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Healthy Haagen Dazs Ice Cream Recipe

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Have you ever wished the Haagen Dazs ice cream recipe could be healthy?

Healthy Ice Cream Recipe:



6 ingredients.

NO added sugar.

And it really does taste like Haagen Dazs!


Healthier Ice Cream Alternative from @choccoveredkt that rivals the creaminess of Haagen Dazs vanilla ice cream - with no soy, no coconut, no eggs, no dairy, and NO sugar required. Recipe link:

As a self-professed ice cream addict my whole life, I’ve been extremely disappointed over the years by every non-dairy ice cream on the market (and I’ve tried them all).

They’re either too icy, too gummy, or they have an overbearing coconut aftertaste.

I missed REAL ice cream like crazy and finally figured I’d have to make my own dairy-free ice cream recipe that could stand up to premium brands like Ben & Jerry’s or Haagen Dazs in both taste and texture.

It’s taken me almost a year to get it just right, but I’m really happy with the results!

Revolutionary Healthy Ice Cream - NO soy, dairy, gluten, sugar, and NO coconut!    Healthy Ice Cream


Ice Cream Flavor Variations:

  • Caramel Ice Cream Recipe: Add 1/4 tsp caramel extract (JR Watkins brand is vegan)
  • Peppermint Patty Ice Cream: Add 1/2 to 1 tsp pure peppermint extract + Cosmic Peppermint Patties
  • Vanilla Bean Ice Cream: Do add the 1 1/2 tsp pure vanilla extract. Also add 1/2 tsp vanilla bean paste
  • Chocolate Chip Ice Cream: Add 1/4 cup chocolate chips before blending the first time


ice cream recipe



Healthy Ice Cream Recipe

Print This Recipe 5/5


  • 1 cup raw cashew or macadamia halves (120g)
  • 1 1/3 cups milk of choice (320g)
  • 3 tbsp xylitol or sugar of choice (30g)
  • 1/8 tsp plus 1/16 tsp salt
  • 1/16 tsp pure stevia, or 2 extra tbsp sugar of choice
  • 1 1/2 tsp pure vanilla extract
Yield: 2-4 servings


Ice Cream Recipe: In a cereal bowl, cover the nuts with water and let sit 4-8 hours. Drain, and pat dry very well with a paper towel. Combine all ingredients in a blender, and blend until all cashew bits have disappeared and mixture is completely smooth. If you have a Vita-Mix: Pour blended mixture into two ice-cube trays, and freeze until solid. Once frozen, pop out the ice cubes into your Vita-Mix by pushing a knife down one side of each section. Blend on high, using the tamper, until completely smooth with a soft-serve texture. Scoop out into individual bowls, using an ice-cream scoop for authentic presentation. Eat immediately, or freeze each bowl up to an hour for the perfect ice-cream consistency and texture. The best texture is achieved with a Vita-Mix, but if you don’t have one you can still get a pretty good result with an ice cream maker. (If you don’t have an ice cream maker either, just turn the blended mixture into really delicious popsicles! Also, a reader had success with a food processor by thawing the ice cubes a little extra, and it turned out like soft-serve.) Ice-cream-maker method: Pour the blended mixture into a large container, and freeze 30 minutes or refrigerate at least 4 hours. Pour chilled mixture into your ice cream maker, and follow the manufacturer’s instructions. Once a smooth texture has been reached, scoop out into individual bowls, using an ice-cream scoop for authentic presentation. Eat immediately, or freeze each bowl up to an hour for a firmer texture.

Any of the following milks works in the ice cream recipe: Silk Almondmilk, canned full-fat coconut milk, homemade cashew cream, Alpro soy cream… many others will surely work; I just haven’t tried them all. (It’s probably best to use a milk with some fat in it.) Due to the lack of preservatives and stabilizers in this all-natural ice cream, it tastes best the day you make it. However, you definitely can freeze for up to a month. It is best to portion out the ice cream into individual bowls before freezing. Then remove a bowl from the freezer 15-20 minutes before eating. It will thaw back into a smooth ice cream. Different flavor variations are listed earlier in this post.

View Nutrition Facts


What’s your favorite snack at the moment?

This ice cream recipe is mine. I’ve probably eaten some variation of it every day straight for the past month. I’m making up for all those years as a vegan where I didn’t eat any ice cream because I wasn’t happy with the options!


Link Of The Day:

Sugar Free Chocolate Fudge

Sugar Free Chocolate Fudge

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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Brilliant! This looks absolutely outstanding, and the use of cashews or macadamias as the base is genius! As with some of your other recipes, I just love that you offer plenty of options for people who own a Vita-Mix or an ice cream maker … or not! (Mmmm … popsicles!)

