity for lazy, hot summer days.

Popsicle containers can be purchased at kitchen stores, large grocery stores, and even on Amazon. If you prefer not to use plastic, you can purchase stainless steel popsicle holders or even frozen treat moulds that are made out of silicone. Many come if fun shapes like lady bugs or spaceships.

Dairy-Free Milk Options: Rice, almond and coconut milk

Try blending these with your favourite summer fruit for a delicious frozen treat, layer chocolate almond milk with a layer of coconut milk in my popsicle moulds, or fresh fruit blended with almond milk or coconut milk.

Frozen chocolate peanut butter cups are one of my favourite summer time treats and are so easy to make. Not only can you control the sugar content, but they are full of protein and will keep you feeling full longer.

Indulge in a dairy-free frozen treat today

Frozen Chocolate Peanut Butter Cups

1 cup organic just peanuts peanut butter (i.e. no sugar or added salt)
2 tbsp pure cocoa powder
1 banana
1/4 cup coconut milk
2 tbsp hemp seed

  Mix all ingredients in your food processor.  
  Line your muffin tin with muffin liners and fill them about half to three quarters full, depending on how big you want your peanut butter cup to be.
  Place in freezer.
  Once frozen, store in an air tight container.

Strawberry Coconut Popsicles

10 fresh or frozen strawberries
1/4 - 1/3 cup lite coconut milk
1 tsp maple syrup

  Mix all ingredients in your food processor until smooth.
  Pour into popsicle moulds.
  Freeze and enjoy.

Bio:  Shirley Plant

 Nutritionist/ Dietary Designer


Diagnosed with Chronic Fatigue Syndrome and multiple food and environmental allergies 25 years ago, Shirley has learned through personal experience how hard it is to change your life for the better. 


Shirley understands first hand the difficulties of trying to plan creative, nutritious and affordable menus while having to avoid such common foods as wheat, dairy, eggs, corn, gluten, sugar, just to name a few.  But through understanding, education and a keen interest to help people find food alternatives to fit into their life schedules, Shirley has developed an expertise and well known reputation in Dietary Design.


Shirley is the Food Editor for General Store Publishing House and author of ‘Finally Food I Can Eat’ an inspirational dietary guide and cookbook for people with food allergies and food intolerance. She has written articles for Eco- Sense, the Celiac News, Total Fit Magazine, as well as Kris Carr’s Crazy Sexy Life blog and Mindbodygreen.  She has held seminars on food allergies, cooking and menu planning.


As a Nutritionist and Dietary Designer, Shirley brings a sound expertise and understanding to clients and their families that few can match. Her pleasant and caring manner, her own experiences as a food allergy sufferer and her creative design flare, makes Shirley, Delicious Alternatives and her cookbook Finally Food I Can Eat “a must” for clients struggling to find the light at the end of dietary tunnel.   

For more information please visit her at www.deliciousalternatives.com