This season has me craving ice cream that fits my Whole30 plan. I want something creamy and sweet without breaking the rules. A bowl that tastes like a treat, not a cheat.
Here is why I pulled this together. I wanted to give you real options you can actually make at home on a busy week. Clean ingredients, dairy-free bases, and natural sweeteners make dessert feel possible.
If you are on Whole30, or you skip dairy, or you just want desserts that use simple ingredients, this post is for you. If you care about real food and easy prep, you’ll find this useful.
You’ll find 27 ice cream recipes that are creamy and satisfying. They are built with real ingredients. Bases include coconut milk, almond milk, or frozen banana. They skip dairy and refined sugar. They rely on fruit, nuts, dates, and spices for flavor. A batch feeds you all week, and you can make it even more flexible with a few quick tweaks.
These treats stay on track with Whole30 when you choose compliant products and keep toppings simple. If a recipe uses a surprising ingredient, swap in what you have. Some blends need a quick spin in the blender and a chill in the freezer to reach the perfect scoop.
Here is what to do next. Scroll through the collection, pick a few favorites, and start blending. Try two this week and see how easy dessert can be on Whole30. Leave a comment to tell me which flavor you love, and I’ll share tips to fine-tune texture and taste.
1. Coconut Milk Vanilla Ice Cream
You want a dessert that fits Whole30 but tastes like a real treat. This coconut milk vanilla ice cream delivers a silky, dairy-free bite. It uses common ingredients and just a few steps. The vanilla note and creamy coconut finish make it feel indulgent, not restricted. It’s a flexible base you can tweak with mix-ins.
Here is the full recipe you can use.
Ingredients
– 2 cans full-fat coconut milk
– 1 tablespoon vanilla extract
– 1-2 tablespoons maple syrup (optional)
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 0 minutes
– Total Time: 4 hours (chill time)
– Calories: 200
Instructions
1. In a mixing bowl, whisk coconut milk, vanilla extract, and maple syrup if using.
2. Blend until smooth and well combined.
3. Pour the mixture into an ice cream maker and churn according to the machine’s instructions.
4. Transfer to a freezer-safe container and freeze for at least 4 hours.
Tips
– For a creamier texture, let the ice cream sit at room temperature for a few minutes before scooping.
– Stir in chocolate chips or chopped nuts for a twist.
Frequently Asked Questions
– Can I use light coconut milk? It is best to use full-fat coconut milk for a creamier texture.
– How long does it last? It keeps in the freezer for up to 1 week.
2. Banana Nice Cream
Want a fast, Whole30 friendly dessert that feels like a treat? Banana nice cream fits the bill. It needs only ripe bananas and a quick whirl in the blender. Turn overripe fruit into a cool, satisfying snack that fits your plan. You’ll get a dairy-free bite that’s light on calories and big on flavor.
Complete recipe
– Ingredients
– 2 ripe bananas, sliced and frozen
– 1 tablespoon almond butter (optional)
– Optional add-ins: 1 tablespoon cocoa powder, pinch of cinnamon
– Steps
1. Freeze the banana slices for at least 2 hours.
2. Pulse them in a blender or food processor until creamy.
3. If you want extra creaminess, add almond butter and blend again.
4. Serve right away for a soft-serve feel, or freeze 1 more hour for a firmer scoop.
5. For flavor twists, mix in cocoa powder or cinnamon.
Here is why this works: you use simple ingredients, no dairy, and a fast process. You control the texture with how long you blend and whether you chill longer. It’s easy to tailor the taste to your mood, and you won’t guess the calories or sugar. Try cocoa for a chocolatey bite or cinnamon for a cozy finish. This keeps your Whole30 plan steady without missing a treat.
3. Almond Milk Chocolate Ice Cream
Craving a dessert that fits Whole30? This almond milk chocolate ice cream helps you enjoy a treat without breaking your plan. It stays creamy and smooth with dairy-free goodness. The almond milk gives a gentle nutty note, while the cocoa keeps that chocolate kick we crave. A good chill makes it scoopable and satisfying.
Ingredients
– 2 cups unsweetened almond milk
– 1/2 cup unsweetened cocoa powder
– 1/2 cup maple syrup
– 1 teaspoon vanilla extract
– Pinch of sea salt (optional)
Instructions
1. In a medium saucepan, whisk almond milk, cocoa powder, maple syrup, and vanilla until smooth.
2. Heat over low heat until everything blends, then cool completely.
3. Pour the mixture into an ice cream maker and churn until thick.
4. Transfer to a container and freeze for at least 4 hours.
5. Optional: add a pinch of sea salt to heighten the chocolate flavor.
Tips you can use now
– If you don’t have an ice cream maker, freeze the mixture in a shallow dish and stir every 30 minutes for 2–3 hours to break up ice crystals.
