Craving your favorite ice cream while sticking to a healthy diet? We’ve all been there, as this beloved dessert can be hard to resist. However, there are plenty of benefits to avoiding the high sugar, fat, and calorie content that comes with traditional ice cream.

That’s where we come in! We’ve compiled a list of delectable ice cream recipes that are not only vegan but also low in calories and sugar. From nutrient-packed flavors like Peanut Butter Protein to refreshing options like Pina Colada, you’ll find plenty of delicious alternatives to satisfy your cravings!

Can Ice Cream be Healthy?

Traditional ice cream is made with whole milk, heavy cream, and added sugars, which contribute to its rich flavor and creamy texture. While these qualities make it indulgent, they also result in high calories and saturated fat, making regular ice cream less than ideal for a healthy diet. However, ice cream is also a source of essential nutrients like calcium, vitamin D, vitamin K, and potassium [1]. Adding toppings like fruits and nuts can further boost its nutritional value.

That said, you don’t have to completely give up this delicious dessert. Moderation is key—studies, such as one from 2018, have even shown that enjoying half a cup of ice cream can help reduce the risk of heart disease [2]. If you’re looking to avoid the unhealthy aspects of traditional ice cream and are open to slight adjustments in texture and flavor, there are plenty of “healthier” ice cream alternatives to explore.

Ice Cream for Weight Loss and Other Health Benefits

So how can you consume a healthier version of an ice cream if you wish to? By altering certain ingredients that go into it of course. While this might not give you the exact taste of the traditional kind, it comes close enough to fulfill cravings!

• No-added sugar or low-sugar ice cream options reduce the risk of weight gain, diabetes, heart disease, etc.
• Diary-free options are also available now, which are lower in fat content and calories and would be ideal if you’re looking to go into diet mode. These are usually made from plant-based milk like cashew milk, coconut milk, almond milk, etc. Some can also be made from skim milk!
• Stick with simple flavors that don’t include rich additional toppings or ingredients like chocolate fudge brownie or strawberry cheesecake. Going for fruit-based flavors like mango or blueberry is even better as they have extra nutritional value with natural sweetness.
• The market now also has ice cream that’s high in protein, which works great for those who are hoping to add that extra dose to the muscle-building routine.

However, it’s important to know that even low-calorie and low-sugar options are often incorporated with artificial sweeteners and other additives to mimic the taste of the class ice cream. So the best option that we would suggest for healthy ice cream to be a part of your diet is to make them right at home!

10 Healthy Homemade Ice Cream Recipes

Now that we’ve established that the best ice cream options are those that are homemade, we present to you 10 delicious recipes that are sure to satisfy your sweet tooth while remaining healthy! They are low in calories, low in sugar, and are totally vegan recipes too, ready to be enjoyed by all. You don’t even need an ice cream maker.

1. Chocolate Banana Ice Cream

Ingredients:

• 2 ripe frozen bananas (peeled)
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1-2 teaspoons honey or maple syrup (optional, for sweetness)
• Pinch of salt (optional, enhances flavor)

Instructions:

1. Prepare Bananas: For this vegan chocolate ice cream, begin by peeling and slice the bananas into small chunks. Place them in a single layer on a baking sheet and freeze for at least 2-3 hours, or overnight.
2. Blend the Bananas: Once frozen, place the banana chunks in a food processor or high-powered blender. Blend until they break down into a creamy consistency. You may need to stop and scrape down the sides a couple of times.
3. Add Flavoring: Once the bananas are blended into a soft-serve consistency, add the cocoa powder, vanilla extract, and salt (if using). Blend again until fully incorporated.
4. Adjust Sweetness: For the ice cream taste, test the mixture and add honey or maple syrup for sweetness, if desired. Blend again to combine.
5. Freeze (Optional): For a firmer ice cream, transfer the mixture to a container and freeze for another 1-2 hours.
6. Serve: Scoop and enjoy immediately as soft-serve or let it freeze longer for a more traditional ice cream texture. Enjoy your healthy chocolate ice cream!

2. Coconut Vanilla Ice Cream

Ingredients:

• 1 cup cashews (soaked for 4 hours or overnight)
• 1/2 cup light coconut milk
• 1 tsp vanilla extract
• 2 tbsp maple syrup or honey
• Pinch of salt (optional)
• 1/4 cup shredded coconut (optional)

Instructions:

1. Soak the Cashews: Soak cashews for 4 hours or overnight, then drain and rinse.
2. Blend: In a blender, blend soaked cashews, coconut milk, vanilla extract, syrup, and salt until smooth.
3. Optional Add-ins: Stir in shredded coconut if desired.
4. Freeze: Transfer to an airtight container and freeze for 4-6 hours, stirring every 30 minutes for the first 2 hours.
5. Serve: Scoop and enjoy!

