Ice Cream Recipes « Clean & Delicious

Watermelon Ice-Cream

Dani Spies — Wed, 15 Jul 2020 15:57:40 +0000

Homemade ice cream is the quintessential summer dessert and this watermelon ice-cream is a MUST try! It’s quick and easy. You only need 3 ingredients and 10 minutes and you’ll be well on your way to enjoying this refreshing, flavorful, healthy treat.

Are you looking for a refreshing summer dessert? Then I’ve got what you need! I made a watermelon ice-cream recipe that will cool you down in an instant.

I just cannot seem to eat enough watermelon this year. Eating a juicy watermelon means it’s officially summertime, so let’s not wait a second longer. This mixture has just three simple ingredients to ice cream bliss, and it’s ready in under 10 minutes.

Ingredients in Watermelon Ice-Cream:

Cubed watermelon. Fresh watermelon cut in to chunky cubes.
Vanilla almond milk. I really liked vanilla almond milk in this recipe, but feel free to use any milk you have on hand or enjoy. However, I did try using coconut milk and found the coconut flavor took over the watermelon flavor.
Monk fruit. You can sub any type of granulated sugar for the monk fruit. Do not use honey or maple syrup, though, because they freeze up and don’t blend well.

How To Make Watermelon Ice-Cream:

This recipe starts with frozen watermelon. To freeze the watermelon, I like to place cubed watermelon on a parchment-lined baking sheet and freeze for at least 4 hours.

Once your watermelon cubes are frozen, pop them into a high speed blender with the almond milk and monk fruit.

Blend until the watermelon has broken down and you have a thick, creamy consistency. To eat it immediately (which is my favorite way to enjoy this), serve and enjoy!

If you want to eat the watermelon ice-cream later, transfer to a loaf pan and place back in the freezer. To fill the loaf pan, you will need to make two batches of ice-cream.

When you are ready to eat your ice-cream (from frozen), let it sit at room temperature for ten minutes before scooping. Once it softens a bit, serve and enjoy.

Tips For Choosing a Ripe Watermelon:

Your watermelon should be sweet, red and juicy! Follow these tips for the perfect melon.

Large yellow spot. This is where the watermelon was laying in the field. Make sure it’s a decent size and is creamy yellow.
Hollow sound. Give your watermelon a good thump and it should sound hollow.
Dullness on the outside. The outside of the watermelon should look dull and not shiny. A shiny watermelon means it’s not ripe.
Heaviness. Lift the watermelon up. You should notice that it’s heavy for its size, which means it has a ton of water in it (a good thing!).
Oval shape. A watermelon with a nice oval shape means that it got the perfect amount of sunshine and water.

Is Watermelon Healthy?

Yes! Watermelon is full of health benefits. Aside from being absolutely delicious, here are some reasons to enjoy watermelon this summer:

Watermelon is packed with the antioxidant lycopene, which studies show could help curb your risk of cancer and diabetes as part of a healthy lifestyle. Watermelon actually has more lycopene than any other veggie!
It has a high water content, which is great for hydration and keeping you feeling satisfied with very little calories..

I know you’re going to love this watermelon ice-cream. It’s cold, refreshing, naturally sweet and so summery!

Make this for breakfast, a snack, or a late-night cool down treat.

More frozen summer treats you might like:

Dark Chocolate Covered Kiwi Pops

Healthy Chipwhich Sandwich

Clean Eating Banana Ice Cream

Coconut Water Berry Popsicles

Thanks so much for reading! If you make this recipe I would love for you to give it a ★ rating below.

Be sure to follow me on YouTube, Pinterest, Instagram, and FaceBook for more easy, healthy food inspiration!

Healthy Watermelon Ice-Cream with Almond Milk

Homemade Ice Cream is the quintessential summer dessert and this Watermelon Ice Cream is a MUST try! It's quick and easy! You only need 3 ingredients and 10 minutes and you'll be well on your way to enjoying this refreshing, flavorful, healthy treat.

