And because it is a no-churn recipe, no ice cream maker is required. If you are a fan of avocados, you are going to love this one.

Ingredients

Avocado based ice cream requires just a handful of simple ingredients you can pick up from your local grocery store. For the complete list of ingredients, we will need:

• Coconut Milk: We recommend a can of full-fat coconut milk, shaken or blended until smooth, for the best flavor. That being said, coconut cream can also be used. Though I liked the version of it made with coconut milk better. Do not use a carton of coconut beverage, as this does not impart the same flavor or creamy texture.
• Avocado: Look for avocados with dark green to black skin that yield slightly to pressure. When you pop the cap off the top, the avocado flesh should be bright and green. This means they are ripe but not browned and spoiled.
• Banana: One ripe banana adds creaminess and a slightly sweet flavor.
• Maple Syrup: Go for pure maple syrup for the best flavor.
• Lime Juice + Lime Zest: The lime juice and lime zest add a beautiful pop of citrus flavor. Lemon juice and lemon zest can be used instead. You could also add 1 teaspoon of vanilla extract to further enhance its flavor profile.
• Unsweetened Coconut Flakes: Coconut flakes add a nice crunch and tropical finish. Make sure to toast the coconut flakes for the best flavor.
• Coconut shells: If you have access to coconut shells, they make the pretties “bowls”.

How to Make Avocado Ice Cream?

This creamy homemade avocado ice cream recipe comes together after a quick whiz in your food processor and some freezing time – no ice cream machine required. Here’s how to do it:

1. Chill loaf pan: Place a 9×5 inch loaf pan in the freezer for 30 minutes before making the ice cream.

2. Puree ingredients: Place the coconut milk, avocados, banana, maple syrup, lime juice, and Kosher salt in a food processor fitted with the S-blade. Puree for about 1 minute, until all the ingredients reach a smooth texture, scraping down the sides of the bowl halfway through. Once the avocado mixture is smooth, add the lime zest and pulse a few times.
3. Store: Transfer the ice cream base to the chilled loaf pan. Smooth into an even layer with a spatula or the back of a spoon. Cover the surface of the ice cream mixture directly with plastic wrap, removing as much air as possible.
4. Freeze: Place the avocado ice cream into the freezer for at least 4 hours before serving. 
5. Scoop: Remove it from the freezer 15 minutes before serving for it to soften. Scoop into bowls (or coconut bowls) and garnish with coconut flakes, if preferred.

How to Store?

This dairy-free avocado ice cream will keep for up to 1 week in the freezer if stored properly. For best results and prolonged shelf life, make sure to:

• Use a frozen container: We found a pre-chilled loaf pan to be the best mode of storage for this avocado frozen dessert as the larger surface area makes it easier to scoop. That being said, you can store it in an ice cream container (affiliate link) or a freezer-safe airtight container.
• Cover with plastic wrap: Place a piece of plastic wrap directly on the surface of the ice cream to prevent air bubbles and the formation of ice crystals.
• Allow good airflow: Place the loaf pan in the coldest part of your freezer (usually in the back, away from odorous foods) with good air circulation. A consistent temperature maintains the texture and flavor.
• Avoid frequent thawing and refreezing: Constant temperature fluctuations may create an icy texture.
• Consume within one week: Homemade ice cream does not have as long a shelf life as commercially-made ice cream. For the best texture and flavor, enjoy within 5-7 days.

How to Serve

This healthy avocado ice cream recipe can be served just as is or jazzed up to really play up its tropical vibe. Some of my favorite ways to serve include:

• Cone or Bowl: Keep it simple by scooping into your favorite cone or ice cream bowl.
• Coconut Bowls: If available to you and to really give it the island appeal, serve it in fresh coconut halves with a sprig of fresh mint and toasted coconut flakes, as pictured here.
• Blend into Smoothies and Milkshakes: This avocado ice cream has a minimal amount of natural sugars, which means it is healthy enough to enjoy on the regular in daily smoothies or milkshakes.
• With Toppings: Finish with any and all of your favorite healthy or crunchy toppings, such as fresh fruit, dark chocolate chips, toasted nuts, or even granola.

FAQs

Other Ice Cream Recipes You Might Like:

• Honey Vanilla Ice Cream
• Chocolate Ice Cream with Honey

If you try this Avocado Ice Cream recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Avocado Ice Cream Recipe

Here’s a creamy and rich avocado ice cream that requires no ice cream maker. Made with healthier ingredients and sweetened with maple syrup, this is the perfect vegan ice cream to serve on a hot summer day.

