‘Nice’ cream, frozen pops, and freezies are perfect for hot summer days when you want something indulgent, refreshing and guilt-free 👈🏽 not a combination that’s easy to find. It’s also a great way to get some added superfoods in your diet. Win-win right?
I’ve put together my top 10 list of easy-to-make nice creams, pops and freezies I’ve come across, naturally dairy-free and filled with good-for-you stuff🍦
Cookie Dough Nice Cream
FROM DETOXINISTA
Serves 2-4
Ingredients:
For the cookie dough:
1/2 cup walnuts (or other nut/seed)
3 soft Medjool dates, pitted
1/4 teaspoon vanilla extract (alcohol-free, if desired)
Pinch of sea salt
1 tablespoon mini chocolate chips
For the ice cream:
2-4 frozen bananas, cut into coins (1 banana per serving)
1-2 tablespoons of water, as needed for blending
Directions:
- To prepare the cookie dough, process the walnuts in a mini food processor until they are finely ground. Add in the dates, vanilla, and sea salt and process again until a sticky dough is formed. Stir in one tablespoon of mini chocolate chips, then drop the dough by rounded tablespoons onto a plate lined with parchment paper.
- Place the dough balls in the freezer, chilling them for at least an hour, or until firm.
- To prepare the banana soft serve, place 1 or 2 frozen bananas, cut into coins, in the mini food processor, along with 1 to 2 tablespoons of water to help facilitate blending. Process until the a smooth and creamy “ice cream” texture is created, then crumble a couple of the frozen cookie dough chunks into the mix
- Stir well and serve immediately!
Pineapple Coconut Chia Popsicles
FROM HEALTHY LITTLE VITTLES
Makes 6 Pops
Ingredients:
- 1 cup coconut water
- 1 cup pineapple juice, preferably NOT from concentrate
- 1/4 cup raw white chia seeds
- 1 tablespoon agave/maple syrup (optional)
- 1/8 teaspoon turmeric powder (optional for color)
Directions:
- In a glass measuring cup, add one cup of coconut water and one cup of pineapple juice.
- Next, add the chia seeds and agave syrup, and turmeric powder (if using). Stir the mixture to combine.
- Let the mixture sit on your counter for about 15-20 minutes, stirring frequently to avoid the chia seeds sinking to the bottom. The mixture will be ready to pour into the popsicle molds when the chia seeds gel up and no longer sink to the bottom.
- Place your popsicle molds on a baking sheet, insert the popsicle sticks, and then pour the mixture evenly into your popsicle mold.
- Place the entire baking sheet into the freezer until firm, preferably overnight and enjoy! Keep them stored in a sealed gallon bag or container.
Strawberry Freezer Pops
BY THE BAKER UPSTAIRS
Makes 12
INGREDIENTS:
- 2 cups fresh or frozen strawberries
- 1 cup apple juice
- 6 ounces vanilla yogurt
- ice pop bags
Directions:
- Add all ingredients to a blender and blend until smooth.
- Pour into ice pop bags, filling to fill line.
- Close the bags, lay them flat on a baking sheet, and freeze at least two hours.
No-Churn Pistachio Nice Cream
FROM FEASTING ON FRUIT
Serves 4
Ingredients:
- 2 1/2 cups non-dairy milk (like cashew)
- 1–2 avocados
- 1 cup unsalted pistachios, shells removed
- 1 cup pitted medjool dates (*see notes)
- Optional: 1/2 tsp almond extract
- Optional: 1/8 tsp spirulina (for color)
Directions:
- Combine the milk, avocado, pistachios, medjool dates, and almond extract in a blender. Blend on high until smooth.
- Add the spirulina slowly to achieve a pretty green color, tasting as you go and being careful not add too much or it will taste salty and ocean-y.
- Pour the mixture into a loaf pan, top with chopped pistachios, and freeze overnight.
- Remove from the freezer and let thaw for 10-15 minutes or until soft enough to scoop. Or if you want it SUPER creamy, break into chunks and re-blend until smooth.
- Scoop into bowls or cones. Enjoy!
Wild Blueberry and Orange Pops
FROM MEDICAL MEDIUM
Makes 8 popsicles
Ingredients:
- 1 cup orange juice or 3 medium-sized oranges, juiced
- 1 cup wild blueberry juice
Directions:
- Pour the orange juice in popsicle molds, going about half way up. Freeze for at least 5 hours or until set.
- Pour the wild blueberry juice on top of the orange juice in popsicle molds.
- Cover with the lid and/or insert a popsicle stick in each pop. Freeze the pops until solid.
Mint Chip Nice Cream
FROM NURTURE MY GUT
Serves 6
Ingredients:
- 1 can full fat coconut milk or coconut cream (13.66 ounce)
- 1/3 cup maple syrup
- 1 teaspoon xanthan gum
- small handful of baby spinach leaves
- 20 small mint leaves (1 1/2”tall)
- 1 drop peppermint essential oil or peppermint extract
- 1/2 cup mini vegan chocolate chips
Directions:
- To a blender add coconut milk/cream, maple syrup, xanthan gum, baby spinach leaves and mint leaves. Blend until smooth and creamy and all flecks of spinach have disappeared.
- Add a drop of peppermint oil or extract and taste. If you would like to add more, you can do so and blend.
- Pour mixture into a loaf pan and stir in chocolate chips. Cover with foil and freeze 4-5 hours for soft serve and 5-6 hours for a firm ice cream. Thaw for 5-10 minutes before serving.
