9 Best Healthy Ice Cream Recipes For Guilt-Free Bliss - Amber Bodily Health (2024)

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• 6-7cupsorganic frozen mango chunks
• ½a lemonjuiced
• 1tbspwater

1. Add all ingredients to a high-speed blender or a food processor.

2. Begin blending, stopping to scrape down the sides. You will need to work it like crazy because it will be super thick!

3. Scoop into bowls and top with any fixings you wish, such as shredded coconut, a drizzle of honey or maple syrup, coconut cream, etc. Enjoy immediately!

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• Ripe bananas
• Water to thin as needed

1. Peel and chop bananas and spread out on a baking sheet. Place in the freezer for at least 2 hours.

2. Place frozen banana chunks into a high-speed blender or food processor and blend. Add a little water at a time to help the mixture move. Work under it is a creamy texture.

3. Mix in or sprinkle with any fruit or toppings of your choice, and enjoy!

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• 2-3dates
• 1packageorganic frozen pineapple(See note)
• 1packageorganic frozen peaches(See note)
• 1/2packageorganic frozen strawberries(See note)
• 1packageorganic frozen dragon fruit(See note)

1. Remove the pit from the dates.

2. Place all ingredients in a high-speed blender or food processor and blend.

3. Top withbananas, blueberries, and slivered almonds.

4. Enjoy!

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• 215 oz cansfull fat coconut milkcoconut cream also works
• 1/2cupalmond milk
• 1/3cupcoconut palm syrup or raw honey
• 1tspvanilla extractor 10-12 drops of vanilla essential oil
• 2tspdried culinary lavender
• 1 1/2cupswild blueberries
• 2tbspcoconut sugar

1. Place a medium saucepan over medium heat and add coconut milk, almond milk and coconut palm syrup (or honey); whisk until smooth and well combined and mixture comes to a slight simmer (this should only take a few minutes). DO NOT BRING MIXTURE TO A FULL BOIL. After mixture comes to a slight simmer, whisk once more, then transfer to a blender, add in lavender and vanilla and blend for 30 seconds. Allow to cool for a few minutes, then transfer to a large bowl, cover and refrigerate for 4 hours until very cold. This is an essential step, so please do not skip it!

2. While the mixture is chilling, you’ll make a blueberry syrup. Add blueberries and coconut sugar to a saucepan and place over medium heat. Mash blueberries up with a fork and continue to stir mixture until it thickens; this should take roughly 15-20 minutes. Once mixture is thick like a syrup, transfer to a bowl, cover and stick in the fridge.

3. Once ready to make the ice cream, add the cold coconut milk mixture to your ice cream maker and churn according to manufacturer’s directions until it resembles soft serve.

4. Transfer half of ice cream to a freezer safe container, then add half of the blueberry mixture, repeat with ice cream and blueberries once more. Swirl mixture a few times with a knife to create layers. Cover ice cream and freeze for 4-6 hours or until ice cream hardens. Before ready to serve let the ice cream sit at room temperature for a few minutes. Makes 8 servings; 1/2 cup each.

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• 2organic bananas, sliced and frozen for 2 hours
• Handfulof cranberries
• Drizzleof honey
• 1/2tspdragon fruit powder

1. Place all ingredients in the blender.

   

2. Blend until it creates a ball of ice cream.

   

3. Garnish with shredded coconut, hemp seeds, crushed macademia nuts, etc.

   

4. Enjoy!