– For a stronger chocolate punch, whisk in an extra tablespoon of cocoa powder after cooling.
– Serve with a light sprinkle of crushed almonds for texture.
This recipe stays true to Whole30 requirements while delivering a rich, dessert-worthy experience. You get a clean, dairy-free chocolate treat that fits your lifestyle and your cravings.
4. Mango Coconut Sorbet
You want a cool treat that fits your Whole30 plan. Mango coconut sorbet feels tropical on a hot day. It needs only two ingredients: mango and coconut milk. Next steps are simple: blend, then freeze for a clean dessert.
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 0 minutes
– Total Time: 4 hours (freeze time)
– Calories: 120 per serving
Ingredients
– 2 cups ripe mango chunks (fresh or frozen)
– 1 cup coconut milk
– Optional: 1–2 teaspoons lime juice for a bright kick
Instructions
1) In a blender, blend mango chunks with coconut milk until smooth.
2) If you like a tangy note, add lime juice and blend again.
3) Pour the creamy mix into a shallow container. Freeze for about 4 hours, until firm.
4) Scoop and serve. If needed, let it sit 5 minutes at room temp to soften a bit.
Tip: A touch of lime zest can lift the flavor when you serve.
Nutrition
– Fat: 5 g
– Protein: 1 g
– Carbohydrates: 20 g
– Fiber: 3 g
5. Strawberry Basil Ice Cream
Looking for a cool dessert that fits Whole30 and still feels special? This Strawberry Basil Ice Cream hits that sweet spot. Strawberries bring bright juice and basil adds a fresh, herbal note. The result is a creamy, dairy-free treat you can share at gatherings without guilt. It’s simple, quick to mix, and perfect for warm days.
<Complete recipe>
Ingredients
– 2 cups fresh strawberries, hulled
– 1 cup coconut milk
– 1/4 cup fresh basil leaves
– 2 tablespoons honey (optional)
Instructions
1. In a blender, blend strawberries, coconut milk, basil, and honey until smooth.
2. Chill the mixture in the fridge for at least 1 hour.
3. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer to a freezer-safe container and freeze for at least 4 hours, until firm.
5. For a smoother finish, fold in a little cold coconut cream before freezing or serve soft.
Servings: 4
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours (chill time)
Calories: 130
Notes for success
– Use ripe strawberries for the most natural sweetness.
– If you skip honey, your ice cream will stay sugar-free; it will be a touch less sweet but still tasty.
– Want a stronger basil aroma? Add an extra pinch of chopped leaves after blending and let it rest in the fridge overnight.
Indulge in guilt-free bliss with Whole30 ice cream! This Strawberry Basil Ice Cream combines vibrant strawberries and refreshing basil for a cool dessert that feels special any day.
6. Avocado Chocolate Ice Cream
If you crave a chocolate treat that fits Whole30 and still tastes creamy, you are in the right place. Avocados give a smooth, rich texture without dairy. This chocolate ice cream keeps the sweetness simple and clean. You get a dessert that feels indulgent, yet it fits a real eating plan.
Here is why it works: ripe avocados blend to a silky base. Cocoa powder adds deep chocolate flavor without heaviness. A touch of maple syrup sweetens just enough. The result is a dairy-free, fiber-friendly scoop you can enjoy.
Complete recipe details:\n\n
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 0 minutes
– Total Time: 4 hours freeze time
– Calories: 220 per serving
Ingredients:\n\n
– 2 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/2 cup almond milk
– 3 tablespoons maple syrup
Instructions:\n\n
1. In a blender, blend avocados, cocoa powder, almond milk, and maple syrup until smooth.
2. Pour into an ice cream maker and churn as directed.
3. Freeze at least 4 hours before serving.
Tip: adjust sweetness by adding more or less maple syrup to taste.
Great for quick nights. Simple, sweet, and on plan. Make a batch now and enjoy tonight.
7. Raspberry Coconut Ice Cream
You want a cool dessert that fits Whole30 and still tastes great. This Raspberry Coconut Ice Cream gives you bright fruit and creamy coconut in every bite. It feels light yet rich and works for any occasion. You mix simple ingredients and wait while it freezes for a smooth, scoopable finish.