Course dairy free, DESSERT, DIET, ice cream + ice pops

Cuisine American

Prep Time 10

Total Time 4 10

Servings servings

Calories 43kcal

Author Dani Spies

Ingredients

3 cups cubed watermelon
1 cup vanilla almond milk*
2 tablespoons monk fruit*

Instructions

Line a quarter sheet pan with parchement paper.
Cut watermelon into uniform, cubes and place on lined sheet pan. Place in the freezer for four hours (or until frozen through).
Remove watermelon from freezer and pop into a high speed blender with the almond milk and monk fruit.
Blend until the watermelon has broken down and you have a thick, creamy consistency. If you were going to eat it right away (which is my favorite way to enjoy this), serve and enjoy!
If you want to eat the watermelon ice-cream later, transfer to a loaf pan and place back in the freezer. Note: if you want to fill the loaf pan, you need to make two batches of ice-cream.
When you are ready to eat your ice-cream, let it sit at room temperature for ten minutes before scooping. Once it softens a bit, serve and enjoy.

Notes

You can use any milk you have on hand or enjoy. I tried using coconut milk and found the coconut flavor took over the watermelon.
You can sub any type of granulated sugar for the monk fruit. But do not use honey or maple syrup because they freeze up and don’t blend well.
If you want to make this recipe to be enjoyed later, place the watermelon ice-cream into a loaf pan and refreeze. When you are ready to eat, let the ice-cream sit out for 10 minutes before scooping.
To fill a loaf pan, you will need to make two batches of watermelon ice-cream.

Nutrition

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Coconut Water + Berry Popsicle

Dani Spies — Mon, 17 Jul 2017 18:39:13 +0000

There is nothing like a refreshing summer treat on a hot summer day! And these ice pops are even more refreshing then the average ice pop.

How you ask?

Well, they are made with coconut water! Coconut water is a natural hydrator, as a matter of fact it’s referred to as ‘nature’s sports drink’ because it’s super rich in electrolytes.

Just be sure to jam pack your popsicle molds with fresh, sweet berries because those electrolytes will give the frozen coconut water a slightly salty flavor which is strangely refreshing paired with the sweet berries.

[ytp_video source=”EhwGlulVZoE”]

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Dark Chocolate Covered Kiwi Pops

Dani Spies — Mon, 17 Jul 2017 18:24:33 +0000

Kiwis + dark chocolate + a kiss of coconut oil = crazy delicious frozen fruit pops!

They are truly just that easy. Go ahead and see for yourself:)

[ytp_video source=”EhwGlulVZoE”]

Continue Reading: Dark Chocolate Covered Kiwi Pops

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Matcha Pistachio Nice Cream

Dani Spies — Mon, 17 Jul 2017 18:14:07 +0000

You guys know I’m obsessed with Nice Cream, right?

I mean, I wrote an entire ebook dedicated to this cold, creamy, nutritious, alternative to ice cream (this would definitely be the time of year to grab a copy of you are anything like me and have the desire to eat ice cream every.single.day in the summer!).

Well, this is my newest favorite flavor! If you’ve never tried matcha before it had a sweet, grassy flavor (think green tea) that works surprisingly well in dessert recipes just like this. Plus the color look exactly like pistachio ice-cream, I so just had to throw them in the mix to create this winning flavor.

I’m telling you, the next time you are craving ice-cream, try some nice-cream and delight yourself! I promise you won’t be disappointed.

[ytp_video source=”EhwGlulVZoE”]

Continue Reading: Matcha Pistachio Nice Cream

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Chocolate Peanut Butter Banana Ice Cream

Dani Spies — Mon, 27 Jul 2015 14:38:32 +0000

Chocolate Peanut Butter Ice Cream

Scroll down to watch the video!

In the name of all thing holy, I am hoping you’ve already had the opportunity to try some type of banana ice-cream before now.

Simply, if you put frozen bananas into your blender along with a splash of almond, coconut, or cows milk (or any milk you fancy!) and blend, you will end up with a bowl full of rich, creamy banana ice-cream that is both dairy and sugar free (unless you choose cows milk, then you will have splash of dairy).

Ever since I’ve discovered this mind-blowing truth three years back, I’ve been slightly obsessed with making all sorts of different flavored banana ice creams. I’ve already shared with you guys how to make raspberry and mint chocolate chip ice-cream (which has spinach in it – but you would never know- totally mind-blowing, I know!) and am now excited to share my favorite flavor to date; Chocolate Banana Peanut Butter!

Who can resist a chocolate and peanut butter, right? (if peanut allergies are an issue or concern, you could always use a little sun butter instead!).

Chocolate Peanutbutter ‘Nice’ Cream

Basically, I use the banana ice cream as my base and then add in some unsweetened cocoa powder, stevia, and peanut butter.

Pure. Heaven.

And so incredibly delicious.

I adore ice-cream and can tell you with full conviction this version is as delicious as any other (sans the dairy and sugar!).

