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Healthy ice cream - 3 delicious ways!

Healthy ice cream - 3 ways!

Viola
My easy & healthy ice cream recipe is summer time perfection and comes together in five minutes. No need for an ice cream machine! Use your favorite fruit (or combinations of fruits) to whip up this healthy and refreshingly delicious dessert.
5 from 7 votes
Prep Time 10 mins
Freezing Time 12 hrs
Total Time 12 hrs 10 mins
Course Desserts
Servings 4 scoops of each flavor

Ingredients
  

Mango pineapple ice-cream

  • 1 cup frozen diced mango (each cup of fruit was around 150gms)
  • 1 cup frozen diced pineapple
  • ¼ cup coconut cream
  • 2 tablespoons honey or agave nectar
  • ½ lime (zested and juiced)

Blueberry lemon ice-cream

  • 2 cups frozen blueberries
  • 4 large dates (soaked in hot water)
  • ½ lemon (zested and juiced)
  • 10 cashews (soaked in hot water)

Strawberry raspberry ice-cream

  • 1 cup frozen strawberries
  • 1 cup frozen rasberries
  • ¼ cup greek yogurt (or strain your own yogurt)
  • 2 tablespoons honey or agave nectar

Instructions
 

Prep:

  • If you aren't using store bought frozen fruit, peel, chop (into ½" pieces) and freeze the mangoes on a parchment lined baking tray for about 2 hours before transferring to a freezer safe bag/box. Repeat this process for all types of fruit that you want to use.
  • Freeze the container that you will be using to store the ice cream for 30 minutes before making the ice-cream mixture.

To make the mango pineapple ice-cream

  • Refrigerate one can of full-fat coconut milk overnight. The next day, flip it upside down before opening the can. This will make it easy to pour out all the coconut water. Don't throw away the water, use it for smoothies/soups/curries or even to cook rice. Scoop out ¼ cup of the coconut cream left in the can for this recipe.
  • Into a high speed blender or food processor jar, add in the frozen mangoes, frozen pineapple, coconut cream, zest and juice of half lime and 2 tablespoons of honey. (Hot tip! Oil your spoon before measuring honey to help it glide out smoothly).
  • Close the lid and pulse a few times to get the blending started. Open the lid and push down the ingredients if needed. Blend for about 2-3 minutes or until you have a very smooth mixture.
  • Transfer this mixture into the cold container and smooth the top. Close it with a tight fitting lid and freeze for 6-8 hours.
  • Before serving, leave the ice cream container out at room temperature for 5-10 minutes. Scoop out the ice cream into bowls and top with more fresh fruit if desired, before serving!

To make the blueberry lemon ice cream:

  • Soak the pitted dates and cashews/almonds in hot water for 10 minutes. Drain them and add into a high speed blender or food processor jar with ¼ cup water. Blend until you have a smooth paste.
  • Add in 2 cups of frozen blueberries and the zest and juice of ½ lemon into the food processor. Close the lid and pulse a few times to get the blending started. Open the lid and push down the ingredients if needed. Blend for about 2-3 minutes or until you have a very smooth mixture.
  • Transfer this mixture into the cold container and smooth the top. Close it with a tight fitting lid and freeze for 6-8 hours.
  • Before serving, leave the ice cream container out at room temperature for 5-10 minutes. Scoop out the ice cream into bowls and top with more fresh fruit if desired, before serving!

To make the strawberry raspberry ice-cream

  • Into a high speed blender or food processor jar add in the yogurt, frozen raspberries and strawberries along with the honey.
  • Close the lid and pulse a few times to get the blending started. Open the lid and push down the ingredients if needed. Blend for about 2-3 minutes or until you have a very smooth mixture.
  • Transfer this mixture into the cold container and smooth the top. Close it with a tight fitting lid and freeze for 6-8 hours.
  • Before serving, leave the ice cream container out at room temperature for 5-10 minutes. Scoop out the ice cream into bowls and top with more fresh fruit if desired, before serving!

Video

Notes

In the strawberry raspberry ice-cream recipe, feel free to substitute the greek yogurt with a thick strained vegan yogurt. In fact, all 3 recipes are interchangeable! You could use any other types of fruit too, just use the following guideline:
  1. 2 cups of frozen fruit
  2. ¼ cup of greek yogurt/coconut cream/ 10 nuts of your choice blended with ¼ cup water
  3. 2 tablespoons honey or any other sweet syrup/ 4-5 large dates
You can't use regular sugar in this recipe as it will crystallize when frozen.
Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
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