If you’re vegan and wondering how to satisfy your ice cream cravings, here are some healthy vegan ice cream recipes to try at home!
What better way to stay cool and cheerful during the scorching summer heat than with an ice cream?
A scoop of ice cream can beat the heat for everyone, from kids to adults to the elderly. Diabetic people, as well as those who are lactose intolerant or suffer from high cholesterol, may miss out on the flavor of ice cream due to the high sugar content and cow milk used to manufacture these frozen delights. But do not worry! There are always healthy vegan ice cream recipes you can make at home to satisfy your cravings.
Is vegan ice cream healthy?
Ice cream is an all-time favourite summer refreshment. Vegan and sugar-free ice creams are a wonderful alternative for diabetic people because they contain less sugar and can help manage blood sugar levels. However, Chef Shipra Khanna advises diabetics to continue monitoring their carbohydrate intake because some alternatives used to sweeten these ice creams may still affect blood sugar levels.
Furthermore, healthier options do not imply that you can overeat them. “It is always best to consult with a healthcare professional for personalised dietary recommendations,” notes chef Shipra Khanna.
5 simple recipes for vegan ice cream:
Here are some nutritious and delicious vegan ice cream recipes recommended by an expert.
1. Ice cream made with almond milk and vanilla
Ingredients:
Two cups of unsweetened almond milk
To taste, 1/4 cup jaggery powder
Add 1 teaspoon vanilla extract.
Method:
Cook almond milk in a saucepan over medium heat until warm but not boiling.
Stir in the jaggery powder until completely dissolved.
Remove from heat and mix in the vanilla extract.
Allow the mixture to cool fully.
After cooling, transfer the mixture to an ice cream machine and churn according to manufacturer directions.
After churning, pour the ice cream into a container and freeze it for several hours to solidify.
Vegan ice cream made with coconut milk
2. Ice cream with chocolate, banana, and coconut milk
Ingredients:
4 frozen peeled bananas and ¼ cup chocolate powder.
Two tablespoons of peanut butter (optional)
¼ cup coconut milk
Method:
Blend together the peanut butter, chocolate powder, and frozen bananas.
Mix the ingredients.
Freeze for two hours until firm enough to scoop into cones.
3. Ice cream made from dates and coconut milk.
Ingredients:
1 can of full-fat coconut milk
6–8 pitted dates (for sweetness)
1 teaspoon vanilla extract.
Pinch of salt.
Method:
Store the coconut milk can in the fridge for the entire night.
Fill a blender with the firm coconut cream that you scooped out of the cold can.
Add the agave syrup or pitted dates, vanilla essence, and salt to the blender.
Blend until completely smooth and creamy.
Stir the ingredients in an ice cream maker after transferring it there.
After churning, transfer the ice cream to a container and freeze for a few hours, or until hard.Also read: Make these nutritious fruit-based ice cream recipes at home.
4. Ice cream made with peanut butter and soy milk.
Ingredients:
Two cups of soy milk.
4-5 tablespoons of stevia (a natural sweetener)
1/2 cup peanut butter.
¼ teaspoon salt.
½ teaspoon pure vanilla extract.
Toppings (chopped peanuts are optional)
Method:
Mix all the ingredients together and transfer to one or two shallow containers or ice cube trays.
Freeze the mixture for an hour, then take it out of the ice tray or container, soften it using a blender, and blend until smooth. If you prefer a harder ice cream, freeze it again for up to 30 minutes.
Serve cold, with chopped peanuts on top.
Peanut butter vegan ice cream.
5. Chocolate sundae with mint
Ingredients
1/4 ounce can of full-fat coconut milk, refrigerated overnight
Two frozen bananas.
1/4 teaspoon spirulina (optional for coloring)
One tablespoon maple syrup.
A handful of fresh mint leaves.
A little drop of peppermint extract.
1/4 cup grated raw dark chocolate.
Method:
Scoop the thick white cream from the can of coconut milk and place it in a blender.
Blend the bananas, fresh mint, maple syrup, spirulina (if used), and peppermint essence in a blender until creamy.
After tasting, add extra mint or sweetness as desired. Mix in about ⅔ of the dark chocolate with a spoon until evenly blended.
At least 8 hours should pass in the refrigerator before serving.
Serve chilled.
Try out these simple vegan ice cream recipes for lactose intolerant persons or anyone who prefers healthier alternatives! People of all ages will undoubtedly love these.
