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Five Recipes for Homemade Ice Cream
Katarzyna Mazur
Author
2026-03-25
Date
5 min. read
article.read_time
7
Chapters
Ice cream constitutes an impeccable dish for scorching summer days, however, it is worth considering its independent production at home instead of selecting ready-made products. Ice cream devoid of superfluous additives and sugar can also be equally delectable and serve as a wholesome meal.
Is it genuinely beneficial to manufacture ice cream at home?
The availability of ice cream products is extremely high and constantly increasing. In stores, you can find both classic flavors (cream, chocolate, or strawberry) and more creative ones. Ice cream is extremely popular, especially among children. However, the composition of these products is usually not perfect, so it is sensible to moderate consumption and read the information on the label carefully. Ice cream available in the store is primarily a source of large amounts of sugar, which means that it also contains many calories. The fat content is also high, and in the composition, many dyes and flavor enhancers can be found. Therefore, homemade ice cream is a good alternative - consciously selecting ingredients allows for the creation of a wholesome dessert.
Is that genuinely what should be incorporated into homemade ice cream?
When preparing homemade ice cream, it is advisable to seek alternatives. The basis of these products in stores is typically cream – it is worth choosing natural yogurt or Greek yogurt or kefir instead. This will significantly reduce the content of saturated fatty acids (NKT) in the meal. Coconut milk is also a good option, but it should be noted that it contains more calories and NKT than the aforementioned products. However, the basis of the ice cream can also be fruits, especially summer fruits (e.g. strawberries, raspberries, blueberries, and blueberries) and bananas, apples, or pears. To give the ice cream a little sweetness, sugar substitutes such as erythritol or xylitol are recommended. However, it should be noted that erythritol has a lower sweetness level than saccharose (about 80% of the sweetness of sugar), while xylitol is similar to table sugar in terms of sweetness. By using substitutes, low-calorie ice creams can be prepared. A spoonful of normal sugar provides about 25 kcal, xylitol – 14 kcal, while erythritol – 0 kcal. However, it should be emphasized that substitutes should not be consumed without restrictions. It is recommended not to exceed their daily intake of about 40 g, as they may have a laxative effect in excessive amounts.
Five recipes for handcrafted ice cream
Ingredients (per 1 serving): - banana - piece (120 g), - strawberries - handful (70 g), - natural yogurt - 4 tablespoons (100 g), - bitter chocolate - cube (6 g), - erythritol - spoon (5 g). Preparation method1. Peel and cut the banana into pieces. Remove stems from strawberries and halve. Freeze fruit for a minimum of 2 hours. 2. Transfer frozen fruit to a bowl, add chilled natural yogurt and erythritol. Mix thoroughly. 3. Chop the chocolate, add to the ice cream and gently mix. 4. Freeze ice cream for a minimum of 2 hours. Nutritional value (per serving): - energy: 223 kcal, - protein: 5.6 g, - fat: 5.8 g, - carbohydrates: 39.8 g.
Coconut Ice Cream with Raspberries
Components (per 1 serving): Coconut milk 1⁄2 cups (115 g), Greek yogurt 4 tablespoons (100 g), Coconut shavings 1 tablespoon (6 g); Raspberries a handful (50 g), Erythritol 2 tablespoons (10 g). Instructions: 1. Shake the solid part of the coconut milk with water, and to combine the layers, you can heat the can in a water bath. 2. Pour the coconut milk into a bowl, add cold Greek yogurt, coconut shavings, and erythritol, and mix everything into a uniform mass. 3. Cut the raspberries into smaller pieces, add them to the mixture, and stir gently. 4. Place the mixture in the freezer for about 3 hours. Nutritional value (1 serving): Energy: 427 kcal, Protein: 12.6 g, Fat: 36.6 g, Carbohydrates: 17.7 g.
Frozen dessert with mango flavor
Components (for 1 serving): mango 1⁄2 piece (140 g), banana 1/2 piece (60 g), Greek yogurt 4 tablespoons (100 g), lemon 1 1⁄2 (50 g), erythritol 2 teaspoons (10 g). Preparation: 1. Peel mango and banana, cut into cubes and freeze. 2. Transfer frozen fruits to a bowl, add yogurt, squeeze lemon juice and erythritol. Mix everything. 3. Put in the freezer for about 2 hours. Nutritional value (1 serving): – energy: 249 kcal, – protein: 11.2 g, – fat: 5.8 g, – carbohydrates: 44.0 g.
Chocolate and mint ice cream
Components (per 1 serving): banana - ½ slice (60 g), coconut milk - 1 ½ cup (115 g), skimmer yogurt - ½ slice (75 g), cocoa - tablespoon (10 g), erythritol - 2 teaspoons (10g), mint - 5 leaves (5 g). Preparation: 1. Peel the banana, cut it into cubes and freeze. 2. Mix the solid coconut milk with water. You can also heat the can in a water bath to mix the layers. 3. Put the frozen banana pieces in a bowl, add coconut milk, skimmer yogurt, cocoa, erythritol, and mint leaves and mix well. 4. Place the mixture in the freezer for about 3 hours. Nutritional information (per serving): energy: 395 kcal, protein: 13.7 g, fat: 30.0 g, carbohydrates: 28.9 g.
Fruit and vegetable juices, with added sugar or other sweetening matter or not
Components (per 1 serving): blackberries cup (130 g), lemon juice 1⁄2 piece (50 g) erythritol teaspoon (10 g); mint 5 leaves (5 g).
Instructions:
1. Remove the skin of the blackberries and put them in the freezer for about 2 hours.
2. After the fruits are frozen, add the lemon juice, erythritol, and the mint leaves. Blend everything into a smooth consistency.
3. Place the sorbet in the freezer for about 2 hours.
Nutritional value (1 serving):
– Energy: 81 kcal,
– Protein: 1.4 g,
– Fat: 0.9 g,
– Carbohydrates: 17.0 g.
