Healthy Chocolate Ice Cream Recipe – No Sugar, No Guilt, All Flavor!

Healthy Chocolate Ice Cream (No Refined Sugar!)

Creamy and rich and no-guilt indulgence! This ice cream contains good fat, fiber, and natural sweetener — all from real foods.

Chocolate Ice Cream

Ingredients:

1/4 cup rolled oats

1/3 cup nuts (cashews and almonds mix)

1/2 cup soft pitted dates (about 7–8)

1 cup makhanas (fox nuts)

2–3 tbsp unsweetened cocoa powder

2 to 2½ cups warm low-fat or skimmed milk

1 tsp instant coffee (optional – mix with 1 tsp lukewarm water or steep in milk for 10–15 minutes)

Optional: chopped dark chocolate pieces for added richness

Instructions: Soak the base:

Mix rolled oats, nuts, makhanas, and dates in warm milk. Soak them for 10–15 minutes to soften.

Blend it smooth:

Put everything (soaked ingredients and milk) into a blender.

Add cocoa powder and the coffee mixture (if using).

Blend until super smooth — this is the critical step for a creamy, ice-cream-like texture.

Optional upgrade –

Choco chunks: Add some diced dark chocolate or cocoa nibs for texture and extra chocolatiness.

Freeze:

Pack mixture into a freezer-safe container.

Seal and freeze for 4–6 hours or until firm—optimal texture is achieved when stirred once after 2 hours to prevent iciness.

Serve & enjoy:

Softening permitted when left out at room temperature for 5–10 minutes before serving. Sprinkle with cocoa powder, crushed nuts, or nut butter drizzle!

Tips

For a vegan option, replace with plant-based milk (e.g., almond or oat).

Add less or more milk to get a thicker or lighter consistency.

You can lightly toast makhanas before soaking for a stronger flavor.

---

Healthy Chocolate Ice Cream

No Refined Sugar | Creamy | Packed with Superfoods

Healthy Chocolate Ice Cream

Ingredients:

1/4 cup rolled oats

1/3 cup cashews & almonds (mixed)

1/2 cup soft pitted dates (7–8)

1 cup makhanas (fox nuts)

2–3 tbsp unsweetened cocoa powder

2 to 2½ cups warm low-fat or skim milk (or plant milk for vegan)

1 tsp instant coffee + 1 tsp lukewarm water (optional)

Chopped dark chocolate (optional, for mix-ins)

Instructions:

Soak the base: Soak oats, nuts, makhanas, and dates in warm milk for 10–15 minutes.

Blend everything

Add the soaked mixture to a blender. Add cocoa powder & optional coffee.

Blend until smooth and creamy.

Add Choco chunks (optional)

Mix in chopped dark chocolate or cocoa nibs.

Freeze

Pour into a container, cover, and freeze for 4–6 hours.

(Stir after 2 hours for improved texture)

Scoop & Serve

Leave it at room temperature for 5 mins before scooping. Garnish if desired.

✅ Tips:

Toast makhanas lightly before soaking for a nutty flavor.

Sprinkle a pinch of salt to counteract the sweetness.

Add a few drops of vanilla for added depth.

---

Chocolate-Strawberry Swirl Ice Cream

Healthy | No Refined Sugar | Creamy + Fruity

Ingredients:

For the Ice Cream Base:

1/4 cup rolled oats

1/3 cup cashews & almonds (combined)

1/2 cup soft pitted dates (7–8)

1 cup makhanas (fox nuts)

2–3 tbsp unsweetened cocoa powder

2 to 2½ cups warm low-fat or plant-based milk

1 tsp instant coffee (optional)

For the Strawberry Swirl:

1/2 cup fresh or frozen strawberries

1 tsp lemon juice (to enhance the flavor)

1 tsp honey or maple syrup (optional)

Instructions:

Soak the base

Soak oats, nuts, makhanas, and dates in warm milk for 10–15 minutes.

Blend the chocolate base.

Add the soaked mixture to a blender along with cocoa and optional coffee.

Blend until super smooth and creamy.

Make the strawberry swirl.

Blend strawberries and lemon juice (and sweetener if using) into a smooth puree.

Assemble & swirl

Pour half of the chocolate mixture into a container.

Add a spoonful of strawberry puree and swirl gently.

Repeat layering and swirling until all is used.

Freeze

Cover and freeze for 4–6 hours. Stir gently after 2 hours for a better texture.

Scoop & Enjoy

Let it sit for 5 mins before scooping. Top with fresh berries or cacao nibs.

✅ Tips:

For a stronger swirl effect, don't over-mix the layers.

Add chopped strawberries for fruity bites.

Use coconut milk for a richer texture.

---

Choco-Coconut Delight Ice Cream

Healthy | Dairy-Free Option | No Refined Sugar

Choco-Coconut Delight Ice Cream

Ingredients:

Base:

1/4 cup rolled oats

1/3 cup almonds and cashews (mixed)

1/2 cup soft pitted dates (7–8)

1 cup makhanas (fox nuts)

2–3 tbsp unsweetened cocoa powder

2 to 2½ cups warm low-fat or plant-based milk

1 tsp instant coffee (optional)

Coconut Boost:

1/4 cup desiccated coconut or

2 tbsp thick coconut cream

Optional: a few drops of natural coconut extract

Mix-ins (optional):

Toasted coconut flakes or

Chopped dark chocolate

Instructions

Soak the base

Soak oats, nuts, makhanas, and dates in warm milk for 10–15 minutes.

Blend it up

Add the soaked mix to a blender. Add cocoa, coconut cream (or desiccated coconut), and optional coffee.

Blend until super smooth and creamy.

Add texture (optional)

Stir in chopped dark chocolate or toasted coconut flakes.

Freeze

Pour into a freezer-safe container.

Freeze for 4–6 hours, stirring once halfway for a creamier result.

Scoop & Enjoy

Let it rest for 5–10 minutes before scooping.

Garnish with coconut flakes or melted chocolate.

✅ Tips:

Pre-toast the coconut before blending to impart a nuttier depth of flavor.

Coconut cream provides creaminess — ideal for a dairy-free/vegan alternative.

Add a pinch of sea salt to balance out the chocolate-coconut sweetness.