11 Delicious & Healthy Alternatives to Ice Cream 

Although ice cream is loaded with sugar and fat, most of us love it nonetheless.

Imagine if there was a healthy alternative that would allow you to indulge in your ice cream guilt-free.

The great news is that it’s indeed possible.

As a personal trainer, I’m always guiding my clients away from sugary, carb-laden desserts and toward healthier options that don’t compromise taste. Having a daughter who’s a chef has been a big help. Over the years, she’s developed plenty of healthy alternatives to ice cream that my clients have absolutely loved.

In this article, I will share eleven of the tastiest, easiest-to-prepare healthy alternatives to ice cream you’ll ever come across.

What’s in Traditional Ice Cream?

The standard ice cream you buy at the supermarket contains the following ingredients:

• Milk: Most ice creams are made from cow milk. Others are derived from goats or sourced from plant-based products like almonds, soy, and coconuts.
• Cream: Derived from milk, cream adds richness and thickness to ice cream.
• Sugar: Sugar gives flavor to ice cream. Full-fat ice cream will likely contain 20 to 25 grams of sugar per half cup (125 ml).
• Egg Yolk: Custard-based ice creams most likely contain eggs. They give richness and texture to the finished product.
• Flavoring: Vanilla extract and cocoa are common ice cream flavorings. Chocolate, chips, pieces of fruit, and nuts may also be added.
• Air: It is added during freezing to add richness and thickness to the ice cream.

8 Healthy Alternatives to Ice Cream

These seven ice cream alternatives are plant-based. They are all free of cane sugar and do not contain any emulsifiers, preservatives, or emulsifiers.

Recipe #1: Matcha Green Tea Ice Cream

Ingredients:

• 2 small avocados
• 1 cup coconut cream
• 2 tbsp honey
• 1 cup spinach leaves, stems removed
• 3 tsp matcha green tea powder
• 1 pinch salt

Method:

1. Blend all ingredients in a high-speed blender until smooth.
2. Transfer to a silicone loaf pan or a baking paper-lined loaf tin.
3. Freeze for at least three hours and allow to thaw for a few minutes if required before serving.

Nutrition (per serving):

• Calories: 198
• Carbohydrates: 10.7g
• Protein: 2.5g
• Fat: 17.8g
• Cholesterol: 0mg
• Sodium: 10.4mg
• Potassium: 365.1mg
• Fiber: 4.4g
• Sugar: 4.7g

Recipe #2: Mint Chocolate Chip Ice Cream

Ingredients:

• 2 whole avocados
• 1 large banana
• 1/2 cup coconut cream
• 1 pinch salt
• 8 drops peppermint oil
• 2 tbsp mint leaves
• 1 tbsp maple syrup (pure)
• 1 tbsp cacao nibs

Method:

1. Peel and slice the banana, and freeze overnight in an airtight container.
2. Blend frozen banana with all other ingredients except the cacao nibs in a high-powered blender until smooth.
3. Add the cacao nibs at the end and stir through.
4. Transfer to a silicone loaf pan or baking paper-lined loaf tin.
5. Freeze for at least two hours and let thaw for a few minutes, if required, before serving.

Nutrition (per serving):

• Calories: 323
• Carbohydrates: 23.4g
• Protein: 4g
• Fat: 26.8g
• Cholesterol: 0mg
• Sodium: 82.1mg
• Potassium: 748.1mg
• Fiber: 9.5g
• Sugar: 8.2g

Recipe #3: Pistachio Ice Cream

Ingredients:

• 1 whole avocado
• 1/2 cup rice milk
• 1/2 large banana
• 2 tbsp maple syrup
• 1/2 cup spinach leaves
• 1/2 tsp almond extract
• 1 tsp lime juice
• 1/4 cup pistachio raw nuts, roughly chopped

Method:

1. Blend all ingredients except pistachios on high-powered in a food processor until smooth and lump-free.
2. Stir through crumbled pistachios, reserving 1 tbsp to sprinkle over the top.
3. Transfer to a silicone loaf pan or baking paper-lined loaf pan and top with re-
4. served pistachios.
5. Freeze for at least three hours and allow to thaw for a few minutes if required before serving.

