Canned coconut milk is so thick you don’t even need to churn it to score ice creamlike texture. For this low-sugar dessert, freeze vanilla-scented coconut milk, then pulse in a food processor with enough milk to achieve your desired consistency. And since “stracciatella” is an icy Italian creation that features flakes of chocolate, shower your scoop with a ridiculously easy-to-make, all-natural cocoa drizzle. Just melt dark chocolate and coconut oil in the microwave for 30 seconds!
Get the recipe: Coconut Stracciatella Ice Cream
Make store-bought vanilla taste entirely DIY by stirring in refreshing candy shop favorites like white chocolate and peppermints. While this is festive for Christmas, we devour it during the sweltering summer months to help cool off, too.
Get the recipe: Peppermint Candy Ice Cream
For a dairy-free delight, combine fresh fruit (raspberries, mangoes, watermelon, cranberries, or strawberries would all work wonderfully) with citrus juice, sugar, and water. Then all that’s left to do is blend, strain, freeze, and scoop.
Get the recipe: Raspberry Sorbet
Put those blotchy bananas to good use. For this “nice cream,” made with just frozen bananas, unsweetened coconut milk, and vanilla, the riper the fruit, the better the results! Freeze for four hours post-blend so the dessert reaches a scoopable state.
Once you’ve mastered the low-cal classic Banana Ice Cream, get creative by tossing in:
Get the recipe: Banana Ice Cream
You may have sipped on sweetened condensed milk in your Vietnamese coffee, heated it up to create dulce de leche magic, or stirred it into citrus pie filling, but have you ever used it as a base for no-churn ice cream? Start now with this ridiculously easy four-ingredient mix-and-freeze dessert that can be customized with any mix-ins your heart desires.
A few delicious combo ideas:
Get the recipe: Loaf Pan Ice Cream
Guac is good, but you know what’s even better? Using avocados—along with cream, powdered sugar, and lemon—to make a custardlike sherbet. The green fruit’s mild flavor soaks up plenty of lemon goodness and tastes incredible garnished with fresh mint leaves.
Get the recipe: Lemon-Avocado Sherbet
Almond milk, egg yolks, and cornstarch stand in for cream as the custard base for this loaf pan berry-, chocolate-, and nut-studded recipe. To sweeten things up, stir in half a cup of honey. The liquid sweetener packs more of a punch than sugar, so you need less for the same effect.
Get the recipe: Raspberry-Chocolate Frozen Dessert