Recipe : Blueberry, Courgette & Banana Soft Serve

Prep 5 minutes. Plus at least 8 hours to freeze banana and courgette. Serves 3-4.

A healthy treat for little ones on a hot day. Just don’t tell them that their ice cream contains a secret vegetable and they’ll be begging for more! When peeled, the courgette is very mild in flavour and adds a beautiful creaminess.



1 medium courgette

2 ripe bananas

¾ cup frozen blueberries (or blackcurrants or 1 cup frozen mango)

4 tablespoons coconut cream (do not shake can, see Tip below)

cones, to serve



  1. Peel the courgette, removing only the darkest green layer (to prevent dark flecks in the soft serve). Peel bananas.

  2. Slice the courgette and bananas into rounds about 0.5cm thick. Place in a ziplock bag or a lined dish in a single layer and freeze for a minimum of 8 hours or overnight until frozen solid.

  3. When ready to make the soft serve, take the courgette, banana and frozen fruit out of the freezer and allow to partially soften over a few minutes. Do not discard the ziplock bag as you’ll need this shortly for serving.

  4. Place all ingredients in a food processor and blitz for about 3 minutes until completely smooth. You’ll need to scrape down the sides several times during blending. Be patient – to start with it will look very crumbly or chunky, but it will eventually come together!

  5. Immediately scoop mixture into the ziplock bag. Snip off a little of one of the bottom corners and use it as a piping bag to squeeze the soft serve into the cones.

    Serve immediately.





The fat in the coconut cream will naturally rise to the surface in the can, so do not shake the can so that you are able to scoop out this top fatty layer for extra creaminess.


Serve in bowls instead of cones if it needs to be GF.



Recipe and image extracted from YUM! by Nadia Lim, Annabel Inglis and Dieticians Jenny Douglas and Lisa Daniels, Published by Nude Food Inc, RRP: $55.00. Photography by Matt Quérée and Isabella Harrex.