Nutrition (per serving):

• Calories: 123
• Carbohydrates: 13.7g
• Protein: 2g
• Fat: 7.5g
• Cholesterol: 0mg
• Sodium: 20.9mg
• Potassium: 284.7mg
• Fiber: 3.1g
• Sugar: 7.1g

Recipe #4: Chai Cashew Ice Cream

Ingredients:

• 1 cup cashews
• 1 tbsp coconut oil
• 3 tbsp honey
• 1/2 cup rice milk
• 2 Bengal spice or chai tea bags in 1/2 cup boiling water
• 1 tsp vanilla extract
• 1 tsp mixed spice

Method:

1. Cover cashews with water, soak overnight (> 24 hours), then drain and rinse well.
2. Steep tea bags in boiling water for five to 10 minutes; remove tea bags.
3. Blend cashews until very smooth in a high-speed blender.
4. Add Bengal spice or chai tea and the remaining ingredients and blend until smooth. Transfer to a silicone loaf pan or baking paper-lined loaf tin.
5. Freeze for at least six hours or overnight, and thaw for a few minutes if required before serving.

Nutrition (per serving):

• Calories: 204
• Carbohydrates: 19g
• Protein: 4.7g
• Fat: 13.5g
• Cholesterol: 0mg
• Sodium: 20mg
• Potassium: 182mg
• Fiber: <1g
• Sugar: 11g

Recipe #5: Cinnamon Ice Cream

Ingredients:

• 300 mL coconut cream
• 100 mL coconut milk
• 1/2 cup almond butter
• 6 dates, pitted (fresh are best)
• 1 pinch salt
• 1 tsp vanilla extract
• 4 tbsp maple syrup
• 3 tsp cinnamon

Method:

1. Pour the coconut milk and cream into a snaplock bag, ice cube tray, or sealed container and freeze overnight.
2. Transfer frozen coconut milk and cream to a Thermomix or high-speed blender and add almond butter, almond milk, salt, vanilla extract, and five dates; blend until smooth.
3. Transfer to a silicone loaf pan or baking paper-lined loaf tin and place in the freezer to keep cold.
4. Blend the remaining date with maple syrup and cinnamon; add a little hot water if required to get a smooth consistency.
5. Swirl the cinnamon sauce through the ice cream with a knife.
6. Return to the freezer to harden if required, serve immediately, or store in a well-sealed container in the freezer.

Nutrition (per person):

• Calories: 185
• Carbohydrates: 19.5g
• Protein: 1.6g
• Fat: 12.7g
• Cholesterol: 0mg
• Sodium: 37.7mg
• Potassium: 244.5mg
• Fiber: 2.1g
• Sugar: 15.4g

Recipe #6: Lemon Ice Cream

Ingredients:

• 300 mL coconut cream
• 100 mL coconut milk
• 1 pinch salt
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 4 drops lemon oil or other citrus oil (optional)
• 1 tbsp honey, or to taste.

Method:

1. Pour the coconut cream into a snaplock bag, ice cube tray, or sealed container and freeze it overnight.
2. Pour the lemon juice into an ice cube tray and freeze overnight.
3. Transfer frozen coconut cream and lemon juice to a blender and add the remaining ingredients; blend until smooth.
4. Serve immediately or store in a well-sealed container in the freezer.

Nutrition (per serving):

• Calories: 211
• Carbohydrates: 7.7g
• Protein: 2.1g
• Fat: 20.9g
• Cholesterol: 0mg
• Sodium: 52.7mg
• Potassium: 210.4mg
• Fiber: 1.2g
• Sugar: 3g

Recipe #7: Rum & Raisin Vanilla Bean

Ingredients:

• 300 mL coconut cream
• 100 mL coconut milk
• 2 tbsp dark or spiced rum
• 2 tbsp raisins, 6 dates, pitted (fresh are best)
• 1/2 cup rice milk
• 1 tsp vanilla extract
• 1 whole vanilla bean, scraped
• 1 pinch salt

Method:

