During the summer all my family wants are ice cold treats, especially ice cream! It’s easy to buy your favorite ice cream and stock up your freezer for when a craving calls! But, as a mom of 3 active girls, sometimes the summer days can be long and there is always an activity needed to be done. Making ice cream has become one of our favorite things to do together! We can use whatever ingredients we have on hand, and we have fun coming up with flavors! I also don’t feel bad because I know the ingredients we use are wholesome and not over-processed! I definitely win at being a mom during those times 😉
- 2 cans coconut milk (full fat or light)
- ½ cup pure maple syrup
- ¾ cup vegan chocolate chips, or regular chopped dark chocolate
- Using your Magic Bullet, add coconut milk, syrup, and ½ cup of the chocolate into the larger cup. (If using the smaller sizes just divide the ingredients and blend.)
- Blend for about 30 seconds.
- Add your chocolate chips to the mixture, and pour the mix into an ice cream machine. Make ice cream based on your machines directions. You can get a great ice cream machine for under $30 right here.
- Eat immediately after ice cream is done, or let is set in the freezer. If it’s frozen solid, which is will, let it sit out for 10-15 minutes and it will be ready to eat and scoop!
If you like sweet potatoes, you’re in for a treat, my friend!
These lovely sweet potatoes are baked twice. Why? First to cook the filling, which is then blended together with milk, butter, and spices in the Magic Bullet and then stuffed back into the sweet potato shell and baked again. Oh, and don’t forget the sweet pecan topping, which bakes to perfection during the second baking session. I would almost consider these twice-baked sweet potatoes a dessert, but they also make a healthy side dish to almost any meal you can have.
Twice-Baked Sweet Potatoes
- 2 sweet potatoes, scrubbed and dried
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. cayenne pepper
- 1 Tbsp butter, melted
- 1/4 cup milk
- Handful chopped pecans
- 1 Tbsp brown sugar
- Bake the sweet potatoes in the oven at 375 degrees F for 1 hour, or until a fork easily pierces through.
- Cool to touch, then slice off the top third of each potato and scoop out most of the filling (leaving some to keep the shell stable) into your Magic Bullet cup.
- Add the cinnamon, nutmeg, pepper, butter, and milk and blend.
- Scoop the filling back into the potato shells and sprinkle with pecans and brown sugar.
- Bake in the oven for 15 more minutes.
Makes 2 sweet potatoes.
Strawberry sorbet screams summertime, but you can actually enjoy this healthy dessert all year long! All you need are frozen strawberries and your handy Magic Bullet to make it all happen.
Best of all, you don’t even need an ice cream maker! By pulsing slightly defrosted frozen strawberries in your Magic Bullet, you get the same slushy sorbet texture you would get if you used an ice cream maker, and the results are so much faster! The splash of balsamic vinegar adds a unique flavor that will keep your friends asking for more. For a finished look, you can drizzle homemade or store-bought sweet balsamic reduction syrup over the top.
Are you excited, or are you excited?
Balsamic Strawberry Sorbet
- 1 cup frozen strawberries
- 1/4 cup orange juice
- 2 tsp. balsamic vinegar
- Balsamic reduction (homemade or store-bought) for topping
- Add the strawberries to your Magic Bullet cup and let stand 15 minutes, until they are slightly defrosted, but still frozen.
- Add the orange juice and balsamic vinegar and pulse several times until a sorbet is formed.
- Transfer to serving dishes and immediately drizzle the balsamic reduction syrup over the top.
Makes 1 cup.
Calling all peanut butter lovers! You are going to swoon over this fluffy peanut butter mousse. Especially because it’s actually healthy. No heavy whipping cream is used in this recipe; instead it uses silken tofu, an unexpected, but absolutely delicious replacement for fattening and sweetened cream! The tofu gives it a fluffy texture, while the peanut butter and confectioners’ sugar give it all the flavor. Watch out though, because this vegan dessert is highly addicting. Once you have a bite, you won’t be able to stop eating it!
To make it completely vegan, instead of whipped cream on top, you can use coconut cream, which is easily made using your Magic Bullet.
Peanut Butter Mousse
- 1 12oz package silken or firm tofu, chopped
- 1/2 cup creamy peanut butter
- 1/3 cup confectioners’ sugar
- Add all ingredients to your Magic Bullet cup and blend until smooth and creamy.
Makes 2 cups.
Multiple times I day I crave a little something sweet, and, now that summer’s here, popsicles are a must have! Sadly, store-bought popsicles are packed full of sugar, a no-no if you’ve got 3 rambunctious little ones running around — or even just one, for that matter! But, luckily, it’s so easy to make your own, and the prep is little to none. Before you know it, you will have a sweet, refreshing, cold treat perfect for satisfying those cravings!
Strawberry Lemonade Popsicles
- 1 tsp. lemon zest
- 3-4 large strawberries
- 1 cup water or coconut water
- ¼ cup lemon juice
- 2-3 packets of stevia, to taste
- In your Magic Bullet, add all of your ingredients and blend until well mixed.
- Pour the mixture into an ice cube tray and place a popsicle stick in each cube.
- Freeze for at least 2 hours, and enjoy when frozen!
Dessert or appetizer dip? You decide! This chocolate chip cookie dough dip is secretly healthy, although nobody would know unless you told them the secret ingredient: white beans! Yes, the base of the dip is white kidney beans. But I promise — you don’t taste them at all once they’re blended with all of the other ingredients, which helps create a delicious and strong cookie dough flavor.
My favorite thing to eat this cookie dough dip with is graham crackers, but I’m sure you can think of a lot of other things it would go great with! Last time I made it, I ate the whole batch myself. It’s very addicting!