Ingredients
– 2 cups fresh raspberries (or frozen)
– 1 cup coconut milk
– 1/4 cup maple syrup
Instructions
1. In a blender, blend raspberries, coconut milk, and maple syrup until smooth.
2. Pour into an ice cream maker and churn until thick and creamy.
3. Transfer to a freezer-safe container and freeze for about 4 hours, or until scoopable.
4. Garnish with fresh raspberries and a mint leaf when serving.
Serve right away or freeze for later.
Indulge guilt-free with Whole30 ice cream! This Raspberry Coconut Ice Cream is a delicious reminder that healthy can be creamy, fruity, and oh-so-satisfying. Treat yourself without compromise!
8. Pineapple Mint Sorbet
You want a cool dessert that fits your Whole30 plan and still feels like a treat. Pineapple mint sorbet brings bright tropical sweetness with a crisp mint finish, and it stays dairy free and easy to make. Blend ripe pineapple with coconut water and fresh mint, then freeze until the texture is soft enough to scoop. This simple, vibrant dessert works for casual family nights or quick guests after dinner.
Here is the recipe you can trust.
Ingredients
– 2 cups diced pineapple (fresh or frozen)
– 1/2 cup coconut water
– 1/4 cup fresh mint leaves
Instructions
– Place pineapple, coconut water, and mint leaves in a blender. Blend on high until completely smooth.
– Pour into a shallow metal or glass tray and freeze for 4 hours, stirring once at about the 2-hour mark.
– Scoop with a warmed spoon, then garnish with a mint sprig.
– Serve immediately for best texture.
– For a stronger mint, muddle the leaves first or add a few more mint leaves.
Notes:
– Let the sorbet sit 5 minutes before serving so it softens just right.
– Store in a tight container in the freezer for up to 2 weeks.
Serving idea: enjoy as a light finale after a sunny meal.
9. Lemon Coconut Ice Cream
Bright, tangy, and creamy, Lemon Coconut Ice Cream is a sunny pick for hot days. It pairs lemon’s zing with smooth coconut milk for a dairy-free treat you can enjoy year round. You get a scoop that feels indulgent without heavy dairy or fuss. Make a batch in minutes, then let the freezer do the rest. Want variety? Add a tiny squeeze of lemon on top or a splash of vanilla for a different twist.
Ingredients
– 1 cup coconut milk
– 1/2 cup fresh lemon juice
– Zest of 1 lemon
– 3 tablespoons maple syrup
Instructions
1. In a bowl, whisk together coconut milk, lemon juice, lemon zest, and maple syrup until smooth.
2. Chill the base in the fridge for at least 60 minutes to help it firm when churned.
3. Pour into your ice cream maker and churn according to the manufacturer’s directions until thick and creamy.
4. Transfer to a freezer-safe container and freeze for 3 to 4 hours for a scoopable texture.
Note: Adjust sweetness to taste by adding more or less maple syrup.
10. Chocolate Peanut Butter Banana Ice Cream
Craving a rich chocolate treat that still fits Whole30? You can have a creamy dessert without breaking your plan. This banana-based ice cream blends cocoa and peanut butter for a smooth, satisfying bite. It’s easy, kid-friendly, and great for late-night cravings.
Here is why it works: frozen bananas mimic a scoop of ice cream, and the cocoa plus peanut butter give depth and flavor without extra sugar.
Servings: 4
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours (freeze time)
Calories: 220
Nutrition Information
– Fat: 12g
– Protein: 5g
– Carbohydrates: 25g
– Fiber: 3g
Ingredients
– 2 ripe bananas, peeled and frozen
– 1/2 cup unsweetened cocoa powder
– 1/4 cup natural peanut butter (Whole30 compliant)
– Optional: 1–2 teaspoons water to help blending
– Nut-free version: swap peanut butter for sunflower seed butter
Instructions
1) Freeze banana chunks for at least 2 hours.
2) In a blender, blend the frozen bananas with cocoa powder and peanut butter until creamy.
3) Serve right away for a soft-serve texture, or freeze for 1 more hour for a firmer scoop.
4) For a different flavor, try the nut-free option with sunflower seed butter.
Tips for best results: start with very cold bananas, scrape the sides as you blend, and add a splash of water if it won’t blend smoothly. This keeps the dessert smooth and scoopable without dairy.
11. Matcha Green Tea Ice Cream
Want a pretty, creamy ice cream that fits clean eating? Matcha green tea ice cream delivers bright color and a calm, earthy taste. It uses coconut milk for creaminess and a touch of maple syrup for gentle sweetness. The matcha gives a tea-like bite that feels fresh and simple. This small dessert shows you how easy a healthy indulgence can be.