3. Keto Strawberry Ice Cream

Ingredients:

• 2 cups fresh strawberries (hulled and chopped)
• 1 cup full-fat coconut milk (or any low-carb plant-based milk)
• 1/4 cup powdered erythritol (or preferred low-carb sweetener like stevia or monk fruit)
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional, enhances flavor)
• Pinch of salt (optional)

Instructions:

1. Prepare the Strawberries: Blend the fresh strawberries and lemon juice (if using) in a blender or food processor until smooth. Optionally, reserve a few chopped strawberries for texture.
2. Mix the Base: In a separate bowl, combine the coconut milk, erythritol, vanilla extract, and a pinch of salt. Stir until the erythritol is dissolved.
3. Combine: Add the strawberry puree to the coconut milk mixture. Stir to combine. If you reserved chopped strawberries, mix them in now for added texture.
4. Freeze: Pour the mixture into an airtight container and freeze for 4-6 hours, stirring every 30 minutes for the first 2 hours to prevent ice crystals and ensure a creamy texture.
5. Serve: Once fully frozen and firm, scoop and enjoy your keto food!

Discover more delicious recipes:

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4. Raspberry and Rockmelon Ice Cream

Ingredients:

• 1 cup fresh raspberries
• 2 cups rockmelon (cantaloupe), peeled and cubed
• 1 cup coconut yogurt (or any plant-based yogurt)
• 2 tbsp maple syrup or agave syrup (optional, for a sweeter ice cream)
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened almond milk (or any plant-based milk)

Instructions:

1. Prepare the Fruit: Blend the raspberries and rockmelon (cantaloupe) in a blender or food processor until smooth.
2. Mix the Base: In a bowl, combine coconut yogurt, maple syrup (if using), vanilla extract, and almond milk. Stir until well combined.
3. Combine: Add the blended fruit puree to the yogurt mixture and mix thoroughly.
4. Freeze: Pour the mixture into an airtight container and freeze for 4-6 hours, stirring every 30 minutes for the first 2 hours to ensure a creamy texture.
5. Serve: Once fully frozen, scoop and enjoy!

5. Butterscotch and Nuts Ice Cream

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk (or any low-calorie, unsweetened plant-based milk)
• 1/4 cup coconut cream (for extra creaminess)
• 1/4 cup erythritol (or your preferred low-carb sweetener)
• 1 tsp vanilla extract
• 1 tbsp sugar-free butterscotch extract (or homemade butterscotch syrup – see below)
• 1/4 cup chopped nuts (e.g., pecans, walnuts, or almonds)

Homemade Sugar-Free Butterscotch Syrup (optional):

• 2 tbsp butter-flavored coconut oil
• 2 tbsp erythritol or preferred sweetener
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Make Butterscotch Syrup (optional): In a small saucepan, melt the coconut oil over medium heat. Add erythritol and stir until it dissolves and forms a syrup-like consistency (about 3-5 minutes). Add vanilla extract and salt, then remove from heat. Set aside to cool.
2. Blend the Base: In a blender or mixing bowl, combine the coconut milk, coconut cream, erythritol, vanilla extract, and butterscotch syrup (or butterscotch extract). Blend or whisk until smooth.
3. Freeze: Pour the mixture into an airtight container. Freeze for about 4-6 hours, stirring every 30 minutes for the first 2 hours to ensure a smooth, creamy texture.
4. Add Nuts: About 30 minutes before it’s fully frozen, stir in the chopped nuts.
5. Serve: Once the ice cream has firmed up, scoop and enjoy!

6. Pina Colada Ice Cream

Ingredients:

• 1 cup canned coconut milk (full-fat or light)
• 1 cup frozen pineapple chunks
• 1/2 cup coconut yogurt (unsweetened)
• 2 tbsp erythritol (or preferred low-carb sweetener like stevia or monk fruit)
• 1 tsp vanilla extract
• 1 tbsp lime juice (optional, for added tropical flavor)
• Pinch of salt (optional, to enhance flavor)

Instructions:

1. Blend the Base: In a blender, combine the coconut milk, coconut yogurt, frozen pineapple, erythritol, vanilla extract, lime juice (optional), and a pinch of salt. Blend until smooth and creamy.
2. Taste and Adjust: Taste the mixture and adjust sweetness by adding more erythritol if needed.
3. Freeze: Pour the mixture into an airtight container and freeze for 4-6 hours, stirring every 30 minutes for the first 2 hours to prevent ice crystals and ensure a creamy texture.
4. Serve: Once fully frozen and firm, scoop and enjoy!

