Chocolate Chip Almond Ice Cream (Cheat)

Summer is coming to an end (nooo), but that doesn’t mean you have to stop eating ice cream. I have so much ice cream in my freezer, I’ll probably be eating it all the way to October.


I’m back from South Africa, and it was seriously amazing. God, I love animals. The highlights of my summer vacation were volunteering for a sea turtle conservation project in Sri Lanka and going on game drives in South Africa. Both such unforgettable experiences. I didn’t go to summer camp or write my Extended Essay (because I accidentally lost all my data oops), but nevertheless, it was a summer well spent.



I’m quite devastated that summer vacation’s coming to an end. School starts tomorrow and I’m not academically prepared to be hit with the workload sitting around the corner. I’m not physically ready either, and by that, I mean I literally had just one night to adjust to a 6-hour time difference. Waking up at 7am will be equivalent to waking up at 1am. Welp.

But of course – I’m incredibly excited to see my friends and teachers again. Hi Anna. Hi Rebecca. Hi Bill. Hi Mr. Lugt.



Back to the ice cream, though. This chocolate and almond ice cream is amazing. Based on the opinions of others, this recipe, and a recipe for mint chocolate chip ice cream (yet to be posted), are the best ice creams ever. That being said, they haven’t tried all the ice creams I’ve made (sometimes I’ll finish it all before anyone else can get to it – oops), but still, I stand by their opinions. This ice cream is really damn good.



The ice cream base is a simple one – creamy and perfectly sweet. Then as the ice cream churns, you add in your chopped, aromatic almonds and the best part – the chocolate.


I used to love making nana ice cream and pouring melted chocolate over the top, watching it set. This is the same. As the ice cream churns, you pour in a thin stream of melted chocolate, which sets instantly when coming in contact with the cold ice cream. Thus, you end up with chocolate distributed throughout all the ice cream, with chocolate in every bite, pairing beautifully with the full crunch of the chopped almonds. It’s a perfect combination, really.


Note: Feel free to double the recipe if you wish. I made a smaller batch because my ice cream machine is quite small and I’d have to make the ice cream in two batches otherwise.

Chocolate Almond Ice Cream

Adapted from Lovely Little Kitchen


  • 3/4 cups whole milk
  • 1/3 cups granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup dark chocolate chips or chunks
  • 1/4 cup roasted, salted almonds, chopped


  1. Freeze your ice cream maker ahead of time (according to manufacturers instructions)
  2. In a large mixing bowl or the bowl of a stand mixer, whisk the milk and sugar together until the sugar has dissolved
  3. Add in the heavy cream, vanilla extract, and almond extract, and whisk until combined
  4. Pour the mixture into the ice cream maker and churn according to manufacturers instructions
  5. While the ice cream is churning, melt the chocolate in the microwave at 10-second intervals, stirring in between, until the chocolate has completely melted
  6. When the ice cream has reached a soft consistency, pour 2/3 of the melted chocolate in a thin stream over the churning ice cream
  7. Add in 2/3 of the almonds to the churning ice cream
  8. When the ice cream has finished churning, transfer it into a storage container, and sprinkle on  the remaining almonds, and drizzle the last of the melted chocolate over it
  9. Freeze for at least 3 hours. Allow to thaw before serving.

Fruity Rainbow Fro-Yo Popsicles (Clean)

Expect lots of ice cream recipes these days, ’cause my freezer it literally full of it right now.



Also – I figured out a problem to that Photoshop problem. I had a bunch of recipes with unedited photos, but my laptop died and my brother’s laptop doesn’t have Photoshop. My solution – using a 7-day trial. Hell yes.

So instead of working on my college apps and my math IA, I’ll gladly spend these next 6 days editing all the photos I had procrastinated.



These fruity popsicles are perfect for the killer heat this summer. I haven’t left my house for the past week until today, when I took my dog for a walk. I had only been outside for about 5 minutes before I started sweating and my dog was panting like crazy. Needless to say, it was a short walk. When I got home, the first thing I went to grab was one of these popsicles. I gave my dog her water, which she lapped up, but then she just stared at me longingly as I enjoyed my cold popsicle. Poor puppy.



