Summertime and the living is easy. Who doesn’t enjoy a delicious scoop of refreshing ice cream?

Whip up a batch of ice cream in your blender or food processor in no time and surprise your family with a healthier version that can be consumed guilt free.

Dark Chocolate Peanut Butter Swirl

Dark Chocolate Peanut Butter SwirlThis 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 super treat for chocolate lovers.

Ingredients

  • ½ c plain Greek yogurt
  • 4 frozen bananas
  • ¼ c maple syrup
  • ⅓ c cocoa powder
  • 2 Tbs natural peanut butter

Directions

COMBINE first 4 ingredients in a blender and blend until thick and creamy.
DRIZZLE in the peanut butter and pulse 2 to 3 times to incorporate. Decorate with chocolate chips.
SERVE immediately.

SERVES: 4
Preparation 10 minutes

Coconut Bliss

Coconut BlissCoconut is one of my favorite flavors. Coconut ice cream what could be better? This coconut ice cream is deceptively creamy – yet dairy free (it uses coconut milk, not cream)! After it is prepared form scoops and roll in sweetened flaked coconut for extra texture and fiber.

Ingredients

  • ½ c canned coconut milk
  • ¼ c unsweetened flaked coconut
  • ¼ c maple syrup
  • ½ tsp vanilla
  • 2 frozen bananas

Directions

COMBINE all the ingredients in a blender or food processor and blend until thick and creamy.
TRANSFER to a loaf pan and freeze at least 4 hours.

SERVES: 4

Preparation 10 minutes

Mint & Chocolate Chips

Mint & Chocolate ChipsMint 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.

Ingredients

  • 1 cup plain Greek yogurt
  • 1 Tbs fresh lime juice
  • 1 avocado
  • 3 frozen bananas
  • 1 tsp peppermint extract
  • ⅓ c mini chocolate chips

Directions

COMBINE the first 5 ingredients in a blender and blend until thick and creamy.

STIR in the chocolate chips. TRANSFER to a loaf pan and freeze at least 4 hours.

SERVES: 4
Preparation 10 minutes

Mango Madness

Mango MadnessMango is one of my favorite fruits. It brings me back great memories from my native Brazil where mangoes were abundantly available at a very low cost. A box of 8 mangoes cost the price of one lone mango in North America.

This 3-ingredient tropical treat is like the perfect summer day to please your taste buds. Top with blueberries for extra zing and dose of antioxidants and fiber.

Ingredients

  • ¾ c plain Greek yogurt
  • 1 tsp pure vanilla extract
  • 2½ c frozen mango (peel and freeze mango chunks overnight)

Directions

COMBINE all the ingredients in a blender and blend until thick and creamy.

SERVE immediately.

SERVES: 4
Preparation 10 minutes

Banana split

Banana splitYes, this one tastes as good as it sounds – and makes an awesome banana split. Top with chopped nuts, chopped dates, chocolate chips, and a sprinkle of sea salt for a total crowd pleaser.

Ingredients

  • ¼ cup Greek yogurt
  • 2 Tbsp maple syrup
  • 10 whole milk ice cubes
  • 1 frozen banana
  • 6 pitted dates
  • ¼ tsp sea salt (optional)

Directions

BLEND first 4 ingredients together until creamy. Add in the dates and sea salt and pulse until just combined.
SERVE immediately or freeze for a firmer consistency.

SERVES: 4
Preparation 10 minutes

Healthy Version of Cookies and Cream Ice Cream

Healthy Version of Cookies and Cream Ice CreamRich and decadent, this dense, dairy-free delight loaded with cookie dough chunks will make you rethink healthy ice cream – in a good way. Granted the base for this ice cream is a bit unusual, but it is the latest trend in healthy choices.

Ingredients

For the cookie dough:

  • 2 Tbs coconut oil or Earth Balance Spread
  • 2 Tbs maple syrup
  • ½ tsp pure vanilla extract
  • ⅓ c flour (white flour, spelt flour or almond flour)
  • 2 Tbs chocolate chips
  • Pinch sea salt

Healthy Pareve Ice cream:

  • 2 cups 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 Tbs semi sweet chocolate chips

Directions

COVER cashews in water and soak overnight. Rinse and drain. STIR together cookie dough ingredients, roll into marble-sized balls and freeze on a parchment-lined cookie sheet 1 hour or overnight.
COMBINE ice cream ingredients (pre-soaked cashews through sea salt not including the chocolate chips) in a blender and blend until creamy.
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.

Serves: 4
Preparation 20 minutes