7. Mint Chocolate Chip Ice Cream

Ingredients:

• 1 cup coconut milk (full-fat or light, depending on desired creaminess)
• 1/2 cup unsweetened coconut yogurt
• 2 tbsp erythritol (or preferred low-carb sweetener like stevia or monk fruit)
• 1 tsp peppermint extract
• 1/2 tsp vanilla extract
• 1/4 cup dark chocolate chips (sugar-free or low-sugar)
• Pinch of salt (optional, to enhance flavor)

Instructions:

1. Blend the Base: In a blender, combine coconut milk, coconut yogurt, erythritol, peppermint extract, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Freeze: Pour the mixture into an airtight container. Freeze for 4-6 hours, stirring every 30 minutes for the first 2 hours to ensure a creamy texture and prevent ice crystals.
3. Add Chocolate Chips: About 30 minutes before the ice cream is fully frozen, stir in the dark chocolate chips. This ensures they don’t sink to the bottom.
4. Serve: Once fully frozen, scoop and enjoy your refreshing, creamy mint chocolate chip ice cream!

8. Peanut Butter Protein Ice Cream

Ingredients:

• 1 1/2 cups silken tofu (pressed and drained, for creaminess)
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 2 tbsp peanut butter (unsweetened and natural)
• 2 tbsp plant-based vanilla protein powder
• 1-2 tbsp erythritol (or your preferred low-carb sweetener, adjust to taste)
• 1 tsp vanilla extract
• Pinch of salt (optional, enhances flavor)
• 1/4 tsp cinnamon (optional, for added flavor)

Instructions:

1. Blend the Base: In a blender or food processor, combine the silken tofu, almond milk, peanut butter, protein powder, erythritol, vanilla extract, salt, and cinnamon (if using). Blend until smooth and creamy.
2. Taste and Adjust: Taste the mixture and adjust the sweetness if necessary by adding more erythritol or sweetener of your choice.
3. Freeze: Pour the mixture into an airtight container and freeze for about 4-6 hours, stirring every 30 minutes for the first 2 hours to ensure a smooth and creamy texture.
4. Serve: Once the ice cream is firm and fully frozen, scoop and enjoy your creamy, protein-packed peanut butter ice cream

For some extra protein intake:

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A Guide To The 10 Best Vegetarian Protein Sources

9. Matcha Ice Cream

Ingredients:

• 1 1/2 cups unsweetened almond milk (or any plant-based milk)
• 1/2 cup full-fat coconut milk (for creaminess)
• 1-2 tbsp matcha powder (adjust based on desired intensity)
• 2 tbsp erythritol (or preferred low-carb sweetener, adjust to taste)
• 1 tsp vanilla extract
• Pinch of salt (optional, enhances flavor)

Instructions:

1. Blend the Base: In a blender, combine almond milk, coconut milk, matcha powder, erythritol, vanilla extract, and a pinch of salt. Blend until smooth and well-combined.
2. Taste and Adjust: Taste the mixture and adjust sweetness by adding more erythritol if needed. If you prefer a stronger matcha flavor, add more matcha powder.
3. Freeze: Pour the mixture into an airtight container. Freeze for 4-6 hours, stirring every 30 minutes for the first 2 hours to achieve a creamy texture.
4. Serve: Once fully frozen and firm, scoop and enjoy your creamy, refreshing vegan matcha ice cream!

10. Beetroot Ice Cream

Ingredients:

• 1 cup cooked and peeled beetroot (about 1 medium beetroot)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/2 cup coconut milk (for creaminess)
• 2 tbsp erythritol (or your preferred low-carb sweetener, adjust to taste)
• 1 tsp vanilla extract
• 1/2 tsp lemon juice (optional, for added freshness)
• Pinch of salt (optional, enhances flavor)

Instructions:

1. Prepare the Beetroot: Cook and peel the beetroot (steaming or boiling works well). Once cooled, blend it into a smooth puree using a blender or food processor.
2. Blend the Base: In a blender, combine the beetroot puree, almond milk, coconut milk, erythritol, vanilla extract, lemon juice (optional), and a pinch of salt. Blend until smooth and creamy.
3. Taste and Adjust: Taste the mixture and adjust sweetness by adding more erythritol if needed.
4. Freeze: Pour the mixture into an airtight container and freeze for about 4-6 hours. Stir every 30 minutes for the first 2 hours to ensure the texture is creamy.
5. Serve: Once fully frozen, scoop and enjoy your creamy, vibrant beetroot ice cream!

More Low-Calorie Recipes:

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Why Low-Carb Pasta is Good for Your Health and 3 Tasty Low-Carb Pasta Recipes

Conclusion

We hope you get to enjoy these tasty, delectable desserts that’ll also help you keep your body in check. For more tips and resources on how you can lead a healthy lifestyle, check out the JustFit app!