Here is the complete recipe you can follow today.
– Servings: 4
– Prep time: 10 minutes
– Cook time: 0 minutes
– Total time: 4 hours (freeze time)
– Calories per serving: 160
Ingredients:
– 1 cup coconut milk
– 2 tablespoons matcha powder
– 1/4 cup maple syrup
– Pinch of salt (optional)
– Extra matcha for dusting (optional)
Instructions:
1) In a bowl, whisk together coconut milk, matcha powder, maple syrup, and salt until smooth.
2) If you have an ice cream maker, pour the mixture in and churn according to the device instructions.
3) Transfer the creamy mix to a freezer-safe container and freeze for about 4 hours until firm.
4) Scoop, then dust with a touch of extra matcha if you like a stronger color.
Nutrition information:
– Fat: 8g
– Protein: 2g
– Carbohydrates: 22g
– Fiber: 1g
Enjoy with a light sprinkle of extra matcha on top for a pretty finish.
12. Cherry Almond Ice Cream
Cherry almond ice cream brings a sunny mood to your freezer. You get bright cherry flavors and a soft, nutty cream in every bite. The mix uses almond milk, maple syrup, and almond extract for a clean taste. It is a cool finish for warm days and easy backyard meals.
Here is why it works: cherries supply natural sweetness, while almond milk keeps it creamy without dairy. Maple syrup adds just enough sweetness to let the fruit shine. You can use fresh or frozen cherries and chill the mix until it firms.
Complete recipe
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 0 minutes
– Total Time: 4 hours (freeze time)
Ingredients
– 2 cups cherries, fresh or frozen
– 1 cup almond milk
– 1/4 cup maple syrup
– 1 teaspoon almond extract
Instructions
1. Blend cherries, almond milk, maple syrup, and almond extract until smooth.
2. Pour into a freezer-safe dish or ice cream maker and churn until thick.
3. Freeze for 3 to 4 hours until firm.
4. Scoop and enjoy.
13. Cinnamon Coconut Ice Cream
Craving a cool treat that fits clean eating? Cinnamon coconut ice cream brings cozy spice to a tropical base. The warmth of cinnamon blends with creamy coconut for a smooth, not overly sweet dessert. It feels indulgent but stays light enough to enjoy after dinner. Here is why this works for you: it uses simple ingredients and a straightforward method you can trust.
Ingredients
– 1 cup coconut milk
– 1 tablespoon ground cinnamon
– 1/4 cup maple syrup
Instructions
1. In a bowl, whisk together the coconut milk, cinnamon, and maple syrup until the mix is smooth and evenly colored.
2. Pour the blend into your ice cream maker and churn as the manufacturer directs.
3. Freeze for about 4 hours until solid. If you want a firmer scoop, give it another 30 minutes in the freezer.
– Serve with a light sprinkle of cinnamon for a pretty finish.
Servings: 4
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours (freeze time)
Calories: 160
Nutrition Information:
– Fat: 9g
– Protein: 2g
– Carbohydrates: 18g
– Fiber: 0g
Tips and quick tweaks:
– For extra creaminess, chill the coconut milk can before mixing.
– If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish and stir every 30 minutes to break up ice crystals.
– A pinch of vanilla can soften the cinnamon edge if you like a milder flavor.
Next steps: store leftovers in a tight container to prevent ice crystals and keep the texture smooth.
14. Tropical Fruit Medley Sorbet
Craving a clean dessert that fits Whole30? This Tropical Fruit Medley Sorbet is the right pick. It blends pineapple, mango, and kiwi into a smooth, cool bite. It uses only fruit and coconut water, so you get sweetness with no added sugar. You can prep it in minutes and freeze it for a refreshing treat anytime.
Ingredients
– 1 cup diced pineapple
– 1 cup diced mango
– 1 cup diced kiwi
– 1/2 cup coconut water
– Fresh mint leaves for garnish (optional)
Nutrition Information
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 0 minutes
– Total Time: 4 hours (freeze time)
– Calories: 90
– Fat: 0g
– Protein: 1g
– Carbohydrates: 24g
– Fiber: 3g
Instructions
1. In a blender, combine the pineapple, mango, kiwi, and coconut water. Blend on high until the mixture is smooth.
2. Pour the bright smoothie into a shallow container. Place it in the freezer and freeze for about 4 hours, until firm enough to scoop.
3. Scoop into bowls or small cups. Garnish with a mint leaf if you like before serving.
Tips
For a thicker texture, mix some fresh fruit with a portion that’s already chilled or partially frozen before blending.
