Healthy Nice Cream Recipes (Paleo, Vegan, dairy-free)
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
8 servings
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Calories
106 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Healthy Nice Cream Recipes (Paleo, Vegan, dairy-free)
Description
These nice cream recipes are assembled by blending pitted Medjool dates and the creamy part of canned coconut milk or cream with frozen fruits such as berries, mango, peaches, and bananas. The use of ripe Medjool dates provides natural sweetness and helps create a smooth texture. Frozen bananas add creaminess in some versions, while others rely solely on frozen fruit and coconut milk for a lighter base.
The blending process starts on low speed and progresses to high speed, often requiring use of a tamper tool or scraping down the sides to achieve smoothness. The final consistency resembles soft serve ice cream with no chunks if blended sufficiently. For a firmer scoopable texture, the mixture can be frozen for a short time before serving.
Optional toppings like dark chocolate shavings, nuts, shredded coconut, or homemade cookies can be added to enhance texture and taste. Flavors can be customized with various frozen fruit combinations and inclusion or omission of bananas. Leftovers store well frozen for up to three months and can be softened at room temperature before scooping.
These recipes are vegan, paleo, and dairy-free, offering a healthy alternative to traditional ice cream using whole food ingredients.
Ingredients
Nice Cream Without Bananas
- 5 to 7 date about one cup. You can also use black dried raisins or dried sweet apricots, depending on the fruits you use-see flavor combos below, Medjool, pitted
- 3-4 tablespoons coconut milk the solidified and richer part on top, yields the best results (see note, canned
- 2 cups frozen fruit 10 oz/284 grams, of your choice
- toppings of your choice optional
Banana Nice Cream
- 5 to 7 date about one cup. You can also use black dried raisins or dried sweet apricots, depending on the fruits you use-see flavor combos below, Medjool, pitted
- 2 banana frozen
- 3-4 tablespoons coconut cream optional but recommended, the solidified and richer part on top, yields the best results (see note, canned
- 2 cups frozen fruit 10 oz/284 grams, of your choice
- toppings of your choice optional
Very Berry Ice Cream
- 2 cups strawberry 10 oz/284 grams, frozen mix
- 2 cups Blueberry
- 2 cups raspberry
- 2 cups blackberry
- 7 Medjool dates soft
- 3-4 tablespoons coconut milk see note, canned
- pecan optional, crushed or bits, for topping
- chocolate optional, crushed or bits, for topping
Tropical Ice Cream
- 2 cups Mango 10 oz/284 grams, frozen, pieces
- 5 Medjool dates
- 3-4 tablespoons coconut milk see note, canned
- coconut optional, dried and fine shreds, for topping
Floral Ice Cream
- 2 cups peach 10 oz/284 grams, frozen, sliced
- 1 cup black raisin or dried apricots or a mix of both
- 3-4 tablespoons coconut milk see note, canned
- COOKIE homemade or Einkorn Crispy Cocoa Cookies by Jovial, accidentally vegan, for topping
Raspberry or Cherry Chocolate Ice Cream
- 2 cups frozen raspberries or cherries
- 2 banana frozen
- 5 dates pitted
- 3-4 tablespoons coconut milk optional, canned
- dark chocolate chunks optional, or shavings; usage note: top with
Salty Date and Peanut Butter Ice Cream Sandwiches
- 2 banana frozen
- 5 dates pitted
- 3-4 tablespoons coconut milk see note, canned
- 3 tablespoons peanut butter
- salt if using unsalted peanut butter, generous pinch
- homemade cookies optional, or Einkorn Crispy Cocoa Cookies by Jovial; usage note: to make ice cream sandwiches
Instructions
- Place first the dates and the coconut cream into a high-speed blender or food processor. Then add the frozen fruits.
- If you're using frozen bananas, break them into three pieces (if not cut before freezing) and throw them also in the blender.
- Turn the blender on, starting with the lowest speed setting, then turning the power to the highest speed setting. For a Vitamix, use the tamper tool to rotate the ingredients. Blend until you get a beautiful creamy soft-serve consistency with no fruit chunks left.
- For harder scoop-able ice cream, transfer to a freezer-safe dish and freeze for 2 hours. Scoop and serve with your favorite toppings.
- You can store leftover ice cream in a covered container for up to 3 months. When ready to serve, let it first sit at room temperature for 15 to 20 minutes to make it scoop-able again.
Notes
- Use the thicker cream part from canned coconut milk for a smoother texture.
- Blend thoroughly to pulverize dates and dried fruits completely for an even creaminess.
- If texture is too soft after blending, freeze the mixture for 1 to 2 hours, then let rest at room temperature before scooping.
- Serve with toppings like dark chocolate, nuts, shredded coconut, or cookies for added texture and flavor.
- Store leftover nice cream in a covered container in the freezer for up to 3 months.
- Adjust frozen fruit and sweetener amounts to suit taste and texture preferences.
- This recipe works best with high-speed blenders or food processors with "S" blades, scrape bowl down as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 106kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 1mg | 0% |
| Potassium | 249mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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