Deliciously decadent, guilt-free ice cream, anyone? Yes, it is possible. This dairy-free and refined sugar-free ice cream is not only a treat, but also nutritious. That’s right, ice cream can be good for you.

How do You Make Dairy-Free Ice Cream?

There are multiple ways to create homemade ice cream without including any dairy:

• Fruit such as berries or mango makes for a delicious, easy sorbet
• Frozen banana blends beautifully to create a naturally sweet and creamy option
• Coconut cream/milk makes an easy dairy substitute, rich in flavor and fats
• Nut butters are always a winning combination for a dairy-free frozen treat. Opt for macadamia or cashew for the smoothest, creamiest texture

Do I Need an Ice Cream Maker?

There’s nothing more soul-destroying than finding the perfect ice cream recipe and then realizing you need an ice cream maker. This easy ice cream recipe requires zero churning and no ice cream maker. Hooray! You will however, need a food processor or blender to create your base mixture.

Can Ice Cream Really Be Healthy?

This ice cream packs a nutrient-dense punch with the added bonus of being perfect for those avoiding lactose or dairy products. This no-churn dessert is also free from refined sugars, which may support stable energy levels. Want more? Let’s take a look at some other potential health benefits:

• Coconut Milk: Provides a creamy base rich in medium-chain triglycerides (MCTs) which may support cognitive function and nervous system health.
• Raw Honey or Maple Syrup: Natural sweeteners replace refined sugars to prevent blood sugar crashes.
• Macadamia Nuts: Rich in monounsaturated fats to support brain health and magnesium and potassium for nerve and muscle function.
• Cocoa Powder: Supports mood enhancement and has potential neuroprotective effects.

Ready to try your new favorite ice cream?

Macadamia and Banana Ice Cream with Magic Shell

Serves: 6

Prep time: 15 minutes plus 4 hours freezing time

Ingredients

For the Ice Cream Base:

• 4 ripe bananas, frozen and sliced
• 1 can full-fat coconut milk, chilled in the refrigerator overnight
• 1/4 cup raw honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1/2 cup sugar-free dark chocolate chips (optional)

For the Macadamia Nut Paste:

• 1 cup macadamia nuts

For the Magic Shell:

• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons raw honey or maple syrup
• Pinch of sea salt

Instructions:

Macadamia Nut Paste:

• Place the macadamia nuts in a food processor or blender.
• Process the nuts until they turn into a smooth and creamy paste. You may need to stop and scrape down the sides as you go.
• Once you have a creamy paste, set it aside.

Ice Cream Base:

• In a blender or food processor, blend the frozen banana slices, chilled coconut milk (use the thickened cream at the top of the can), raw honey or maple syrup, vanilla extract, and a pinch of sea salt until smooth and creamy.
• Add the macadamia nut paste to the ice cream mixture and blend until well incorporated.
• If using, stir in the sugar-free dark chocolate chips for an extra layer of indulgence.
• Pour the mixture into a loaf pan or a freezer-safe container.
• Cover the pan with plastic wrap or a lid and freeze for at least 4 hours or until the ice cream is firm.

Magic Shell:

• Prepare the shell sauce just before you serve the ice cream. In a small bowl, whisk together the melted coconut oil, unsweetened cocoa powder, raw honey or maple syrup, and a pinch of sea salt until well combined.
• Once the ice cream is frozen and you’re ready to serve, drizzle the magic shell over the ice cream, and it will harden into a delicious chocolate shell.