The most important thing to remember when you make this is that it has the consistency of soft-serve ice-cream and is best eaten when it’s freshly made. Don’t try making a big batch and freezing it for later because it doesn’t work so well. This is a ‘make-it-when-you-want-it’ kind of ice cream, and as long as you keep frozen bananas in your freezer, it literally takes two minutes.

Products I like and use in this video:

GLUTEN-FREE ICE CREAM CONES: https://amzn.to/1GVyrwO

BREVILLE DIE-CAST HEMISPHERE BLENDER: https://amzn.to/1fp2unt

Continue Reading: Chocolate Peanut Butter Banana Ice Cream

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Coconut Frozen Fruit Bars

Dani Spies — Tue, 14 Jul 2015 21:14:49 +0000

Coconut Frozen Fruit Bars

Scroll down to watch the video!

When I was growing up, I loved Frozen Fruit Bars!

You know the ones, they come in lots of different fruity flavors; including banana, strawberry, mango and coconut.

Man, did I love the coconut flavor but I almost always chose the strawberry because it had less calories than the coconut. Oh, if I could go back in time and give that girl a hug, I would! I would also encourage her to relax and ENJOY the damn coconut fruit bar if that was the one she really wanted.

And while I can’t go back in time, I can celebrate how far I’ve come from my old dieting ways with the most delicious, rich and creamy, homemade coconut frozen fruit bars (which I also drizzled with dark chocolate for an extra hoorah!).

These bars are so simple to make and if you’re already a coconut fan, you may already have all the ingredients on hand.

I chose to use liquid stevia for this recipe (it’s a natural sweetener that does not affect blood sugar levels) but you could also use a dollop of honey or maple syrup if you don’t have any stevia on hand.

Be sure to watch the video for the step by step demo and meet me down in the comments below if you have any thoughts, ideas, or questions! xo

THE ICE POP MOLDS I USED IN THIS VIDEO:
Tovolo Star-Pop Molds: https://amzn.to/1M8TjVV

MORE C&D FROZEN TREATS:
How-To Freeze Bananas
Banana Ice-Cream
Mint Chip Ice Cream (with Spinach!)

Real Food Magic Shell

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Healthy Mint Chocolate Chip Banana Nice Cream (+Video)

Dani Spies — Mon, 06 Aug 2012 05:26:44 +0000

This mint chocolate chip nice cream (made with frozen banana) is a healthy twist on traditional ice cream. Ready within 5 minutes, and using just 5 simple ingredients, it’s a refreshing vegan ice cream that’s easy to make in a food processor or high-powered blender!

I love ice cream! It’s always been my first choice when it comes to dessert which is why, as a Certified Health & Weight Loss Coach, I am such a huge fan of healthy frozen banana ice-cream recipes!

Mint chocolate chip banana nice cream is such a great treat with the incredible taste of mint and chocolate chips. This recipe is a hit in my family! We make it all the time and ‘try’ to keep it stocked in the freezer all year round.

It’s super easy to make this healthy ice cream and is a more nutritious alternative to high calorie, sugar-packed classic ice cream. Also, there is no need to worry about an ice cream maker and you won’t have to throw out any more over-ripe bananas. Check out all of our healthy dessert recipes and grab my guide for how to start eating healthier!

Ingredients needed

This easy spinach ice cream recipe has a short list of ingredients consisting of many things you probably already have in your kitchen. Here’s the lineup:

Bananas. For convenience, we recommend slicing ripe bananas in 1/2-inch coins and then freezing in an airtight baggie. The riper the banana, the sweeter the ice cream!
Baby spinach. Adds a boost of nutrients and you won’t even be able to taste it.
Milk. We typically use unsweetened almond milk in this recipe, but feel free to use any milk you prefer.
Mint leaves. 8 to 10 fresh mint leaves gives this ‘nice’ cream a wonderful refreshing flavor. Sub with 1/4 teaspoon peppermint extract, if you’d like.
Mini chocolate chips. For the added crunch and chocolate-y deliciousness.
Sea salt. To balance out the sweetness and bring the flavors together.

How to make this recipe

This dairy-free banana ice cream recipe is incredibly easy to whip up. Grab your blender or food processor, and let’s go! Here’s the simple process:

For full, printable instructions, see the recipe card.

Pop everything except chocolate chips into a high-speed blender or food processor.
Blend back and forth until you have a nice, thick, creamy ice cream consistency.
Add chocolate chips and blend for another few seconds. Serve and enjoy!

