Vanilla might be classic, but healthy ice cream doesn’t have to be boring! Whether you’re craving something creamy, fruity, or even a little indulgent (but still good for you), we’ve rounded up 18 deliciously nutritious ice cream recipes that’ll satisfy your sweet tooth without the guilt. From protein-packed pints to dairy-free delights, these treats prove that dessert can be both wholesome and irresistible. Ready to scoop up some goodness?
Banana Avocado Ice Cream
Whisking together the creamy richness of avocado and the natural sweetness of bananas, this no-churn ice cream is a dreamy, guilt-free indulgence perfect for summer evenings. With just a handful of wholesome ingredients, it’s a dessert that feels luxurious yet effortless.
Ingredients
- 2 ripe bananas – the spottier, the better for maximum sweetness and creaminess.
- 1 large avocado – Hass avocados work best here, yielding that velvety texture.
- 1/2 cup full-fat coconut milk – chilled overnight for the creamiest results.
- 2 tbsp honey – or maple syrup for a vegan twist; adjust to your preferred sweetness.
- 1 tsp fresh lime juice – a bright touch to balance the richness.
- 1/2 tsp vanilla extract – pure vanilla elevates the flavor beautifully.
Instructions
- Peel the bananas and slice them into 1-inch chunks. Freeze in a single layer on a parchment-lined tray for at least 4 hours, or until solid.
- Scoop the avocado flesh into a high-powered blender, discarding the pit and skin.
- Add the frozen banana chunks, chilled coconut milk, honey, lime juice, and vanilla extract to the blender.
- Blend on high for 1–2 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy. Tip: If the mixture is too thick, add a splash more coconut milk.
- Transfer the mixture to a freezer-safe container and smooth the top with a spatula. Cover tightly with a lid or plastic wrap.
- Freeze for 3–4 hours, or until firm but still scoopable. Tip: For softer ice cream, let it sit at room temperature for 5 minutes before serving.
- Serve in chilled bowls, garnished with a drizzle of honey or a sprinkle of toasted coconut flakes. Tip: For an extra touch, layer with fresh berries or crushed nuts.
Outrageously creamy with a lush, almost mousse-like texture, this ice cream is a delightful harmony of tropical flavors. Try it sandwiched between almond flour cookies for a wholesome twist on an ice cream sandwich.
Coconut Milk Matcha Ice Cream
Creamy, vibrant, and luxuriously smooth, this coconut milk matcha ice cream is a refreshing twist on a classic frozen treat, blending earthy green tea notes with the rich, tropical undertones of coconut. Perfect for warm summer evenings or as an elegant dessert finale, it’s dairy-free yet decadent, with a velvety texture that rivals traditional custard-based versions.
Ingredients
– 2 (13.5 oz) cans full-fat coconut milk (chilled overnight—the cream separates for a richer base)
– 3/4 cup granulated sugar (I prefer organic cane sugar for a subtle caramel hint)
– 2 tbsp high-quality matcha powder (sifted to avoid clumps—ceremonial grade lends the best flavor)
– 1 tsp pure vanilla extract (skip imitation—it makes all the difference)
– 1/8 tsp fine sea salt (balances the sweetness beautifully)
Instructions
1. **Chill the ice cream maker bowl** for at least 24 hours before starting.
2. **Skim the thick coconut cream** from the top of the chilled cans, reserving the liquid for another use (like smoothies).
3. **Whisk the coconut cream, sugar, and salt** in a medium saucepan over low heat until the sugar fully dissolves, about 3–4 minutes—do not boil.
4. **Remove from heat** and whisk in the sifted matcha powder until no clumps remain, then stir in the vanilla.
5. **Strain the mixture** through a fine-mesh sieve into a bowl to ensure silky smoothness.
6. **Chill the base** in the refrigerator for 4 hours, or until it reaches 40°F (a colder base churns faster).
7. **Pour into the ice cream maker** and churn for 20–25 minutes, until thick and creamy, like soft-serve.
8. **Transfer to a loaf pan**, smooth the top, and freeze for at least 6 hours, or until firm.
Melt-in-your-mouth with a delicate grassy sweetness, this ice cream is sublime scooped over mochi or drizzled with melted dark chocolate. The coconut’s richness tempers matcha’s intensity, creating a harmonious balance that lingers on the palate.