15. Peanut Butter Banana Ice Cream
Want a cool dessert that fits Whole30 and still feels like a treat? This peanut butter banana ice cream hits the spot with a creamy bite and simple ingredients. The natural banana and peanut butter combo gives rich flavor without dairy. It’s easy, fast, and you can tailor it to busy days.
Here is the complete recipe you can trust.
Servings: 4
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours (freeze time)
Calories: 200
Nutrition Information:
– Fat: 10g
– Protein: 4g
– Carbohydrates: 26g
– Fiber: 3g
Ingredients
– 2 ripe bananas, sliced and frozen
– 1/2 cup natural peanut butter
– 1/4 cup almond milk
– Optional: 1-2 tablespoons dark chocolate chips (make sure they fit Whole30 if you need it)
Instructions
1. Put the frozen bananas, peanut butter, and almond milk in a blender. Blend until smooth and creamy.
2. If the mix is too soft, freeze it for 30 minutes and blend again for extra creaminess.
3. Serve right away for a soft-serve feel, or freeze for 1–2 hours for scoopable ice cream.
4. If you add chocolate chips, fold them in after blending or sprinkle on top.
Tips for best results:
– For extra richness, add a splash more almond milk and blend again.
– Want a dairy-free chill? This stays Whole30-friendly with compliant chips.
– Store leftovers in a tight container in the freezer and re-blend before serving.
16. Chocolate Hazelnut Ice Cream
Craving a dairy-free ice cream that still feels rich and indulgent? This Chocolate Hazelnut Ice Cream fits the bill. It pairs dark chocolate with toasty hazelnuts for a smooth bite you’ll love. The base uses coconut milk to keep it creamy without dairy, and it fits Whole30 if you stick to the plan. You’ll taste a soft, nutty sweetness with every scoop.
Ingredients
– 1 cup coconut milk
– 1/2 cup unsweetened cocoa powder
– 1/4 cup hazelnut butter
– 1/4 cup maple syrup
Instructions
1. Blend coconut milk, cocoa powder, hazelnut butter, and maple syrup until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s directions.
3. Freeze for about 4 hours until firm.
4. Garnish with crushed hazelnuts for added crunch.
Why this works and tips
This creamy dessert comes from coconut milk that brings body without dairy. The hazelnut butter adds a true nutty flavor and helps emulsify the mix. If you want more bite, sprinkle a few crushed hazelnuts on top. For best results, store leftovers in a sealed container in the freezer. Try it on a warm afternoon when you crave something sweet but clean.
Indulging in dessert doesn’t have to mean breaking your Whole30! This creamy chocolate hazelnut ice cream is proof that delicious, dairy-free treats can satisfy your cravings without compromising your health goals.
17. Blueberry Coconut Ice Cream
Blueberry coconut ice cream brightens a dull day with color and taste. Blueberries stay vibrant, while coconut milk gives a creamy, smooth feel. You get a dairy-free dessert that’s easy to make and perfect for warm afternoons. This berry treat fits clean eating and still feels like a special dessert.
Here is why this recipe works. Let’s break it down.
Ingredients
– 2 cups fresh blueberries (or frozen)
– 1 cup coconut milk
– 1/4 cup maple syrup
Instructions
1) Blend blueberries, coconut milk, and maple syrup until smooth.
2) Pour into an ice cream maker and churn until thick.
3) Freeze for about 4 hours until scoopable.
4) Serve with extra blueberries on top for a pop of color.
Servings: 4
Prep Time: 10 minutes
Freeze Time: 4 hours
Total Time: 4 hours
Calories: 140 per serving
Nutrition Information:
– Fat: 6 g
– Protein: 2 g
– Carbohydrates: 22 g
– Fiber: 3 g
Next steps: store any leftovers in a tight container in the cold. Let it sit 5 minutes before scooping for easiest serving.
A scoop of Blueberry Coconut Ice Cream is like sunshine on a spoon! Delightfully creamy and naturally sweet, it’s a dairy-free indulgence that makes warm afternoons feel extra special.
18. Maple Pecan Ice Cream
You want a Whole30 friendly ice cream that is dairy-free but still creamy. Maple pecan ice cream gives warm sweetness and a crunchy bite you can taste in every scoop. This version uses coconut milk and pure maple syrup, so you get real flavor without dairy. Here is why it works: simple ingredients, easy steps, and a dessert you can feel good about.
