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These three healthy ice cream recipes turn frozen banana, mango and natural nut butter into a creamy summer dessert with no added sugar and no ice cream maker: just blend, serve soft or freeze a little longer, and top with your favorite extras.
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 three simple, quick recipes you can make with our 100% natural nut butters, with no added sugar, no palm oil and nothing you cannot pronounce.
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
| Ripe bananas, frozen and sliced | 2 |
| Pistachio and Peanut Cream | 2 tbsp |
| Honey or date syrup (optional) | 1 tsp |
| Plant-based milk (to adjust texture) | 1 splash |
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
| Ripe bananas, frozen and sliced | 2 |
| Almond Cream | 2 tbsp |
| Plant-based milk (optional) | 1 splash |
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
| Ripe mango, chopped and frozen | 1 |
| Small frozen banana | 1 |
| Cashew butter | 2 tbsp |
| Juice of half a lime (optional) | 1/2 |
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.
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, all three recipes are naturally dairy-free, since the creamy texture comes from frozen banana and nut butter rather than milk or cream.
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.
