HEALTHY ICE CREAM! DAIRY FREE ICE CREAM RECIPES!



10 Healthy Ice Creams You Can Make In Your Blender

Peach Orange Ice Cream
Allison Young

Forget buying those pints of ice cream packed with sugar and other unnecessary ingredients. You can make your own in 60 seconds in your blender, which doubles as an awesome soft-serve machine. (Find out how you can beat your sugar addiction in 21 days with the !) These 10 delish DIY recipes have more healthy fat, protein, and antioxidants than most ice creams you can churn out (pun intended), but are tasty enough that you won’t ever dream of a pint of Ben & Jerry’s again. 

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Chocolate Peanut Butter Ice Cream
Allison Young
Dark Chocolate Peanut Butter Swirl

This chocolate ready-to-serve treat is made out of a banana base (not cream), so there’s no guilt. Top with mini chocolate chips for a sundae spin. 

SERVINGS:3 to 4 / MAKES:3 cups / 1½ pints

½ c plain Greek yogurt
4 frozen bananas
¼ c maple syrup
⅓ c cocoa powder
2 Tbsp natural peanut butter

1. COMBINEfirst 4 ingredients in a blender and blend until thick and creamy. 
2. DRIZZLEin the peanut butter and pulse 2 to 3 times to incorporate.
3. SERVEimmediately. 

NUTRITION(per serving) 242 cal, 7 g pro, 47 g carb, 6 g fiber, 30 g sugars, 6 g fat, 1.5 g sat fat, 44 mg sodium

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Coconut Ice Cream
Allison Young
Coconut Bliss

This coconut party in your mouth is deceptively creamy—yet dairy free (it uses coconut milk, not cream)! Scoop and roll in flaked coconut for extra texture and fiber. 

SERVINGS:3 to 4 / MAKES:3 cups /1½ pints

½ c canned coconut milk
¼ c unsweetened flaked coconut
¼ c maple syrup 
½ tsp vanilla
2 frozen bananas

1. COMBINEall the ingredients in a blender and blend until thick and creamy.
2. TRANSFERto a loaf pan and freeze at least 4 hours. 

NUTRITION (per serving) 195 cal, 2 g pro, 29 g carb, 3 g fiber, 21 g sugars, 9.5 g fat, 8 g sat fat, 9 mg sodium

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Green Tea Pistachio Ice Cream
Allison Young
Green Tea Pistachio Ice Cream

This creamy vegan confection has healthy written all over it, thanks to the double dose of antioxidants from matcha powder and pistachios. 

SERVINGS:3 to 4 / MAKES:3 cups 1½ pints

1 c cashews 
¼ c maple syrup
2 Tbsp fresh lemon juice
¼ c canned coconut or almond milk
1 Tbsp matcha green tea powder
2 frozen bananas
⅓ c pistachio pieces

1. COVERcashews in water and soak overnight. Rinse and drain. 
2. BLENDtogether cashews and remaining ingredients until thick and creamy. 
3. TRANSFERto a loaf pan and freeze 4 hours before serving. 

NUTRITION(per serving) 357 cal, 9 g pro, 41 g carb, 4 g fiber, 25 g sugars, 20 g fat, 5.5 g sat fat, 15 mg sodium

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Cherry Swirl Ice Cream
Allison Young
Cherry Swirl

This tart, tangy treat is a swirlicious blend of antioxidant-rich sweet cherries and protein-packed Greek yogurt.

SERVINGS:2 to 3 / MAKES:2 cups / 1 pint

2 c frozen cherries
½ c plain Greek yogurt
1 tsp pure vanilla extract
½ c plain Greek yogurt
1 Tbsp honey

1. BLENDtogether cherries, ½ c Greek yogurt and vanilla until smooth. 
2. TRANSFERto a loaf pan. 
3. MIXtogether remaining ½ c Greek yogurt and honey and drizzle over loaf pan. Use a butter knife to gently swirl the mixture. 
4. FREEZEfor at least 4 hours. 

NUTRITION(per serving) 135 cal, 7 g pro, 24 g carb, 2 g fiber, 21 g sugars, 1.5 g fat, 1 g sat fat, 25 mg sodium

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Mint Chip Ice Cream
Allison Young
Mint Chip

Mint chip lovers rejoice! This healthy version combines avocado, banana, and Greek yogurt for a creamy finish that leaves you totally satisfied, thanks to a hefty dose of protein and monounsaturated fats. 

MORE: The Healthy Fat You've Probably Never Tried

SERVINGS:3 to 4 / MAKES:3 cups /1½ pints

½ c plain Greek yogurt
1 Tbsp fresh lime juice
1 avocado
3 frozen bananas
1 tsp peppermint extract
⅓ c mini chocolate chips

1. COMBINEthe first 5 ingredients in a blender and blend until thick and creamy. 
2. STIRin the chocolate chips. 
3. TRANSFERto a loaf pan and freeze at least 4 hours. 