Ingredients
– 1 cup coconut milk
– 1/4 cup maple syrup
– 1/2 cup chopped pecans
– Optional: Toast the pecans before adding for extra flavor
Details
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 0 minutes
– Total Time: 4 hours (freeze time)
– Calories: 200
Nutrition Information
– Fat: 9g
– Protein: 2g
– Carbohydrates: 28g
– Fiber: 3g
Instructions
1. Toast the pecans in a dry pan until fragrant, then chop them.
2. In a bowl, whisk coconut milk and maple syrup until smooth.
3. Stir in the toasted pecans.
4. Pour into your ice cream maker and churn until thick, then freeze for about 4 hours.
If you don’t have an ice cream maker, pour the mix into a freezer container and freeze. Stir every 30 minutes for the first 2–3 hours to keep it scoopable.
19. Pumpkin Spice Ice Cream
Want a fall treat that cools you down and fits clean eating? This Pumpkin Spice Ice Cream delivers pumpkin flavor with cozy spices, no heavy dairy. The base blends pumpkin puree with coconut milk for creaminess and a touch of maple sweetness. It feels like autumn in a scoop you can make at home. Here is why it works: simple ingredients work together to freeze well and stay smooth. You get fiber from pumpkin, healthy fats from coconut milk, and warmth from pumpkin pie spice. It’s easy to customize with toppings. Next steps: gather your ingredients and get ready to freeze. For a thicker texture, chill the base before you churn.
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 0 minutes
– Total Time: 4 hours (freeze time)
– Calories: 180
Nutrition Information:
– Fat: 8g
– Protein: 3g
– Carbohydrates: 25g
– Fiber: 3g
Ingredients
– 1 cup pumpkin puree
– 1 cup coconut milk (unsweetened)
– 2 tablespoons maple syrup
– 1 teaspoon pumpkin pie spice
– Pinch of salt (optional)
Instructions
1) In a mixing bowl, whisk pumpkin puree, coconut milk, maple syrup, pumpkin spice, and salt until smooth.
2) Chill the mixture for 30 to 60 minutes.
3) Pour into an ice cream maker and churn per the machine’s directions.
4) Transfer to a freezer-safe container and freeze about 4 hours.
5) To serve, top with crushed pecans or a sprinkle of cinnamon.
20. Spiced Apple Ice Cream
Want a cozy fall dessert that fits your plan? Spiced Apple Ice Cream brings warm cinnamon and nutmeg to a creamy bite. You get the taste of apple pie without the crust. It smells like roasted apples and holidays, and you can make it right in your own freezer.
– Yield: 4 servings
– Prep time: 15 minutes
– Total time: 4 hours (freeze time)
Ingredients
– 1 cup unsweetened applesauce
– 1 cup coconut milk
– 2 tablespoons maple syrup
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
Instructions
1. In a bowl, whisk together applesauce, coconut milk, maple syrup, cinnamon, and nutmeg until smooth and silky. This usually takes 1–2 minutes.
2. If you have an ice cream maker, pour the mix in and churn until thick and creamy.
3. Transfer to a container and freeze for at least 4 hours before serving.
4. No ice cream maker option: pour into a shallow dish and freeze. Stir every 30–45 minutes until you reach a scoopable texture.
Serve with fresh apple slices for extra crunch and a nice contrast in texture.
Tips
– For a softer scoop, let the ice cream sit 10 minutes before scooping.
– If you want to cut sugar a bit, skip the maple syrup and rely on the natural sweetness of the apples.
21. Chocolate Mint Ice Cream
You want a dessert that fits Whole30 and still feels like a treat. Chocolate and mint wake up your taste buds. This ice cream is cool and creamy, with a rich chocolate bite. It uses coconut milk so you get dairy-free creaminess without dairy.
Here is why this works for you. It’s simple to make, and you can enjoy a real ice cream texture without breaking your plan. Lets break it down so you can start right away.
Overview
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 0 minutes
– Total Time: 4 hours (freeze time)
– Calories: 180
Nutrition Information
– Fat: 10g
– Protein: 2g
– Carbohydrates: 24g
– Fiber: 2g
Ingredients
– 1 cup coconut milk
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1 teaspoon peppermint extract
– Optional: 1/3 cup dark chocolate chips for texture
Instructions
1) In a blender, mix coconut milk, cocoa powder, maple syrup, and peppermint extract until smooth.
2) If you have an ice cream maker, churn the mixture according to the machine’s instructions.
3) Transfer the churned ice cream to a freezer-safe container and freeze about 4 hours until firm.
4) If you don’t use a machine, pour into a pan and freeze, stirring every 30 minutes to break up ice crystals. Fold in chips after the first 1–2 hours if you want pieces.
