healthy ice cream

It’s time for some healthy ice cream! This Chocolate or Vanilla Protein Ice Cream recipe quick, low carb, and all you need is 4 ingredients!

Chocolate & Vanilla Protein Ice Cream

½-2 Cups Ice

½ Scoops Protein Powder (Chocolate)

Ounces Milk (or Milk Substitute)

Tablespoons Liquid Egg Whites

Tablespoons Cocoa Powder (10 grams)

½ Scoops Protein Powder (Vanilla)

¼ Teaspoon Ground Cinnamon (*Optional)

Add all of your ingredients into a blender that can crush ice

Blend until smooth (you may need to stir it a few times and keep blending OR add a bit more liquid in if it’s not blending at all)

https://embed.mediavine.com/videos/dyf8ir2rqpotmlscheao

This rich and creamy dairy-free, low-carb, no-churn 4-ingredient Pistachio &amp; Avocado Ice Cream is not only simple to make but a delicious healthy summer treat!

Simple 4-Ingredient Avocado Ice Cream

avocado* (medium-sized)

pistachios

coconut cream

tBsp honey ((or maple))

Blitz the pistachios in a blender/food processor to obtain a flour-like consistency.

Open up the avocados, scoop out the flesh &amp; add it to the pistachio flour.Note: To make this dessert more fun, you can use the avocado shells as serving cups. If you do this, make sure to scoop out the flesh carefully so you keep the shell intact. You can also keep the seeds.

Add the coconut cream and honey to the pistachios and avocados and blend them well until you obtain a creamy mixture.

Serve in cups or the avocado shells (see video) and put in the freezer. Keep for at least 30-60 minutes so the cream can begin to properly set. You can also keep it overnight till the cream is more frozen.

If completely frozen, let it out of the freezer for about 30 minutes so it softens. Enjoy your avocado ice cream!

https://content.jwplatform.com/videos/SBzUe8Z1.mp4

Ice-cream made of avocados and pistachios, served in avocado skins with the stone as decoration.

Avocado Ice-cream - AlphaFoodie

2 ingredients to summer euphoria, this instant frozen yogurt gives you the sweet treat you need without the wait! It's easy, delicious and done in minutes!

2 Ingredient Instant Frozen Yogurt!

grapes

Silk Almondmilk Yogurt (plain, vanilla, strawberry, peach or dark chocolate)

Place ingredients into a food processor and blend until smooth. You can store in freezer until ready to use or eat immediately.

https://content.jwplatform.com/videos/SFUS5anI.mp4

2 ingredients to summer euphoria, this instant frozen yogurt gives you the sweet treat you need without the wait! It’s easy, delicious and done in minutes!

2 Ingredient Frozen Yogurt

This dreamy Peanut Butter Banana Ice Cream is naturally sweet with just bananas, peanut butter, vanilla, and cinnamon. 330 calories. YUM!

Peanut Butter Banana Ice Cream

large, ripe bananas

peanut butter

vanilla extract

cinnamon

sea salt

peanuts

Cut the bananas into small chunks and freeze until solid, at least 1-2 hours. Transfer the bananas to a very strong blender and blend until smooth and creamy. This will take a few minutes and may require periodic pauses and adjustments. It&#8217;s very loud and intense since the bananas are frozen, similar to adding ice cubes to a blender. Within a few minutes, you should be seeing a thick, creamy ice-creamy mixture in the blender.

Add the peanut butter, vanilla extract, cinnamon, sea salt, and anything else you might like in there. Pulse the blender quickly to stir the ingredients all together and when everything is mixed, serve immediately. Top with additional peanut butter and crushed roasted peanuts.

What a brilliant idea, love this "ice cream" so much!

Um have you tried this with Nutella??!?!! Uuuhhhmazing.

Had some leftover bananas so tried it with Nutella.... Oh.my. God!!!!!!! 5 over ripe bananas, 3/4 cup of Nutella &amp; a tsp vanilla essence.... My family I are convinced we just reached heaven!!!!

Really desperate to try banana ice cream and this looks so tasty!! Especially that you've added a dash of cinnamon :)
https://www.youtube.com/addalittlefood

Bruh. that's kinda cringe :) :)
My son taught me that

Love this delicious vegan ice-cream!! I add more cinnamon, chia seeds and a splash of oat milk and it's heavenly while tasting so naughty! Thanks for the recipe x

Taking deep fried, full of unhealthy fat, loaded with sugar dessert and turning it into a healthy vegan dream come true. "Unfried" ice cream at its best!

