Are you craving low sugar ice cream? If you love ice cream but want to stay lean and healthy, then you need to know how to make low calorie ice cream recipes.
Almost everyone loves ice cream, especially women. But how can you consume ice cream and still stay lean? It is possible with delicious, exotic ice cream recipes that are completely healthy to eat all the time. Yes, all the time!
From chocolate and vanilla to matcha and red velvet cake, we are sure you will find the flavor you love. These ice cream recipes are not only creamy and sweet, but hard to believe they are completely guilt-free. They are refined sugar-free, high protein, low fat and low carb, with some vegan options too.
Are you ready to taste low sugar ice cream? Wipe your face off now and get in the kitchen, as we prepare the most delicious, yet healthy low calorie ice cream recipes. Each and every low calorie recipes on this list are nice and sweet desserts that you would never know are all-natural, healthy and good for you.
Let’s make some sweet ice creams and enjoy.
How to make low calorie ice cream recipes?
If you’ve got a blender and the ingredients, it is time to make your favorite ice cream.
1. Brown Sugar & Toasted Almond Ice Cream
When it comes to ice creams, the simplest can be the best. The full-bodied flavor of brown sugar along with nutty toasted almond is all you need to give this easy-to-make treat a sophisticated distinction. Here is how to make this low calorie ice cream recipe:
1 tablespoon water
1 ½ teaspoon unflavored gelatine
3 large egg yolks
2 ½ cups low-fat milk, divided
1 12-ounce can nonfat evaporated milk
¾ cup packed dark brown sugar
1 tablespoon rum or vodka
½ tablespoon ground cinnamon
½ cup chopped almonds, toasted and cooled
You need an ice cream maker to make this ice cream.
- In a small bowl, sprinkle gelatine over water; allow it to stand, stir it once or twice to make the base for your ice cream.
- Pour 1 ½ cups of milk into a large saucepan. Add in cinnamon and brown sugar. Heat over medium heat, whisking often, until steaming. Place evaporated milk and egg yolk in a medium bowl and mix until combined. Whisking constantly, add the hot milk mixture to the egg mixture until blended. Put back the mixture in the pan and cook over medium heat for 3 – 5 minutes, stirring with a wooden spoon, until the back of the spoon is lightly coated. Don’t bring it to a boil, else the custard will curdle.
- Strain the custard through a fine-mesh sieve into a clean big bowl, especially stainless steel. Mix the softened gelatine and whisk in the 1 cup of milk and rum (or vodka). Cover it and refrigerate for at least 3 hours or overnight, until it is chilled.
- Whisk the ice cream mixture and pour in the canister of an ice cream maker. Freeze it according to manufacturer’s direction and add in the almond during the last 5 minutes of freezing. If you like it chilled, place the ice cream in the freezer to firm it before you serve.
- You can complete the step 3 1 day ahead. After you might have frozen it, store ice cream in an airtight container for up to a week. Let it soften a bit before you serve to make the texture excellent.
- To toast chopped nuts, put in a small dry skillet and cook over medium-low heat for 2-4 minutes while stirring constantly until it becomes lightly browned and fragrant.
Serving: ½ cup
Per serving: 6g fat, 209 calories, 31g carbohydrates, 1g fiber, 20mcg folate, 9g protein, 29g sugar, 75mg cholesterol, 1mg vitamin C, 410 IU vitamin A, 1mg iron, 340mg potassium, 92mg sodium, 264mg calcium.
Carbohydrate servings: 2
Nutrition Bonus: Calcium (26% daily value)
Exchange: ½ fat-free milk, 1 fat, 1 ½ other carbohydrate
2. Hazelnut Dark Chocolate
This is another sweet, yet healthy ice cream. If you’ve got a blender, you can do this without hassle.
Approximately 12 1/2 –cup servings
½ cup pitted dates
½ cup blanched hazelnuts
1/8 teaspoon sea salt
1 cup low-fat plain Greek yogurt
1 ½ teaspoon cocoa powder
¼ cup dark chocolate chunks
2 cups 1% chocolate milk
1 scoop chocolate milk
- In a food processor or blender, puree hazelnuts, cocoa powder, dates and salt until chunky paste forms.
- While the blender is running, slowly add in chocolate milk, protein powder and yogurt until everything is nicely combined, and then stop the blender.
- Add in dark chocolate chunks and pulse.
- If you like, refrigerate for some hours.
Per ½-cup serving
3. Peanut Butter &Honey
Do you love butter, but afraid of consuming it because you don’t want to gain weight? This ice cream will make you salivate for more because it is sweet, yet healthy. Here is how to prepare it.
Approximately 8 ½-cup serving
½ frozen bananas
1 ½ teaspoon arrowroot starch
½ cup low-fat plain Greek yogurt
1 cup unsweetened almond milk
1 scoop vanilla whey protein powder
¼ cup honey
1/8 teaspoon sea salt
1 ½ tablespoons peanut butter
¼ cup chopped peanuts
- In a saucepot over medium heat, whisk unsweetened almond milk and arrowroot starch for 2 minutes or until thick, and then set aside.
