Cool, creamy and sweet – what’s not to love on National Ice Cream Day? Although the dessert is a wonderful treat in moderation, it’s not exactly a health food. Elle Hall, dietetic intern, is here to change that, with four easy, healthy ice cream alternatives that promise to satisfy your sweet tooth.
Chocolate Banana “Ice Cream”
3 frozen bananas, chopped into 1-inch chunks
¼ unsweetened chocolate almond milk
1 tablespoon almond or peanut butter
½ tablespoon cocoa powder
½ tablespoon mini chocolate chips (optional)
- Place bananas, almond milk, almond/peanut butter and cocoa powder into food processor.
- Pulse mixture until smooth, stopping to scrape the sides as necessary.
- Add in chocolate chips, if desired. Scoop into bowl and enjoy!
[Tip: Frozen bananas make a wonderful alternative to ice cream. Blend them with other frozen fruit, a small amount of liquid and whatever flavorings or additions you choose!]
Pumpkin Pie “Ice Cream”
4 medium frozen bananas, sliced
1 cup pumpkin puree
1/3 cup maple syrup
1 ½ teaspoon pumpkin pie spice
- Blend all ingredients in food processor until smooth.
- Pour into freezer-safe container to save, or enjoy right away.
Strawberry Frozen Yogurt Treats
16 ounces low fat vanilla yogurt
1 8-ounce container low fat whipped topping
2 cups fresh chopped strawberries
24 graham crackers
- Line a 9-by-13-inch baking pan with plastic wrap
- Combine yogurt, whipped topping and strawberries in a large bowl.
- Place 12 halves of graham crackers on top of plastic wrap. Spread strawberry yogurt mixture on top of crackers and place remaining graham crackers on top.
- Cover with plastic wrap and freeze for at least 4 hours.
- Slice and serve! Can be stored in a freezer bag
Homemade Strawberry Frozen Yogurt
4 cups frozen strawberries
1 tablespoon lemon juice
3 tablespoons agave nectar or honey
½ cup plain yogurt
- Add all ingredients to food processor.
- Blend until creamy (about 5 minutes).
- Serve immediately or transfer to an airtight container to store in the freezer.