Expert tips

This recipe is simple and straightforward, but here are some tips for perfect nice cream!

Use ripe, spotty bananas for the best flavor and sweetness.
Peel and slice the bananas into 1/2-inch ‘coins’ instead of large chunks, as chunks can be more difficult to blend.
If you’re having trouble blending the bananas, let them thaw for a few minutes. This will allow the slices to soften and become easier to blend.
When blending, you may need to add a bit more milk (1 tablespoon at a time) to reach your desired consistency.

More healthy frozen desserts

If you make and enjoy this recipe, be sure to leave a comment and ★ rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Healthy Mint Chocolate Chip Banana Nice Cream (+Video)

Course DESSERT, DIET, ice cream + ice pops

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Total Time 5

Servings servings

Calories 148kcal

Author Dani Spies

Ingredients

2 large overripe, frozen bananas sliced
small handful baby spinach (30 grams)
2 tbsp unsweetened almond milk or any milk you love
8-10 fresh mint leaves (or 1/4 teaspoon peppermint extract)
1-2 tbsp mini chocolate chips
tiny pinch sea salt

Instructions

Pop everything except chocolate chips into a high-speed blender or food processor.
Blend back and forth until you have a nice, thick, creamy ice-cream consistency. Add chocolate chips and blend for another few seconds. Serve and enjoy!

Video

Notes

Use ripe, spotty bananas for best flavor and sweetness.
Peel and slice the bananas into 1/2-inch ‘coins’ instead of large chunks, as chunks can be more difficult to blend.
If you’re having trouble blending the bananas, let them thaw for a few minutes. This will allow the slices to soften and become easier to blend.
When blending, you may need to add a bit more milk (1 tablespoon at a time) to reach your desired consistency.

Nutrition

The post Healthy Mint Chocolate Chip Banana Nice Cream (+Video) appeared first on Clean & Delicious.

Clean Eating Frozen Banana Ice Cream

Dani Spies — Wed, 01 Aug 2012 17:45:43 +0000

Frozen banana ice cream (or banana nice cream) is a healthy take on traditional ice cream! With just 3 simple ingredients – frozen banana, almond milk, and maple syrup (or monk fruit) – this vegan nice cream takes just five minutes to whip up in a food processor or high-powered blender.

As a certified Health, Wellness and Weight Loss Coach, I am often asked for nutritious alternatives to traditional ice cream. In other words, clients want to know, “Do I have any healthy ice cream recipes?”

This banana nice cream recipe is always my answer.

It’s hard to believe that frozen bananas have the ability to turn into rich and creamy ice cream with just a splash of non-dairy milk and a touch of your favorite natural sweetener, but I’m here to turn you into a believer! I’ll show you exactly how it’s done.

No churning, no waiting, no dairy, and no refined sugars!

Once you learn how to make the base recipe you can create tons of different flavors like:

But this is just the beginning — there are so many possibilities that I actually wrote an entire ebook sharing over 30 different banana ice cream flavors!

Who says healthy dessert recipes have to be hard to make?! Not me!

What is ‘nice’ cream?

Have you heard of ‘nice’ cream or nicecream? It’s basically a simple banana ice cream made by food processing or blending frozen bananas until they resemble a creamy soft serve. So technically, this is a nice cream recipe!

It’s referred to as ‘nice’ cream because it’s a more nutritious ice-cream option and is made with ‘naners’, as some people refer to bananas.

Sometimes it’s called vegan nice cream since it’s 100% pant-based as well.

If you are here because you want to learn how to start eating healthy, remember, small shifts (like enjoying nice cream) make a big difference over time!

And I think you will be pleasantly surprised at how delicious healthy eating can be.

Banana ice cream ingredients

When I say three ingredients I mean just THREE simple ingredients. Plus, any favorite toppings you might want to add. All you’ll need is:

Frozen bananas. I recommend freezing your bananas when they are super ripe so that your banana ice cream is perfectly sweet and delicious.
Almond milk. Use any milk you prefer – you just need the tiniest bit for the perfect creamy consistency.
Maple syrup. Totally optional, but if you want your ice cream a little sweeter, add a couple of teaspoons of maple syrup, honey, or a monk fruit blend.

How to make banana ‘nice’ cream

This recipe is incredibly simple to whip up. Grab your food processor, and a couple of frozen bananas, and let’s go! You will see, that this recipe only takes 5-minutes to make and is best when eaten immediately.