NUTRITION(per serving) 247 cal, 5 g pro, 35 g carb, 7 g fiber, 20 g sugars, 12.5 g fat, 4 g sat fat, 15 mg sodium

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mango
allison Young
Mango Madness

This 3-ingredient tropical treat is like the perfect summer day in your mouth. Top with berries for extra zing and dose of antioxidants and fiber.

SERVINGS:3 to 4 / MAKES:3 cups /1½ pints

¾ c plain Greek yogurt
1 tsp pure vanilla extract
2 c frozen mango

1. COMBINEall the ingredients in a blender and blend until thick and creamy.
2. SERVEimmediately. 

NUTRITION(per serving) 93 cal, 4 g pro, 17 g carb, 2 g fiber, 16 g sugars, 1 g fat, 0.5 g sat fat, 15 mg sodium

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Peach Orange Ice cream
Allison Young
Peachy Orange

Think: sophisticated creamsicle. This simple concoction is a peachy-orange scoop of perfection.

SERVINGS:2 to 3 / MAKES:2 cups /1 pints

⅓ c canned coconut cream
2 Tbsp honey 
1 tsp pure vanilla extract
2 c frozen peaches

1. COMBINEall the ingredients in a blender and blend until thick and creamy.
2. TRANSFERto a loaf pan and freeze at least 4 hours.

NUTRITION(per serving) 199 cal, 1 g pro, 39 g carb, 1 g fiber, 37 g sugars, 5.5 g fat, 5 g sat fat, 13 mg sodium

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Strawberries ’N Cream Ice Cream
Allison Young
Strawberries ’N Cream

This vegan and dairy free treat tastes just like the calorie-packed childhood favorite. Plus, how can you go wrong with strawberries?

SERVINGS:2 to 3 / MAKES:2 cups / 1 pints

1 can full fat coconut milk
1 Tbsp maple syrup
2 c frozen strawberries

1. REFRIGERATEcanned coconut milk overnight. The next day, open can upside down, pour out the liquid (reserve for smoothies) and scoop the thickened coconut cream into a blender.
2. ADDmaple syrup and strawberries and blend until thick and cream. 
3. SERVEimmediately or freeze for a thicker consistency. 

NUTRITION(per serving) 154 cal, 2g pro, 8 g carb, 2 g fiber, 5 g sugars, 14 g fat, 12.5 g sat fat, 9 mg sodium

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Salted Date Ice Cream
Allison Young
Salted Caramel

Yes, this one tastes as good as it sounds—and makes an awesome banana split. Top with chopped nuts, chopped dates, cocoa nibs, and a sprinkle of sea salt for a total crowd pleaser. 

SERVINGS:3 to 4 / MAKES:3 cups /1½ pints

¼ cup Greek yogurt
2 Tbsp maple syrup
10 whole milk ice cubes
1 frozen banana 
6 pitted dates
¼ tsp sea salt

1. BLENDfirst 4 ingredients together until creamy. Add in the dates and sea salt and pulse until just combined. 
2. SERVEimmediately or freeze for a firmer consistency. 

NUTRITION(per serving) 203 cal, 4 g pro, 44 g carb, 3 g fiber, 38 g sugars, 2.5 g fat, 1.5 g sat fat, 134 mg sodium

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Vegan Cookie Dough Ice Cream
Allison Young
Vegan Cookie Dough

Rich and decadent, this dense, dairy-free delight loaded with cookie dough chunks will make you rethink healthy ice cream—in a good way. (Take a look at more dairy-free clean foods from our Cleanest Packaged Food Awards.)

SERVINGS:3 to 4 / MAKES:3 cups /1½ pints

Vegan cookie dough: 
2 Tbsp coconut oil or Earth Balance Spread
2 Tbsp maple syrup
½ tsp pure vanilla extract
⅓ c flour (white flour, spelt flour or almond flour)
2 Tbsp vegan chocolate chips
Pinch sea salt

Vegan Ice cream:
2 c raw cashews soaked overnight
¼ c maple syrup
¼ c fresh lemon juice
½ c water
1 tsp pure vanilla extract
Pinch sea salt
2 Tbsp vegan chocolate chips

1. COVERcashews in water and soak overnight. Rinse and drain. 
2. STIRtogether cookie dough ingredients, roll into marble-sized balls and freeze on a parchment-lined cookie sheet 1 hour or overnight.
3. COMBINEice cream ingredients (pre-soaked cashews through sea salt) in a blender and blend until creamy. 
4. TRANSFERto a loaf pan and stir in 2 Tbsp vegan chocolate chips and frozen cookie dough balls.






Video: 5 EASY Vegan "Ice Cream" Recipes | Dairy Free Summer Desserts

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Date: 11.12.2018, 14:26 / Views: 83454


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