Sugar-free through the summer: Delicious ice cream recipes with dates and fruit

Summer is just around the corner, and what could be better than treating yourself to a delicious, refreshing ice cream on a warm day? It's even better when that ice cream is not only incredibly tasty but also sugar-free! Perfect for anyone who loves spending time outdoors, picnicking, hiking, or doing yoga. Today, we're sharing four easy recipes for delicious and healthy ice cream sweetened with dates and fruit – ideal for the whole family and anyone with a sweet tooth!

Date, almond, and banana ice cream

Ingredients:

• 350g frozen bananas
• 60g date sugar
• 40g almond butter

Preparation:

1. Place the frozen bananas, dates, and almond butter in a high-powered blender. Blend until smooth and creamy. If using a Thermomix, blend on high speed for 20 seconds, then use the whisk attachment to blend on speed 3 until creamy.
2. If the mixture is too thick, you can add a tablespoon of water or plant-based milk until the desired consistency is reached.
3. Pour the ice cream into bowls or ice molds and enjoy immediately or let it harden further in the freezer.

Hazelnut-Date Ice Cream

Ingredients:

• 200g hazelnut butter
• 200ml almond milk
• 150g date sugar
• 1 tsp vanilla extract or 1 vanilla bean
• 1-2 tsp cinnamon (depending on taste)
• pinch of salt

Preparation:

1. Optional: Make your own almond milk (blend 3 tablespoons of DATTELBÄR almond butter with 180ml water). In a large bowl, thoroughly mix the almond milk, date sugar, vanilla extract, cinnamon, and a pinch of salt together with the hazelnut butter (optionally heat gently to ensure the date sugar dissolves completely) until a smooth and even mixture is formed. It's best to use a mixer to blend until creamy.
2. Pour the mixture into an airtight container. Place the container in the freezer.
3. After about 1 hour, remove the mixture from the freezer and stir well to prevent the formation of large ice crystals. Repeat this process after 30 minutes to make the mixture even creamier.
4. Serve the finished hazelnut ice cream in bowls or cones and garnish with additional chopped hazelnuts, fresh fruit and a pinch of cinnamon, if desired.

peach ice cream

Ingredients:

• 4 ripe peaches
• 150g date sugar
• Juice of one lemon
• pinch of salt

Preparation:

1. Wash the peaches, remove the pits and cut them into small pieces. The peel can be left on or removed as desired.
2. Place the peach pieces in a blender and blend until smooth.
3. In a large bowl, thoroughly mix the peach puree, date sugar, lemon juice, water, and a pinch of salt until evenly blended. It's best to use a mixer to blend until creamy (optionally, gently heat to ensure the date sugar dissolves completely, then allow to cool).
4. Pour the mixture into an airtight container. Place the container in the freezer.
5. After about 1 hour, remove the mixture from the freezer and stir well to prevent the formation of large ice crystals. Repeat this process after 30 minutes to make the mixture even creamier.
6. Serve the finished peach ice cream in bowls or cones and garnish with additional chopped hazelnuts or a pinch of cinnamon, if desired.

chocolate ice cream

Ingredients:

• 200ml water
• 150g date sugar
• 100g unsweetened cocoa powder
• 200ml coconut cream (the solid part from a can of coconut milk that has been in the refrigerator overnight)
• pinch of salt

Preparation:

1. Pour the coconut cream (the solid part of the coconut milk) into a large bowl. Whisk or beat until creamy using a whisk or hand mixer.
2. In a separate bowl, thoroughly mix the cocoa powder, date sugar, and water until smooth. Using a whisk can be helpful to ensure the cocoa powder and date sugar dissolve completely. Add a pinch of salt.
3. Slowly add the cocoa mixture to the whipped coconut cream and stir well until a smooth and even mixture is formed.
4. Pour the mixture into an airtight container. Place the container in the freezer.
5. After about 1 hour, remove the mixture from the freezer and stir well to prevent the formation of large ice crystals. Repeat this process after 30 minutes to make the mixture even creamier.
6. Serve the finished chocolate ice cream in bowls or cones and garnish with chocolate sprinkles or cocoa nibs as desired.
7. These recipes are not only super easy and quick to make, but also packed with natural ingredients. The sweetness comes solely from dates and fruit, making the ice cream 100% free of refined sugar and yet incredibly delicious. Perfect for hot summer days, as a snack after a yoga session, or as a dessert for a picnic in the park.