Tips
– For a stronger mint hit, add a few extra drops of peppermint extract, but taste as you go.
– Stir in chocolate chips after the mixture starts to firm for better texture.
– Keep a thin layer of parchment on top to prevent ice from forming a skin.
22. Caramel Apple Ice Cream
Craving a cool treat that still fits a clean eating plan? Caramel apple ice cream hits the spot. It blends creamy coconut milk with tart apples and a ribbon of caramel. You get fall flavor without dairy fluff, and it stays Whole30 friendly when you use compliant caramel. Make this ahead; it patiently freezes and waits for your next dessert moment.
Here is the complete recipe you can trust.
Servings: 4
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours (freeze time)
Calories: 210
Nutrition Information:
– Fat: 9g
– Protein: 2g
– Carbohydrates: 28g
– Fiber: 3g
Ingredients
– 1 cup applesauce
– 1 cup coconut milk
– 1/4 cup maple syrup
– 2 tablespoons caramel sauce (Whole30 compliant)
Instructions
1. In a bowl, whisk together applesauce, coconut milk, maple syrup, and caramel sauce until smooth.
2. Pour the mixture into an ice cream maker and churn as directed.
3. Freeze for about 4 hours until firm. Scoop and enjoy.
Tip: Drizzle extra caramel sauce on top for a gorgeous presentation.
23. Chocolate Chip Cookie Dough Ice Cream
Want a treat that fits your Whole30 goals and still brings back cookie dough memories? Chocolate Chip Cookie Dough Ice Cream does just that. This version keeps the flavor you crave with clean, dairy-free ingredients. You get a creamy coconut milk base and little bites of dough made from almond flour. Maple syrup adds sweetness without a sugar crash. You can enjoy a nostalgic dessert without straying from your plan. Here is why it works for you: easy to follow, no eggs, and a texture that feels like real cookie dough in every scoop.
Here is the complete recipe, tailored for you to follow.
Servings: 4
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours (freeze time)
Calories: 220 per serving
Ingredients
– 1 cup coconut milk
– 1/4 cup almond flour
– 1/4 cup maple syrup
– 1/4 cup dairy-free chocolate chips
Instructions
1. In a bowl, whisk coconut milk, almond flour, and maple syrup until smooth.
2. Fold in dairy-free chocolate chips.
3. Pour the mixture into an ice cream maker and churn until thick.
4. Transfer to a container and freeze for at least 4 hours.
5. For even cookie dough pieces, make the dough bits smaller and fold into the churned ice cream before freezing.
Tip: If you don’t own an ice cream maker, you can freeze the base in a shallow dish and stir every 30 minutes to keep it creamy. Enjoy this allergy-friendly dessert as a cool, satisfying finish to any meal.
24. Mocha Almond Ice Cream
Want a creamy dessert that fits Whole30? This Mocha Almond Ice Cream hits the mark. It blends coffee, coconut milk, and almond butter for a rich bite. You get that coffee kick without dairy heaviness. You can whip it up at home with a few simple steps.
Here is why it works: coconut milk keeps it smooth, almond butter adds body and a nutty taste, and coffee powder gives real mocha flavor. If you need strict Whole30, skip the maple syrup.
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 0 minutes
– Total Time: 4 hours (freeze)
– Calories: 210
Ingredients
– 1 cup coconut milk
– 2 tablespoons instant coffee or espresso powder
– 1/4 cup almond butter
– 2 tablespoons maple syrup
– 1/4 cup chopped almonds (optional)
Instructions
1. In a bowl, whisk coconut milk, coffee powder, almond butter, and maple syrup until smooth.
2. Chill the mixture 30 minutes in the fridge if you can.
3. Pour into an ice cream maker and churn per the machine’s directions.
4. Transfer to a container and freeze 3–4 hours until firm.
5. Stir in chopped almonds at the end for extra crunch.
Next steps: enjoy a scoop with a warm coffee or pair with berries.
25. Cherry Lime Sorbet
If you want a cool, bright treat that fits clean eating, Cherry Lime Sorbet hits the mark and tastes like a sunny day you can make at home. It blends tangy lime with sweet cherries for a fresh, palate-cleansing bite that wakes up your taste buds and leaves a clean finish for you. This dessert feels light and easy, perfect on a warm day when you crave a icy spoonful with a bright zing and a touch of brightness. Here is why you’ll reach for it often: it uses just a few simple ingredients, freezes without dairy, and comes together in minutes today.
– Ingredients
– 2 cups pitted cherries (fresh or frozen)
– 1/2 cup lime juice
– 1/4 cup maple syrup
– Instructions
1. In a blender, puree cherries with lime juice and maple syrup until smooth. Scrape the sides and blend again to remove any bits.