- In a food processor or blender, puree yogurt and protein powder until smooth; blend in butter, honey, peanut and unsweetened almond milk mixture.
- Stir in sea salt and peanuts
- If you like, refrigerate for some hours before serving
Per ½-cup serving
4. Espresso & Cacao Nib
This is so simple. You don’t need any crazy ingredients to prepare and enjoy it. Here is how to prepare it.
Approximately 8 ½-cup servings
2 tablespoons instant coffee
½ cup pitted prunes
1 ½ teaspoons brandy
1 scoop chocolate whey protein powder
1 ½ teaspoon cocoa powder
¼ cup cacao nibs
½ cup low-fat plain Greek yogurt
½ full-fat coconut milk
¾ cup unsweetened almond milk
- In a food processor or blender, blend the cocoa powder, brandy, instant coffee, protein powder and prunes until smooth paste forms.
- Add the coconut milk and unsweetened almond milk in a slow stream
- Add the cacao nibs and yogurt and pulse until combined.
- If you like, you can refrigerate it for some hours before serving.
Per ½-cup serving
5. Avocado Honey Ice Cream
You might think avocado honey ice cream is crazy flavor, but you will like its deliciousness. Avocado is not fattening and it tastes mild and healthy fat will give your ice cream an excellent rich texture. Be sure to use high-quality honey since it will shine through in this recipe. Let’s make this delicious ice cream now!
Serves 1 quart
1 cup mashed avocado (about 4 small avocados)
2 ½ cups full-fat coconut milk
½ cup honey
- In a blender combine all the ingredients and wait until smooth and silky
- Cover the mixture with saran wrap, pressing into the mixture, to eliminate air.
- Chill for an hour and then remove saran wrap. Add mixture to ice cream maker.
- Follow the manufacturer direction on the ice cream maker. You may have to churn the ice cream for about 20 minutes, but the mixture should be done at around 18 minutes. It will solidify quickly because of the saturated fat.
- Store in a freezer container and cover with saran wrap once again to eliminate any air pocket.
- Freeze overnight. Be sure to defrost tub for half an hour when you are ready to serve.
6. Healthy No Churn Workout Protein Ice Cream
Made with just three ingredients, this low sugar ice cream is not only simple but also delicious. If there is a food I will never get tired of, it is this low calorie ice cream. This ice cream is dairy-free, good for vegans, ketogenic and sugar-free. Let’s get in the kitchen!
With just 67 calories, here are the ingredients:
Servings: 6 servings
2 14 oz. cans coconut milk
1 teaspoon vanilla extract optional
1-2 tablespoon granulated sweetener of choice
1-4 scoops vanilla protein powder 32-34 grams per scoop
- Place a large, deep loaf pan or deep pan in the freezer
- In a food processor or blender, add coconut milk and blend until a thick and creamy texture remains.
- Transfer the ice cream to the loaf pan. Lightly mix the ice cream for 30 to 40 minutes for the first hour to ensure it doesn’t become too icy.
- Thaw it for 10 to 15 minutes before eating. Lightly wet the ice cream before scoping into a bowl.
- Allow it to thaw to your desired texture, to enjoy it soft.
BN: 4 scoops of protein in this low sugar ice cream recipe can be substituted. If you use more, you need to blend for a longer period and consider adding an extra half a can of coconut milk for extra creaminess. This can be a sub for a ½ cup of Medjool dates.
Serving: 1 serving
7. Banana Ice Cream
This banana low sugar ice cream recipe is incredible. In fact, it is so insanely easy because it only requires one ingredient and absolutely little, effort, skill and time to prepare. But hey, it tastes divine!
4 very ripe bananas
A few tablespoons of almond butter (optional)
Date syrup (optional)
1 frozen mango (optional)
- Remove the skin of the banana, slice them into pieces and put in the refrigerator for about 6 hours or overnight.
- Put the frozen banana chips into a blender or food processor and blend into ice cream. Depending on the number of banana you use, this should take a few minutes
- Scoop and serve. Once the ice cream is made, you can store it in the refrigerator.
8. Wild Blueberry Lavender Coconut Ice Cream
This ice cream is not only naturally sweetened, but also good for vegans. The low calorie ice cream is easy to make too. From ultra-creamy and naturally sweet milk to almond, you will love this ice cream.
2 (15 oz.) cans full-fat coconut milk (you can also use coconut cream)
1 teaspoon vanilla extract
2 tablespoons coconut sugar
1 ½ cups wild blueberries or wild berry mix
2 teaspoons dried culinary lavender
1/3 cup coconut palm syrup (you can use honey too)
½ cup almond breeze almond milk coconut milk blend
- Place a medium saucepan over medium heat and add in coconut milk, almond milk, coconut milk and coconut palm syrup (or honey). Whisk until well combined and smooth and mixture comes to a slight simmer. Don’t bring the mixture to a full boil though.
- Whisk once more after the mixture has come to a slight simmer, then transfer to a blender and. Add lavender and vanilla and then blend for about 30 seconds. Allow it to cool for a few minutes and then transfer to a big bowl. Cover it and refrigerate for about 4 hours until very cold (don’t skip this step).