Healthy Vegan Churro "Unfried" Ice Cream

Cinnamon & Sugar Flavored SuperSeedz Pumpkin Seeds (see note)

ice cream

cinnamon (optional

Grind pumpkin seeds and cinnamon in a food processor, be careful to blend only until chunky and not to overblend into a fine powder. The crispness of the seeds remains if the pieces are not too fine. Place on a plate or shallow dish.

Using a melon ball scooper, carefully roll out small balls of frozen ice cream. You can also shape with your hands. After each ball is rolled out, place in the dish that has ground coating and cover the entire ball with coating. Use a spoon to pour coating on to make it easier. You can also roll the ball around with your fingers and shape it.

Carefully use the spoon to pick up the coated ice cream ball and place on another plate and store in freezer while continuing to make each ball. It worked best to do this all very quickly. If ice cream begins to soften, place back in freezer and allow to get frozen again.

Allow balls to freeze completely before serving. Add an extra sprinkle of cinnamon as garnish.

You need these in your life. Not only are these coffee ice cream bars healthy, they’re also ridiculously decadent and just downright delicious. With a crunchy chocolate shell and intense coffee flavour, they’re easy to make and super fun to eat. (And one’s never enough.) Plus, they’re gluten free and vegan!

Healthy + Decadent Coffee Ice Cream Bars (Gluten + Dairy Free, Vegan)

tbsp instant coffee,

coconut oil

cocoa powder

maple syrup

almonds

In a blender or food processor, blend all coffee ice cream ingredients together until fully combined and smooth. Adjust the amount of coconut cream and maple syrup if you want your ice cream to be even creamier and sweeter.

Pour the coffee ice cream into the ice cream bar/popsicle moulds (should be enough to make 6 ice cream bars), insert the popsicle sticks, and freeze for at least 8 hours, preferably overnight.

For coffee ice cream:

Mix all the chocolate shell ingredients until you get a smooth mixture with a texture like melted chocolate.

Mix in the chopped nuts.

For chocolate shell:

Transfer the chocolate shell mixture into a glass, which should be able to hold 1 ice cream bar.

Dip the frozen ice cream bar into the chocolate mixture, and if required move it around to coat it completely in chocolate.

Allow the excess chocolate and nuts to drip/fall away, and, holding the ice cream bar by the stick, turn it the right way round (to prevent "peak" formation due to the dripping chocolate). The chocolate will begin setting immediately due to the coldness of the ice cream bar.

Allow the chocolate shell to set completely while still holding the ice cream bar (takes about 1 minute), then place the ice cream bar onto a baking tray.

Repeat with other ice cream bars, and freeze them again for at least 15 minutes.

Assembly:

Enjoy either directly out of the freezer, or thawed slightly (but do not keep out of the freezer for more than 5 – 10 minutes before eating).

The healthy coffee ice cream bars keep well in the freezer for about 2 – 3 weeks.

Serving and storage:

This easy asian cabbage slaw is absolutely addictive! The perfect recipe to serve alongside grilled meats, but also a great meal prep option. The magic of this salad is the sweet-spicy-sour-salty dressing.

Addictive Asian Cabbage Salad

cabbage (roughly 1/2 head)

carrot

mandarin oranges (drained)

romaine lettuce (chopped)

red bell pepper (sliced thin)

almonds (toasted)

sesame seeds (toasted)

rice wine vinegar

sesame oil

raw honey (or sub date syrup)

sriracha (or other chili sauce)

After chopping the veggies, add the cabbage, carrots, and mandarin oranges to a bowl or storage container.

Add all the dressing ingredients together in a jar, and shake well until the honey is combined.

Pour about ½-3/4 of the dressing over the cabbage mixture, and put in the fridge until ready to serve. You can also serve it immediately.

Keep the romaine and red bell peppers stored separately until right before serving.

Toast the sliced almonds and sesame seeds in a small frying pan over medium heat. Stir frequently until the nuts are lightly browned. Be careful not to burn (I've done that many times!).

Mix the romaine and peppers with the cabbage mixture, and top with almonds and sesame seeds, right before serving.

