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Indulge A Little (without the guilt!)

“I scream, you scream, we all scream for ice cream.”  I think that old saying rings true any time of the year, but when the temps are rising above 90 degrees, what better way to cool down than a cup or cone of this favorite frozen treat?  July is National Ice Cream Month and I’m ready to celebrate by dedicating this week’s blog to ice cream! The only problem with indulging in ice cream is the traditional recipe comes with a lot of calories and fat. .  Thankfully, there are options that reduce the fat and calories without sacrificing the flavor.  And, an added bonus is some of these recipes are dairy free as well for those folks who are lactose intolerant.

 

Raspberry Coconut Ice Cream can be made in a speedy 5 minutes!  All you need is frozen raspberries, coconut milk, and maple syrup.  You’ll combine your ingredients in a blender and you can serve this ice cream immediately or store in the freezer for up to 2 weeks.  As a side note: Any frozen fruit such as strawberries, blueberries, or peaches can be substituted in place of the raspberries if you prefer.

raspberry coconut ice cream
Courtesy of Vegan Family Recipes

 

4-Ingredient Strawberry Banana Ice Cream is another simple recipe (only 171 calories per serving!) and one you can make using a food processor or blender.  Combine 2 sliced bananas, 1/2 cup frozen strawberries, 2 tablespoons heavy cream, and 1/2 teaspoon vanilla.  Blend until the consistency is like soft serve ice cream.  Transfer to a container and freeze for at least 3 hours.  Serve frozen with an ice cream scoop.

strawberry banana ice cream
Courtesy of Skinny Mom

 

Dairy Free Mango Ice Cream is another healthy option and one I really enjoy because of the sweet flavor of the mangos.  You’ll need 2 ripe mangos, seeds from a vanilla pod or 1/2 teaspoon of vanilla extract, 1 13.5 ounce can of coconut milk, and 1/4 cup maple syrup.  Chill the coconut milk ahead of time and then combine all ingredients in a blender and process until smooth. Pour the mixture into the base of an ice cream maker and freeze according to the manufacturer’s instructions.

Homemade mango ice cream with fresh mint in olive wood bowl, served on green textile napkin over wooden textured background.
Courtesy of Carrie on Living

 

I hope these recipes help you cool down this summer.  I’ll be back next week with a few ideas that feature sweet summer corn, one of the season’s most popular veggies.

 

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