Chocolate Peanut Butter Protein Ice Cream
Merging the rich decadence of chocolate with the creamy nuttiness of peanut butter, this protein-packed ice cream is a dreamy indulgence that doesn’t compromise on nutrition. Perfect for post-workout recovery or a guilt-free dessert, it’s luxuriously smooth and deeply satisfying.
Ingredients
- 2 cups unsweetened almond milk (chilled—I find it creates the creamiest texture)
- 1/2 cup creamy natural peanut butter (look for one with just peanuts and salt for the best flavor)
- 1/4 cup cocoa powder (Dutch-processed adds a deeper chocolate note)
- 1 scoop chocolate protein powder (whey or plant-based, but avoid chalky textures)
- 1/4 cup pure maple syrup (adjust to preference, but this amount balances sweetness perfectly)
- 1 tsp vanilla extract (always use pure, not imitation)
- Pinch of sea salt (enhances all the flavors)
Instructions
- In a blender, combine almond milk, peanut butter, cocoa powder, protein powder, maple syrup, vanilla extract, and sea salt. Blend on high for 30 seconds until completely smooth, scraping down the sides if needed.
- Pour the mixture into a loaf pan or shallow freezer-safe container. For extra creaminess, cover the surface directly with parchment paper to prevent ice crystals.
- Freeze for 3–4 hours, stirring vigorously with a fork every 30 minutes during the first 2 hours to break up ice chunks—this ensures a silky texture.
- Once firm but scoopable (about 4 hours total), serve immediately or transfer to an airtight container for longer storage.
Decadently rich yet surprisingly light, this ice cream boasts a velvety consistency with bold swirls of peanut butter and deep chocolate notes. Try topping it with crushed roasted peanuts or a drizzle of melted dark chocolate for an elegant finish.
Strawberry Chia Seed Ice Cream
Delightfully creamy yet refreshingly light, this strawberry chia seed ice cream is a summertime dream—ripe berries and nutrient-rich chia seeds blend into a luscious, dairy-free treat that’s as vibrant in flavor as it is in color. Perfect for sweltering afternoons or as a sophisticated dessert finale, it’s a guilt-free indulgence that doesn’t compromise on texture or taste.
Ingredients
– 2 cups fresh strawberries, hulled and sliced (ripe berries yield the sweetest result)
– 1 (13.5 oz) can full-fat coconut milk, chilled overnight (the creamier, the better)
– 1/4 cup pure maple syrup (adjust slightly if your strawberries are very sweet)
– 2 tbsp chia seeds (I love their subtle crunch and omega-3 boost)
– 1 tsp vanilla extract (splurge on pure for the best flavor)
– Pinch of sea salt (to balance the sweetness)
Instructions
1. In a blender, combine the strawberries, chilled coconut milk, maple syrup, vanilla extract, and sea salt. Blend on high until completely smooth, about 1 minute.
2. Pour the mixture into a large bowl and whisk in the chia seeds. Let sit for 10 minutes, then whisk again to prevent clumping.
3. Cover the bowl and refrigerate for at least 4 hours (or overnight) to allow the chia seeds to thicken the mixture.
4. Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
5. Transfer the ice cream to a freezer-safe container, smoothing the top with a spatula. Freeze for 3–4 hours until firm.
**Tip:** For an extra creamy texture, scrape down the blender sides midway through mixing. **Tip:** If you don’t have an ice cream maker, pour the base into a shallow dish and freeze, stirring vigorously every 30 minutes for 3–4 hours. **Tip:** Toast the chia seeds lightly for 2 minutes in a dry pan for a nuttier depth.
Heavenly and velvety, this ice cream melts luxuriously with bursts of strawberry brightness, while the chia seeds add a delicate texture. Serve in chilled bowls with a drizzle of reduced balsamic glaze or atop a warm almond-flour shortcake for a stunning contrast.
Vanilla Almond Milk Ice Cream
Blending creamy indulgence with a touch of nutty sophistication, this vanilla almond milk ice cream is a dreamy dairy-free delight that’s as smooth as it is satisfying. Whether you’re lactose-intolerant or simply craving a lighter frozen treat, this recipe promises a velvety texture and rich flavor that rivals traditional ice cream.