Course Ice Cream

Cuisine American

Diet Vegan

Prep Time 20 minutes minutes

Cooling Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 4 servings

Calories 527kcal

Author Aysegul Sanford

Equipment

• 1 Ice Cream Maker
• 1 Reusable Ice Cream Tub
• 1 Ice Cream Scoop

Ingredients

• 1 can unsweetened coconut milk – 13.5 ounces
• 2 Hass Avocados ripe, total weight 1 pound with pits; skinned and pitted
• 1 banana ripe
• ½ cup maple syrup
• 2 teaspoons lime juice freshly squeezed
• ¼ teaspoon Kosher salt
• 1 tablespoon lime zest from 2 limes

Optional Garnishes

• 2 tablespoons Unsweetened toasted shredded coconut

For Serving (Optional)

• Coconut Bowls

Instructions

• Place a 9×5 inch loaf pan in the freezer for 30 minutes before making the ice cream.
• Place the coconut milk, avocados, banana, maple syrup, lime juice, and Kosher salt in a food processor and puree until all the ingredients are smooth for approximately 1 minute. Scrape down the sides of the bowl halfway through processing so that all the ingredients are pureed.
• Add the lime zest and pulse into the mixture for a couple of “bursts.”
• Transfer the mixture to the loaf pan and smooth it out evenly. Cover with stretch film, removing as much air as possible.
• Place the covered ice cream into the freezer for at least 4 hours before serving.
• Remove it from the freezer 15 minutes before serving for it to soften. Scoop into bowls (or coconut bowls) and garnish with coconut flakes, if preferred.

Notes

• Yield: This recipe yields a little less than 1-quart ice cream.
• Coconut Milk vs Cream: This recipe was tested both with canned coconut milk and canned coconut cream. We prefer the version made with the milk better as the version made with cream had an overwhelming coconut taste whereas the milk version allowed the avocado flavors to shine. 
• Storage: Be sure to store in an airtight container, cover it tightly and consume within 5-7 days.
• This recipe is adapted from David Lebovitz’s Avocado Ice Cream recipe with minor changes.

Nutrition

Calories: 527kcal | Carbohydrates: 48g | Protein: 5g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 171mg | Potassium: 951mg | Fiber: 10g | Sugar: 32g | Vitamin A: 168IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 2mg

The post Avocado Ice Cream appeared first on Foolproof Living.

Love making ice cream? Put your ice cream maker to good use with Coconut Cashew Ice Cream (dairy-free) or Avocado Ice Cream, or go the no-churn method with Yogurt Bark.

Ingredients for Honey Vanilla Ice Cream

This homemade honey ice cream requires only 6 simple ingredients. Here’s a look at what we need:

• Heavy Cream: Pick up a pint of heavy cream or heavy whipping cream for the creamiest texture. 
• Milk: Use full-fat whole milk for the richest texture and flavor.
• Honey: Choose high-quality honey, local or raw honey is even better. As always, the honey flavor will determine the flavor of your ice cream. My favorite types of honey are orange blossom and clover. Maple syrup could also be used but be aware that the flavor profile of the overall ice cream would be different.
• Salt: We are using Kosher salt to season the honey-flavored ice cream. Feel free to give it a finish of Maldon flaky salt upon serving for a salted honey ice cream twist.
• Vanilla: You can use vanilla extract or the luxurious vanilla bean paste (affiliate link). If using vanilla extract, be sure to add it at the end while the ice cream mixture cools to room temperature.
• Raw Egg Yolks: Whole egg yolks add texture and richness to the honey and ice cream. The trick is to temper the egg yolks into the cream mixture, but more on this later.

How to Make Honey Ice Cream Recipe?

If you never thought of making vanilla ice cream with honey, think again! Just like all homemade ice cream recipes, this one requires a bit of patience. But your efforts will be rewarded in the end. Here’s how to do it:

1. Heat the cream mixture: In a medium saucepan over medium-high heat, heat the cream, milk, honey, salt, and vanilla paste (if using) for approximately 5 minutes, stirring frequently, until it just barely begins to simmer. Do not let it boil.
2. Temper egg yolks: While the cream mixture is coming up to a simmer, place the egg yolks in a medium bowl and whisk until smooth. When the cream mixture has just barely reached a simmer, pour 1 ½ cups of the warmed cream mixture into a measuring cup. Slowly pour the cream mixture into the yolks while continuously whisking as you pour it into the bowl. Continuous whisking is paramount to prevent the eggs from curdling.

3. Cook custard: Pour the egg mixture back into the saucepan while stirring constantly with a wooden spoon. Reduce to medium heat and cook for approximately 10 minutes (stirring constantly) until it is slightly thickened or registers 180 degrees F. As you are stirring, ensure that you are scraping the bottom edge of the pan as it thickens. The mixture should produce “milk bubbles” on the edge of the pan, which is a good indication of proper temperature. Do not let it boil, as this will scald the cream and milk.
4. Cool ice cream base: Pour the cream mixture into a heat-proof cup or bowl. Allow to cool on the kitchen counter for 30 minutes. Then, cover it with a lid or plastic wrap and place it in the refrigerator for at least 3 hours or up to 24 hours.

5. Churn ice cream: After the custard is thoroughly chilled, churn the mixture in an ice cream maker (affiliate link) according to the manufacturer’s instructions. Mine takes about 15-20 minutes, and in the end, the mixture resembles the texture of soft-serve ice cream. 
6. Freeze: Transfer the ice cream to an airtight container or a loaf pan and cover it tightly. Freeze the ice cream until firm, at least 2 hours, but preferably overnight. Serve once chilled.

