If you think dessert cannot be healthy then you would be wrong. When you control the ingredients then you can also control nutrient make up of whatever you make in your kitchen.
Buying an ice cream maker for your home is one of the best investments that you can make. Is there anyone out there who does not love the taste of an indulgent bowl of frozen goodness. The great thing about today’s top machines is that they can do a lot more than just make ice cream. They are frozen dessert makers capable of making gelato, sorbet, frozen yogurt, and more. You will find that the kids will also be eager to help making the entire experience a worthwhile family activity.
Ice cream makers are surprisingly quite affordable, meaning you will not have to break the bank to get in on the fun of making homemade ice cream. For those that have already discovered the magic of owning your very own ice cream machine, it is now time to experiment with some fruit flavored recipes that the entire family will enjoy.
Homemade Mint Chocolate Chip Avocado Ice Cream
– 2 medium – large sized avocados
– 1 medium banana
– ¼ cup coconut butter or oil
– 2 table spoons of maple syrup
– 1 tablespoon peppermint
– 5 tablespoon chocolate chips
How to prepare
Scoop the avocados and peel the banana and have them in the blender. Add all the other ingredients except chocolate chips and blend them until even. Peppermint is used to give the ice cream a pepper flavor and hence an optional ingredient. Put the mixture into a large bowl then add the chocolate chips as you stir. Once thoroughly mixed, place the mixture into the freezer and stir the mixture after every 30 minutes. After two and half hours, the mixture should be ready to serve or store in the freezer for use at a later time.
Blueberry Protein Ice Cream
– 1/2 cup cottage cheese
– 1/2 banana
– 1/3 cup blueberries
– 3 tablespoon almond milk
– ¼ teaspoon vanilla extract
– 7 drops liquid stervia
– 1/8 teaspoon xanthan gum (used to thicken)
Combine all of the ingredients in a blender and blend until they acquire a smooth mix. Put the mix into a freeze for approximately two to three hours. Remove the thick mix and add your desired toppings. Toasted coconut or peanut butter offers a perfect choice.
Chai Coconut Ice Cream
– 4 bags of aslam or regular tea
– 28 ounces of fat coconut milk
– 1/2 cup of honey (used to sweeten)
– 1 teaspoon pure vanilla
– 1/2 teaspoon ground ginger
– Some pinch of sea salt
– ¼ teaspoon of cloves
– ¼ teaspoon of cinnamon
– ¼ teaspoon of allspice
– 1 1/2 teaspoon arrowroot starch
Dip the teabags into one cup of boiling water and let them steep for 4 minutes before removing them. Which the coconut milk, honey, tea, vanilla, spices and sale until they form a perfect mix. You might require to heat the mixture over medium heat to mix with the cream effectively. Add the arrowroot starch and a few tablespoons of coconut milk. Heat the mixture over medium heat as you stir to achieve a thorough mix. Once mixed add the heat while stirring frequently for one minute. Once done, remove it from the heat and allow to cool to room temperature before placing in the freezer.
Vegan Chocolate and Hazelnut Ice Cream
– 2 cans of full fat coconut milk
– 12 pitted dates
– 1 tablespoon vanilla extract
– Cocoa powder
– Vegan dark chocolate
Mix the coconut milk with the dates and blend using a high powered blender. And the vanilla and cocoa powder and continue blending until it is even. Transfer the mix to a bowl and freeze for approximately one hour. Roast the hazelnuts I the oven at 4000F for about 10 – 15 minutes. This should make the nuts turn golden brown and fragrant. Chop them after they cool down and keep them aside. Churn the frozen ice cream until frozen then top with hazelnuts and chocolate.
Coffee Coconut Ice Cream
– 3 1/2 cups of full fat coconut milk
– 1/2 cup raw sugar
– 1/2 cup strongly brewed coffee
– 1 1/2 teaspoon vanilla extract
Whisk the combination of coconut milk, raw sugar and coffee in a small pan over medium heat until well mixed. Remove the mix from heat and whisk in vanilla. Transfer the mix to a bowl and let it cool to room temperatures before transferring to the freezer. Let in chill in the freezer for at least six hours but if possible overnight. After chilling, transfer the mixture to an ice cream maker and follow the manufacturer’s instructions after which you can transfer your ice cream to freezer safe container for storage or serve while it is fresh. After storage for some days, you need to keep the ice cream in normal temperatures for at least 15 minutes to allow it to soften for ease in serving.