Ingredients
- 2 cups unsweetened almond milk (I love using Califia Farms for its ultra-creamy consistency)
- 1 cup full-fat coconut milk (chilled overnight—the thicker the better!)
- 3/4 cup granulated sugar (organic cane sugar adds a subtle caramel note)
- 1 tbsp pure vanilla extract (splurge on Madagascar bourbon vanilla for the best flavor)
- 1/8 tsp fine sea salt (just a pinch to balance the sweetness)
Instructions
- In a medium saucepan over low heat, whisk together the almond milk, coconut milk, and sugar until the sugar fully dissolves, about 3–4 minutes. Avoid boiling to preserve the delicate flavors.
- Remove the mixture from heat and stir in the vanilla extract and sea salt. Let it cool to room temperature, about 20 minutes—this prevents ice crystals from forming later.
- Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 25–30 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm. For the creamiest texture, let it sit at room temperature for 5 minutes before scooping.
Here’s the magic: each spoonful melts into a luscious, silky-sweet vanilla embrace with a whisper of almond. Serve it alongside warm berry compote or crumbled amaretti cookies for a dessert that feels effortlessly elegant.
Mango Turmeric Ice Cream
Just when summer’s golden glow reaches its peak, this Mango Turmeric Ice Cream emerges as a vibrant, sun-kissed treat—creamy, aromatic, and laced with earthy warmth. Its velvety texture and tropical sweetness make it an instant favorite, while the turmeric adds a subtle, sophisticated depth that lingers delightfully.
Ingredients
- 2 ripe mangoes (about 2 cups puréed)—look for fragrant, slightly soft Ataulfo varieties for the best flavor.
- 1 cup heavy cream (chilled—this ensures a luxuriously smooth churn).
- 1/2 cup whole milk (I prefer organic for its richness).
- 3/4 cup granulated sugar (adjust to taste if your mangoes are very sweet).
- 1 tsp ground turmeric (seek out vibrant, fresh powder for maximum potency).
- 1 tsp pure vanilla extract (splurge on the good stuff—it makes a difference).
- Pinch of sea salt (to balance the sweetness).
Instructions
- Peel and dice the mangoes, then blend them into a smooth purée in a food processor—straining through a fine-mesh sieve for an ultra-silky texture (tip: press with a spatula to extract every last bit).
- In a medium saucepan over low heat, warm the milk, sugar, and turmeric, stirring constantly until the sugar dissolves completely (about 3 minutes—don’t let it boil).
- Remove from heat and whisk in the heavy cream, vanilla, and salt until fully combined (tip: cool this mixture in the fridge for 30 minutes to speed up churning).
- Gently fold the mango purée into the cream base, ensuring no streaks remain (a few light swirls are fine for a marbled effect).
- Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes, until it reaches soft-serve consistency).
- Transfer to a freezer-safe container, press a piece of parchment paper directly onto the surface to prevent ice crystals, and freeze for at least 4 hours (overnight is ideal).
Perfectly scoopable yet luxuriously dense, this ice cream dazzles with its sunset hue and layered flavors. Serve it atop grilled pineapple for a caramelized contrast, or sprinkle with toasted coconut for crunch.
Blueberry Cashew Ice Cream
Midsummer calls for a dessert that’s both refreshing and indulgent, and this velvety Blueberry Cashew Ice Cream delivers just that—a luscious blend of sweet-tart blueberries and creamy cashews, perfect for savoring under the sun. With a hint of vanilla and a touch of lemon, it’s a sophisticated twist on a classic frozen treat.
Ingredients
- 2 cups fresh blueberries (frozen works too, but fresh lends a brighter flavor)
- 1 cup raw cashews, soaked for at least 4 hours (this ensures maximum creaminess)
- 1/2 cup pure maple syrup (grade A for its delicate caramel notes)
- 1/4 cup full-fat coconut milk (the canned kind, shaken well)
- 1 tsp vanilla extract (splurge on the good stuff—it makes a difference)
- 1 tbsp lemon juice (freshly squeezed, to balance the sweetness)
- 1/4 tsp fine sea salt (to elevate all the flavors)
Instructions
- Drain the soaked cashews and rinse them under cool water to remove any residual bitterness.