How to Store

This honey milk ice cream will keep for up to 1 week in the freezer if stored properly. Here are my best tips for storage:

• Store in a freezer-safe airtight container, preferably an ice cream tub (affiliate link.) Use the back of a spoon to gently push it down to remove any air. 
• Place in the back of the freezer, away from any odorous foods (i.e., fish, onions, etc.).

How to Serve Honey Ice Cream?

Honey-sweetened ice cream will become one of your favorite ice cream flavors you are going to want to put on everything. Some of my favorite ways to serve include:

• Bowl / Cone: Keep it classic by scooping ice cream into a bowl or cone to enjoy all on its own. Use any of your favorite toppings, such as nuts, fresh fruit, or even better, a drizzle of your favorite caramel.
• Make Ice Cream Sandwich: Sandwich a generous scoop of it in between Almond Flour Cookies, or Almond Flour Peanut Butter Cookies for a scrumptious summer treat.
• On Top of Baked Goods: Serve it a la mode style on top of Almond Flour Brownies, Peach Galette, or Easy Apple Crisp.
• Make a Honey Ice Cream Sundae: Create a luxurious ice cream sundae at home by topping it off with dark chocolate, chocolate chips, fresh fruit, or fruit sauce, like my Blueberry Sauce and Maple Whipped Cream.

FAQs

Other Honey-Sweetened Recipes You Might Also Like:

• Honey Syrup
• Honey Lime Dressing
• Strawberry Basil Limeade

If you try this recipe for Honey Ice Cream, please take a minute to rate and comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Honey Ice Cream Recipe

Try this homemade honey ice cream recipe for a super creamy and naturally sweetened treat that is superior to any store-bought brand. Drawing inspiration from Haagen Dazs’ Honey Vanilla Ice Cream, this simple recipe is an excellent delight to savor all year round.

Course Ice Cream

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting 10 hours hours

Total Time 10 hours hours 20 minutes minutes

Servings 4 servings

Calories 549kcal

Author Aysegul Sanford

Equipment

• 1 Ice Cream Maker
• 1 Reusable Ice Cream Tub
• 1 Ice Cream Scoop

Ingredients

• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• ½ cup honey
• ½ teaspoon Kosher salt
• 1 ½ teaspoon vanilla paste or pure vanilla extract*
• 4 large egg yolks

Instructions

• Heat the cream, milk, honey, salt, and vanilla paste in a medium-sized saucepan over medium-high heat for approximately 5 minutes, stirring frequently, until it just barely begins to simmer. Do not let it boil.
• While the cream mixture is simmering, whisk the egg yolks in a bowl until smooth. Set them aside.
• Pour 1 ½ cups of the warmed cream mixture into a measuring cup.
• Gradually whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is paramount to prevent the eggs from curdling.
• Pour the egg and milk mixture back into the saucepan while stirring constantly with a wooden spoon. Cook over medium heat for approximately 10 minutes (stirring constantly) until it is slightly thickened or it registers 180 degrees F. As you are stirring, ensure that you are scraping the bottom edge of the pan as it thickens. The mixture should produce “milk bubbles” on the edge of the pan, which is a good indication of proper temperature. Do not let it boil, as this will scald the cream and milk.
• Pour the cream mixture into a heat-proof cup and let it cool on the counter for 30 minutes. Cover it with a lid or stretch film and refrigerate for at least 3 hours or for up to 24 hours.
• Churn the mixture after it has chilled according to the ice cream manufacturer’s instructions. Mine takes about 15-20 minutes, and in the end, the mixture resembles the texture of soft-serve ice cream.
• Transfer it to an airtight container and cover it tightly. Freeze it until firm for at least 3 hours, preferably overnight. Serve when chilled.

Notes

• Yields: This recipe yields 1 quart of ice cream.Storage: Store in an airtight container, preferably an ice cream tub (affiliate link.) or a loaf pan that is tightly covered with stretch film. Use the back of a spoon to gently push it down to remove any air. 
• Vanilla: If you do not have vanilla paste, you can use vanilla extract. However, be sure to add it at the end while the ice cream mixture cools to room temperature. Otherwise, it will evaporate during the cooking process.
• This recipe has been adapted with minor changes from The Perfect Scoop.

Nutrition

Calories: 549kcal | Carbohydrates: 43g | Protein: 8g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 295mg | Sodium: 359mg | Potassium: 263mg | Fiber: 0.1g | Sugar: 43g | Vitamin A: 1705IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 1mg

The post Honey Ice Cream appeared first on Foolproof Living.

And if you are a serious ice cream lover, be sure to check out my Avocado Ice Cream and Cashew Coconut Milk Ice Cream.

