4 Healthy Ice Cream Recipes for Summer

Why Go Homemade This Summer

When the heat hits, nothing sounds better than something cold, creamy and sweet. The problem is that most supermarket ice creams are loaded with added sugar, additives and fats that do not exactly fit a balanced diet.

The good news is that a healthy homemade ice cream is far easier to make than it sounds. With just a few ingredients and a good spoonful of nut butter, you get a dessert that is rich in good fats, free of added sugar and just as creamy as anything from the freezer aisle.

Here are four recipes you can make with our 100% natural nut butters, with no added sugar, no palm oil and nothing you cannot pronounce: three quick frozen-fruit ones and a more elaborate chocolate-coated bar.

Are frozen fruit ice creams a healthy summer snack?

Yes. Made mostly from frozen fruit and a spoonful of natural nut butter, they skip the added sugar and refined oils found in most store-bought ice creams while still delivering a creamy, satisfying dessert.

Pistachio and Peanut Butter Ice Cream

Do I need an ice cream maker for this recipe?

No. A regular blender or food processor is all it takes to turn frozen banana and nut butter into a soft, creamy base, so there is no special equipment to buy.

Can I swap the pistachio and peanut cream for another nut butter?

Yes. Any thick, natural nut butter works in this recipe, so feel free to use whichever one you already have at home if pistachio and peanut is not your favorite.

To make it: blend the frozen banana with the pistachio and peanut cream until smooth and creamy. If the mixture looks too thick, add a splash of plant-based milk to loosen it. Taste and stir in a little honey or date syrup if you want it sweeter. Serve straight away for a soft-serve texture, or freeze for two to three hours for a firmer scoop. Finish with a few chopped pistachios or a drizzle of dark chocolate.

Banana and Almond Butter Ice Cream

How ripe should the bananas be for the creamiest texture?

The riper and more spotted the banana, the sweeter and creamier the ice cream will taste, so let them ripen fully at room temperature before slicing and freezing them.

Can I turn this ice cream into a protein-rich dessert?

Yes. Blending in a scoop of vanilla protein powder keeps the same texture while adding extra protein, which makes it a good option after a workout.

To make it: place the frozen banana slices and the almond cream in a blender and blend until you get a creamy, ice-cream-like texture, adding a splash of plant-based milk if needed. Serve right away, or freeze for another hour or two for a firmer finish. Top with fresh fruit, coconut chips or a few pieces of a JustLoading protein bar. If you want to make it more filling, stir in a scoop of vanilla protein powder before blending.

Tropical Mango Ice Cream with Cashew Butter

What can I use instead of cashew butter?

Any smooth nut or seed butter works well here, so almond butter, peanut butter or tahini are all easy substitutes if you do not have cashew butter on hand.

Can I add extra citrus flavor to the tropical version?

Yes. A squeeze of lime juice brightens the mango and banana base, so add it before blending if you enjoy a more citrusy finish.

To make it: blend the frozen mango and banana together with the cashew butter until smooth. Add the lime juice if you want a brighter, more citrusy flavor. Serve immediately, or freeze a little longer for a firmer scoop. Shredded coconut, chia seeds or chopped nuts all make great toppings. For a fun twist, pour the mixture into silicone molds and freeze it into ice cream bars instead.

Chocolate and Pistachio Ice Cream Bars with a Chocolate Coating

The most elaborate recipe comes from chef Juan Llorca of Valencia Montessori: a creamy yogurt and nut cream ice cream dipped in dark chocolate with pistachios. It is made in ice pop molds with a stick and needs a day in the freezer.

How long should the bars freeze before dipping?

A full day in the freezer, until they are really firm. If you dip them too soon, the melted chocolate softens the ice cream and the bars are hard to unmold. Put the stick in when the mold is half full, then finish filling it.

Can I make the coated ice cream bars dairy-free?

Yes. Use natural soy yogurt instead of dairy yogurt and a dark chocolate with no milk, and the recipe is vegan: the cocoa, hazelnut and date cream and the almond cream are already plant-based. If you cook for someone with allergies, check the chocolate label.

To make it: in a bowl, mix the date paste with the almond cream and the cocoa, hazelnut and date cream. Add the yogurt and stir gently until creamy; for a little crunch, fold in some chocolate shavings. Fill ice pop molds halfway, insert the stick and finish filling, then freeze for a day. Melt the dark chocolate with the coconut oil in a tall glass, unmold the bars, dip them in the chocolate and sprinkle with the pistachios before it sets. The original recipe used cashew cream; here we swap it for almond cream, which is the one we stock.

Tips for the Best Texture and Storage

The riper and more frozen your fruit, the creamier the result, so slice bananas and chop mango before freezing rather than freezing them whole. If a blend looks too thick, add liquid a splash at a time rather than all at once, since it is easy to end up with a mixture that is too thin to hold its shape.

How long does homemade fruit ice cream keep in the freezer?

It keeps well in an airtight container for about one to two weeks, though the texture is at its creamiest within the first few days before ice crystals start to form.

Can I make these recipes dairy-free?

Yes, the three frozen-fruit recipes are naturally dairy-free, since the creamy texture comes from frozen banana and nut butter rather than milk or cream. The coated bars use yogurt: swap it for soy yogurt and use a dark chocolate with no milk to make them dairy-free too.

Remember: if you have any doubts about your particular case, speak to a healthcare professional. Food supplements are not a substitute for a varied and balanced diet.