  2. I love how creative this is! Great idea! I must give this a try!! Awesome recipe Katie!

    1. Tiffany says:

      Katie, I made your strawberry shortcake pancakes this morning! Wow so delicious! I used the optional coconut oil and it was ridiculously buttery! One thing I have to add is that the strawberry pancake recipe doesn’t say to reduce the milk by 1T if you add the oil (your blueberry pancake recipe does) So the batter was a little soupy but it was delicious regardless.

      Also, in your oatmeal recipe for cherry oatmeal it’s a picture of your cherry crumble bars not the oatmeal on the recipe index page.

      Hope you have a great upcoming weekend! Thanks for all the delicious recipes! 🙂

  3. Tiffany says:

    Wow, Katie!! This looks incredible!! Thank you so much for sharing your recipe 🙂

  4. Claire says:

    This looks amazing! I just have one question, do you think it would work with honey to sweeten?

    1. Maggie says:

      I’m no food genius like Katie is, but I can say that when I used to put honey in my frozen fruit smoothies, the honey would get gummy and semi-hard when it touched the cold stuff. Often, it would stick to the blades and not incoporate at all. Maybe agave would work? It’s like honey, but the texture isn’t so thick.

      1. It does work with pure maple syrup and with agave (although the texture is slightly different). But I haven’t tried with honey.

  5. ahhh congrats on mastering this!

  6. Lily says:

    Hi, Katie! What is the difference between using the ice cream maker and the Vita-Mix?

    1. bee says:

      Hi Lily,
      For the Vitamix, you blend the mixture, pour into ice cube trays and freeze. Then blend the ice cream cubes into ice cream.
      For the ice cream maker option, you blend the mixture, cool in the fridge, and then process in the ice cream machine according to the machine manufacturer’s instructions.
      Hope that helps!

  7. Bianca says:

    This looks mouth-drooling. Is that an official word? If not, then it should be. I was wondering, if I blend the mixture in my multifunctional food processor (kinda like a magic bullet) for a long enough period of time, can I make this recipe? But I do know that the results probably wouldn’t be as satisfactory… Thanks for the recipe anyway!

    1. I don’t think a FP would be strong enough to blend the ice cubes… but you could thaw them a little more and probably end up with some really good soft serve!

    2. Emily says:

      I blended the mixture in a blender, froze it in ice cube trays, and then blended the cubes in a food processor with some extra milk. it took some doing but it worked! then I froze the ice cream in a plastic container for an hour and it scooped out beautifully. so delicious!! thank you for the recipe Katie 🙂

  8. Kelly Wang says:

    My favorite snack right now is the one I’ve just discovered. It’s Vietnamese sesame rice cracker dip in yogurt. Sounds strange, but it’s crazy good. You have the contrast in texture of the crunchy cracker and the silky smooth yogurt. The creaminess of the yogurt, a hint of sweetness, and it ends with the unique ‘fattiness’ of the sesame seeds.

  9. what a great recipe, Katie! Ilove that it’s sugar free too!

  10. Kat says:

    This looks absolutely fabulous. Though I feel a bit weird about making ice-cream out of nuts, kind of the same way as I feel weird about making puddings and chocolate dessert using avocados. I haven’t tried either, but everyone is so into both the avocado desserts and nut ice-creams that I have to give it a go once this elimination diet I am on is over. Unfortunately I do not have an ice cream maker… Any tips on that?

    Also, I totally hear you on vegan ice creams. The soy ones just taste like uhm, soy. Ehh. It is difficult to find ones that are even remotely okay. But have you tried the brand Coconut Bliss? That is awesome. Yes, it does taste coconuty a bit – but honestly it was weird for the first few times I had it (still loved it though), then I could totally not taste the coconut at all. Being in Europe I can’t get that one (finding vegan ice cream is already difficult…) and I miss it SO much!!! But I fell in love with chocolate fondante ice cream here. It is water-based, no milk or any animal product and is super rich, extra dark chocolate. Omg, SO good. To die for!!!

    I was wondering if you are planning on creating a chocolate sorbet recipe? Anything I find is with brown or white sugar, would be nice to get a healthier option for chocolate sorbet.

    Normally, my favorite snack is ice cream or chocolate…and fruits…but since I am doing an elimination diet right now, I have to do without ice cream and chocolate, that leaves me fruit, and my favorite right now are cherries, so good.

    1. I’ve now put chocolate sorbet on my list of things to try and make :).
      I do like coconut bliss… I love coconut ice cream in general, but sometimes I just want ice cream that does NOT taste like coconut.

      1. Donean says:

        Cuisinart ice cream maker has a dark chocolate sorbet recipe in the recipe book for a start……

    2. Sarah says:

      Remember, you actually don’t need to use an ice cream maker. I’m excited for this!!