Ingredients

This chocolate honey ice cream recipe requires just a handful of simple ingredients. We will need:

• Heavy Cream: Heavy cream, sometimes labeled heavy whipping cream, provides a rich and creamy consistency that is so akin to ice cream. 
• Whole Milk: Make sure to also use full-fat milk for the richest texture.
• Honey: Seek out high-quality honey from a brand you trust. Whether it is local or raw honey, or both, pick a flavor you like, like orange blossom or clover.
• Unsweetened Cocoa Powder: Unsweetened cocoa powder (not Dutch-processed) provides a rich, earthy, chocolatey flavor. I tested this recipe with both Hershey’s (affiliate link) and Valrhona (affiliate link), and both were equally delicious. For even more powerful antioxidants, try organic Cacao Powder (affilaite link), which is not heated to as high a temperature during processing as traditional cocoa powder.
• Raw Egg Yolks: Egg yolks add richness and create a chocolate custard ice cream dream.
• Vanilla Paste: Although more expensive, vanilla bean paste (affiliate link) adds richness and specks of vanilla bean. If you would like to use pure vanilla extract instead, make sure to add it while the chocolate ice cream base is cooling, so as to not evaporate the alcohol.
• Salt: A pinch of Kosher salt enhances the sweet cream and chocolate notes.

How to Make Chocolate Ice Cream with Honey?

Honey-sweetened chocolate ice cream is just as delicious, if not more so, than traditional ice cream recipes. Here’s how to do it:

1. Heat cream mixture: In a medium saucepan, place the cream, milk, honey, unsweetened cocoa powder, vanilla paste, and salt. Cook over medium-high heat, string frequently until it is barely simmering, 7-8 minutes. Do not let it boil.
2. Whisk egg yolks: While the cream mixture is coming up to a simmer, whisk the egg yolks in a medium bowl.
3. Temper egg yolks: Carefully pour 1 ½ cups of the warmed cream mixture into a measuring cup. Gradually and slowly whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is very important to prevent the eggs from curdling.
4. Make the chocolate custard: Immediately pour the egg yolk mixture back into the saucepan. Cook over medium to medium-high heat for approximately 8 minutes, stirring constantly with a wooden spoon, until it is slightly thickened. Make sure to also stir the bottom edge of the saucepan to incorporate the mixture. Do not let it boil, as this will scald the cream and milk. The mixture should be around 180 degrees Fahrenheit.

5. Chill: Pour the chocolate mixture into a heatproof container or a medium bowl. Keep it uncovered and allow it to cool to room temperature on the counter for 30 minutes. Then, cover it with plastic wrap and refrigerate for at least 3 hours, or up to 24 hours.
6. Churn: Once the custard is thoroughly chilled, churn it in your ice cream maker (affiliate link) according to the manufacturer’s instructions. My ice cream maker takes about 20 minutes for it to reach a soft-serve consistency.
7. Freeze: Transfer the now-churned ice cream to an ice cream tub (affiliate link) or a loaf pan and be sure to cover or wrap tightly. Let it freeze for at least 3 hours before serving.

How to Store

Chocolate ice cream with honey will keep for up to 1 week in the freezer. For proper storage, make sure to:

• Store in a designated ice cream tub (affiliate link), or freezer-safe airtight container.
• Store away from any odorous foods (i.e. seafood, onions, etc.), preferably in the back of the freezer.
• Optionally, place a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals.

How to Serve Honey Ice Cream?

Naturally sweetened chocolate ice cream is going to become your favorite homemade ice cream flavor. To really bring out its chocolate flavor, I love to serve it in any of the following ways:

• Bowl / Cone: Scoop into a bowl or cone, and finish with your favorite toppings like fresh fruit, naturally sweetened Strawberry Sauce, dark chocolate chips, melted chocolate sauce, and toasted nuts for a little crunch or flaky sea salt (affiliate link.)
• Over Cake or Brownies: Get a double dose of chocolate by scooping on top of warm Almond Flour Brownies, or any of our Cake Recipes.
• Ice Cream Sandwiches: The rich chocolate flavors are perfect in between two Almond Butter Cookies or Chocolate Chip Cookies.
• Affogato: Pour a shot of hot espresso over a scoop of custard chocolate ice cream for a scoop of Italian flair.

FAQs

Other Ice Cream Recipes You Might Also Like:

• Frozen Yogurt Bark
• Strawberry Coconut Milk Popsicles

If you try this Chocolate Honey Ice Cream recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Honey Chocolate Ice Cream Recipe

Honey chocolate ice cream is an ultra rich, naturally sweetened custard based ice cream that is the ultimate summer indulgence. Made with just a few basic ingredients, it is an easy ice cream recipe you’ll be making over and over again.