2. Pour into a shallow, wide container so it freezes evenly. Place it in the freezer for 4 hours, checking halfway.
3. Scoop and serve. If you like extra zing, garnish with lime slices or a splash of sparkling water for a fizzy finish.
4. Optional twist: Stir in a splash of sparkling water after you scoop to turn it into a fizzy sorbet drink.
26. Coconut Lime Ice Cream
Craving a cool dessert that fits Whole30? This coconut lime ice cream uses dairy-free coconut milk for creaminess and a bright lime kick for sparkle. It tastes like a mini tropical getaway, yet you make it at home. The process is simple, and you control the sweetness. You can adjust the lime to suit your taste.
Here is the complete recipe.
Complete recipe
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 0 minutes
– Total Time: 4 hours (freeze time)
– Calories: 150
Ingredients
– 1 cup coconut milk
– 1/4 cup lime juice
– Zest of 1 lime
– 1/4 cup maple syrup
Instructions
1. In a bowl, whisk coconut milk, lime juice, lime zest, and maple syrup until smooth.
2. Chill the mixture for 60 minutes to help it freeze smoothly.
3. Pour into an ice cream maker and churn until thick and creamy, following your machine’s directions.
4. Transfer to a freezer-safe container and freeze for at least 4 hours.
5. Garnish with coconut flakes for extra tropical flair.
Tips:
– If you don’t have an ice cream maker, freeze the mixture in a shallow dish and stir every 30 minutes until it reaches a scoopable texture.
– For a stronger lime punch, add a squeeze of lime juice after the first chilling.
27. Orange Creamsicle Ice Cream
Craving a clean, dairy-free treat that still tastes like summer?
Orange creamsicle ice cream blends fresh orange juice with creamy coconut milk for a bright, smooth bite.
If you follow strict Whole30, skip the maple syrup or swap in a compliant sweetener.
It’s quick to make, easy to freeze, and perfect for warm days.
Complete Recipe
– Ingredients
– 1 cup orange juice (freshly squeezed)
– 1 cup coconut milk
– 1/4 cup maple syrup
– Instructions
1. In a bowl, whisk orange juice, coconut milk, and maple syrup until well combined.
2. Chill the mixture for 15-30 minutes to help it freeze evenly.
3. Pour into an ice cream maker and churn until thick and creamy.
4. Freeze for at least 4 hours until firm.
5. Optional: grate a little orange zest over the top before serving.
Conclusion
These 27 Whole30 ice cream recipes are proof that you don’t have to sacrifice flavor for health. Each scoop offers a delightful experience, bursting with fresh ingredients and exciting flavors. Whether you’re celebrating a special occasion or simply cooling off on a hot day, these creamy, dairy-free delights are sure to satisfy your cravings while keeping your diet clean. So grab your ice cream maker, gather your favorite fruits and flavors, and let the fun begin!
Feel free to try different combinations and adjust the sweetness to find your perfect frozen treat. Happy scooping!
Frequently Asked Questions
Are these Whole30 ice cream recipes truly dairy-free?
Absolutely! All the recipes featured in this article are designed to be dairy-free, adhering to the Whole30 guidelines. They utilize creamy alternatives like coconut milk, almond milk, and bananas to deliver that rich texture you crave without any dairy.
Can I enjoy these ice cream recipes while following a paleo diet?
Yes, many of these Whole30 ice cream recipes double as paleo ice cream options! They feature natural, whole ingredients without refined sugars or dairy, making them a delightful treat for anyone following a paleo lifestyle as well.
How can I make these ice cream recipes without an ice cream maker?
No ice cream maker? No problem! Simply blend your ingredients until smooth, transfer them to a freezer-safe container, and freeze. Stir the mixture every 30 minutes for the first couple of hours to help achieve that creamy texture. It’s an easy way to enjoy healthy frozen treats without any special equipment!
Are these recipes suitable for people with nut allergies?
While many recipes use nut-based ingredients like almond milk, there are several options that are nut-free. For instance, the coconut milk-based recipes or fruit sorbets are excellent alternatives. Always check the ingredients and feel free to substitute as needed to accommodate any allergies.
What sweeteners are used in these Whole30 desserts?
These Whole30 desserts avoid refined sugars and sweeteners. Instead, they rely on natural sweetness from fruits like bananas and mangoes or use compliant options like pure maple syrup or dates. These choices align perfectly with the clean eating philosophy of Whole30!
Related Topics
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