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homemade ice creams

 When you need a reprieve from the summer heat, there’s nothing wrong with treating yourself to some real ice cream. But if you want a frozen delight that delivers an extra dose of protein or fiber, or if you’re avoiding dairy or highly processed foods, one of these healthy homemade treats could fit the bill.

Featuring nourishing, whole-foods ingredients, these desserts can satisfy your health goals — and your taste buds. Even better, each of these recipes is no-churn, meaning you need just a few basic tools you likely already have in your kitchen. No ice-cream maker or other special equipment required.

Coffee Granita

coffee granita

Makes 8 servings  •  Prep time 5 minutes  •  Freeze time 2 to 3 hours

  • 4 cups brewed coffee, cooled slightly
  • ½ cup raw cane sugar
  1. In a large mixing bowl, whisk the coffee and cane sugar until the sugar is completely dissolved.
  2. Pour the coffee into a ceramic baking dish and place in the freezer. Freeze for two to three hours, raking through the mixture with a fork every 30 minutes, until it reaches a crystalized, granulated texture.
  3. Enjoy fresh, or freeze for up to one month. Fluff with a fork before serving.

Banana-Peach Frozen Yogurt

banana peach ice cream

Makes 4 servings  •  Prep time 10 minutes  • Freeze time 2 to 3 hours

  • 2 medium ripe peaches (or 8 oz. frozen peach slices)
  • 1 ripe banana
  • 8 oz. plain, full-fat Greek yogurt
  • 2 tbs. honey
  • Milk of choice, optional
  1. Line a baking sheet with parchment paper.
  2. Slice the peaches into wedges and the banana into disks. Spread the fruit pieces in a single layer on the baking sheet and freeze until solid, about two to three hours. (If you’re using frozen peach slices, just freeze the sliced bananas.)
  3. Once the fruit is frozen, transfer it to a high-powered blender and add the yogurt and the honey. Blend until smooth, scraping down the sides as needed. Add a splash of milk as needed to reach soft-serve consistency.
  4. Enjoy immediately or freeze for an additional 30 minutes for a firmer texture.

Vegan Toasted-Coconut Ice Cream

homemade vegan toasted coconut ice cream

Makes 6 servings  •  Prep time overnight, plus 15 minutes  • Freeze time 4 hours

  • ½ cup raw cashews
  • ½ cup unsweetened shredded coconut
  • 5 large dates, pitted
  • 1 15-oz. can full-fat coconut milk
  • 1 tsp. vanilla-bean paste (or extract)
  • Pinch sea salt
  1. Place the cashews in a jar with a lid and cover with water. Refrigerate overnight.
  2. Preheat the oven to 350 degrees F.
  3. Spread the coconut onto a baking sheet in a single layer, and bake for seven to eight minutes, stirring every couple of minutes, or until the coconut is evenly toasted.
  4. Strain the cashews and place them in a high-speed blender with the dates. Blend until a thick paste forms, scraping down the sides as needed.
  5. Add the coconut milk, vanilla-bean paste, and salt. Blend until smooth and creamy.
  6. Line a loaf pan with parchment paper and pour in the mixture. Sprinkle the toasted coconut on top and gently fold it in.
  7. Place the loaf pan in the freezer for four hours, or until the mixture is solid. Set on the counter for 10 minutes to thaw the ice cream slightly before scooping.

High-Protein Honey-Pistachio Ice Cream

honey pistachio ice cream

Makes 6 servings  •  Prep time 15 minutes  • Freeze time 4 hours

  • ½ cup honey
  • ½ cup water
  • 1 cup roasted and salted pistachios, divided
  • ½ tsp. almond extract
  • 16 oz. full-fat cottage cheese
  1. In a small pot over medium heat, combine the honey and water. Whisk until the honey is completely dissolved, and bring the mixture to a simmer.
  2. Add ½ cup of the pistachios and simmer for eight to 10 minutes. Remove from the heat and stir in the almond extract. Allow the syrup to cool slightly.
  3. Transfer the syrup to a high-speed blender.
  4. Add the cottage cheese and blend until smooth.
  5. Line a loaf pan with parchment paper and pour in the mixture. Roughly chop the remaining ½ cup of pistachios, then sprinkle them over the mixture and gently fold them in.
  6. Place the loaf pan in the freezer for four hours, or until the mixture is solid.
  7. Set on the counter for 10 minutes to thaw the ice cream slightly before scooping.

Peanut Butter Yogurt Pops

homemade chocolate dipped peanut butter yogurt pops

Makes 6 servings  •  Prep time 10 minutes  • Freeze time 2 hours 15 minutes

  • 1 cup plain, full-fat Greek yogurt
  • ¼ cup organic creamy peanut butter
  • ¼ cup maple syrup
  • 6 popsicle sticks
  • ¼ cup roasted and salted peanuts, chopped
  • 8 oz. dark chocolate, roughly chopped
  • 2 tbs. coconut oil
  1. Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk the yogurt, peanut butter, and maple syrup until smooth.
  3. Use a ¼-cup measuring cup to scoop the mixture onto the baking sheet in six mounds. (Be sure they’re narrow enough to fit into the wide-mouthed jar used in the next step.) Press a wood craft stick into each mound and sprinkle evenly with the chopped peanuts. Freeze until solid, about two hours.
  4. Place the chocolate and the coconut oil in a wide-mouth canning jar or other microwave-safe container. Microwave until melted, 20 to 30 seconds at a time, stirring between each round.
  5. Working one at a time, dunk the frozen yogurt pops into the melted chocolate until evenly coated, allowing the excess chocolate to drain off before placing the pops back on the baking sheet. Return the baking sheet to the freezer for 15 minutes, or until the chocolate is firm.
  6. Alternatively, leave the frozen pops on the baking sheet and drizzle them with the melted chocolate to coat the top, then freeze again until firm.
Maddie
Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.

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This Post Has 2 Comments

  1. I made the High-Protein Honey-Pistachio Ice Cream, which is made with cottage cheese. My husband, who does not like cottage cheese, loved this! I told him it was cottage cheese after he tried it. 😉

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