- In a high-speed blender, combine the cashews, blueberries, maple syrup, coconut milk, vanilla extract, lemon juice, and sea salt.
- Blend on high for 45–60 seconds, scraping down the sides as needed, until the mixture is completely smooth and silky.
- Pour the mixture into a chilled ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until it reaches a soft-serve consistency.
- Transfer the ice cream to a freezer-safe container, smoothing the top with a spatula, and freeze for at least 4 hours to firm up.
- For the creamiest texture, let the ice cream sit at room temperature for 5–10 minutes before scooping.
Perfectly creamy with a vibrant purple hue, this ice cream is a dreamy balance of fruity and nutty flavors. Serve it in waffle cones for a nostalgic touch, or layer it with granola for an elegant parfait—either way, it’s a showstopper.
Pistachio Coconut Ice Cream
Magical and indulgent, this pistachio coconut ice cream is a dreamy blend of nutty richness and tropical sweetness, perfect for savoring on a warm summer evening. The vibrant green hue and creamy texture make it as visually stunning as it is delicious.
Ingredients
- 1 cup raw pistachios (I love using unsalted for a pure, nutty flavor)
- 1 (13.5 oz) can full-fat coconut milk (chilled overnight for best results)
- 1/2 cup granulated sugar (adjust slightly if you prefer a less sweet finish)
- 1/4 tsp fine sea salt (just a pinch to balance the sweetness)
- 1 tsp pure vanilla extract (splurge on the good stuff—it makes a difference)
Instructions
- Preheat your oven to 350°F and spread the pistachios in a single layer on a baking sheet. Toast for 8-10 minutes, stirring once halfway, until fragrant and lightly golden.
- Let the pistachios cool completely, then transfer to a food processor. Pulse until finely ground, but stop before it turns into a paste—you want a slightly coarse texture for bite.
- In a blender, combine the chilled coconut milk, sugar, salt, and vanilla. Blend on high for 30 seconds until the sugar dissolves completely.
- Add the ground pistachios to the blender and pulse just 2-3 times to incorporate, leaving some flecks for texture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until thick and creamy.
- Transfer the ice cream to a freezer-safe container, press a piece of parchment paper directly onto the surface to prevent ice crystals, and freeze for at least 4 hours or until firm.
Velvety with a subtle crunch from the pistachios, this ice cream is a delightful contrast of flavors and textures. Serve it in coconut shells for a whimsical touch, or drizzle with dark chocolate for an elegant dessert.
Cherry Almond Swirl Ice Cream
Unveiling a dessert that marries the lush sweetness of cherries with the nutty sophistication of almonds, this Cherry Almond Swirl Ice Cream is a celebration of summer’s finest flavors. Each creamy scoop is ribboned with a vibrant cherry compote, while toasted almond bits add a delightful crunch, making it an elegant yet approachable treat for any occasion.
Ingredients
- 2 cups heavy cream (chilled for optimal whipping)
- 1 cup whole milk (I prefer organic for its rich texture)
- 3/4 cup granulated sugar (fine-grain dissolves effortlessly)
- 1 tsp pure vanilla extract (splurge on Madagascar bourbon for depth)
- 1/4 tsp almond extract (a little goes a long way!)
- 1 cup fresh or frozen cherries, pitted and chopped (thaw if frozen)
- 2 tbsp honey (local wildflower honey adds floral notes)
- 1/2 cup toasted slivered almonds (toast at 350°F for 5 minutes for maximum crunch)
- Pinch of salt (balances the sweetness)
Instructions
- In a medium saucepan over low heat, combine the chopped cherries and honey. Simmer for 8–10 minutes, stirring occasionally, until the cherries break down into a thick compote. Let cool completely.
- In a large bowl, whisk together the heavy cream, milk, sugar, vanilla extract, almond extract, and salt until the sugar fully dissolves, about 2 minutes.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until thick and creamy.
- Gently fold in the toasted slivered almonds with a spatula, reserving a handful for garnish.
- Layer the churned ice cream and cherry compote in a loaf pan, swirling lightly with a knife to create ribbons. Avoid overmixing to maintain distinct streaks.
