If you’re looking for a serious health boost while not having to give up your favorite frozen treat then you really need to make this Antioxidant Ice Cream. 

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About 15 years ago (!) I went with some of my girlfriends to a spa in Palm Springs so that we could detox, unwind and recharge (remember, this was pre-kids when things like that were still possible). One of my favorite parts of the weekend, aside from the massages and yoga classes, were the healthy cooking demos. I remember being amazed as I watched our instructor make a variety of flavorful soups, smoothies and ice creams, all in the blender using only whole fruits and vegetables and no processed ingredients.


Having a sweet tooth, I was immediately drawn to the instructor’s version of ice cream. Using just a few simple ingredients she transformed frozen fruit into luscious “ice cream”, loaded with all of the flavor and none of the guilt. Upon returning home, it’s something I started making regularly. I use an entire bag of frozen berries in my recipe, and you can only imagine how good you’re doing your body with each bite.


Even though I’m happy to offer my kids ice cream and sorbet every now and then, this Antioxidant Ice Cream is a family favorite, and one I’m always happy to given them. My hubby loves it too now and makes it for himself almost every night! Try playing around with a variety of your favorite mix-ins to make the recipe your own. Vanilla extract, nuts, nut butters, cocoa powder…the options are limitless.


If you’re looking for more healthy “ice cream” try out Coco-Blue Nice CreamRainbow Nice CreamGreen Nice Cream and Pink Blender Nice Cream. They’re delicious!


Healthy Antioxidant Ice Cream

If you're looking for a serious health boost while not having to give up your favorite frozen treat, then you really need to make this Antioxidant Ice Cream. 
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Servings: 2
Prep Time 1 minute
Cook Time 3 minutes
Total Time 4 minutes


Optional ingredient Additions:

  • raw walnuts
  • chia seeds
  • hemp seeds
  • bee pollen
  • cocoa nibs


  • Place all the ingredients in the blender and blend until smooth, adding more milk until desired consistency is reached.



Calories: 190kcal | Carbohydrates: 39g | Protein: 4g | Fat: 2g | Cholesterol: 5mg | Sodium: 30mg | Fiber: 9g | Sugar: 23g
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I usually make a batch, eat half, and freeze the rest for the next day. Pack it tightly into your freezer container and place parchment paper or plastic wrap directly touching the ice cream. The next day, you may need to let it sit on the counter for a bit to soften.

  2. Have you found a way to make this yumminess and freeze for later without crystallization occurring? I know it’s easy enough to blend fresh every time… I would just like to have some already made so I won’t have toclean the blender every time iI want this. Ideas?

  3. Catherine,
    Next time, turn that banana upside-down & squeeze the end. It will pop right open for you, ready to peel. Easy – peasy!

  4. I love this! I just made it and it was delicious! I used a frozen banana so i added a little extra almond milk! Thanks!

  5. A regular blender will work, you’ll just have to stop the blender, open the lid, and push down the contents a few times.

  6. I love this!! I’m hooked too I add pb n dark chocolate! I haven’t added milk but I bet it will be creamier ! Making this one tonight!

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