Add more dressing if desired, or serve the extra dressing on the side.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1628008515/jnanqwqkxofhbeu6yodm.mp4

The best cabbage salad recipe you'll ever try! Crunchy cabbage, peppers, and carrots are tossed with oranges, a sweet and tangy cabbage salad dressing, and garnished with crunchy almonds.

Asian Cabbage Salad

This Vegan Almond Cherry Ice Cream recipe is the perfect easy and flavorful summer treat. It&#39;s perfect for anytime of year and is guaranteed to be a hit amongst all. This recipe is oil-free, gluten-free, refined sugar-free, and vegan!

Vegan Almond Cherry Ice Cream

full fat coconut milk

medjool dates

raw cashews

tsp almond extract

tsp vanilla extract

tbsp tapioca syrup (optional)

sweet cherries

soaking

Begin by adding the raw cashews and medjool dates to a large bowl and covering them with water. Place in the fridge to soak for at least 4 hours or overnight (overnight is recommended). Ensure that the freezer bowl to your ice cream maker is in the freezer as well - they typically need to be frozen for at least 24 hours.

blending

Strain the dates and cashews with a mesh strainer and add to a blender along with the full-fat coconut milk, vanilla extract, almond extract, and tapioca syrup. Blend on high for 1-2 minutes or until silky smooth. There should be no bumps in the mixture. 

churning

Pour the almond mixture into the ice cream maker and churn for 25-30 minutes. 

making the cherry swirl

While the ice cream is churning begin making the cherry swirl mixture. In a medium saucepan combine the cherries, maple syrup, and vanilla extract and turn to medium heat. Cook for 10-15 minutes or until soft. If you prefer chunks of cherry do not blend the cherry mixture. If you don&#39;t (like me) blend the mixture until a smooth consistency has been achieved. 

assembling

Add half the churned ice cream mixture to a freezer-safe container. Add large dollops of the cherry mixture and swirl around with a chopstick or knife. Sprinkle the almonds on top. Repeat this step as necessary. 

freezing

Place the ice cream into the freezer and freeze for at least 4 hours. Once frozen, scoop the ice cream and serve!

This homemade vegan vanilla rose ice cream is the perfect flavorful cool treat for any time of year. It&#39;s made with clean and simple ingredients and it&#39;s easy to make. This recipe is vegan, oil-free, gluten-free, and refined sugar-free.

Vegan Vanilla Rose Ice Cream

tsp Anima Mundi rose powder ("NATURALVEGAN" for 15% off!)

Begin by combining the raw cashews and Medjool dates in a large mixing bowl and covering them completely in water. Place in the fridge to soak for at least 4 hours (overnight is best). Ensure that the freezer bowl to your ice cream maker has also been frozen for at least 24 hours. 

Once the dates and cashews have soaked and are soft, strain them and add them to a blender along with the coconut milk, vanilla extract, rose powder, dragon fruit powder, and tapioca syrup. Blend the ice cream mixture on high for 1-2 minutes. It should be silky smooth with no lumps of cashews or dates.

Pour the mixture into the ice cream maker and churn for 25-30 minutes (churning time will vary by machine). 

serving

When the rose ice cream sticks to the paddle it is done. You can either enjoy it immediately as a soft serve or put it in an airtight storage container and freeze it for a couple of hours for the perfect scoopable ice cream. Top with edible rose petals for an added touch of rose flavor.

This simple but delicious Ninja Creami chocolate ice cream is great when you are craving a sweet treat on a low carb diet. Not only is it low carb, but it&#x27;s also high protein, low calorie and low fat!

Ninja Creami Chocolate Ice Cream Recipe

almond milk

cocoa powder (I used Divine cocoa)

sugar free chocolate pudding mix

chocolate liquid stevia**

Whisk together all the ingredients and taste. Add...

Whisk together all the ingredients and taste. Add enough sweetener if you are not use the drops to make the base very sweet.

Pour into the plasic pint containers that came...

Pour into the plasic pint containers that came with the Ninja Creami machine and place lid on pint. Set in the freezer for 20-24 hours. Make sure you place it on a flat surface in the freeezer.

The next day, place the pint container in...

The next day, place the pint container in the bowl assembly of the machine and run the Lite Ice Cream cycle. When done take a look and if it's powdery run it through the cycle on or two more times until creamy.

