How to Make Healthy Ice Cream at Home

CHERRY ICE CREAM DREAM

INGREDIENTS

2 cups frozen cherries

1 cup Greek yoghurt

2-3 tablespoons honey or maple syrup (adjust to taste)

1 teaspoon vanilla extract (optional)

METHOD

Freeze the cherries: Wash and pit the cherries if necessary, then spread them out on a baking sheet lined with parchment paper. Place the baking sheet in the freezer and freeze the cherries for at least 2 hours or until they are completely frozen.

Blend the ingredients: Once the cherries are frozen, remove them from the freezer and let them sit for a few minutes to soften slightly. In a blender or food processor, combine the frozen cherries, Greek yoghurt, honey or maple syrup, and vanilla extract (if using).

Blend until smooth: Start blending at low speed and gradually increase the speed until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure everything is well mixed.

Adjust sweetness: Taste the mixture and add more honey or maple syrup if desired, depending on your preferred level of sweetness.

Freeze the ice cream: Pour the cherry mixture into a freezer-safe container and cover it with a lid or plastic wrap. Place the container in the freezer for at least 2-3 hours, or until the ice cream is firm.

Serve and enjoy: Once the ice cream has reached the desired consistency, scoop it into bowls or cones and enjoy! You can also garnish it with fresh cherries or a sprinkle of dark chocolate chips for extra flavour.

Note: This healthy cherry ice cream recipe is best enjoyed shortly after freezing. If the ice cream becomes too hard, you can let it sit at room temperature for a few minutes to soften slightly before serving.

COFFEE AND HONEY ICE CREAM

INGREDIENTS

2 ripe bananas, sliced and frozen

1 tablespoon honey (adjust according to your taste)

1 teaspoon instant coffee (you can adjust the amount based on your preference)

Few walnuts as (an optional topping)

METHOD

Prepare the bananas: Peel the bananas and slice them into small pieces. Place the banana slices in a freezer-safe container or zip-lock bag. Make sure they are not touching each other and freeze them for at least 2 hours or until they are completely frozen.

Blend the ingredients: Once the bananas are frozen, take them out of the freezer and let them sit for a couple of minutes to soften slightly. Then, add the frozen banana slices, honey, and instant coffee to a blender or food processor.

Blend until smooth: Start blending the ingredients at a low speed and gradually increase the speed until you achieve a smooth and creamy consistency. You may need to stop occasionally and scrape down the sides of the blender or food processor to ensure everything is well-mixed.

Serve or freeze: Once you have reached a creamy consistency, you can serve the ice cream immediately for a soft-serve texture. If you prefer firmer ice cream, transfer the mixture to a freezer-safe container and freeze for an additional 1-2 hours.

Enjoy: Scoop the healthy ice cream into bowls or cones and enjoy your homemade treat! You can also top it with additional honey drizzle or sprinkle some crushed coffee beans for added flavour and texture.

Note: If you have a strong blender or food processor, you can add the frozen banana slices directly without thawing. However, if your blender is not powerful enough, you may need to let the banana slices thaw for a few minutes before blending to ensure a smoother consistency. Remember, this healthy ice cream recipe is best enjoyed right away or shortly after freezing

AVOCADO ICE CREAM

INGREDIENTS

2 ripe avocados

1 can (14 oz) coconut milk (full fat)

1/2 cup honey or maple syrup (adjust to taste)

1 teaspoon vanilla extract

Pinch of salt

METHOD

Prepare the avocados: Cut the avocados in half, remove the pits, and scoop out the flesh into a blender or food processor.

Blend the avocados: Add the coconut milk, honey or maple syrup, vanilla extract, and a pinch of salt to the blender or food processor with the avocado. Blend until the mixture is smooth and well combined.

Chill the mixture: Pour the mixture into a container with a lid and place it in the refrigerator for at least 2 hours, or until it is thoroughly chilled.

Freeze the mixture: Once the mixture is chilled, transfer it to a shallow, freezer-safe container. Smooth the top with a spatula.

Stir during freezing: After approximately 1 hour, remove the container from the freezer and stir the partially frozen mixture to break up any ice crystals. Repeat this stirring process every 30 minutes for about 2-3 hours, or until the ice cream is firm and creamy.

Serve and enjoy: Once the ice cream has reached the desired consistency, scoop it into bowls or cones and enjoy your homemade avocado ice cream!

Note: Without the addition of cream, the texture of this avocado ice cream may be slightly different from traditional ice cream, but it will still be creamy and delicious. If you prefer a sweeter taste, you can adjust the amount of honey or maple syrup according to your preference.

Remember to store any leftover ice cream in an airtight container in the freezer. If the ice cream becomes too hard, let it sit at room temperature for a few minutes to soften slightly before serving.

FROZEN STRAWBERRY YOGHURT

INGREDIENTS

1 cup Greek yoghurt

1 cup strawberries, fresh or frozen 

1 ripe banana

1/2 cup almond milk (unsweetened)

2-3 tablespoons honey or maple syrup (optional, adjust according to sweetness preference)

Pinch of dark chocolate shavings (optional)

Fresh mint (optional)

METHOD

Prepare the fruit: Wash and hull the strawberries, then slice them into small pieces. Peel the banana and slice it into chunks.

Blend the ingredients: In a blender or food processor, combine the Greek yogurt, strawberries, banana, almond milk, and sweetener (if desired). Blend until all the ingredients are well combined and smooth. Taste the mixture and add more sweetener if needed.

Chill the mixture: Transfer the mixture to a container with a lid and refrigerate for at least 1 hour to chill and allow the flavours to meld.

Churn the ice cream: If you have an ice cream maker, pour the chilled mixture into the machine and follow the manufacturer’s instructions for churning. Typically, it takes around 20-30 minutes until the ice cream reaches a thick, creamy consistency.

Freeze the ice cream: If you don’t have an ice cream maker, you can still make the ice cream. Pour the mixture into a shallow, freezer-safe container. Cover the container and place it in the freezer.

Stir during freezing: After approximately 1 hour, remove the container from the freezer and stir the partially frozen mixture vigorously with a fork or whisk. This helps prevent ice crystals from forming and ensures a smoother texture. Repeat this stirring process every 30 minutes for about 2-3 hours, or until the ice cream has reached the desired consistency.

Garnish with your dark chocolate shavings and fresh mint and enjoy: Once the ice cream has reached the desired consistency, it’s ready to be enjoyed! Scoop it into bowls or cones and garnish with additional strawberries if desired.

Note: Homemade ice cream made without an ice cream maker may have a slightly different texture compared to commercially made ice cream. It might be a bit softer and melt faster, but it will still be delicious!

Remember to store any leftover ice cream in an airtight container in the freezer. If it becomes too hard, let it sit at room temperature for a few minutes before serving to soften slightly.