Feel free to sub in whatever fruit you want, depending on what you have on hand. Oh, and no – blueberries do not make a blue layer, but you could experiment around with spirulina powder to get a turqoise-colored layer.



Fruity Rainbow Fro-Yo Popsicles


  • 3 cups greek yogurt
  • 1/2 cup cherries or raspberries
  • 1/2 cup pineapple chunks
  • 1/2 cup chopped kiwi
  • 1/2 cup blueberries
  • 1 tablespoon açai powder
  • Honey, to taste


  1. Distribute the yogurt evenly among 5 bowls
  2. In a food processor, blend each fruit separately and set aside. Start off with the lightest colors and gradually use darker ones to avoid washing your food processor/blender every time (pineapple -> kiwi -> cherries/raspberries -> blueberries
  3. Stir the pineapple, kiwi, and cherry/raspberry fruit purees into the bowls of yogurt. For the two distinct layers of purple, stir about a tablespoon of blueberry puree in one, and the rest into the other. Add the açai powder to the yogurt with more blueberry.
  4. Stir in half a teaspoon or so of honey into each bowl, if desired.
  5. Layer the yogurt into popsicle moulds. If your yogurt is runny, it may be easier to freeze the yogurt in between layers
  6. Freeze for 4-6 hours

Cake-Infused Ice Cream (Cheat)



I’m back!

It’s been like 3 weeks since I’ve posted a recipe. Sorry. I’ve been on vacation and my laptop decided to break (as always). I was in Sri Lanka for a week doing volunteering with turtle conservation, which was amazing beyond words. Watching the little turtles hatch and setting them free into the ocean were both unforgettable experiences. Seriously, if you haven’t already, volunteer for some sort of animal conservation. It’s absolutely incredible. I’m already thinking about what I’ll do next – shark conservation? Panda? Bear? Elephant? All of the above?

Other than that, I also went to the UK to make some final decisions about which universities I’d apply to, and then went to the Netherlands to reunite with my brother.



In case you were wondering, my laptop still isn’t working, but thankfully, I have my brother’s.

Anyways, on to the recipe! I have so many ice cream recipes to share with you guys. Unfortunately, my brother’s laptop doesn’t have Photoshop and I didn’t edit any photos before I left, soo…we’ll see. But I did have this recipe waiting patiently in my hard drive to be posted, so here it is – cake infused ice cream.


A while ago, I baked a cake. Two actually. It didn’t go so well. They were in the oven for like an hour. The toothpick came out clean and judging from the outside, they looked like they was baked through. They were mud cakes, too, so pressing the middle wasn’t really an option for testing out whether they were done.

After I let them cool, I cut off the top layers (I was making a layered cake), only to find that the insides were still uncooked. Nevertheless, there was a thick ring of the cake on each one that actually cooked through, so I crumbled them up and sat in my kitchen for a bit, thinking what in the world I would do with the cake crumbs. Mind you – there were lots of crumbs.

I settled for cake pops – obviously. It’s the classic thing to make when you have cake crumbs. I made Supernatural Cake Pops, but in addition to that, I figured I’d make ice cream and put cake crumbs into it.



I stuck with the easiest possible ice cream base. It’s 2 ingredients and is no-churn! My favourite ice cream base ever. Then, I just tossed in a couple cups of cake crumbs, threw the whole thing into the freezer, and voila! Cake-infused ice cream.


Cake-Infused Ice Cream


  • 2 cups whipping cream
  • 14oz sweetened condensed milk
  • 2 cup chocolate cake crumbs


  1. In the bowl of a stand mixer, or in a regular mixing bowl using an electric hand mixer, whip the cream on high speed until stiff peaks form
  2. Gently whip/fold in the condensed milk until fully combined
  3. Gently fold in the cake crumbs
  4. Pour into a container and cover with plastic film/aluminum foil. Freeze for at least 6 hours
  5. Allow to thaw for 10 minutes before serving

Best Ever Blueberry Cheesecake Ice Cream (Cheat)


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In case you were wondering – it’s cause I was dying in exams. I’ve been gone for like a little over two weeks. One week was dedicated to studying, the other was dedicated to dying taking the finals.