If after 3 cycles it's still powdery, add...

If after 3 cycles it's still powdery, add a tablespoon or two of almond milk and run it through again. The whole process (minus the freezing) takes less than 8 minutes usually.

If adding mix-ins you can do that now...

If adding mix-ins you can do that now and run it through using the Mix-in cycle. Or you can just do it by hand.

This should make 2 servings. If you only...

This should make 2 servings. If you only eat half of it, make sure the smooth the remaining ice cream evenly and place back in the freezer. Run it through the machine when every you want to eat it. Use the Lite cycle probably 2-3 times to mix it up again.

https://mediavine-res.cloudinary.com/video/upload/mkhjez3er3is1rtjpw5d.mp4

This Ninja Creami chocolate ice cream is low carb, sugar free, high protein and low calorie! If you are looking for an easy way to make healthy ice cream you have to try this recipe.

Keto Ninja Creami Chocolate Ice Cream Recipe

Creamy, super chocolate avocado ice cream that tastes indulgent but is healthy! Made with 5 ingredients, it is vegan, paleo, & keto (with 1 easy sub).

Chocolate Avocado Ice Cream {vegan, 5 ingredients, keto option}

avocado (about 5 ounces 142 g)

coconut milk

(118 milliliters) water

fine sea salt

Place the avocado, coconut milk, maple syrup, cocoa...

Place the avocado, coconut milk, maple syrup, cocoa powder, water, vanilla and optional salt in a blender container; process until completley smooth.

Taste the ice cream and adjust the sweetness...

Taste the ice cream and adjust the sweetness (or add more salt) as desired.

Pour the ice cream base into an ice...

Pour the ice cream base into an ice cream maker and churn according to manufacturer's directions..

Eat immediately or pack into a freezer safe...

Eat immediately or pack into a freezer safe container and freeze for at least 2 hours until firm and scoop-able.

Healthy chocolate peanut butter banana ice cream made with 3 ingredients! No ice cream maker required, it is chocolate-peanut butter heaven. It is also naturally vegan, and ready in minutes.

Chocolate Peanut Butter Banana Ice Cream {vegan, no churn, 3 ingredients}

unsweetened cocoa powder, more or less to taste

Place the frozen bananas, cocoa powder and peanut...

Place the frozen bananas, cocoa powder and peanut butter in a food processor or a high-speed blender.

Pulse until the bananas are broken into tiny...

Pulse until the bananas are broken into tiny bits. Scrape sides of container with a rubber spatula.

Keep pulsing, stopping a few times to scrape...

Keep pulsing, stopping a few times to scrape down the container (keep going!) until the mixture has the velvety consistency of soft-serve ice cream (it will happen all of a sudden!).

Eat immediately (soft-serve style) or pack into an...

Eat immediately (soft-serve style) or pack into an airtight container and freeze until solid, if desired.

Creamy, dreamy 1-ingredient banana ice cream! Made with nothing more than frozen bananas, it is the perfect healthy frozen treat. It is naturally vegan, gluten-free & customizable.

1-Ingredient Banana Ice Cream {vegan}

Place the frozen bananas (and optional salt) in...

Place the frozen bananas (and optional salt) in a food processor or a high-speed blender.

Top 13 healthy ice cream recipes from across the web

The most viewed healthy ice cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Addictive Asian Cabbage Salad

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Vegan Vanilla Rose Ice Cream

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Chocolate Avocado Ice Cream {vegan,...

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1-Ingredient Banana Ice Cream {vega...

Top 13 healthy ice cream recipes from across the web

The most viewed healthy ice cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate & Vanilla Protein Ice Cre...

Simple 4-Ingredient Avocado Ice Cre...

2 Ingredient Instant Frozen Yogurt!

Peanut Butter Banana Ice Cream

Healthy Vegan Churro "Unfried" Ice ...

Healthy + Decadent Coffee Ice Cream...

Addictive Asian Cabbage Salad

Vegan Almond Cherry Ice Cream

Vegan Vanilla Rose Ice Cream

Ninja Creami Chocolate Ice Cream Re...

Chocolate Avocado Ice Cream {vegan,...

Chocolate Peanut Butter Banana Ice ...

1-Ingredient Banana Ice Cream {vega...

The most viewed healthy ice cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine