The weather is getting warmer here and my taste buds are craving for some Ice Creams. But if you are lactose intolerant, Vegan or just trying to eat healthier, then all that dairy, cream and sugary store bought ice creams can really get in the way of reaching your health goals. Why fear? with just some simple alternatives we can make several ice creams that are not only healthy, low calorie, dairy free, gluten-free, sugar-free but also satisfying, guilt-free and delicious.
Below are my four (yes you heard it right four !!) varieties of ice cream alternatives that are made with fresh fruits ,natural sugars and ‘NO’ cream, gelatin, eggs, nasty sugars. Ice creams made at home add in a long list of nutritional benefits. All you require is a blender, fresh frozen fruits and a dairy-free liquid base. Lets get started !!
Banana Cinnamon Nut Delight
2 Ripe Bananas
½ cup unsweetened Coconut Milk
Chopped Nuts (Brazil Nuts & Walnuts) – 2 tablespoon
Cinnamon powder – ½ teaspoon
Peel the bananas, cut them in small dices and put them in a freezer bag and freeze them for 5 hours. For making the ice cream, in a blender add the chopped bananas, cinnamon powder and coconut milk and blend till smooth. Mix in the nuts. Freeze the mixture for 6 to 8 hours in a container. Just before serving top it up with some roasted nuts.
1 cup Strawberries
½ cup Raspberries
3/4th cup unsweetened Coconut Milk
Maple syrup for sweetening
Freeze the strawberries and raspberries in freezer bag for 5 hours. For making the ice cream, in a blender add the frozen berries, coconut milk and maple syrup (some berries can be less sweet) as per your sweet preference and blend until smooth. Freeze the mixture for 6 to 8 hours in a container. Just before serving garnish it with some fresh berries.
2 cups chopped sweet ripe Mangoes
½ cup unsweetened Coconut Milk
2 tablespoon roasted chopped Almonds
½ teaspoon Cardamom powder
Freeze the chopped mangoes in a freezer bag for 5 hours. For making the ice cream, blend the chopped magoes, coconut milk, cardamom powder until smooth. Mix in the chopped roasted almond. Just before serving garnish with fresh mango and chopped nuts.
Very-Berry Protein Cups
1 cup Blackberries
1 cup Blueberries
½ cup unsweetened Soy/ Almond Milk
1 scoop Nutrilie All Plant Protein Powder (flavorless) – optional
Maple Syrup for sweetening
Freeze the blackberries and blueberries (I hand picked these berries from a local farm) in freezer bag for 5 hours. For making the ice cream, in a blender add the frozen berries, soy milk, Nutrilte All Plant Protein Powder and maple syrup (some berries can be less sweet) as per your sweet preference and blend until smooth. Freeze the mixture for 6 to 8 hours in a container. Just before serving garnish it with some fresh berries.
- If the mixture gets too thick then a tablespoon or more of the liquid base can be added.
- If needed the liquid base can be altered as per your preference with Almond, Soy, Coconut Milk. Personally, I feel the coconut milk give the ice cream a creamier texture.
- Choices of fruits totally depends on personal preferences.
- Sugar can be substituted instead of maple syrup.
- If needed, cacao powder can be added to give the ice cream a chocolaty taste.
- One 12.5 g serving of NUTRILITE All-Plant Protein Powder provides 10 grams of heart healthy protein. It’s 100% vegetarian, dairy free and thus is vegan friendly. It has low fat ( The highlight of this product is its’ flavorless and can be a healthy addition to any type of sweet or savory culinary preparation: omelets, crèches, home baked bagels, corn breads, muffins, stews, soup, healthy juices, shakes and smoothies. If you would like to give this amazing product a try click on the photo below.