Healthy Chocolate Chip Cookie Dough Dip
- 1 cup white beans, rinsed and drained
- 2 Tbsp milk
- 1/4 cup brown sugar
- 1 tsp. pure vanilla extract
- 2 Tbsp almond butter
- Pinch of baking soda
- Pinch of salt
- ¼ cup semi-sweet chocolate chips
- Add all ingredients except chocolate chips to a Magic Bullet cup and blend until creamy and smooth.
- Stir in chocolate chips and sprinkle on top.
Makes 1 cup.
I’ve been making this pudding for years, it’s definitely one of my favorite recipes! The best thing about this pudding is the surprise ingredient, avocado! It not only adds a richness and creaminess to this pudding, but it also provides a great serving of healthy fats. And, surprisingly, it’s one of those recipes everyone loves. All 3 of my kids can be extremely picky with their food choices; sometimes, it seems like they would be just fine living off of ice cream and cookies! Well, wouldn’t we all?! Luckily, my kids enjoy this pudding like nobody’s business. I love making it and giving them a little extra goodness to fill their bellies up! 😉
Lusciously Sweet Chocolate Pudding
- ¼ cup peanut butter
- 2 Tbsp honey or pure maple syrup, adjust sweetener to taste
- 1/8 cup raw cacao powder
- 1 avocado, mashed
- 1 Tbsp Coconut oil
- ¼ cup water, or milk (more to thin)
- 1 tsp. vanilla extract
- Mash your avocado well, and then stir in the cacao powder.
- In your Magic Bullet blender, add your milk, honey, coconut oil, vanilla, peanut butter, and avocado mixture.
- Blend until creamy, stopping occasionally to stir, because the mixture will be thick. Add a few more tablespoons of milk to thin out, if necessary.
- Serve immediately, or store in the fridge for 2-3 days.
My kids LOVE ice cream, and I’m not quite sure where they got it from… 😉
On a weekly, sometimes daily, basis I get asked if they can have a cone or bowl of pink ice cream with sprinkles! As hard as it is to say no to their cute little faces, I know it’s not always the healthiest treat to have so often.
Luckily, making your own ice cream is totally do-able; all you need is a blender and an ice cream maker! The best thing about this ice cream is that it’s loaded with natural, whole foods, sweeteners, and it’s delicious. Not to mention, it’s packed with protein for their growing bodies—a win-win!
Strawberry Cottage Cheese Ice Cream
- 1 cup strawberries
- 2 cups cottage cheese
- 1 Tbsp vanilla
- 3 Tbsp milk of choice (almond, coconut, or dairy milk)
- 2-4 packets of stevia
- 2-4 Tbsp honey (Sweeteners can be adjusted to taste preference and how sweet the strawberries are)
- Add all ingredients to your Magic Bullet. Use the pitcher, or blend in batches, if using the cups. Start with the minimum amount of sweeteners, then adjust once blended.
- Once blended, add mixture to ice cream machine and make ice cream according to machine instructions.
- Eat and enjoy!
When I’m craving a snack during the day to give me an energy boost, these coconut date bites are one of my favorite go-to healthy snacks. It’s so easy to whip a batch of these up in the Magic Bullet, just add in three main ingredients: walnuts, dates, and coconut oil. Then, shape them into balls, roll them in shredded coconut, and chill them in the refrigerator. That’s it!
The dates are already very sweet, so you don’t need to add any sweetener. I also like to use unsweetened shredded coconut to keep the added sugar to a minimum.
You don’t need to buy store-bought energy bars with a long list of ingredients and preservatives when these vegan-friendly coconut date energy bites are this easy to make at home!
Vegan Coconut Date Energy Bites
- 1/2 cup dates, pitted
- 3/4 cup walnuts
- 1 Tbsp coconut oil
- 1/2 cup unsweetened shredded coconut
- Add the dates, walnuts and coconut oil to a Magic Bullet cup and pulse until well chopped and blended.
- Shape into 1-inch balls with your hands and roll in the shredded coconut.
- Store in the refrigerator.
Makes 12 bites.
On its own, pure chocolate can be a great treat, but, let’s be honest, it’s rarely a satisfying snack. It’s something you usually enjoy in moderation and usually not abundance (unless it’s been one of those weeks…) Chocolate pudding, on the other hand, satisfies your sweet tooth without putting you into that food coma that so many other indulgent desserts do.
I used a dark chocolate bar as the foundation in this recipe. The brown sugar, vanilla and cocoa powder balance out the bitterness of the dark chocolate to create a creamy, blended and delicious flavor. And don’t worry—you’ll be on board with this recipe whether you’re on Team Dark Chocolate or Team Milk Chocolate!
Dark Chocolate Pudding
- 3 oz. dark chocolate
- 1/2 tsp. vanilla extract
- 2 eggs
- 1 Tbsp butter
- 1 Tbsp cocoa powder or raw cacao powder
- 1 Tbsp cornstarch
- 1/4 cup brown sugar
- 1 1/4 cup milk
- 1/4 cup heavy cream
- Pinch of salt
- Add chocolate, butter and vanilla to Magic Bullet and set aside (do not blend yet).
- Beat two eggs in bowl and set aside.
- Combine cocoa, cornstarch, brown sugar, salt, milk and cream in pot and boil for 1 to 2 minutes, whisking frequently.
- As soon as mixture thickens, remove it from heat (you don’t want it to cook too long). Add a touch of the heated mixture to the eggs so that they warm gradually and don’t curdle.
- Slowly add eggs to chocolate mixture and cook over low heat until simmering. As soon as it begins to simmer, remove from heat. Let cool.
- Combine mixture with chocolate, butter and vanilla in Magic Bullet. Blend until creamy.
- Add mixture to bowl, cover and refrigerate for at least 3 hours.
Perfect for dessert or a mid-afternoon treat!