5 amazing ice-cream recipes – EAT without feeling guilty!

These are the perfect after dinner desserts to help you beat the heat and the bulge…




  • 3 cups seedless watermelon cubes, cut 1 inch in size and frozen solid
  • 1/2 cup vanilla yogurt


  1. Add half of the frozen watermelon cubes to a large food processor. Process until the watermelon breaks down and becomes grainy. Stop the food processor and add half of the yogurt. Process until the mixture becomes smooth and creamy, scraping down the sides of the bowl as necessary. Scoop the sherbet into a separate container and repeat steps with the remaining ingredients.
  2. Serve immediately for a frozen yogurt/soft-serve consistency. For a firmer consistency, freeze for 1 to 2 hours and then scoop. Leftovers may be frozen solid, but the sherbet will be very hard and impossible to scoop straight out of the freezer. Instead, place the container of frozen sherbet in the refrigerator to slowly soften for 3 hours before serving, at which point it should be scoopable.


A small (personal-sized) seedless watermelon will yield around 7 cups of watermelon cubes, enough for at least two batches of this recipe. I try to remove as many small seeds as possible while cutting my watermelon into cubes so that the seeds don't end up in the sherbet.To freeze the watermelon cubes, place them in a single layer on a rimmed baking sheet and place in the freezer for at least 4 hours but preferably overnight. Make sure there's not excess watermelon juice on the pan or the cubes will freeze into a solid mass. I also prefer freezing the cubes on top of a piece of foil or parchment paper which makes it easier to release them from the pan later.When making this sherbet, be sure to work quickly or the watermelon will start to thaw and the sherbet may become watery. 





  • 1 banana, sliced and frozen
  • 2 cup strawberries, frozen
  • 2 tablespoons almond milk
  • ½ teaspoon vanilla



  1. Place all of the ingredients in a food processor and blend until smooth. The consistency should be like sorbet.
  2. Transfer to a freezer-safe container large enough to hold 2 cups, and freeze for at least 3 hours.
  3. Scoop with an ice cream scoop and serve cold.




  • 1 3/4 cups canned coconut milk
  • 3/4 cup soy milk (or any milk alternative)
  • 1/4 cup + 1 Tbsp chia seeds
  • 1/2 Tbsp agave syrup, or more to your liking
  • 3 kiwis, peeled and sliced



  1. Stir together coconut milk, soy milk, chia seeds, and agave syrup. If desired, add additional sweetened to taste.
  2. Place sliced kiwis in popsicle molds. Use chopsticks or the back of a spoon to press kiwi to the sides of the mold.
  3. Gently pour liquid mixture into Popsicle molds. Insert wooden Popsicle sicks. Freeze for at least 4 hours until Popsicle are solid.




16 ounces frozen diced mango, thawed, or 2 1/2 pounds fresh mango, peeled, pitted, and diced
1 (14-ounce) can sweetened condensed milk
8 ounces plain, Greek-style yogurt, preferably full fat
1 tablespoon freshly squeezed lime juice
1/4 teaspoon kosher salt
Pinch ground cardamom

Place the mango, sweetened condensed milk, yogurt, lime juice, salt, and cardamom in a blender and then puree until creamy and smooth. Taste and adjust seasonings. 

Freeze according to your ice-cream maker’s instructions. Or you can place the puree in freezer-safe container, and allow it to freeze for 8 hours, stirring the puree a couple of times in the first two hours of freezing. 

About a quart 

Cardamom can be expensive. While it has a unique and powerful flavor (which is why I call for so little), if you care to omit it the recipe will still be good. You could also replace it with ground ginger or perhaps cinnamon. 





  • each Pineapple flesh cubed
  • 1 single serving of Greek Yogurt
  • 2-3 tablespoons honey quantity will vary depending on Pineapple sweetness



  1. Slice Pineapple in half and score flesh with a knife. Remove flesh cubes using spoon and place into blender.
  2. Add honey and yogurt to blender and blend until smooth and creamy. Honey amount will depend on the sweetness of your pineapple.
  3. Pour into a loaf pan and freeze for 1 hour.
  4. Mix the yogurt and return to freezer. Repeat this for 3 more hours.
  5. Serve from loaf pan or transfer to hollow pineapple shell for serving




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