- While the mixture is chilling, make the blueberry syrup. Add coconut sugar and blueberries to a saucepan and place over medium heat. Mash blueberries with a fork and continue to stir the mixture for about 15 to 20 minutes until it becomes thick. Once the mixture is thick like syrup, pour in a bowl, cover and place in the refrigerator.
- Once you are ready to turn this to ice cream, add the cold coconut milk mixture to your ice cream maker and follow the manufacturer’s directions to churn until it resembles soft serve.
- Transfer half of the ice cream into a refrigerator and then add half of the blueberry mixture, repeat with blueberries and ice cream again. Swirl mixture a few times with a knife to create layers. Cover the ice cream and place in the refrigerator for 4 to 6 hours or until ice cream hardens. Before you serve, allow the ice cream to sit at room temperature for a few minutes. This will make 8 servings, ½ cup each.
Serving: 8 servings
Serving size: ½ cup
9. Raspberry Basil Ice Cream
Raspberry Basil Ice Cream tastes so good just like soft-serve, but has just 3 healthy ingredients and whips up in only 5 minutes. So if you are ready for this low sugar ice cream, let’s get to the kitchen!
1 cup frozen raspberries (120g, or blackberries)
3 cups sliced and frozen banana (350g)
1 tablespoon chopped fresh basil
- Remove peel and chop banana roughly prior to freezing. Freeze in a single layer on a parchment paper-lined baking sheet, and then transfer to a freezer-safe container until ready for the recipe.
- In a heavy-duty food processor or blender, blend all ingredients until smooth and creamy. Allow banana to thaw for about 5 minutes before blending.
- Serve immediately
- You can keep leftovers in the refrigerator, though the mixture will be harder. When you are ready to eat the leftovers, take it out of the refrigerator and allow to sit at room temperature for around 15 minutes.
Serving: 1 serving
10. Healthy Chocolate Fudgsicles
This one is creamy, dreamy and healthy, but not many people know about it. This healthy chocolate ice cream is a low sugar ice cream that is free of added sugar. You already know that chocolate pops, but this is also delicious.
2 tablespoon cocoa powder
Pinch salt (scant 1/16 teaspoon)
2 small, very ripe bananas
½ teaspoon pure vanilla extract
½ cup milk of choice
Sweetener of choice (pure maple syrup, stevia, etc)
Peanut butter (optional)
Note: if you want creamier and richest results, try canned full-fat coconut milk or milk of choice or coconut cream and add 2 tablespoon nut butter (cashew, sunflower, macadamia, almond, etc).
- Combine all ingredients in a blender.
- Pour into Popsicle molds and freeze. If you don’t have popsicle molds, use paper cups instead and insert a small spoon as the stick.
- The best way to remove pops is to run the Popsicle mold under room-temperature water for around 15 seconds and then twist gently.
11. Chunky Monkey Ice Cream
Well, this monkey ice cream is actually without the chunky part. This ice cream is buzzing with flavor-rich in peanut butter and naturally sweet banana, plus an amazing texture that is velvety and creamy. It is also really healthy and a low sugar ice cream.
2 teaspoons vanilla extract
¼ cup unsweetened vanilla almond milk
Pinch of salt
1 packet natural sweetener (Truvia, stevia, etc)
1 teaspoon mini chocolate chips
1 large banana chopped into coins and frozen
- In a small bowl, whisk together vanilla extract, almond milk, sweetener, peanut flour and salt. Pour mixture into a silicone ice cube mold and refrigerate until solid.
- Thaw the frozen peanut cubes and frozen banana chunks for 15 minutes.
- Add in all the ingredients except the chocolate chips to a blender or food processor and process until smooth, scraping down the side of the bowl. When smooth, add the chocolate chips and pulse until it is broken up.
- Serve with some chopped peanuts, a dash of cinnamon, sliced banana or spoon alone.
12. Cinnamon Roll Ice Cream
If you are a fan of cinnamon and looking for all the decadence of its rolls, the flavor of creamy vanilla ice cream along with all the healthy nutrition it packs, this is the ice cream for you. With just a bite, you’ll think you are in a dreamland. This ice cream tastes sinful, how could it possibly be healthy?
This ice cream is absolutely healthy and delicious at the same time. You would never believe it is a low calorie ice cream. It is also gluten-free, sugar-free, low fat and high in protein.
1 cup plain, nonfat Greek yogurt
½ cup unsweetened vanilla almond milk
1 cup low-fat cottage cheese
¼ cup oat
1 teaspoon ground cinnamon
Teaspoon vanilla crème-flavored stevia extract
- In a large bowl, stir together all the ingredients. Scoop the mixture into a silicone ice cube mold and freeze until solid.
- For 30 minutes, thaw the frozen cubes.
- Add frozen cubes to a blender or food processor and process until smooth.
The bottom line
When it comes to enjoying ice cream, the belief of a lot of people is that you will gain weight. Well, it is true but it is not true. There are several low sugar ice cream and low calorie ice cream you can choose. They are healthy and delicious at the same time.
Don’t deny yourself the deliciousness of ice cream, the above listed low calorie ice creams will not make you gain weight. In fact, they are the perfect ice creams for you.