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I’ve gotten some grades back, and I’m happy to say that I didn’t do too badly on them, except for Chemistry, of course, but luckily my other Chem grades saved me from this reaaallly really bad final exam grade.


So I know that I just posted an ice cream recipe, but:

  1. It’s ice cream season. C’mon – there’s no denying that. The weather is H-O-T and we all need ice cream
  2. I owe a lot to ice cream for getting me through the difficult time of exams

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Oh, side note – to anyone still struggling to get through finals, I wish you all the best (of luck) and I wish that you have ice cream to help you get through it.

Anyways, with that aside, let’s talk about this seeriously amaaazing ice cream recipe. It’s honestly one of my favorites. I literally could not stop eating the ice cream batter. I probably ate like a third of the batter before forcing myself to put it in the freezer and let it be ice cream.

It’s got this wonderful, rich, and tangy flavor of cream cheese, which pairs beautifully with the sweet blueberry sauce. Speaking of which – blueberries are in season! Yay!!


Anyways, I kid you not, this will be one of the best ice creams you’d have ever made. Please make it now and continue making it until summer is over 🙌.




Best Ever Blueberry Cheesecake Ice Cream

Adapted from Joy the Baker


For the ice cream

  • 8oz cream cheese, room temperature
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 cup light brown sugar, lightly packed
  • 1/4 teaspoon salt

For the blueberry sauce

  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • Pinch of salt
  • 1 tablespoon fresh lemon juice
  • 1 heaping cup crumbled Graham Crackers or digestive biscuits


  1. For the ice cream, in a food processor, blend together the cream cheese, milk, whipping cream, brown sugar, and salt until smooth
  2. Transfer the mixture to the bowl of an ice cream maker and churn according to the manufacturer’s instructions (about 30 to 45 minutes).
  3. While the ice cream is churning, make the blueberry sauce. In a small saucepan, heat the blueberries, sugar, cornstarch, water, salt, and lemon juice together over medium-low heat. Stir until the berries burst and the juices thicken (about 5 minutes)
  4. Transfer the sauce into a small bowl and place in fridge until the ice cream finishes churning
  5. When the ice cream has finished churning, spoon it into a freezer safe container and swirl in the blueberry sauce and crackers/biscuits
  6. Place in freezer for at least 4 hours, or overnight. Allow to thaw before serving

No-Churn Mint Chocolate Chip Ice Cream (Cheat)






I’ve started keeping ice cream in my freezer for a few months now, even though it only recently started warming up. Nevertheless, I figured most people wouldn’t be appealed to an ice cream recipe until it was ice cream weather. Two months ago, I got all prepared to write this post, when I checked Snapchat and opened a snap from my dear friend in the US and found out – it’s snowing?? Then, a month later, I checked my Snapchat again and SORTED Food’s story claimed that it was snowing in the UK….But now, I think it’s safe to say that it’s ice cream weather.




I’ve been currently obsessed with ice cream. Every time my friend and I stay after school to study, we always go to the grocery store and get ice creams first. It’s a bad habit that I don’t plan on breaking anytime soon.



The ice cream recipe I’m sharing today is an easy one. It’s the kind that takes 4 ingredients and 5 minutes to put together. Yup, you heard me right. 4 ingredients. 5 minutes. (FYI – 5 minutes to throw together. That doesn’t include chilling time, but still, that’s pretty awesome.)

And you don’t even need an ice cream machine!



