May 25, 2018


It’s Spring – almost Summer, and that screams ice cream! But with that, comes the guilt of consuming lots of fat, calories and sugar. Ease the guilt by trying these creative alternatives to full-fat ice cream. BONUS … they are simple to make!



Avocado Ice cream

Banana Ice Cream


3 ripe bananas

½ tablespoon milk


Peel the bananas and slice them thickly

Lay them on a plate and freeze until solid – about 2 hours

Put them in a blender or food processor and turn the machine on to blend them. At first they will want to spin around and stay icy, but keep at it, stopping the machine and using a wooden spoon to loosen the mixture. Eventually it will go creamy and custardy, like soft serve ice cream, and if you need to, add the milk.


To vary the flavor, try adding any of the following:


1 Tablespoon peanut butter

2 tablespoons cocoa powder

1 teaspoon vanilla

½ teaspoon cinnamon


Coconut Ice Cream


2 (13-oz.) cans of coconut milk

1 cup sugar

2 teaspoons vanilla extract

Makes about 1 quart


  1. Pour ingredients into a large freezer-safe bowl.
  2. Freeze for about 30 minutes. Take out of freezer and whisk it briskly (or churn it using an electric immersion blender). Return to freezer.
  3. Repeat step 2 every 30 minutes until your ice cream is creamy and frozen through. 


Avocado Ice Cream


1 ½ avocados

1 teaspoon lemon juice

1 can (14 oz.) full fat coconut milk

1/3 cup brown rice syrup (or agave syrup or maple syrup)


  1. Place the can of coconut milk in the fridge overnight
  2. Cut the avocados in half, remove the pit and spoon out the avocado flesh
  3. Put the avocado flesh in a food processor together with the lemon juice and blend until it’s a perfectly smooth avocado cream.
  4. Open the coconut milk can upside down (so that the hard cream is on top)
  5. Spoon out the coconut cream until you hit the coconut water (save water for a different recipe or a smoothie)
  6. Whip the coconut cream in a bowl with a KitchenAid or other electrical mixer until it’s a nice, soft coconut whipped cream. Add in the avocado cream and the rice syrup and mix.
  7. Put the ice cream in a freezer-safe dish
  8. Place it in the freezer for at least 4 hours
  9. If it is too hard to spoon out after 4 hours, let it sit at room temp for a minute or two
  10. Enjoy!