- Cover with parchment paper pressed directly onto the surface, then freeze for at least 4 hours or until firm.
As the ice cream sets, the cherry swirls deepen into ruby streaks, contrasting beautifully with the ivory base. Serve in chilled bowls with a sprinkle of extra almonds, or sandwich between almond shortbread cookies for a decadent twist.
Raspberry Lemon Sorbet
Yield to the vibrant allure of summer with this Raspberry Lemon Sorbet, a refreshing symphony of tart citrus and juicy berries that dances on the palate. Its radiant hue and silky texture make it an irresistible finale to any warm-weather meal or a bright pick-me-up on a sweltering afternoon.
Ingredients
– 2 cups fresh raspberries (frozen works too, but fresh lends a brighter flavor)
– 1 cup granulated sugar (I prefer organic for a cleaner taste)
– 1 cup water
– 1/2 cup freshly squeezed lemon juice (about 3-4 lemons, strained to avoid pulp)
– 1 tbsp lemon zest (use a microplane for the finest texture)
– Pinch of sea salt (to balance the sweetness)
Instructions
1. In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar fully dissolves, about 3-4 minutes, creating a simple syrup. Let it cool to room temperature.
2. In a blender, purée the raspberries until completely smooth. Strain through a fine-mesh sieve into a bowl to remove seeds, pressing with a spatula to extract all the liquid.
3. Whisk the raspberry purée, cooled simple syrup, lemon juice, lemon zest, and sea salt in a large bowl until fully incorporated.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes, until it reaches a soft-serve consistency.
5. Transfer the sorbet to an airtight container and freeze for at least 4 hours, or until firm. For the creamiest texture, let it sit at room temperature for 5 minutes before scooping.
Nothing captures summer’s essence quite like this sorbet—its velvety texture melts into a burst of tangy raspberry and zesty lemon, with just enough sweetness to linger. Serve in chilled coupe glasses garnished with mint, or layer it with vanilla bean yogurt for a playful parfait.
Peach Basil Ice Cream
Unveiling the essence of summer in a single scoop, this peach basil ice cream marries the lush sweetness of ripe peaches with the herbaceous brightness of fresh basil. A velvety custard base ensures each bite is luxuriously smooth, while a hint of lemon zest adds a whisper of citrus to balance the flavors.
Ingredients
- 2 cups heavy cream (I prefer organic for its rich, cleaner taste)
- 1 cup whole milk (avoid ultra-pasteurized—it can dull the flavor)
- 3/4 cup granulated sugar (adjust slightly if your peaches are very sweet)
- 4 large egg yolks (room temperature blends smoother into the custard)
- 1 1/2 cups ripe peaches, peeled and diced (about 3 medium peaches—freestone varieties are easiest)
- 1/4 cup fresh basil leaves, tightly packed (stems removed for a cleaner infusion)
- 1 tsp pure vanilla extract (skip imitation—it’s worth the splurge)
- 1/2 tsp fine sea salt (enhances all the flavors)
- 1 tsp lemon zest (microplane it finely for even distribution)
Instructions
- In a medium saucepan over low heat, combine the heavy cream, milk, and half the sugar (1/4 cup), stirring until the sugar dissolves, about 3 minutes—do not let it boil.
- In a separate bowl, whisk the egg yolks and remaining sugar (1/2 cup) until pale and slightly thickened, about 2 minutes. Tip: Use a figure-eight motion to incorporate air for a lighter custard.
- Slowly pour 1/2 cup of the warm cream mixture into the yolks, whisking constantly to temper them, then return the entire mixture to the saucepan.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (170°F on a thermometer), about 5–7 minutes. Tip: Drag your finger across the spoon—if the line holds, it’s ready.
- Remove from heat and stir in the vanilla, salt, and basil leaves, pressing them gently to release their oils. Let steep, covered, for 30 minutes.
- Strain the custard through a fine-mesh sieve into a bowl, discarding the basil. Stir in the peaches and lemon zest, then chill for at least 4 hours (or overnight for deeper flavor).
- Churn in an ice cream maker according to the manufacturer’s instructions, about 20–25 minutes, until softly set. Tip: For a smoother texture, transfer to a loaf pan and freeze for 2 hours before serving.
