E and I are soy and dairy free. For 'ice cream' I freeze peeled chunks of banana, and then whizz them up in a blender until they are ice cream consistency. I sometimes add some cocoa powder (quite a bit can make it nice and chocolatey) or peanut butter or strawberries. Depending on your blender it might be better to whizz it up, then refreeze it for a little while again so that the texture is more similar to ice cream.
I do love cheese, and have struggled with lunches sometimes as cheese is such an easy go-to food. But I find that I have had to just eat a lot more eggs and cooked meat instead. You can buy oat cream to make recipes creamy if you need that.
We just have dark chocolate, but that is easier as E has never known the delights of Dairy Milk
. Ben wouldn't go for it so not sure if H would
. Bourbon biscuits are dairy free, as are ginger biscuits so thats an easy treat if we are out and about. Rice crackers with dark chocolate from Waitrose are nice too.
We have started using Ready Brek quite a lot as it is fortified with calcium and vit d. I add it to her normal porridge, but also add it to things like crumble (made with Pure margerine), or baking or pancakes to replace some of the flour.
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