No-Churn Mint Chocolate Chip Ice Cream


  • 2 cups whipping cream
  • 14oz sweetened condensed milk
  • ½-1 teaspoons peppermint extract, to taste
  • 4-5 drops green food coloring (optional)
  • 1 cup chocolate chips


  1. In the bowl of a stand mixer, or in a regular mixing bowl using an electric hand mixer, whip the cream on high speed until stiff peaks form
  2. Gently whip in the condensed milk, peppermint extract, and food coloring, until fully combined
  3. Fold in the chocolate chips
  4. Pour into a container and cover with plastic film/aluminum foil. Freeze for at least 6 hours
  5. Allow to thaw for 10 minutes before serving

Chocolate Oreo Ice Cream Cups (v) (Clean)

As the summer days turn to fall, I do have one last ice cream recipe to share with you.


Unlike the 3-ingredient no-churn cookies and cream ice cream, or the no-churn biscoff cookie butter ice cream, this one’s guilt-free, healthy, and nutritious.

Sure there’s still the black forest nice cream and the chocolate-covered mint avocado banana ie cream squares that you could indulge in without guilt, but neither of those have oreos, now, do they?


Disregarding the oreos, this recipe is pretty good for you. As for the oreos, there’s plenty of recipes for homemade healthy oreos out there, so you could use those if you want. If not, (and only if you’re reaaalllyyyy picky), then you could omit the oreos, but come on. It’s one oreo per ice cream cup, and it really makes it so much better, so just accept oreos, alright?

Moving on.


The base of these ice cream cups is the classic date-and-nut crust with a bit of cacao for the bonus flavor and antioxidants. The crust is soft and chewy thanks to the dates, but the nuts bring in an opposing, firm-to-the-bite texture. Throw in some cacao powder and you’ve got yourself a winning, healthy-as-f— crust.

The filling is made from coconut milk and raw chocolate. The mixture is combined and cooked at a low temperature, thus preserving all the nutrients in both ingredients.


 Chocolate Oreo Ice Cream Cups

Makes 12 ice cream cups



  • 2 cups soft dates, pitted (approx. 300g prior to pitting)
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/3 cup raw cacao powder
  • 1 teaspoon vanilla extract
  • Pinch of salt


  • 1 can full-fat coconut milk (approx. 400ml or 2 cups)
  • Pinch of salt
  • 100g raw chocolate
  • 12 whole oreo cookies


  1. Place the ingredients for the crust (dates, almond, cashews, cacao powder, vanilla extract, and salt) in a food processor and process until well combined. If you have a weaker food processor, process the dates until smooth before adding the other ingredients
  2. Press the mixture into silicon/flexible mini cake tins or into the bottom of a cupcake pan lined with cupcake liners. Set aside.
  3. For the filling, in a medium saucepan, heat the coconut milk until just boiling.
  4. Remove the coconut milk from heat, and add in the salt and raw chocolate, broken up into small pieces. Stir until smooth.
  5. Place a full oreo in the center of each crust
  6. Pour the coconut chocolate mixture over each oreo until the oreo is fully covered
  7. Freeze for 6 hours/overnight, until firm. Store in freezer.

3-Ingredient No-Churn Cookies and Cream Ice Cream (Cheat)

~ Easiest 3-ingredient, no-churn cookies and cream ice cream recipe you’ll ever come across! Creamy and cold with Oreo chunks. What more could you want? ~



About two months ago, I posted my first ice cream recipe – no-churn biscoff cookie butter ice cream. Obviously, it didn’t last very long, and soon enough, I needed to make another batch of ice cream. Cookies and cream is one of my favorite ice cream flavors, so naturally, that’s what I went with. This ice cream recipe took me about 10 minutes to throw together, and then I just stuck it in the freezer and voila – hella good ice cream.

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Do you want to guess how long it took to finish off this rather large batch of ice cream? A couple of days. Mind you, this is a pretty big batch. You do only need a few ingredients, but it’s a pretty large batch nonetheless.

Then again, we hosted a BBQ and a lot of people came to eat ice cream, but they all loved it, so my point still stands.




