In 1984, President Ronald Reagan declared that July would become National Ice Cream Month. It was from that moment that the Nation would celebrate this delight for a whole month every year. Ice cream for breakfast, lunch and dinner (not really, but we can dream, right?!) 

If you're like me and get excited by this sweet treat in its many forms, the heat (because it means ice cream time), or the music from the ice cream truck - but not by the thought of dairy - or you are always on the hunt for a healthier alternative (like myself), the search is over and the ice cream gods are on your side! 

We are celebrating National Ice Cream Month with a roundup of some of our favorite creations to date. These nice creams won't be starring dairy and what's even better? They are super easy to create - with or without an ice cream machine. 

Get ready to scream for NICE CREAM! 


Cinnamon Maple & Crushed Nuts Ice Cream (Pictured Above)

  • 5-6 frozen bananas
  • 2 tbsp maple syrup 
  • 1/4 tsp vanilla 
  • 1/4 tsp cinnamon 
  1. Add frozen bananas to the food processor.
  2. Process until smooth. 
  3. Serve with your favorite toppings. We topped ours with a drizzle of maple syrup and crushed nuts! 

Coconut Rough Ice Cream

  • 1 cup of cashews (soaked overnight)
  • 1 cup of coconut milk
  • 1 cup of shredded coconut
  • 1/2 cup of pure maple syrup
  • 3 tbsp Food Matters Superfood Chocolate or raw cacao powder
  • 1 tbsp of pure vanilla extract
  1. Combine all ingredients in a high-speed blender. Blend until smooth. 
  2. 
Run the mixture through an ice cream machine as per instructions. 
  3. If you don’t have an ice cream machine, place in the freezer in a large container and freeze until firm (approx. 4 hours), removing every hour to whisk with a fork. 

Lucuma Salted Caramel Ice Cream

  • ½ cup coconut cream 
  • ½ cup medjool dates
  • 3 tbsp lucuma powder 
  • ½ tsp sea salt 
  • ½ tsp vanilla
  1. Combine all ingredients in a high-speed blender. Blend until smooth. 
  2. 
Run the mixture through an ice cream machine as per instructions. 
  3. If you don’t have an ice cream machine, place in the freezer in a large container and freeze until firm (approx. 4 hours), removing every hour to whisk with a fork.

Raspberry Nice Cream 

  • 3 frozen bananas 
  • 1 cup frozen berries 
  1. Combine all ingredients in a high-speed blender.
  2. Blend until smooth. 

  3. Run the mixture through an ice cream machine as per instructions. 
If you don’t have an ice cream machine, place in the freezer in a large container and freeze until firm (approx. 4 hours), removing every hour to whisk with a fork. 

Vegan Peanut Butter Pecan Ice Cream

  • 1 cup mixed, unsalted, roasted nuts with some extra pecans
  • ½ cup maple syrup
  • 1 can full-fat coconut milk
  • 1 tsp chia seeds
  • 1 tbsp maca powder
  • pinch sea salt
  • 1 tsp vanilla bean powder
  1. Place all ingredients in a high-power blender and blend until completely smooth. Place in the freezer for a few hours until frozen. Serve and enjoy!!
  2. You could also add the ingredients to an ice cream maker instead of a blender.
  3. Sprinkle dried coconut on top just before serving. (optional). 

Vegan Cookies & Cream Ice Cream

  • 1 cup cashews, soaked 
  • 1 cup coconut milk 
  • 2 tbsp melted coconut oil 
  • ½ cup maple syrup 
  • 1 tbsp vanilla extract 
  • Batch of raw chocolate cookies 
  1. Combine all ingredients in a high-speed blender. Blend until smooth.
  2. Before placing ice cream into the freezer, mix through your chopped up raw cookies. 
  3. Place ice cream mixture into a freezer safe bowl and then into the freezer to set, stirring occasionally. Allow to set and enjoy!

Mint Chocolate Chunk Ice Cream

  • 1 cup fresh young coconut meat 
  • 3/4 cup coconut water, as needed 
  • 2 tbsp coconut oil
  • 1 cup cashews, pre-soaked for 3 hours in water then rinsed 
  • 1/4 cup coconut sugar 
  • 1/4 cup tightly packed mint leaves
  • 1/4 tsp spirulina powder (optional: Food Matters Superfood Greens
  1. Blend everything together, adding coconut water as needed. You want to have a thick consistency.
  2. Stir in the chocolate chunks by hand
  3. Pour into an ice cream maker and follow its instructions OR pour into a container and place in the freezer, taking it out and stirring every 30 minutes until you get ice cream. Get the full recipe here