When the summer heat peaks, what’s better than an ice cream to keep you cool and happy? From children to adults and the elderly – a scoop of ice cream can be unbeatable to beat the heat. Diabetic patients or those who may lactose-intolerant or battling high cholesterol problems, may miss the taste of ice creams because of the high sugar content and cow milk used to make these cold delights. But don’t worry! There are always healthy vegan ice cream recipes that you can try at home to satiate your taste buds.

Are vegan ice creams healthy?

Ice creams are all-time favourite summer coolers. Vegan and sugar-free ice creams can be a good option for diabetic patients since they are typically lower in sugar and can help manage blood sugar levels. However, it is important for individuals with diabetes to still monitor their carbohydrate intake, as some alternatives used to sweeten these ice creams may still affect blood sugar, says Chef Shipra Khanna.

Also, healthier alternatives does not mean you can go overboard eating them, “It is always best to consult with a healthcare professional for personalised dietary recommendations,” adds chef Shipra Khanna.

6 easy vegan ice cream recipes

Here are some healthy and delicious vegan ice cream recipes, as suggested by the expert.

1. Vanilla and almond milk-based ice cream

Ingredients:

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• 2 cups almond milk (unsweetened)
• 1/4 cup jaggery powder (to taste)
• 1 tsp vanilla extract

Method:

1. In a saucepan, heat almond milk over medium heat until warm but not boiling.
2. Stir in jaggery powder until dissolved.
3. Remove from heat and stir in vanilla extract.
4. Let the mixture cool completely.
5. Transfer the cooled mixture to an ice cream maker and churn according to the
6. manufacturer’s instructions.
7. Once churned, transfer the ice cream to a container and freeze for a few hours until firm.

2. Chocolate banana coconut milk ice cream

Ingredients:

• 4 frozen bananas, peeled
• ¼ cup cocoa powder
• 2 tablespoons peanut butter (optional)
• ¼ cup coconut milk

Method:

1. Blend the peanut butter, cocoa powder, and frozen bananas.
2. Mix the ingredients.
3. Freeze for 2 hours until it is hard enough to scoop into cones.

3. Dates and coconut milk-based ice cream

Ingredients:

• 1 can full-fat coconut milk
• 6-8 pitted dates (for sweetness)
• 1 tsp vanilla extract
• Pinch of salt

Method:

1. Chill the can of coconut milk in the refrigerator overnight.
2. Scoop out the solid coconut cream from the chilled can into a blender.
3. Add agave syrup or pitted dates, vanilla extract, and salt to the blender.
4. Blend until smooth and creamy.
5. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned, transfer the ice cream to a container and freeze for a few hours until firm.

4. Peanut butter and soy milk-based ice cream

Ingredients:

• 2 cups of soy milk
• 4-5 tbsp of stevia (natural sweetener)
• ½ cup peanut butter
• ¼ tsp Salt
• ½ tsp pure vanilla extract
• Toppings (chopped peanuts, optional)

Method:

1. Combine all of the ingredients and pour them into ice cube trays or 1-2 shallow containers.
2. Freeze the mixture for an hour, then remove it from the ice tray or container, soften it with your blender, and blend until smooth.
3. If you want a harder ice cream, freeze it again for up to 30 minutes.
   Serve it chilled with chopped peanuts on top.

5. Mint chocolate sundae

Ingredients:

• 1 (14-ounce) can full-fat coconut milk, refrigerated overnight
• 2 frozen bananas
• 1/4 teaspoon spirulina (optional, for color)
• 1 tablespoon maple syrup
• A handful of fresh mint leaves
• A small drop of peppermint extract
• 1/4 cup grated raw dark chocolate

Method:

1. Scoop out the thick white cream from the can of coconut milk and transfer it to a blender.
2. Blend the bananas, fresh mint, maple syrup, spirulina (if used), and peppermint essence in a blender until smooth.
3. If desired, add more mint or sweetness after tasting.
4. Add around ⅔ of the dark chocolate and use a spoon to mix just until combined.
5. Refrigerate for at least 8 hours before serving.
6. Serve chill.

6. Raspberry almond milk ice cream

Ingredients:

• 1 frozen banana
• 3/4 cup frozen raspberries
• 1 tablespoon almond butter, or other nut or seed butter
• 1 tablespoon maple syrup or other sweetener
• 2 to 3 tablespoons unsweetened almond milk

Method:

1. Blend the banana, raspberries, almond butter, and syrup until smooth and creamy.
2. Add almond milk as needed to obtain the desired texture.
3. Refrigerate for at least 8 hours before serving.

Try out these easy vegan ice cream recipes for lactose intolerant people or anyone who prefers healthier choices! These will surely be loved by people of all age groups.