6 Healthy and delicious Ice Cream Recipes

Do you love ice cream but care too much about adding those few extra pounds onto your body weight? Well, there has to be a healthier way out, right? Of course, there always is – healthy ice cream recipes!

6 Healthy Ice Cream Recipes

Yes, there are many different ways to make ice cream healthy and of course, also make it taste just as yummy as a store-bought one.

Here are 6 healthy ice cream recipes you can make at home:

1. Peanut butter Ice Cream

Ingredients:

  • 1/2 cup Coconut cream
  • 2 tsp vanilla extract
  • 3 tbsp honey or maple syrup
  • 2 tbsp peanut butter

    Tip: If you do not have peanut butter, you can use any nut butter of your choice.

Recipe:

Chill a steel bowl in the freezer for a few mins; take it out, and add in the coconut cream and vanilla extract. Whisk it well until it thickens. Add honey and whisk again for 2 mins. Mix in peanut butter or any nut butter of choice. Whisk until it becomes nice and creamy. If the mixture is too thick, add in little coconut milk to get your desired consistency. Then, pour in a container and freeze it for two to three hours, until it hardens and is then ready to be eaten.

2. Avocado Ice Cream

Ingredients:

  • 1 can full-fat coconut milk (refrigerated overnight)
  • 2 ripe avocado
  • 1 ripe banana
  • 2 tbsp Honey or maple syrup to taste
  • 2 tbsp lemon juice
  • 4-5 mint leaves

Recipe:

Before making this recipe, make sure to refrigerate the coconut milk overnight, beforehand. The next day, scoop out only the solid part of the coconut milk and add it to the blender. Add avocado, banana, honey, lemon juice, and mint leaves. Blend until it becomes a smooth and creamy paste and then pour into a chilled container. Garnish with roasted chopped peanuts and freeze for 4 to 6 hours or overnight. Scoop out into a bowl and consume.

3. Chocolate Ice Cream

Ingredients:

  • 1 cup rolled oats
  • 1/4 cup cashew
  • 1/4 cup almonds
  • 12 dates
  • 1 cup milk of choice
  • 1/2 cup dark chocolate
  • chocolate chips ( optional)

Method:

Soak – Soak almonds and cashews in a bowl of water overnight. Add oats and deseeded dates to a bowl of milk and let it rest for 30mins.

Blend – Drain the water and add the soaked nuts to the blender. Add soaked oats and dates with milk. Chop dark chocolate and add it to the blender. Blend in until smooth. If the mixture is too thick add in more milk.

Freeze – Transfer to a container, add place a cling wrap on top touching the icecream to avoid forming any ice crystals on top. Let it freeze overnight.

Serve – Take out the ice cream and let it rest for 10 mins in room temperature before you scoop out and serve. Garnish with chocolate chips.

4. Banana Ice Cream

Ingredients:

2 medium bananas
2 tbsp cocoa powder
2 tbsp peanut butter

Recipe :
Chop up two bananas into 3 to 4 pieces and place into a container. Place it in the
freezer and use only once frozen.

Into a mixer blender, add in the chopped and frozen bananas, cocoa powder and peanut
butter. Blend until it becomes a nice and creamy semi-hardened mixture.
Then, pour into a container and freeze it for two to three hours, until it hardens and is then
ready to be eaten.

5. Cottage Cheese Ice Cream

Ingredients:

  • 2 cups cottage cheese 
  • 1 cup frozen fruit of choice ( I used frozen strawberries)
  • 3 tablespoon honey 

Optional –

  • 2 tsp Vanilla extract
  • 2 tbsp peanut butter
  • chocolate chips

Method:

In a high-speed blender or food processor, add all ingredients and blend until smooth. Once smooth, pour the cottage cheese mixture into a freezer-friendly container with a lid. Cover and freeze for at least 4 hours or until frozen. Run an ice cream scoop under warm water to help scoop out your ice cream and enjoy.

6. Coconut Ice Cream

Ingredients:

  • 2 cups full-fat coconut milk cream
  • 1 cup tender coconut pulp
  • ¼ cup fresh coconut water
  • Sugar to taste

Recipe:

Before making this recipe, make sure to refrigerate the coconut milk and tender coconut water overnight, beforehand. Also, freeze the tender coconut pulp the night before.

The next day, to make the ice cream, add into the blender the coconut milk cream and fresh coconut water, along with some sugar to taste. Blend until it becomes a creamy paste. Then, add in the coconut pulp and coarsely blend until it combined and tender coconut bits remain in the mixture (or blend it into a smooth paste if you do not like the coconut bits to remain).

Lastly, pour into a container and freeze overnight. Scoop out into a bowl and consume the next day.