Homemade Ice Creams Recipes for Dieters

By Cynthia J. Simmons / November 4, 2016
recipes of ice cream for dieters

Avocado Ice Cream

This type of ice cream is a refreshing dairy-free and creamy dessert.

ice cream recipes for dieters



Salted Date Caramel

  • Avocado puree (1 1/2 cups from 3 ripe large avocados)
  • Water (1 1/2 cup)
  • Sugar (1 1/3 cup)
  • Lime juice (1/4 cup)
  • Tequila (1/3 cup)
  • Lime zest for garnish


  • Peel & pit 3 ripe avocados of the large size and process until smooth in a food processor to make avocado puree.
  • Add sugar, water, tequila & lime juice for 1 1.2 cup of puree to the food processor.
  • Pulse the mixture until it is completely combined. Get the mixture refrigerated overnight (or for at least 1 hour).
  • Get the avocado mixture transferred to the canister of the ice cream maker. Get the mixture refrigerated.

Note: you can put the ice cream to firm up in the freezer and garnish with lime zest before you serve ice cream.

Banana Ice Cream

banana ice cream recipe


  • Ripe bananas (6)
  • Light corn syrup (3/4 cup)
  • Fresh squeezed lemon juice (1 tablespoon)
  • Scraped vanilla bean (1)
  • Heavy cream (1 ½ cups)


  • Put bananas in a freezer and freeze them overnight.
  • Take bananas out of the freezer and let it thaw from 45 minutes – 1 hour.
  • Peel bananas; put them in the bowl of the food processor along with lemon juice, process between 10 and 15 seconds.
  • Add vanilla bean seeds & corn syrup, turn the processor on, pour slowly in the heavy cream and process until the mixture is smooth.
  • Get the mixture chilled until it is 40 degrees in the refrigerator.
  • Transfer the mixture to an ice cream maker, process based on manufacturer’s instructions.
  • Put the mixture in an airtight container.
  • Freeze the mixture before serving from 3 to 6 hours

Blueberry-Cinnamon Swirl Ice Cream

blueberry-cinnamon swirl ice cream recipe


  • Unflavored gelatin (1 1/2 teaspoon)
  • Water (1 tablespoon)
  • Low-fat milk, divided (3 cups)
  • Large egg yolks (3)
  • Nonfat sweetened condensed milk (1 14-oz-can)
  • Vanilla bean (1)
  • Fresh or frozen blueberries (1 cup)
  • Ground cinnamon (1 teaspoon)


  • In a small bowl, sprinkle gelatin over water. Note: when you make the base of the ice cream, let stand & stir one or 2 times.
  • Pour 1 ½ cup of milk into a saucepan of large size. Get the vanilla bean cut in half lengthwise. Then, scrape the seeds into milk and don’t forget to add the pod.
  • Cook the milk mixture until steaming under the over medium temperature. In a bowl of medium size, whisk the condensed milk & egg yolks. Pour gradually in the hot milk and whisk until blended. Put the mixture back to the pan and cook it under over medium heat. Stir the mixture by a wooden spoon between 3 and 5 minutes until one side of the spoon is coated a little bit. Avoid boiling so that the custard won’t curdle.
  • Through using a fine-mesh sieve, strain the custard into a clean bowl of large size. Add the softened gelatin and whisk until melted. For the remaining of ½ cup milk, get it whisked. Cover and get the custard refrigerated for at least 2 hours until chilled.
  • Get the ice cream mixture whisked and pour the whisked mixture into the canister of an ice cream maker. Get the mixture refrigerated. Add cinnamon & blueberries to the ice cream maker at the last 5 minutes of freezing.

Note: You can put the ice cream until firm up in the freezer before you serve it.

Find more home made ice cream recipes for non-dieters at:



About the author

Cynthia J. Simmons

Hi there, my name is Cynthia. I am a 34-year-old. I love reading, travelling, kids story, and exchaning knowledge of taking care children. To get in touch you can email us [email protected]

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