You’ll simply add your frozen bananas to your food processor and process until smooth and creamy, scraping down the edges as needed.
You can skip the addition of milk, but I like to add a small amount for consistency. And to sweeten things up just a bit, I blend in just 1-2 teaspoons of maple syrup.
Scoop into two bowls, add your favorite toppings and enjoy!

If you absolutely have to save your ice cream for later, place it in an airtight container and store it in the freezer. But beware, it has the best texture when it’s freshly made!

Tasty ‘nice’ cream toppings

We love this banana ice cream recipe straight out of the food processor, but feel free to add fun toppings. Here are some delicious options:

Homemade granola
Mini chocolate chips
Shredded coconut
Fresh berries
Chopped nuts
Sprinkles
A drizzle of nut butter

Bonus Tips

While banana ice cream is SUPER easy to make, I’m sharing some tips, so that your banana ice cream turns out perfect every time!

Ripe bananas. You want to start with very RIPE bananas. The browner, the better! As bananas ripen and the peel turns brown, the banana gets sweeter.
Freezing bananas. I like to cut my bananas into thirds, freeze them on a tray lined with parchment paper, and then, once frozen transfer them to a freezer-safe bag. If you try to pop them in the bag before they freeze, they will end up all sticking together.
Before blending. I recommend letting the frozen bananas sit out on the counter for about 2 minutes, so they are not rock-solid when you begin to blend them. Just a couple of minutes out of the freezer is all you need to make them a bit easier to blend.
Food processor. You can make your homemade banana ice cream in a high-powered blender, but I prefer working with a food processor because I find it easier to scoop the ice cream out once it’s blended.

Banana ice cream recipe variations

There are so many different ways to change this recipe up, depending on your preferences and cravings. Here are a few of my favorite ideas:

Protein powder. If you are looking for a higher protein snack, you could easily blend in a scoop of your favorite protein powder, which is also super delicious!
Toppings. You can serve this up and top it with some sprinkles or mini chocolate chips. More topping ideas are listed above.
Different fruit. Try adding more frozen fruit for different flavors. Add an extra cup of frozen blueberries or strawberries to mix things up! If you don’t have any bananas on hand, try making my dairy-free watermelon ice cream instead.

The flavor options are truly endless, and if you think you will want to experiment with different variations of banana ice cream, I have a banana ice cream ebook that shares 30 different flavor combos to enjoy!

Make ahead (loaf pan option!)

You can make this homemade banana ice cream ahead of time! This will take about 6 frozen bananas.

Follow the same process in the recipe, and when the bananas turn to creamy ice cream, transfer the mixture to a loaf pan.

Freeze for 4-6 hours or for up to 3 months. When you’re ready to enjoy, let it sit out until slightly softened and then scoop just like you would traditional ice cream.

How to store nice cream

If you happen to have any banana ice cream leftover, simply store it in an airtight container in the freezer. Because it’s completely plant-based it will stay good in the freezer for up to 3 months.

Go ahead and make a big batch!

It will become quite hard when frozen, so thaw at room temperature until slightly softened.

Clean Eating Frozen Banana Ice Cream

Frozen banana ice cream (or banana nice cream) is a healthy take on traditional ice cream. With just 3 simple ingredients – frozen banana, almond milk, and maple syrup (or monk fruit) – this healthy vegan ice cream takes just 5 minutes to whip up in a food processor or high-powered blender.

Course BREAKFAST, DESSERT

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Vegan

Prep Time 5

Total Time 5

Servings servings

Calories 116kcal

Author Dani Spies

Ingredients

2 frozen bananas, cut into thirds
1-2 tablespoons unsweetened almond milk (or any milk you prefer)
1-2 teaspoons maple syrup, honey or monk fruit

Instructions

Pop bananas into a blender or food processor and blend until the bananas have a smooth and creamy consistency (just like ice cream). Depending on how powerful your blender or processor is, your bananas may clunk around a bit at the beginning BUT just give them a minute. Once they start to break down, they turn into this lovely, creamy treat.
If you want, you can skip the milk addition altogether, but I like to add a little in. I usually use just a tablespoon or two along with the maple syrup. Blend until thick and creamy. Enjoy!

Video

Notes

Storage recommendation: If you happen to have any banana ice cream leftover, simply store it in an airtight container in the freezer. It will keep in the freezer for up to 3 months. Before enjoying, thaw at room temperature until slightly softened.

Nutrition

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