National Ice Cream day is July 15th! Here are some healthy recipes to try at home. If none of these peaks your interest head to Pinterest and find one that does.
PALEO VANILLA BEAN ICE CREAM
CUISINE: AMERICAN PREP TIME: 35 MINUTES
TOTAL TIME: 35 MINUTES AUTHOR: ANYA (Full Recipe here)
With 3 wholesome ingredients, this paleo vanilla ice cream will become your favorite treat year round.
INGREDIENTS
- 1 13.5 oz can full-fat coconut milk (room temperature) *
- 1 13.5 oz can full-fat coconut cream (room temperature) *
- 1/2 cup maple syrup
- 1 teaspoon scraped vanilla bean seeds OR
- 3 tablespoons vanilla extract
INSTRUCTIONS
- Place the ice cream bowl in the freezer 12 hours before or according to the manufacturer’s instructions.
- Combine coconut milk, cream and maple syrup in a blender until smooth and frothy (about 2-3 minutes). Pour the mixture in the ice cream bowl and churn according to the manufacturer’s instructions.
- Add vanilla extract or scrape vanilla seeds from the beans with a butter knife and add directly into the ice cream bowl as its churning.
- After approximately 35 minutes, you can enjoy this soft-serve consistency or transfer the ice cream into a freezer safe container and freeze for 4 hours to get more solid ice cream. Ice cream will keep for up to 2 weeks.
RECIPE NOTES
*My favorite coconut milk and cream is Trader Joe’s brand as it doesn’t contain guar gum and is full fat. This recipe calls for either 2 cans of 13.5 oz coconut milk or 3 cartons of Aroy-d coconut milk (no guar gum). You need a total of 3 1/2 cups of coconut milk + cream with 1:1 ratio.
*You can get full cream by chilling the coconut milk in the refrigerator overnight and then skimming the fat from the top. Doing so you may need 4 cartons to work with to get to a combined 3 1/2 cups of liquid. You may also need to heat the cream to bring it to room temperature so it combines well with sweetener.
Easy Pineapple Ice Cream
This fresh, sweet, creamy pineapple ice cream is an easy-to-make, healthy treat!
1 hr Total Time
Ingredients
- 1 pineapple, cleaned and cut into smallish chunks (about 5 cups)
- 2 Tbs pure maple syrup (agave would work too)
- dash salt
Instructions
- Arrange the pineapple chunks in a single layer in a large freezer bag or covered plastic container. Let freeze for 1-2 hours, or until firm but not rock hard.
- Combine the pineapple chunks, syrup and a dash of salt in a good food processor or powerful blender. Process until smooth and creamy. Taste and adjust the sweetness or seasoning if needed.
- Enjoy soft, or transfer to the freezer for 30 minutes to 1 hour to let it firm up enough to scoop.
Almond Butter Chocolate Fudge Chunk Ice Cream {Paleo & Vegan}
Easy no churn Almond Butter Chocolate Fudge Chunk Ice Cream that’s made with just 6 ingredients and is paleo, vegan, and contains no refined sugar.
Cuisine Paleo & Vegan Prep Time 15 minutes Cook Time 6 hours
Total Time 6 hours 15 minutes Servings 8 -10 servings Author Michele (Full Recipe here)
Ingredients
For the Ice Cream
- 2 medium size bananas ripe but not overripe
- 1 and 1/3 cups unsweetened creamy almond butter
- 1 cup unsweetened almond milk
- 1 and 1/2 tbsp pure maple syrup
- 2 tsp pure vanilla extract
For the Fudge
- 1/4 cup unsweetened cream almond butter
- 1/2 cup Enjoy Life Brand dark chocolate morsels these are dairy free and soy free
- 1/2 tsp pure vanilla extract
Instructions
- Prepare an 8 x 4-inch loaf pan or freezer-safe container by lining with parchment paper if desired*
- Put the bananas and almond butter in a blender and blend on high until smooth. Add in the almond milk, maple syrup, and vanilla and blend again, until combined and creamy but not too long (less blending will prevent air pockets from forming in the ice cream.)
- Pour the mixture into your prepared loaf pan or container and set aside. To make the fudge, melt the chocolate chips in a small microwavable bowl in 15-30 second increments, stirring between each one until just melted.
- Stir the 1/4 cup almond butter into the melted chocolate until thick and smooth, then stir in the vanilla.
- With a spoon, take “chunks” of this fudge mixture and drop into the ice cream mixture (it’s in the container but hasn’t been frozen yet) until you use up most of it or until you’re content with the amount in the ice cream.**
- Take plastic wrap and tightly wrap the ice cream, pressing down lightly on the surface to eliminate as much air as possible while it freezes. For best results, freeze for at least 6 hours/overnight.
- Once completely frozen, “break” the fudge mixture into the ice cream by gently stirring. This will allow you to create the “perfect” size fudge chunks for you 🙂 Scoop into a bowl and serve right away. Store the leftover ice cream tightly covered with plastic wrap in the freezer. Enjoy!
Recipe Notes
*I used this loaf pan and did not line it. Depending on what you use, lining with parchment might make for easier cleanup.
**How do drop the fudge in won’t matter, since once it’s frozen you can break up lumps and mix to create chunks that fit your preference!
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