It’s FINALLY that time of year… warm weather is here! With this transition, we all begin to crave more sunshine, pool time, and of course, refreshing meals and sweet treats. Summer is also the time where we want to feel and look our best, but how does one go about that when the calories seem to creep up at our fun BBQs and outdoor events? Try a healthy ice cream recipe!
With these 5 recipes, you can have your cake (or ice cream) and eat it too – indulge your sweet tooth without feeling the added guilt. Whether grilling out with friends, picnicking at the park, or relaxing at the beach, a healthy ice cream recipe like one of these 5 will keep you satisfied while also helping you to feel and look great for the summer. Get the scoop below and enjoy!
Protein Berry Ice Cream
- (Makes 2 servings)
Ingredients
- 1 cup cottage cheese
- 1 cup frozen berries
Instructions
- Place both ingredients in blender. Blend until smooth.
- Serve with additional berries on top and a sprig of mint if desired.
- Enjoy!
*Adapted from Abbey’s Kitchen
Nice Cream Snicker Bars
- (Makes 12 servings)
Ingredients
- 12 large pitted dates
- 2-4 tbsp. warm water
- ¼ tsp. salt
- 2 ripe frozen bananas (peeled and sliced)
- 2 tbsp. peanut butter (look for PB that is made with just peanuts, or peanuts and salt)
- ¼ tsp. vanilla extract
- ¼ cup peanuts, halved
- 1 cup dark chocolate chips
- 2 tbsp. coconut oil, melted
Special Equipment
- Ice cube tray
Instructions
- Add dates to warm water and soak for 10 minutes.
- Drain dates and add to food processor or blender. Pulse until a paste is made. Transfer to a small bowl and set aside.
- Add frozen banana to food processor or blender and blend until smooth. Add peanut butter and vanilla extract and pulse a few times to mix.
- Assemble bars by placing a teaspoon of date into the bottom of an ice cube mold. Top with a thin layer of peanuts and fill the remainder of each mold with banana mixture.
- Place ice cube tray in the freezer and freeze 4-6 hours or overnight.
- Once frozen, prepare the chocolate coating. Melt chocolate chips and coconut oil in a double boiler or a bowl over pan of hot water. Stir until smooth.
- Set aside to cool for 5 minutes.
- Line a plate with wax paper. Working quickly, remove each bar from the ice cube tray and fully dip in the chocolate to coat. Place on wax paper. Return to freezer to harden for at least 30 minutes.
- Store leftovers in an airtight container in the freezer for up to 2 weeks.
*Adapted from Byte Sized Nutrition
Mini Frozen Raspberry Cheesecake Bites
- (Makes 20 bites)
Ingredients
- 1 + ¼ cup almond meal
- 1/4 cup + 2 tbsp. maple syrup, divided
- 1/4 cup + 3 tbsp. coconut oil, divided and melted
- 2 cups cashews
- 5-6 cups water
- 1 cup fresh raspberries
- ¼ cup plain Kefir
- Squeeze of lemon juice
- 1 can chilled coconut milk, just the cream
Special Equipment
- Mini muffin/cupcake pan
Instructions
- Before making this, be sure to pop a can of coconut milk in the fridge overnight.
- Pour cashews into a bowl.
- Bring water to a boil. Remove from heat for 30 seconds. Pour over the cashews. Let soak for 20 minutes. Drain.
- Meanwhile, mix the almond meal, 2 tbsp. maple syrup, and 2 tbsp. of coconut oil together to make the crust.
- Press the crust mixture evenly into 20 mini muffin tins. Tip- you may use muffin/cupcake liners for easier removal of the cheesecake.
- For the filling, add the cashews, remaining maple syrup, remaining coconut oil, raspberries, kefir, lemon juice, and just the solid cream part of the coconut milk can to a food processor or blender. Blend until smooth.
- Fill the cups with the cheesecake filling and top with raspberries.
- Freeze for at least 4 hours or overnight before serving.
- Store leftovers in an airtight container in the freezer for up to 2 weeks.
*Adapted from Miss Allie’s Kitchen
Blueberry Yogurt Swirl Popsicles
- (Makes 6 servings)
Ingredients
- 2 cups blueberries
- 2 tbsp. honey
- 2 cups plain Greek yogurt
- ½ tsp. vanilla extract
Special Equipment
- Popsicle mold
Instructions
- Blend blueberries in a blender until nearly liquified. Pour into a large bowl.
- Stir in honey. Add the yogurt very gently until everything is mixed together.
- Pour mixture evenly into mold. If your mold has slots for sticks, insert them before freezing. If not, freeze for two hours, then put a wooden stick in the middle. Continue to freeze for 4-6 hours or overnight.
- Run popsicle molds under warm water to easily remove. Enjoy!
*Adapted from Sally’s Baking Addiction
Chocolate Peanut Butter Ice Cream Cake
- (Makes 8 servings)
Ingredients
Brownie layer:
- 1 cup raw nuts (ex. walnuts and almonds)
- 8 pitted dates
- ¼ cup + 2 tbsp. unsweetened cocoa powder
- Pinch of salt
- ½ tsp. vanilla extract
- Water, as needed
Peanut butter layer:
- 1 cup pitted dates
- 2 tbsp. peanut butter (look for PB that is made with just peanuts, or peanuts and salt)
- ½ tsp. vanilla extract
- Water, as needed
Banana layer:
- 2 large frozen bananas (peeled and sliced)
Chocolate layer:
- 1 ¼ cup chocolate chips
- ¼ cup unsweetened almond milk
- 1 tbsp. coconut oil
Instructions
- In a food processor or blender add all the ingredients for the brownie layer and mix until dough forms. Add in water as needed to combine. It should be wet, but not too thin.
- In an 8×8 baking pan lined with parchment paper, press the brownie mixture evenly into bottom of the pan.
- In food processor or blender add the ingredients for the peanut butter layer and process until smooth. Add water until texture is like caramel.
- Top brownie layer with peanut butter and spread evenly.
- In food processor or blender add in frozen bananas and process until thick and smooth. Spread over the peanut butter layer. Put in the freezer to set.
- Meanwhile, in a double boiler or a bowl over pan of hot water melt the chocolate chips, almond milk, and coconut oil until smooth.
- Pour the chocolate over the banana and spread out evenly over the top.
- Put cake in the freezer for about 2 hours.
- Cut into squares. Store leftovers in an airtight container in the freezer for up to 2 weeks.
*Adapted from The Organic Dietitian
Post written by FFC Registered Dietitian Chelsea Rice.