Course Dessert/Ice Cream

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4 servings

Calories 577kcal

Author Aysegul Sanford

Equipment

• 1 Ice Cream Maker
• 1 Reusable Ice Cream Tub
• 1 Ice Cream Scoop

Ingredients

• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• ½ cup honey
• ½ cup unsweetened cocoa powder
• 4 large egg yolks
• 1 ½ teaspoon vanilla paste or vanilla extract*
• ½ teaspoon Kosher salt

Instructions

• Place cream, milk, honey, unsweetened cocoa powder, vanilla paste, and salt in a medium-sized saucepan over medium-high heat. Cook, string frequently until it is barely simmering, 7-8 minutes. Do not let it boil.
• Whisk the egg yolks in a medium bowl.
• Carefully pour 1 ½ cups of the warmed cream mixture into a measuring cup.
• Gradually whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is very important to prevent the eggs from curdling.
• Pour the egg yolk mixture back into the saucepan. Using a wooden spoon, cook over medium to medium-high heat for approximately 8 minutes, stirring constantly until it is slightly thickened making sure you also stir the bottom edge of the saucepan to incorporate the mixture. Do not let it boil, as this will scald the cream and milk. The mixture should be around 180 degrees F.
• Pour the cream mixture into a heatproof container and let it cool (uncovered) on the counter for 30 minutes. Cover it with stretch film (place it on the surface of the custard) and refrigerate for at least 3 hours or for up to 24 hours.
• Churn the mixture after it has chilled according to the ice cream manufacturer’s instructions. In my ice cream maker, it takes about 20 minutes for it to reach soft serve texture.
• Transfer the churned ice cream to an ice cream tup (or a loaf pan), put the lid on and let it freeze for at least 3 hours before serving.

Notes

• Yields: This recipe makes 1-quart ice cream.
• You can substitute the vanilla paste with vanilla extract. Use an equal amount but stir it into the custard at the very end (at the cooling stage) to prevent it from evaporating.
• Check doneness: The proper temperature of the mixture should be no more than 180 degrees F. Boiling or scalding the mixture can cause the eggs to curdle and potentially burn, giving an unpleasant taste. Do not walk away as the boiling point can be very quick! You can easily test for the correct thickness of the mixture by lifting the wooden spoon out and running your clean finger on the back of the spoon. If the other area of the spoon holds on to the mixture and does not run off, it is thick enough.
• Use a fine mesh strainer (Optional): I made this recipe three times and didn’t need to strain the mixture. However, straining through a fine mesh strainer helps to catch any unwanted clumps of egg yolk that may have developed during tempering the eggs. This is a good practice to follow if you are new to tempering eggs.

Nutrition

Calories: 577kcal | Carbohydrates: 50g | Protein: 11g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 306mg | Sodium: 362mg | Potassium: 427mg | Fiber: 4g | Sugar: 43g | Vitamin A: 1720IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 2mg

The post Honey Chocolate Ice Cream appeared first on Foolproof Living.

Ingredients

The three simple ingredients in these frozen yogurt bars provide a pop of color, a great crunch, and a salty-sweet finish. They’re simply irresistible! For this recipe, you’ll need vanilla yogurt, fresh strawberries, and pistachios (or any nuts, granola, or your favorite toppings). 

How to Make Yogurt Bark?

Not only is this healthy yogurt bark easy to make, but it’s fun too! Here’s how to do it:

1. Prep the baking sheet: Line a baking sheet with parchment paper. 

2. Spread the yogurt: Using an offset spatula (or a spoon), spread the yogurt in an even layer across the baking sheet. 
3. Add your toppings: Sprinkle the vanilla Greek yogurt evenly with the strawberries, pistachios, or toppings of your choice. 
4. Freeze: Freeze the yogurt bark overnight or for at least 3 hours until firm. 
5. Serve: Remove the yogurt bark from the freezer and break it into large chunks. Serve immediately. 

How to Store

While it is best to enjoy this yogurt fruit bark as soon as it comes out of the freezer, you can also make a big batch ahead of time for quick grab-and-go snacks! Just keep in mind that the frozen Greek yogurt bark needs at least 3 hours in the freezer before serving, although freezing overnight is better and will help prevent melting. 

To store leftovers, make sure to break the bars into pieces before placing them in an airtight container. Keep in the freezer and enjoy them for up to 2-3 months. 

FAQs

Other Yogurt Recipes You Might Like

Here at Foolproof Living, yogurt is such a staple in our fridge. If you’re like us and keep a yogurt stash in the fridge year-round, why not use it to make a new recipe? After you make these healthy yogurt bars, give one of these recipes a try!

• Strawberry Banana Yogurt Smoothie
• Cantaloupe Smoothie
• Overnight Muesli

If you try this Frozen Yogurt Bark recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Frozen Yogurt Bark Recipe

Cool off on a hot summer day with this refreshing Frozen Yogurt Bark. This kid-friendly treat combines sweet vanilla yogurt with fresh berries and crunchy toppings for a healthy ice cream alternative that's just as satisfying. This recipe is also super customizable, so grab your favorite toppings and get started!