Blackberry, Pineapple, and Coconut Swirl Italian Ice Pops
FROM SPOON FORK BACON
Makes 20 Ice pops
Ingredients:
- 2 pounds pineapple spears, diced
- 1 (15 ounces) can unsweetened coconut milk
- ½ (15 ounces) can unsweetened coconut cream
- 1 (14 ounces) can sweetened condensed milk (you can sub for coconut condensed milk!)
- juice and zest from 2 limes
- 1 pound blackberries
Directions:
- Place pineapple, coconut milk, coconut cream, condensed milk, and lime juice and zest into the well of a blender and blend until mixture is smooth.
- Pour 1/4 of the mixture into liquid measuring cup and remaining ¾ mixture into another measuring cup, cover and refrigerate.
- Pour blackberries into well of the blender and blend until smooth. Strain mixture through a fine mesh sieve, into the measuring cup with ¼ of the pineapple mixture and stir together.
- Using a funnel partially fill the sleeves with the pineapple-coconut mixture. Add a few tablespoons of the blackberry mixture and finish filling the sleeves with the pineapple-coconut mixture, leaving about a ½ inch space at the top.
- Using a long, thin skewer, gently stir the blackberry and pineapple-coconut mixture together to create swirls in each pop. Seal. Lay each sleeve onto a baking sheet, in a single layer and place into the freezer. Freeze ice pops for at least 6 hours. Serve.
Peach Popsicles
FROM MEDICAL MEDIUM
Makes 8 pops
Ingredients:
- 2 cups peach juice or 6 large peaches, pitted
- 1/3 cup chopped peaches
Directions:
- If making homemade peach juice, juice the peaches in a masticating juicer or blend until smooth, adding a bit of water if necessary.
- Divide the chopped peaches between popsicle molds and top with peach juice.
- Cover with the lid and/or insert a popsicle stick in each pop. Freeze the pops until solid.
Mini Cookie Dough Fudge Pops
FROM OH SHE GLOWS
Makes 22 mini pops
Ingredients:
FOR THE COOKIE DOUGH:
- 1/4 cup (60 g) natural almond, sunflower, or peanut butter
- 3 tablespoons (45 mL) pure maple syrup
- 1 1/2 tablespoons (22.5 mL) virgin coconut oil, at room temperature
- 1/2 teaspoon pure vanilla extract
- 5 tablespoons (43 g) gluten-free oat flour
- 5 tablespoons (30 g) almond flour
- 1/8 teaspoon baking soda (for an authentic cookie dough flavour!)
- 1/4 teaspoon fine sea salt
- 1 1/2 tablespoons (17 g) mini vegan chocolate chips*
FOR THE FUDGE POPS:
- 1 (100g) dark chocolate bar (70%)**
- 1 (14-ounce/398 mL) can full-fat coconut milk, chilled***
- 3 tablespoons (45 mL) pure maple syrup
- 1 tablespoon (6 g) unsweetened cocoa powder
- 1 teaspoon (5 mL) pure vanilla extract
- Pinch fine sea salt, to taste
Directions:
- For the cookie dough: In a medium bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla until smooth. Now stir the oat flour, almond flour, baking soda, salt, and chocolate chips into the wet mixture until combined.
- Place the dough between two large sheets of parchment paper and use a rolling pin to roll the dough into a 1/4- to 1/2-inch-thick rectangle. Using the parchment paper to grip, lift the cookie dough onto a large plate. Transfer the plate to the freezer and freeze for 15 to 30 minutes until the slab is solid.
- For the fudge pops: Break the chocolate bar into chunks and melt in a small pot over low heat. Once two-thirds of the chocolate has melted, remove it from the heat and stir until smooth.
- Scoop the solid coconut cream from the top of the can (you should have about one cup) and place it in a high-speed blender. Save the coconut water for another use, such as a smoothie.
- Add the melted chocolate, maple syrup, cocoa powder, vanilla and salt to the coconut cream. Blend on high until smooth. Pour the liquid into a small bowl.
- Remove frozen cookie dough slab from freezer. Using a pizza slicer, slice the slab into small square chunks (about 1/4-inch wide).
- Grab a narrow teaspoon and spoon 1/2 to 1 teaspoon fudge pop liquid into the bottom of each mold. Top with 2 to 3 frozen cookie dough chunks. Spoon more liquid into the molds and add a couple more chunks on top, making sure the liquid fills to just below the top of the mold. Insert the sticks into each respective mold.
- Freeze the molds for 2 1/2 to 3 hours, or until solid. Store leftovers in the freezer (either directly in the popsicle mold or in a freezer-safe zip bag) for up to 2 weeks (any longer and they tend to get icy).
Hibiscus Watermelon Granita with Ginger and Lime
FROM SASSY KITCHEN
Serves 4-6
Ingredients:
- 2 heap tablespoons dried hibiscus flowers (tea)
- 1 1/4 cup hot water
- 1/2 cup coconut or tubinado sugar
- 4 1/2 cups of watermelon (or 3lb watermelon), cubed
- 4 limes, juiced
- 3 inch piece of ginger, minced
Directions:
- In a small mixing bowl, add hibiscus tea flowers & hot water. Let it steep for 5-7 minutes, then strain through a fine mesh sieve into a small saucepan. Add sugar and bring to a boil, then simmer for 20 minutes letting it reduce a bit.
- Remove hibiscus mixture from heat & let it come to room temperature, or set the mixture in a bowl over an ice bath to cool it quickly.
- In a blender, add cubed watermelon, lime juice, ginger & hibiscus mixture. Puree until smooth & well blended. Add to a loaf pan or 8×8 inch pyrex. Set in freezer for 3-4 hours, scraping with a fork every now and then to make sure it freezes evenly. Serve in small ramekins or coup glasses.