Decadently creamy with flecks of peach and a subtle herbal note, this ice cream shines when served atop a warm almond biscuit or drizzled with honey for an extra layer of sweetness. The basil’s aromatic lift makes it a refreshing finale to a summer meal.
Green Tea Honey Ice Cream
Melt into the delicate balance of earthy green tea and golden honey with this luscious Green Tea Honey Ice Cream—a refreshing yet indulgent treat that’s perfect for summer evenings or as a sophisticated finale to any meal. The subtle bitterness of matcha harmonizes beautifully with the floral sweetness of honey, creating a dessert that’s both complex and utterly craveable.
Ingredients
– 2 cups heavy cream (cold for best whipping results)
– 1 cup whole milk (I love using organic for its rich flavor)
– ¾ cup honey (local wildflower honey adds a lovely floral note)
– 2 tbsp high-quality matcha powder (sifted to avoid clumps)
– 5 large egg yolks (room temperature helps them blend smoothly)
– ¼ tsp fine sea salt (just a pinch to elevate the flavors)
Instructions
1. In a medium saucepan, combine the heavy cream, milk, and honey over medium heat. Warm until tiny bubbles form around the edges (about 170°F), stirring occasionally.
2. In a separate bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes.
3. Slowly pour ½ cup of the warm cream mixture into the yolks, whisking constantly to temper them.
4. Pour the tempered yolk mixture back into the saucepan, stirring continuously over low heat until the custard thickens enough to coat the back of a spoon (180°F).
5. Remove from heat and whisk in the sifted matcha powder and salt until fully dissolved and smooth.
6. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a silky texture.
7. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, then chill for at least 4 hours or overnight.
8. Churn in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 20-25 minutes).
9. Transfer to a freezer-safe container, press parchment paper on top, and freeze for 4-6 hours until firm.
Key to this ice cream’s allure is its velvety texture, which melts luxuriously on the tongue, revealing layers of grassy matcha and honeyed warmth. Serve it atop a sesame tuile or alongside fresh figs for an elegant contrast of flavors and textures.
Carrot Cake Ice Cream
Kindred to the classic dessert but reinvented for summer, this Carrot Cake Ice Cream marries the warm spices of cinnamon and nutmeg with the cool creaminess of a custard base. Grated carrots and toasted pecans add texture, while a swirl of cream cheese frosting lends a nostalgic finish—perfect for those who crave dessert any time of year.
Ingredients
– 2 cups heavy cream (chilled for best results)
– 1 cup whole milk (I prefer organic for a richer taste)
– 3 large egg yolks (room temp helps them blend smoothly)
– 3/4 cup granulated sugar (for balanced sweetness)
– 1 tsp vanilla extract (pure, not imitation)
– 1 tsp ground cinnamon (freshly ground if possible)
– 1/4 tsp ground nutmeg (a little goes a long way)
– 1/2 cup finely grated carrots (packed, for moisture and flavor)
– 1/3 cup toasted pecans (chopped, for crunch)
– 1/4 cup cream cheese frosting (homemade or store-bought, slightly softened)
Instructions
1. In a medium saucepan over medium heat, combine the heavy cream and milk, warming until it just begins to steam (about 175°F)—do not boil.
2. In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened, about 2 minutes.
3. Slowly pour 1/2 cup of the warm cream mixture into the egg mixture, whisking constantly to temper the yolks.
4. Pour the tempered egg mixture back into the saucepan, stirring continuously over low heat until the custard thickens enough to coat the back of a spoon (180°F, about 5-7 minutes).
5. Remove from heat and stir in the vanilla, cinnamon, and nutmeg.
6. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky texture.
7. Cover and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
8. Churn the custard in an ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.
9. In the last 2 minutes of churning, add the grated carrots and toasted pecans.
10. Layer the churned ice cream with dollops of cream cheese frosting in a loaf pan, swirling gently with a knife.
11. Freeze for 4-6 hours, or until firm.
Whimsically creamy with flecks of carrot and nutty crunch, this ice cream is a playful twist on tradition. Serve it sandwiched between spiced cookies or topped with a drizzle of caramel for an extra indulgent treat.