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Resting Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4 servings

Calories 196kcal

Author Aysegul Sanford

Ingredients

• 2 cups Vanilla Yogurt*
• ½ cup sliced strawberries
• ½ cup pistachios or any other nuts or granola

Instructions

• Line a baking sheet with parchment paper.
• Place the yogurt on the sheet pan and spread it using an offset spatula.
• Sprinkle it evenly with sliced strawberries and pistachios.
• Freeze until firm, at least 3 hours or overnight.
• Remove it from the freezer and break it into large chunks. Serve right away.

Video

Notes

• Yogurt: I used Greek Yogurt in this recipe as I enjoy the thickness of the Greek yogurt. I also prefer making my own Vanilla Yogurt (using plain Greek yogurt) as I can adjust the amount of sugar in it. However, if you prefer low-fat yogurt, I recommend using Icelandic-style yogurt as it will provide you with a similar thick (spreadable) consistency.
• Storage: To store leftovers, make sure to break the bars into pieces before placing them in an airtight container. Keep in the freezer and enjoy them for up to 2-3 months. 
• Toppings: I used berries and pistachios, but any combination of fruit and nuts and/or granola would work in this recipe.

Nutrition

Calories: 196kcal | Carbohydrates: 23g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 81mg | Potassium: 453mg | Fiber: 2g | Sugar: 19g | Vitamin A: 119IU | Vitamin C: 12mg | Calcium: 228mg | Iron: 1mg

The post Frozen Yogurt Bark appeared first on Foolproof Living.

On the day the popsicle mold arrived in the mail, I found a recipe online and made it right away. Sadly, it turned out to be a disaster. It was my bad that I picked a rather complicated recipe.

Feeling so disappointed, I never get back to making them. Until recently…

Now, years later, I am getting back at it. Though this time, the recipe I am using is stupid simple. These strawberry coconut popsicles are great if you are like me, a beginner in making popsicles at home.

Ingredients:

The list of ingredients is for these vegan strawberry popsicles is pretty short. You only need:

• Strawberries: I used fresh strawberries because they are in season but frozen ones would also work. I would lightly thaw them and make sure the juices are strained.
• Coconut Milk: Use full-fat coconut milk as it will help with making your strawberry popsicles super creamy.
• Maple Syrup: Since I was after vegan popsicles, I opted for maple syrup, but honey would also work.
• Fresh Mint: This is an optional ingredient, but if you have it on hand I think it makes it so nice and refreshing.

How to make this strawberry coconut milk popsicle recipe:

The process of making these strawberry coconut cream popsicles cannot be easier.

1. Blend: Place all ingredients in a blender. Blend until smooth.
2. Taste: Give it a taste and make sure that it is sweet enough for you. If you want it to be sweeter add in a tablespoon (or more) maple syrup.
3. Pour: Divide the mixture in between 10 popsicle molds. Use a spoon to tap down on the mixture to get out any air pockets. Place the cover on mold and insert popsicle sticks into the center of each mold.
4. Freeze: Place them in the freezer and freeze for at least 6 hours or preferably, overnight.

How To Get The Popsicle Out of The Mold:

If you have ever made popsicles, you might have found it difficult to get the popsicles out of the mold.

It certainly happened to me. Therefore, I thought that I would share the method that worked for me. I’d like to call this the two-step method.

• Step 1: After at least 6 hours of freezing, take the mold out of the freezer and let it sit for 5 minutes on the counter. If your kitchen is hotter than 68-70 degrees then you might be fine with 3-4 minutes.
• Step 2: fill a large cup (one that you will be able to put the whole mold in) with warm tap water and place the whole mold until it reaches to the top border of the mold for 30-45 seconds. This step is important as if you immerse only a portion of the mold, the rest of the popsicles will not melt at the same level and will result in broken or half-melted popsicles. Then try the light-jiggling move to get each popsicle out of its mold. They should come out easily. If they don’t, put the whole mold back in the water for another 5-10 seconds making sure to try again after every time.

Now, the timing of how long it takes for them to come out of the mold for different recipes might be different. So the best thing to do is to keep a close eye on as it is in the water bath to make sure that it is not melting.

Do you have a popsicle mold you recommend?

If you are new to making popsicles at home you might feel overwhelmed with the crazy amount of options in the market. While I only tried 2 different kinds, I use this one (affiliate link) and am very happy with it.

Here are a few more vegan coconut milk ice cream recipes:

Can’t get enough ice cream? I thought so. Here are a few more ice cream recipes you can make with coconut milk:

• Avocado Coconut Milk Ice Cream
• Cashew Coconut Ice Cream

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Strawberry Coconut Milk Popsicles Recipe

These 4-ingredient Creamy Strawberry Coconut Milk Popsicles are naturally sweetened with maple syrup and fresh strawberries and flavored with fresh mint. They are super easy to make and come together in just about 10 minutes and make the best summer dessert for everyone in the family.

Course Dessert/Ice Cream

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10 servings

Calories 117kcal

Author Aysegul Sanford

Ingredients

• 2 cups fresh strawberries hulled
• 1 14-ounce can full-fat coconut milk
• 3 tablespoons maple syrup
• 12-15 leaves of fresh mint rinsed

Instructions

• Place all the ingredients in to a blender. Blend until smooth.
• Divide the mixture amongst 10 popsicle molds, add sticks to each one, and freeze for at least 6 hours.
• When ready to serve, follow the instructions on how to remove the popsicles out of the molds in the blog post above and serve immediately.

