6 Healthier Ice Cream Recipes That Won’t Weigh You Down
With summer in full swing, we're all looking for ways to cool down on a hot sunny day. And what better way to do so than with a scoop of ice-cold ice cream? The only problem? Just like in many other desserts, the spoonfuls of sugar and heavy cream that are often hidden in a pint. Fortunately, there are ways to enjoy your favorite summer treat without packing on the pounds. And it's all thanks to these six healthier ice cream recipes - no churning needed. So, grab a cone and get the scooping started!
1. Dairy-Free Mango Ice Cream
With a texture that's borderline mousse-like, this homemade ice cream is perfectly creamy. And with a flavor that reminds us of the tropics, you'll be hard-pressed to not want to jump on a plane to the Bahamas.
- 2 cups freeze dried mangos
- ½ cup canned coconut milk
- 3 tbsp agave nectar
- 1 tsp vanilla extract
- 1/3 cup chocolate chips
1. Add the mangoes to a bowl along with 4 cups of water. Soak for 15 minutes, squeeze away excess liquid, and freeze for 3-4 hours.
2. Add all the ingredients to a food processor and blend until you get a creamy, smooth mixture. Make sure there are no mango chunks or bits.
3. Fold in the chocolate chips, transfer to an airtight container, and freeze for 1-2 hours.
2. Blueberry Ice Cream
By using blueberries and bananas as the main sources of sweetness, this ice cream isn't just healthy, it's downright delicious. Its texture is also somewhere between gelato and mousse, which means you're going to love it.
- Add the blueberries and banana chips to a bowl along with 2 cups of water. Soak for 15 minutes, squeeze away excess liquid, and put in a zip-top bag. Make sure you lay the banana slices in a single layer so they don't stick together. Freeze overnight.
- Put all the ingredients into a food processor and blend until smooth.
- Transfer to an airtight container and freeze for at least 3 hours.
3. Peanut Butter Banana (V)Ice Cream
Sometimes it's the simplest flavor combos that make our taste buds tingle – and this simple ice cream recipe does just that. Combining peanut butter and banana (how simple is that?), it hits home with our inner child and even adult that's feeling a bit nostalgic.
- 2 cups freeze dried bananas
- 1/3 cup peanut butter
- 1 tbsp coconut oil
- ½ tsp cinnamon
- A pinch of nutmeg and salt
- Add the bananas to a bowl along with 4 cups of water. Soak for 15 minutes, squeeze away excess liquid, and put in a zip-top bag. Make sure you lay them in a single layer so they don't stick together and form a big frozen lump. Freeze overnight.
- Add all the ingredients to a food processor and pulse for 2-3 minutes or until you get a creamy, smooth puree.
- Spoon the mixture into an airtight container and freeze for at least an hour. Serve as is or top with chocolate chips.
Strawberry Vanilla Ice Cream
Strawberry and vanilla may sound like a #basic combo. Yet, this ice cream recipe is anything but. Pairing the slightly sour fruit with vanilla's sweet taste and coconut's creamy texture, this take is a must-try. Bonus points for being a cinch to make and requiring minimum clean-up afterward!
- 2 cups freeze dried strawberries (sliced)
- 1 cup dates, pitted
- 3 egg yolks, beaten
- 1 cup milk
- 1 cup canned coconut milk (plus one tablespoon)
- 4 tbsp coconut oil
- 1 tsp vanilla extract
- Add the strawberries and dates to a saucepan along with 2 ½ cups of water. Bring to a boil and simmer for 5 minutes. Let cool and transfer to a blender. Pulse until pureed and refrigerate.
- Heat the milk and coconut oil in a pot until it starts steaming. Add the vanilla extract and whisk in the egg yolks and one tablespoon of coconut milk. Simmer until you get a thick custard.
- Set a sieve on a bowl and strain the custard to remove any bits of cooked egg.
- Add the remaining coconut milk and strawberries and mix well. Refrigerate until cool for about 4 hours.
- Using a spoon, stir the mixture, and transfer to an airtight container. Freeze overnight and serve.
6. Red Grape Sorbet
Unlike other summer produce (peaches, strawberries, cherries, and so on), red grapes don't always get the attention they deserve. But this sorbet is about to change that. Putting the juicy fruit front and center, the recipe displays just how easy it is to make ice cream with grapes and (why not?) get a little fancy with it.
- 4 cups freeze dried red grape halves (seedless)
- ¾ cup honey
- 3 tbsp fresh mint leaves, rinsed and finely chopped
- 1 tsp whole black peppercorns
- Add the grapes to a large bowl along with 6 cups of water. Soak for 15 minutes, squeeze away excess liquid, and transfer to a food processor. Pulse until you get a lumpy slurry.
- Transfer the puree to a saucepan and stir in the honey, mint leaves, and peppercorns. Simmer on medium-low heat for 20 minutes or until the mixture has thickened.
- Once ready, set a sieve on a bowl and strain the puree to remove the mint and peppercorns. Cover the bowl and chill in the fridge for 12 hours.
- Then, stir the mixture with a spoon and transfer it to an airtight container. Freeze for 3-4 hours and serve.
6. Peach Ice Cream
No other fruit screams summer quite like peaches. So, we wouldn't exaggerate if we said this ice cream tastes like summer in a bowl. For a little bit of crunch, top each scoop with a spoonful of crumbled butter cookies or chocolate sprinkles.
- 2 cups freeze dried peach slices
- 2 cups canned coconut milk
- 1/3 cup maple syrup
- 1 tbsp lemon juice
- ½ tsp cinnamon
- Add the peaches to a bowl along with 4 cups of water. Soak for 15 minutes. Once hydrated, squeeze away excess liquid and transfer to a food processor.
- Add the remaining ingredients and blend until smooth.
- Spoon the mixture into an airtight container and freeze overnight.
Which of these ice cream recipes would you try to try this summer? Let us know in the comment section down below!