Ice cool summer recipes
Published on 24th May, 2022
There aren’t many things better than a cold drink or an ice lolly on a hot summers day and going low carb doesn’t mean you have to miss out on these things. Instead, try these delicious low carb recipes for ice lollies, ice creams and refreshing drinks to complete a perfect summers day.
Strawberry & Cream Ice Cream
Cook time: 0mins
Prep time: 305mins
Ingredients
- 400g Frozen Strawberries
- 225g Extra Thick Double Cream
- 1 tsp Vanilla Extract
- 1-2 tsp Stevia
Directions
- Blend the strawberries to a chunky puré. In a bowl mix together the strawberries, double cream, vanilla and stevia.
- Add the mixture to an ice cream tub and place in the freezer for 4-5 hours. Take the mixture out of the freezer and stir with a spoon every 30 minutes or so until set.
Carbs 9g
Fat 29g
Protein 2g
Calories 298kcal
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Peanut Butter Ice Cream
Cook time: 5mins
Prep time: 300mins
Ingredients
- 70g Butter
- 4 tbsp Crunchy Peanut Butter
- 1 tbsp Stevia
- 2 Egg Yolks
- 1 tsp Vanilla Extract
- 30g 85% Dark Chocolate
- 660ml Double Cream
- 100g Salted Peanuts
Directions
- Place the butter, peanut butter and stevia in a pan. Heat over a low heat, being careful not to let it boil.
- Whisk the egg yolks and vanilla extract in a small bowl. Take the pan off the heat then slowly add the egg yolks to the peanut butter and stir well to combine, then set aside.
- Make the chocolate sauce. Roughly chop the dark chocolate and place in a microwavable bowl. Add 60ml double cream and heat in the microwave for 30-45 seconds. Mix well until smooth, then set aside.
- Whip 600ml double cream until it forms stiff peaks. Gently fold in the butter and egg mixture.
- Spoon about half of the cream mixture into a large ice cream tub. Drizzle the chocolate sauce over the ice cream and top with the remaining peanut butter cream.
- Use a knife to gently swirl the chocolate sauce into the ice cream.
- Cover the tub with a lid and place in the freezer for 4-6 hours to freeze.
- Take the ice cream out of the freezer 10-15 minutes before serving. Scatter the salted peanuts over the top to serve.
Carbs 4g
Fat 52g
Protein 6g
Calories 507kcal
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Black Forest Ice Cream Smoothie Bowl
Cook time: 0mins
Prep time: 2mins
Ingredients
- 20g 85%+ Dark Chocolate
- 20g Walnuts
- 100g Frozen Cherries
- 1 Handful of Ice Cubes
- 200g Greek Yoghurt
Directions
- Take the dark chocolate and walnut pieces and roughly chop them into small pieces.
- Use an electric blender to mix the frozen cherries, yoghurt and crushed ice.
- Spoon the mixture into a bowl and sprinkle the dark chocolate and walnut pieces over the top.
Carbs 24g
Fat 38g
Protein 25g
Calories 545kcal
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Nutty Tahini & Cacao Smoothie
Cook time: 0mins
Prep time: 5mins
Ingredients
- 1 Handful of Ice
- 200ml Unsweetened Almond Milk
- 1 tbsp Cocoa Powder
- 100g Raspberries
- 100g Strawberries
- 1 tsp Stevia
- ½ Medium Avocado
- 2 tbsp Tahini
- 2 tbsp Milled Flaxseed
Directions
- Add the ice, almond milk, cocoa powder, raspberries, strawberries, stevia, avocado, tahini and 1 tbsp flaxseed to a blender.
- Blend until smooth then pour into a glass.
- Sprinkle the remaining flaxseed on the top of the smoothie then serve.
Carbs 15g
Fat 49g
Protein 17g
Calories 573kcal
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Berry Blast Smoothie
Cook time: 0mins
Prep time: 5mins
Ingredients
- 1 Handful of Ice Cubes
- 1 tbsp Flaxseed
- 300g Greek Yoghurt
- 100g Frozen Raspberries
- 100g Frozen Blackberries
- 100g Frozen Blueberries
- 100ml Unsweetened Almond Milk
Directions
- Add all of the ingredients into a blender and blitz until smooth.
- Divide the smoothie between two flasks and enjoy!
Carbs 15g
Fat 4g
Protein 19g
Calories 169kcal
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Chocolate Fudge Ice Lollies
Cook time: 0mins
Prep time: 365mins
Ingredients
- 180ml Double Cream
- 180ml Unsweetened Almond Milk
- 2 tsp Stevia
- 1½ tbsp Cocoa Powder
- ½ tsp Vanilla Extract
Directions
- Add the double cream, almond milk, stevia and cocoa powder to a medium saucepan and place on a medium heat.
- Bring to the boil and cook for one minute, stirring continuously.
- Remove for the heat and stir in the vanilla extract. Leave the mixture to cool completely before dividing the mixture between the 6 moulds.
- Freeze for 1 hour then place a wooden stick partway into the lolly.
- Return to the freezer for at least 5 hours or preferably overnight. To remove from the mould, run under warm water for 30 seconds or so.
Carbs 1g
Fat 17g
Protein 1g
Calories 155kcal
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Blueberry & Yoghurt Ice Lollies
Cook time: 0mins
Prep time: 370mins
Ingredients
- 200g Blueberries
- 500g Greek Yoghurt
- 2 tsp Stevia (optional)
Directions
- Add the blueberries to a blender and then blend until smooth.
- Pour the blueberry mixture into the Greek yoghurt and then add the optional stevia.
- Mix together until well incorporated. Alternatively, if you’d like your ice lollies to have a swirly look don’t fully mix the blueberries into the yoghurt.
- Pour the mixture evenly into an ice lolly mould.
- Freeze for 1 hour then place a wooden stick partway into the lolly.
- Return to the freezer for at least 5 hours or preferably overnight. To remove from the mould, run under warm water for 30 seconds or so.
Carbs 7g
Fat 6g
Protein 8g
Calories 113kcal
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Mojito Mocktail Ice Lollies
Cook time: 5mins
Prep time: 370mins
Ingredients
- 1 tbsp Stevia (adjust to taste)
- 360ml Sparkling Water
- 1 tbsp Mint
- 1 tbsp Lime Juice
- 1 Lime
Directions
- In a small saucepan, heat the stevia and water to a boil. Remove from the heat and stir in the roughly chopped mint before leaving to cool.
- Stir in the lime juice then slice the lime and set aside. Pour a small amount of liquid into each ice lolly mould then divide the lime slices between the moulds. Top with the remaining liquid.
- Freeze for 1 hour then place a wooden stick partway into the lolly.
- Return to the freezer for at least 5 hours or preferably overnight. To remove from the mould, run under warm water for 30 seconds or so.
Carbs 1g
Fat 0g
Protein 0g
Calories 3kcal
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