healthy “nice cream” recipes

healthy “nice cream” recipes

nothing like a summer night (or winter!) when you can blend up your own healthier “nice cream” for a treat! it’s one of our favorite things, and here are some winning combos:

4 fresh peaches (or 2.5 cups frozen)
1 can full-fat coconut milk
1 tsp lemon juice
2 TB pure maple syrup or honey
2 tsp vanilla extract
pinch of salt
optional: 2 TB toasted shredded coconut

dice the peaches and add to a blender, saving a few thin slices to add to the top of the ice cream (or drop in with popsicles).
add in coconut milk, lemon juice, salt, vanilla extract, and maple syrup/ honey. blend until smooth.
pour into either a loaf tin lined with parchment paper, or popsicle molds.
drop remaining peach slices on top of the ice cream or into the popsicles. sprinkle coconut if using.
freeze a few hours and enjoy! sooo good. if it freezes longer or overnight, set it out for 20 minutes before eating so it softens again (since it’s a healthier ice cream and different texture!)

2 cups organic strawberries, halved + 3 extra strawbs for topping
1 (13.5 oz) can coconut milk, refrigerated overnight
1/2 tsp vanilla extract
1 1/2 tbsp 100% maple syrup
Pinch of sea salt

  1. Remove coconut milk from fridge. Flip the can over, open the can, and pour out the liquid. Scoop solid coconut cream into a blender.
  2. Add 2 cups strawberries to blender.
  3. Add vanilla, maple syrup, and salt, and blend until smooth & creamy.
  4. Pour strawberry mixture into a loaf pan or freezer-safe container.
  5. Slice the few extra strawberries. Swirl those strawberry pieces into the
    container with the strawberry / coconut cream mixture.
  6. Cover with plastic wrap, foil, or a lid and freeze for at least 5 hours or overnight.
  7. Before serving, allow to thaw for at least 20 minutes before attempting to scoop.
  8. Serve as is, or with your favorite healthy toppings. Enjoy!

2 large ripe avocados (1 1/2 cups mashed)
1 large ripe frozen banana
1 400 ml can full fat coconut milk
1/2 cup creamed honey (or maple syrup)
2-3 tablespoons fresh lime juice (from 1 1/2 limes)
2 teaspoons grated lime zest (from 1 lime)
1/8 teaspoon sea salt

line a small loaf pan with parchment paper. (this step is optional, just for easier removal. one tip if you do line the pan: the paper will stick to the pan easier if you lightly oil the pan first, using coconut oil or something similar).

place all of the ingredients in a high-powered blender and blend until smooth, about 2 minutes.

pour the mixture into the loaf pan, smooth the top with the back of a spoon, and freeze until frozen, about 6-8 hours or overnight. if you freeze it overnight you will need to thaw it slightly before serving as it will be too difficult to scoop. you can also eat some right away as super soft ice cream or freeze it for a shorter time if you need some right away :)


1 13.5 oz can coconut milk, chilled
3/4 cup peanut butter (can sub for any nut or seed butter of choice)
1/4 cup pure maple syrup


Place a freezer-friendly container or loaf pan in the freezer.

In a high-speed blender or food processor, add all your ingredients and blend well, until thick and creamy. Ensure you regularly scrape down the sides to ensure the mixture is fully combined.

Pour your ice cream mixture into the pre-frozen container and place in the freezer. For the first hour, stir the ice cream mixture every 15 minutes, before allowing to freeze completely.

Allow the ice cream to freeze for at least 3 hours.


Let the ice cream thaw for 20-30 minutes, before scooping into bowls, using a slightly wet ice cream scoop.



2 frozen bananas, sliced
2 TBSP creamy almond butter
2 TBSPS cacao powder
1 TB almond milk (more if needed for consistency)

blend all ingredients until smooth & creamy! yummm.