    3. LynetteY. says:

      Have you thought about making your own banana ice cream? If you have a high-speed blender then just freeze about 3 bananas (I break it into chunks before freezing) and add cocoa (or cacao) to taste. 2-3 TBS usually does the trick. A dash of salt is nice too. If you have a regular blender or food processor (or really like mashing/stirring), process the bananas until smooth, add the cocoa then freeze the mixture, being sure to stir occasionally, and take it out of the freezer before it’s solid.

  11. Susan says:

    This recipe does sound really good. (I don’t have a vitamin or ice cream maker, or popsicle molds, so I should have fun making this – I wonder if a food processor would work, or perhaps my blender on food processor speed?)

    My very favorite snack at this moment is a Greek yogurt chocolate mousse (1 cup plain nonfat Greek yogurt, 1 tbsp. unsweetened cocoa, ½ tsp stevia, mix together & freeze for about 45 minutes). It’s not vegan, but it is simple and tastes wonderful. I put in about 2.5 tsp. evaporated cane juice in place of the stevia for my husband’s snack.

    1. It will probably not be strong enough to blend the ice cubes into ice cream. But you could try thawing them extra and then blending to maybe make a nice soft serve. If you try it, definitely let me know how it goes!

  12. Sarah the official CCK Drooler says:

    My favorite snack (and bfast) right now is this strawberry ice cream thingy with a frozen chocolate base . SO GOOD!!!! It was one one of those kitchen accidents that became a hit!
    Here’s the recipe (you must try!)
    Chocolate base:
    3 tbsp. cocoa powder
    2 tsp. coconut oil
    2 tsp (or more) honey (raw or regular- i prefer raw. Maple syrup works too)
    Put all in a bowl and use the back of a spoon to combine (will take a minute or so if oil not liquefied). Spread mixture out on bottom of bowl and set aside.
    “Ice cream”
    I frozen banana
    3 frozen strawberries
    pinch of salt (I use Himalayan)
    1/4 tsp vanilla
    1tbsp of cashew/almond butter (optional to take away the aftertaste that a frozen banana can sometimes have
    Process in a food processor until it becomes an ice cream-like texture.
    Scoop and spread onto chocolate base. The base will freeze instantly, so you get yummy chocolate chunks!
    I imagine this would be good with a pb ice cream, too!

    1. Tina says:

      Sarah! I just took a screen shot of your recipe to save it for future reference. I make my ice cream the same way but LOVE the idea of the chocolate crust! Thanks for sharing 🙂 I hope to make it this weekend. Mind if I share it on The Veggie Train facebook page?

  13. eValerie says:

    This looks amazing!!!!

    This is probably a stupid question: But why pat the soaked nuts dry before putting them into the blender, when they are just going to be mixed with some milk of choice in the blender anyway? It seems like an unnecessary step — but maybe I am missing something.

    Anyway, I am eager to try this!! Yum!!

    1. You don’t want any of the soaking water included, as that’ll make it icy.

      1. eValerie says:

        Hm. That sort of makes sense. But, still, I’m thinking that water is an ingredient in pretty much all milks, dairy or non-dairy, so soaking water on the cashews just seems to me like more of the same stuff that is in the milk.

        Oh well. Now the scientist in me is curious to try the recipe both ways and compare. 🙂

  14. Lisa says:

    I can’t believe how much this looks like the real thing.
    I’ve made cashew ice cream before, but it always comes out with a yellowish hint.
    Perfect treat for the hot Summer days we’ve been getting 🙂
    My favorite Snack right now – is probably this vegan pumpkin fudge I’ve been making. So tasty.

  15. Christine Moore says:

    I’ll have to try this version of vegan ice creams. I swear by Hannah Kaminsky’s book, “Vegan a la Mode.” Those vegan ice creams will fool anyone into thinking they are regular, non-vegan batches.

  16. Jenni says:

    I’ll have to make this in order to believe it! Haha. Because like you, I’m not the biggest fan of non-dairy ice creams…with the exception of Coconut Bliss! Most of the others just taste…weird. I love that you use cashews, though. It’s the soy ice creams that are the worst! Yuck.

  17. Hannah @ TalesFromTheLastFrontier says:

    This looks amazing! I have been looking for new ice cream recipe to try out. This one looks delish. Thanks for sharing 🙂

  18. Alex @ Cookie Dough Katzen says:

    My favorite snack is currently dark chocolate chips. I’d say this ice cream too if I had it in my kitchen. 🙂

  19. Nessa says:

    Yum! Love that it’s healthy too 🙂 Favorite snack- probably popcorn.

  20. This looks so creamy and perfect! I’ve been seeing ice cream recipes using nuts around the web but none look as creamy as this! I can’t wait to try it. 🙂

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