Notes

Notes:

• The timing below does not reflect the minimum 6-hours of freezing time.
• If you are having issues with removing your popsicles try my two-step method that I mentioned in the blog post (above the recipe card).

Nutrition

Calories: 117kcal | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Sodium: 7mg | Potassium: 163mg | Fiber: 1g | Sugar: 6g | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg

This recipe was published as a part of the #POPSICLEWEEK put together by Billy, the blogger behind Wit and Vinegar. For more delicious and easy popsicle recipes be sure to check out his popsicle week page.

This post was originally published in June 2017. It has been updated with additional helpful information with no changes to the original recipe in June 2020.

The post 4-Ingredient Strawberry Coconut Milk Popsicles (Vegan) appeared first on Foolproof Living.

This ice cream recipe was supposed to be published on National Ice Cream Day, which was on Sunday. I had written a fun and cheerful post about how much I love cashew-based ice cream and scheduled it to go live on the blog early in the morning. But then, on Friday night the coup happened in Turkey. I spent the whole weekend reading and watching the devastating news. Needless to say, I am very worried about what is to come for my country and its people.

Thankfully, my family and friends are fine, but we are all scared and saddened by what happened and is continuing to happen. No one knows what is next for Turkey’s future, but it is obvious that it will get worse before it gets better. I do not know why is it so hard to live in harmony and respect each others’ differences. All I can do at this moment is to hope and pray for a more tolerant, compassionate, and peaceful future for the world and humanity. Thanks so much to all of you, who reached out to check on me and my family’s wellbeing.

Quite honestly, while I was witnessing the most devastating thing that happened to Turkey in my adult lifetime, I couldn’t get myself to publish a cheerful post about ice cream. But as they say, Show must go on. We have to find courage to continue with our lives and do our best to find a way to produce and be useful in some shape or form. I believe that food has healing powers and it has a magical way of bringing people together. I hope that I can find courage in life and continue to contribute to this cause in my humble ways.

About this Cashew Coconut Ice Cream:

I have been using cashews in my cooking for over a year now. Though it has been a popular ingredient for centuries in South Asian and South American cooking, as veganism became popular in the western world, cashews started taking their place in the pantries of modern world cooks as well.

Originally from Brazil, they are rich in zinc, magnesium, and selenium. But what I love about them the most is the fact that they add a rich and creamy quality to sauces (just like in this Green Cashew Sauce), desserts (especially fillings and ice creams), and dressings. This ice cream recipe is made with a combination of soaked cashews and coconut milk. It is flavored with vanilla extract and sweetened with honey.

The recipe below assumes that you use a regular blender to blend cashews and coconut milk. You can use a food processor as well. However, just keep in mind that it may take a little longer for the cashews to be completely smooth.

If you have a powerful blender (like Vitamix), you can skip the straining part. Once you have the coconut-cashew mixture ready, bring it to a boil in a saucepan and let it simmer for 10 minutes. After that stir in the vanilla extract and honey.

Once it is completely chilled, all you have to do is to churn it in your ice cream maker. You can serve it immediately, or for a thicker and creamier consistency, let it freeze for 15 minutes in the freezer before serving.

I topped mine off with some fresh strawberries and crumbled pistachios, but you can use whatever fruit and nuts you have or eat it just by itself.

Either way, this homemade coconut milk and cashew ice cream is a delicious and healthier alternative to sugar and heavy cream loaded ice creams that are sold in supermarkets.

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Coconut Milk and Cashew Ice Cream

This Coconut Milk and Cashew Ice Cream recipe is an easy-to-make and healthier ice cream recipe made with coconut milk, soaked cashews, honey, and vanilla extract.

Course Ice Cream

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 395kcal

Author Aysegul Sanford

Ingredients

• ¾ cup unsalted raw cashews soaked 2-6 hours in 2 cups water
• 2 cans unsweetened and full-fat coconut milk divided (13.5 – fluid ounce)
• pinch of salt
• 4 tablespoons good quality honey or maple syrup
• 1 tablespoon vanilla extract

Instructions

• Line a strainer with several layers of cheesecloth (or nut milk bag, if you have one). Place it over a medium-size bowl.
• Drain and rinse the cashews. Place them in your blender*. Add in 1 ½ cans of coconut milk and salt and blend in the highest speed until completely smooth. Pour it into the strainer lined with cheesecloth. Gather the edges of the cheesecloth and squeeze out as much liquid as possible. Discard or compost any of the remaining solids. However, you should be left with a very little amount of solids. Stir in the remaining coconut milk.
• Transfer the mixture into a saucepan (with a tight fitting lid) placed over medium-high heat. Whisking frequently, bring it to a boil. Then cover the pot with a lid, turn the heat down to low, and let it simmer for 10 minutes, whisking every few minutes to prevent sticking.
• Remove from the heat and stir in the honey and vanilla extract. Pour into a bowl and let it cool on the counter. Once it stops steaming cover it with a lid or stretch film and place in the fridge to cool completely.
• Churn chilled coconut mixture in your ice cream machine according to the manufacturer’s directions. It should take no more than 20 minutes for it to freeze.
• Transfer to a container and let it sit in the freezer for 15 minutes. Scoop into bowls and serve immediately.
• Any leftover ice cream can be stored in an airtight container and frozen. Remove from freezer 30 minutes before serving.

