10 Healthy Ice Creams You Can Make In Your Blender
(Photo: 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 just 21 days with the Sugar Smart Express!) 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.
Dark Chocolate Peanut Butter Swirl
(Photo: Allison Young)
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. COMBINE first 4 ingredients in a blender and blend until thick and creamy.
2. DRIZZLE in the peanut butter and pulse 2 to 3 times to incorporate.
3. SERVE immediately.
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
Related: 9 Strength-Training Moves For Every Size
Coconut Bliss
(Photo: Allison Young)
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. COMBINE all the ingredients in a blender and blend until thick and creamy.
2. TRANSFER to 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
Related: 8 Things That Happen When You Stop Drinking Diet Soda
Green Tea Pistachio Ice Cream
(Photo: Allison Young)
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. COVER cashews in water and soak overnight. Rinse and drain.
2. BLEND together cashews and remaining ingredients until thick and creamy.
3. TRANSFER to 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
Related: 10 Things Your Breasts Say About You
Cherry Swirl
(Photo: Allison Young)
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. BLEND together cherries, ½ c Greek yogurt and vanilla until smooth.
2. TRANSFER to a loaf pan.
3. MIX together remaining ½ c Greek yogurt and honey and drizzle over loaf pan. Use a butter knife to gently swirl the mixture.
4. FREEZE for 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
Mint Chip
(Photo: Allison Young)
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.
Related: 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. COMBINE the first 5 ingredients in a blender and blend until thick and creamy.
2. STIR in the chocolate chips.
3. TRANSFER to 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
Mango Madness
(Photo: Allison Young)
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
2½ c frozen mango
1. COMBINE all the ingredients in a blender and blend until thick and creamy.
2. SERVE immediately.
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
Related: 13 Delicious Guilt-Free Desserts
Peachy Orange
(Photo: Allison Young)
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. COMBINE all the ingredients in a blender and blend until thick and creamy.
2. TRANSFER to 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
Strawberries ’N Cream
(Photo: Allison Young)
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. REFRIGERATE canned 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. ADD maple syrup and strawberries and blend until thick and cream.
3. SERVE immediately 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
Related: 10 Best Nighttime Snacks For Weight Loss
Salted Caramel
(Photo: Allison Young)
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. BLEND first 4 ingredients together until creamy. Add in the dates and sea salt and pulse until just combined.
2. SERVE immediately 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
Vegan Cookie Dough
(Photo: Allison Young)
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. COVER cashews in water and soak overnight. Rinse and drain.
2. STIR together cookie dough ingredients, roll into marble-sized balls and freeze on a parchment-lined cookie sheet 1 hour or overnight.
3. COMBINE ice cream ingredients (pre-soaked cashews through sea salt) in a blender and blend until creamy.
4. TRANSFER to a loaf pan and stir in 2 Tbsp vegan chocolate chips and frozen cookie dough balls. Tap pan to remove air bubbles and freeze 4 hours before serving.
NUTRITION (per serving) 347 cal, 8 g pro, 34 g carb, 1 g fiber, 17 g sugars, 22 g fat, 7.5 g sat fat, 41 mg sodium
By Allison Young
This article ‘10 Healthy Ice Creams You Can Make In Your Blender’ originally ran on Prevention.com.