Chocolate Mint Chip Ice Cream
Perfectly balancing rich cocoa and refreshing mint, this Chocolate Mint Chip Ice Cream is a nostalgic yet sophisticated treat that’s ideal for summer indulgence. Its velvety texture and vibrant flavor make it a standout dessert, whether served at a dinner party or enjoyed solo on a warm evening.
Ingredients
- 2 cups heavy cream (chilled for best results—I always keep mine ice-cold)
- 1 cup whole milk (the higher fat content ensures a creamier base)
- 3/4 cup granulated sugar (I like mine slightly less sweet, so adjust to preference)
- 1/3 cup unsweetened cocoa powder (Dutch-processed for a deeper chocolate flavor)
- 1/4 tsp fine sea salt (just a pinch to elevate the other flavors)
- 1 tsp pure peppermint extract (avoid imitation for the brightest mint taste)
- 4 oz dark chocolate (chopped into tiny chips—I prefer 70% cacao for a bittersweet contrast)
- 3 large egg yolks (room temperature helps them blend smoothly)
Instructions
- In a medium saucepan over low heat, whisk together the milk, heavy cream, sugar, cocoa powder, and salt until the sugar dissolves completely, about 5 minutes.
- In a separate bowl, lightly beat the egg yolks. Slowly pour 1/2 cup of the warm cream mixture into the yolks, whisking constantly to temper them.
- Pour the tempered yolk mixture back into the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon, until the custard thickens slightly and coats the back of the spoon (170°F on a thermometer), about 8–10 minutes.
- Strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky texture—this step is key for removing any lumps.
- Stir in the peppermint extract, then cover the bowl with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for optimal flavor.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
- During the last 2 minutes of churning, add the chopped chocolate chips, letting them distribute evenly.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Here, the ice cream achieves a luxuriously smooth texture with a bold chocolate base punctuated by crisp mint and flecks of dark chocolate. For an elegant twist, serve it atop a warm brownie or alongside a drizzle of homemade fudge sauce.
Vanilla Bean Coconut Ice Cream
Whisking together the creamy richness of coconut milk with the aromatic depth of vanilla bean, this Vanilla Bean Coconut Ice Cream is a dreamy, dairy-free indulgence perfect for summer evenings. The subtle sweetness and velvety texture make it a standout dessert that’s both luxurious and refreshing.
Ingredients
– 2 (13.5 oz) cans full-fat coconut milk (I love the richness of Thai Kitchen brand)
– 1/2 cup granulated sugar (for a lighter touch, reduce to 1/3 cup)
– 1 vanilla bean, split and scraped (or 1 tbsp pure vanilla extract in a pinch)
– 1/4 tsp fine sea salt (balances the sweetness beautifully)
– 1 tbsp vodka or rum (optional, but it keeps the ice cream scoopably soft)
Instructions
1. In a medium saucepan, combine the coconut milk, sugar, and scraped vanilla bean seeds (including the pod for extra flavor). Heat over medium-low heat, stirring frequently, until the sugar dissolves completely, about 3-4 minutes—do not boil.
2. Remove the saucepan from heat and stir in the salt. Let the mixture steep for 30 minutes to infuse the vanilla flavor deeply.
3. Remove the vanilla bean pod (rinse and save it for another use, like vanilla sugar!). Stir in the vodka or rum if using.
4. Pour the mixture into a bowl, cover, and chill in the refrigerator for at least 4 hours, or overnight for best results.
5. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions, about 20-25 minutes, until it reaches a soft-serve consistency.
6. Transfer the ice cream to a freezer-safe container, press a piece of parchment paper directly onto the surface, and freeze for 4-6 hours until firm.
Heavenly smooth with flecks of vanilla bean throughout, this ice cream melts luxuriously on the tongue. Serve it alongside grilled pineapple or drizzle with dark chocolate for an elegant twist.
Summary
Delight in these 18 nutritious ice cream recipes that prove healthy can be delicious! Whether you’re craving creamy classics or bold new flavors, there’s something here for everyone. Give them a try, and don’t forget to leave a comment with your favorite—or share the love by pinning this roundup on Pinterest. Happy scooping!