Notes

* This recipe assumes that you use a regular blender to blend cashews and coconut milk. You can use a food processor as well. However, just keep in mind that it may take a little longer for the cashews to be completely smooth. If you have a powerful blender (like Vitamix), you can skip the straining part.

Nutrition

Serving: 4serving | Calories: 395kcal | Carbohydrates: 28g | Protein: 6g | Fat: 31g | Saturated Fat: 20g | Sodium: 16mg | Potassium: 381mg | Fiber: 1g | Sugar: 19g | Vitamin C: 1mg | Calcium: 26mg | Iron: 5mg

This recipe is adapted (with minor changes) from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well cookbook.

Other ice cream and dessert recipes you might like:

• Fresh Peach and Blueberry Tart with Walnut Crust
• Coconut Milk and Avocado Ice Cream

The post Coconut Milk and Cashew Ice Cream appeared first on Foolproof Living.

I recently found out that a couple of years ago they came out with a Biscoff Cookie Spread. For me, it is one of those things that I can just spoon straight from the jar and finish half of it without even realizing. It is that good.

Unfortunately, since I could find it on the island, I had to look for it in my last trip to U.S.
A grabbed a couple of jars, one of which was strictly for the purpose of making this ice cream. And since then, I can tell you that it has been a challenge for me to hold myself back from eating them.
However, after making this ice cream, it wasn’t that easy to not eat the whole thing by myself. My husband and I devoured it in less than 2 days.

I decided to add a cup of chopped walnuts at the very end to give it a little bit of a crunch. And, boy was that a marvelous idea!!?!!?

As we are approaching the summer months, you have got to get your ice cream maker out and give this deliciousness a try. The best part of it is that this ice cream is a perfect dessert to impress your friends and family without having to work hard at it.

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Biscoff Walnut Ice Cream

Homemade Walnut Ice Cream flavored with Biscoff cookie spread. If you are a lover of walnut ice cream, this homemade version will  blow your socks off. I guarantee that once you give this recipe a try, you will never buy another tub from the store.

Course Ice Cream

Cuisine American

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Cool time / wait 9 hours hours

Total Time 1 hour hour 20 minutes minutes

Servings 8 Servings (1 quart)

Calories 536kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoons cream cheese at room temperature
• 1 cup Biscoff cookie spread
• 2 cups plus 2 tablespoons whole milk divided
• 1 1/4 cups heavy cream
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 2 tablespoon corn syrup
• 1 cup walnuts finely chopped

Instructions

• In a small bowl, mix cream cheese and Biscoff until thoroughly combined. Set aside.
• In another small bowl, whisk the cornstarch with 2 tablespoons of whole milk until mixed thoroughly. Set aside.
• Place the 2 cups of whole milk, sugar, salt, corn syrup, and heavy cream in a medium-sized saucepan. Heat it over medium heat until milk starts bubbling (but not boiling), stirring constantly. It will get slightly thicker.
• Remove from the heat and slowly add the cornstarch while constantly stirring.
• Bring it back on the stove and cook, constantly stirring, for 3-4 minutes.
• Remove it from the heat and add the cream cheese and Biscoff mixture. You will need a whisk and a spatula. Starting with spatula, stir until it melts and then switch to the whisk and whisk until it is a smooth mixture. It takes 3-4 minutes for it to fully melt and become a homogenous mixture. Set aside and allow it to cool down to room temperature. If you prefer, you can put it in a large ice filled bowl to fasten the cooling time.
• Once cooled, strain it through a fine-mash strainer. Transfer it into the bowl of an ice cream maker.
• Churn it for 20 minutes. Add the walnuts and churn for 5 more minutes. (The amount of time may change depending on your ice cream maker. Check your manual for churning time.)
• Transfer the ice cream to an airtight container. Press firmly to remove any air pockets. Place it in the freezer and freeze it until firm, at least 4 hours, preferably overnight.
• Take it out at least 5 minutes before serving to make it easily “scoopable”.
• When ready to serve sprinkle chopped walnuts on top.

Nutrition

Calories: 536kcal | Carbohydrates: 42g | Protein: 7g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 207mg | Potassium: 180mg | Fiber: 1g | Sugar: 33g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg

The Biscoff Ice Cream portion of this recipe was adapted from Jeni’s Splendid Ice Creams at Home.

The post Biscoff Walnut Ice Cream appeared first on Foolproof Living.