3-Ingredient No-Churn Cookies and Cream Ice Cream


  • 2 cups heavy cream
  • 1 can (14oz or 400ml) sweetened condensed milk
  • 24 oreos, crushed (more/less is fine. Crush them however finely you’d like, though I’d recommend having some larger chunks)


  1. Using a stand mixer or an electric hand mixer, whisk the heavy cream on high until stiff peaks form
  2. With the machine running, whisk in the sweetened condensed milk until fully combined
  3. Fold in most of the crushed oreos until combined. If you wish, you may keep some chunks/crumbs for topping
  4. Transfer the mixture into an ice cream container or a large loaf pan and sprinkle extra chunks/crumbs on the top if you wish. Wrap with cling film or foil and freeze for at least 6 hours, or overnight. Allow to thaw for 5-8 minutes at room temperature before serving (I recommend running the ice cream scooper under boiling water before using). Store in freezer.

Chocolate-Covered Mint Avocado Banana Ice Cream Squares (Clean)

~ These healthy, gluten-free, vegan chocolate-covered mint ice cream squares are super easy to make and perfect for cooling down or just to have as a low-calorie treat. ~

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I’m sharing another recipe from my free ebook! They’re chocolate-covered mint avocado banana ice cream squares, and they are so good (and healthy)! Absolutely perfect for the summer heat.

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I don’t know about you, but everywhere I’ve been this summer has been super hot. I’ve already shared a recipe for this quick and easy no-churn biscoff cookie butter ice cream, but that’s different from this recipe. That’s an ice cream recipe, and it’s not vegan or healthy or snack-shaped anything. This one? This one is.

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It’s made up of a regular date base with dates and almonds and a bit of cacao powder, but the filling is the really amazing part. You guys all probably know about nice cream now – frozen bananas puréed into a soft-serve ice cream. In this recipe, I added a bit of coconut oil so that when it freezes, it resembles regular ice cream more than soft-serve.

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Oh, and you know how I love watching chocolate set over nice cream? Yeah, this is 10x better. With the layer of chocolate at the perfect thickness, the chocolate satisfyingly breaks when you bite into it, and you’ll basically think that you’re biting into mint chocolate chip ice cream bar – but without any of the guilt.

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Not only does are these guilt-free, but they’re nutritious, especially thanks to the super healthy fruit – avocado! Bananas are great, too, but avocados, man. I love them. You can’t taste them in this recipe, which is good for people who don’t like the taste of avocado (???). Either way, at first glance, avocados appear to be a fruit disguised as a vegetable that should be avoided at all cost. It is true that these green fruits are high in calories, but this is only because they are made up of fats – healthy fats. They’re also prized for their high nutrition value and their wonderful textures. Avocados have more potassium than bananas, and are loaded with fiber. In fact, a serving of 100g contains 14% of the recommended daily allowance, as well as 26% of the recommended daily allowance for Vitamin K. Also, avocados stand apart from other fruits because unlike most fruits, avocados are incredibly low in sugar, with only approximately 0.4g of sugar per whole avocado.

Interesting? I have one of these little about-the-ingredient paragraphs with every single one of my recipes in my free ebook, so go download it!

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Chocolate-Covered Mint Avocado Banana Ice Cream Squares

(From Health-ified Chocolate)

Makes 15 squares


Chocolate Almond Base

  • 1 cup medjool dates, pitted
  • 1 cup raw almonds
  • 2 tbsp raw cacao powder
  • 0-2 tsp water, as needed

Ice Cream Filling

  • 1 avocado, peeled and pitted
  • 3 tbsp coconut oil, melted
  • 4 tbsp maple syrup
  • 2 medium, ripe bananas
  • 1/2 tsp vanilla extract
  • 5-10 drops peppermint extract, depending on how strong you want the mint flavor to be
  • Pinch of salt

Chocolate Glaze

  • 3 tbsp raw cacao powder
  • 3 tbsp coconut oil, melted
  • 2 tbsp maple syrup


  1. For the chocolate almond base, add all the ingredients into a food processor and process until the mixture sticks together, adding water as needed
  2. Press mixture into a 8x8inch or 20x20cm baking pan lined with parchment paper
  3. For the ice cream filling, add all ingredients into a food processor and process until the mixture and blend until smooth
  4. Spread an even layer of the ice cream filling over the base and freeze while making the chocolate glaze
  5.  Mix all the ingredients for the chocolate glaze together until smooth
  6. Pour the chocolate glaze over the ice cream layer
  7. Freeze the squares for at least 5 hours, until firm
  8. After freezing, allow the squares to thaw at room temperature for about 20 minutes, before cutting into squares using a hot knife
  9. Serve. Keep leftovers stored in the freezer


No-Churn Biscoff Cookie Butter Ice Cream (Cheat)

This easy, no-churn cookie butter ice cream comes together in just a few minutes with 4 simple ingredients and is a perfect summertime treat!

