As soon as the sun comes out our thoughts turn to ice cream! The high sugar, processed versions in the shops really do need to remain a treat but if you make your own at home you can nourish your body as well as excite your tastebuds. These simple recipes can be whipped up in a blender in no time – and we have been known to enjoy the Instant Berry Ice Cream for breakfast with granola sprinkled on top!
This is perfect for when you need a quick ice cream fix. It’s a great idea to freeze any black skinned bananas (peeled) ready for this delicious ice cream because not only will you waste less, you will also catch the fruit at its very sweetest. A bag of mixed or separate berries is a fab freezer staple, allowing you to defrost them for breakfast toppings or add to smoothies. Here everything being frozen means when it leaves your high speed blender it’s already like soft scoop. You may want to add a little maple syrup, but for most part the fruit will be sweet enough. Being so simple this is idea for most diets and great for kids.
1 frozen banana
½ cup of frozen berries
Maple syrup to taste
Blitz in a high speed blender until smooth. Serve immediately!
Related: If you love berries this dish is for you!
This creamy rich ice cream has the benefits of bananas and avocadoes as well as the protein and calcium boost of the Greek yoghurt. The full-fat version will keep you feeling fuller for longer but chose a zero calorie option if you are counting calories. Raw cocoa is richer in flavour than usual cocoa so add an extra spoon of cocoa if you are not using raw. The nibs are also rich and sugar-free, so a great alternative to chocolate chips. And the nibs and powder are both rich in healthy antioxidants which makes this ice cream good for your skin as well as a delicious treat.
200g plain Greek yogurt
1 tsp vanilla essence
2 teaspoons raw cocoa powder
20g cocoa nibs
Blend all the ingredients except the cocoa nibs together.
Stir in the cocoa nibs and transfer to a loaf tin lined with a silicone liner and freezer for a minimum of 4 hours before scooping and serving.
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This dairy-free ice cream is as creamy as the milk version but suitable for anyone avoiding dairy. Switch out the honey for maple syrup if you want to make this vegan. This is delicious served with a sprinkle of desiccated coconut or over fresh mango. You can use an ice cream maker if you have one but the churning of the ice cream is straight forward by hand, just set an alarm and give it a good stir.
400ml can full fat coconut milk
160ml can coconut cream
5 tablespoon maple syrup or honey
2 teaspoons vanilla extract
pinch of salt
Blend everything until smooth.
Place the mixture to a freezer safe container and place in the freezer for 4-6 hours.
Every hour take out the ice cream and mix by hand.
Remove around 15mins before serving for easier scooping.