Recipes for ice cream for eating without guilt

Blueberry and lavender ice cream


Put the pot on medium heat, add coconut milk, almond milk and coconut palm syrup. Whisk until smooth and blend well, stirring gently. Make sure the mixture does not boil.

Transfer the mixture to a blender, adding lavender and vanilla. Stir for 30 seconds, allow to cool for a few minutes.

Transfer to a large bowl, cover and refrigerate for 4 hours until cool.

While waiting for the mixture to cool, make blueberry syrup. Add the coconut sugar and blueberries to the pot over medium heat. Mash the blueberries with a fork and continue to stir the mixture until it thickens. This step should take 15-20 minutes.

When the mixture becomes thick enough as a syrup, transfer to a bowl, cover and refrigerate.

To prepare the ice cream, add the coconut milk mixture to the ice cream maker and shake accordingly until you get a soft consistency.

Set aside half of the ice cream mixture, then add half of the blueberry mixture, then repeat mixing with the ice cream mixed with the blueberry mixture. Rotate with a knife to create layers in the ice cream. Cover and freeze for 4-6 hours or until frozen.


2 pcs. 15oz cans of whole coconut milk or coconut cream
½ cups of almond milk
⅓ Cups of coconut palm syrup or raw honey
2 tablespoons dried culinary lavender
2 cups forest blueberries
2 tablespoons coconut sugar
1 tablespoon vanilla extract or 10 drops of vanilla essential oil

Ice cream recipes for no remorse

Frozen fruit ice cream


Peel and chop the bananas by spreading the slices on a baking sheet.

Put them in the freezer for at least 2 hours until they cool well

Put the frozen banana pieces in a fast blender or food processor. Stir thoroughly, adding a little water to move the mixture. Work the mixture until a creamy texture is visible.

Mix or sprinkle with any fruit or dessert addition of your choice. Choices can include chopped coconut, a crumb of honey or maple syrup, or topped up with a little low-fat whipped cream.

5-6 ripe large bananas
1 cup water
Additional toppings: chopped coconut, honey, maple syrup, non-fat whipped cream

Frozen fruit ice cream

Frozen fruit ice cream

Extra thick mango sorbet


Add the ingredients to a blender and turn at high speed

Start mixing and stop scraping the sides of the bowl

Stir the mixture well as it would be very thick

Cut the mango sorbet into bowls and pour over any toppings you want, such as grated coconut, honey, maple syrup or whipped cream


6 to 7 cups of organically frozen mango pieces
½ whole lemon, squeezed
1 tablespoon water
Optional attachment: chopped coconut, honey, maple syrup, non-fat whipped cream

Fruit ice cream without milk


Remove the date stone

Put all the ingredients in a fast blender or food processor

Stir at high speed until a consistent mixture is obtained

Top with your favorite accessories

2-3 dates
1 pack of organic frozen pineapple
1 pack of organic frozen peaches
12 / packaging of organic frozen strawberries
1 pack of organic frozen dragon fruit

Cranberry Banana Ice Cream


Put all the ingredients in a fast blender or food processor

Stir until you make a scoop of ice cream

Add your favorite accessories or decorations



2 organic bananas, sliced ​​and frozen for 2 hours
A handful of cranberries
A drop of honey
½ teaspoons of dragon fruit powder
Additional garnishes and toppings: chopped coconut, hemp seeds, crushed walnuts


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