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I made ice cream! My mom insists that this ice cream is way better than any store-bought ice cream, and I agree with her. She was surprised that I actually managed to make ice cream. I’ve been complaining about not having an ice cream maker for the longest time. The great thing about this recipe is that you don’t even need an ice cream machine! You only need four ingredientsIt’s so easy to make, and it’s great for cooling down in the summer heat.

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No Churn Biscoff Cookie Butter Ice Cream

In case anyone was wondering, I didn’t cross “ice cream” off of my baking bucket list, because when I said ice cream, I meant the gelato-like, egg-yolk, cook-strain-churn-freeze kind of ice cream, and I’m still working on getting an ice cream machine. I guarantee, it’ll happen someday, but for now, I’m more than happy to have this easy, cheap, delicious way of making ice cream.

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*You can crush the cookies using a food processor, or do it by hand, placing the cookies in a bowl and crushing them with the end of a rolling pin. I used the rolling pin method because it gave me more control over the size of the crumbs (leaving a few giant chunks in there, obviously…), but that’s up to you 🙂

No-Churn Biscoff Cookie Butter Ice Cream


  • 2 cups heavy cream
  • 1 can (14oz or 400ml) sweetened condensed milk
  • 1/2 cup (200g) Biscoff cookie butter, room temperature
  • 2/3 cup (84g) crushed Biscoff cookies*
  • 1 tsp vanilla extract (optional)
  • 2 crushed Biscoff cookies (optional, for topping)
  • 1 tbsp Biscoff cookie butter, melted (optional, for topping)


  1. Using a stand mixer or an electric hand mixer, whisk the heavy cream on high until stiff peaks form
  2. In a large mixing bowl, stir together the sweetened condensed milk, cookie butter, cookies, and vanilla extract
  3. Fold the cream into the cookie mixture until fully combined
  4. Transfer the mixture into an ice cream container or a large loaf pan. Swirl in the melted cookie butter, if using, and sprinkle crushed cookie bits over the mixture, pressing them down slightly. Wrap with cling film or foil and freeze for at least 6 hours, or overnight. Allow to thaw for 5-8 minutes at room temperature before serving (I recommend running the ice cream scooper under boiling water before using). Store in freezer.

Black Forest Nice Cream (Clean)

Nice cream, or “Nana ice cream”. It’s one of the best discoveries of healthy-food history. I’m sure that pretty much everyone has heard of it by now, one way or another. 1 ingredient ice cream? Who could miss a headline like that?


This is my current favorite flavor, which can’t really be much of a surprise, since I’ve been going crazy with black forest recipes lately (cough black forest pancakes and cupcakes and more to come)






Black Forest Nice Cream


  • 2 bananas, chopped and frozen for at least 4 hours, or overnight
  • 5 frozen, pitted cherries
  • 2 tsp cacao powder
  • Toppings (optional. E.g. cacao nibs, shredded coconut)


  1. Place the bananas into a food processor, and process until the mixture is creamy and resembles soft-serve ice cream
  2. Transfer half the mixture into a bowl, and place in the freezer
  3. Add the cherries to the food processor, and process with the other half of the nice cream until combined
  4. Transfer the cherry nice cream into a bowl, and place in the freezer
  5. Take the original, unflavored nice cream from the freezer and place back into the food processor. Add the cacao powder and process until combined
  6. (Optional, freeze until it reaches your desired consistency. Depending on your food processor, the nice cream might be too soft and melty for you)
  7. Swirl the two flavors together in a bowl and serve with your favorite toppings