1. Pour the coconut cream into a snaplock bag, ice cube tray, or sealed container and freeze overnight.
2. Place the raisins into a small jar or cup and pour over the rum; cover and soak overnight.
3. Cover the dates with boiling water and soak for five to 10 minutes; drain well and remove the skins.
4. Blend the frozen coconut cream with dates, milk, vanilla, vanilla bean seeds from the pod, and salt until smooth.
5. Strain the rum out of the raisins and set the raisins aside.
6. Pour rum into the ice cream mix and pulse to combine.
7. Transfer the ice cream to a silicone loaf pan or paper-lined tin.
8. Stir the raisins through the ice cream mix with a knife, then transfer to the freezer until the desired hardness is achieved.

Nutrition (per serving):

• Calories: 224
• Carbohydrates: 20.2g
• Protein: 2.1g
• Fat: 15.8g
• Cholesterol: 0mg
• Sodium: 17.7mg
• Potassium: 294.6mg
• Fiber: 2.1g
• Sugar: 13.8g

Recipe #8: Chocolate Coconut Ice Cream

Ingredients:

• 2 large bananas
• 1.5 tbsp raw cacao powder
• 2 tbsp coconut cream
• 1 tsp vanilla extract
• 2 tbsp flaked coconut

Method:

1. Peel and chop the banana; freeze overnight in a container. Pour the coconut cream into ice cube trays and freeze overnight.
2. Blend the frozen banana, coconut cream, cacao, and vanilla until creamy.
3. Add coconut flakes and stir through.
4. Serve immediately or store in a well-sealed container in the freezer.

Nutrition (per serving):

• Calories: 104
• Carbohydrates: 17.7g
• Protein: 1.7g
• Fat: 3.7g
• Cholesterol: 0mg
• Sodium: 8.1mg
• Potassium: 277.7mg
• Fiber: 2.9g
• Sugar: 9.3g

3 Non-Ice Cream Alternatives

Now that we’ve got seven easy-to-make healthy ice cream alternatives, let’s consider five non-ice cream options that will satisfy your dessert craving while keeping the calories, carbs, and sugars to a minimum.

Banana Blocks

Banana blocks are simply frozen mashed bananas in ice block form. To prepare them, peel the number of bananas you want to use and then freeze them in snap-lock bags.

When you want to make some banana blocks, take them out of the freezer and cut them into chunks. Put the chunks in your blender and add a fresh banana. Blend them until they have a smooth texture.

Pour the mixture into ice block molds and put ice block sticks in the base. Freeze the ice blocks for a few hours and then enjoy.

Frozen Greek Yogurt Protein Bars

Greek yogurt is an excellent dessert ice cream substitute. It’s high in protein and contains probiotics that promote healthy gut bacteria, calcium for bone health, and vitamins riboflavin and B12.

Flavored Greek yogurt can be pretty high in sugar. So, I recommend buying a plain, flavorless version. The downside of this is that it tastes pretty bland. Add some flavor while upping the protein count by sprinkling protein powder onto your Greek yogurt.

I also recommend adding coconut milk to create a creamy texture. Combine Greek yogurt, protein powder, and coconut milk and mix them to a smooth consistency. Then, pour it into ice block molds and put it in the freezer.

Avocado Ice Cream

If you are on the Keto diet or otherwise following a low-carb eating regimen, avocado ice cream is the ideal dessert for you. It’s got zero sugars and just a  couple of grams of carbs per 100-gram serving while being high in fats.

Avocado ice cream is a nutrient-dense dessert and delivers more than your daily fill of healthy monounsaturated fats, fiber, antioxidants, and essential vitamins.

To make avocado ice cream, blend a ripe avocado with a third cup of cocoa powder, a third cup of coconut milk, half a teaspoon of vanilla extract, and a dash of stevia for flavoring.

Scoop the blended mixture into a plastic container and freeze until you’re ready to indulge yourself.

Wrap-Up

You’ve now got ten healthy alternatives to ice cream to satisfy your taste buds without overdosing on sugary carbs. Pick out the ones that sound most appealing and give them a try. You will end with two or three recipes that’ll become your regular dessert favorites.

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