Ice cool summer recipes

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

Prep time 5 minutes

Chill time 4-5 hours

Serves 4

Ingredients

400g Frozen Strawberries

225g Extra Thick Double Cream

1 tsp Vanilla Extract

1-2 tsp Stevia

 Preparation Method

  1. Blend the strawberries to a chunky puré In a bowl mix together the strawberries, double cream, vanilla and stevia.
  2. 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.

Nutritional values per serving

Calories 298 kcal|Carbohydrates 9g|Total Fat 29g|Protein 2g|

Peanut Butter Ice Cream

Prep time 10 minutes

Cook time 5 minutes

Chill time 5-6 hours

Serves 10 

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

Preparation Method

  1. Place the butter, peanut butter and stevia in a pan. Heat over a low heat, being careful not to let it boil.
  2. 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.
  3. 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.
  4. Whip 600ml double cream until it forms stiff peaks. Gently fold in the butter and egg mixture.
  5. 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.
  6. Use a knife to gently swirl the chocolate sauce into the ice cream.
  7. Cover the tub with a lid and place in the freezer for 4-6 hours to freeze.
  8. Take the ice cream out of the freezer 10-15 minutes before serving. Scatter the salted peanuts over the top to serve.

Nutritional values per serving

Calories 507 kcal | Carbohydrates 4g|Total Fat 52g|Protein 6g|

Black Forest Ice Cream Smoothie Bowl

Prep time 2 minutes

Serves 1 

Ingredients

20g 85%+ Dark Chocolate

20g Walnuts

100g Frozen Cherries

1 Handful of Ice Cubes

200g Greek Yoghurt

Preparation Method

  1. Take the dark chocolate and walnut pieces and roughly chop them into small pieces.
  2. Use an electric blender to mix the frozen cherries, yoghurt and crushed ice.
  3. Spoon the mixture into a bowl and sprinkle the dark chocolate and walnut pieces over the top.

Nutritional values per serving

Calories 545 kcal|Carbohydrates 24g|Total Fat 38g|Protein 25g

Nutty Tahini & Cacao Smoothie

Prep time 5 minutes

Serves 1

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

Preparation Method

  1. Add the ice, almond milk, cocoa powder, raspberries, strawberries, stevia, avocado, tahini and 1 tbsp flaxseed to a blender.
  2. Blend until smooth then pour into a glass.
  3. Sprinkle the remaining flaxseed on the top of the smoothie then serve.

Nutritional values per serving

Calories 573 kcal|Carbohydrates 15g|Total Fat 49g|Protein 17g

Berry Blast Smoothie

Prep time 5 minutes

Serves 2 

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

Preparation Method

  1. Add all of the ingredients into a blender and blitz until smooth.
  2. Divide the smoothie between two flasks and enjoy!

Nutritional values per serving

Calories 169 kcal|Carbohydrates 15g|Total Fat 4g|Protein 19g|

 Chocolate Fudge Ice Lollies

Prep time 5 minutes

Chill time 6 hours

Makes 6

Ingredients

180ml Double Cream

180ml Unsweetened Almond Milk

2 tsp Stevia

1½ tbsp Cocoa Powder

½ tsp Vanilla Extract

Preparation Method

  1. Add the double cream, almond milk, stevia and cocoa powder to a medium saucepan and place on a medium heat.
  2. Bring to the boil and cook for one minute, stirring continuously.
  3. Remove for the heat and stir in the vanilla extract. Leave the mixture to cool completely before dividing the mixture between the 6 moulds.
  4. Freeze for 1 hour then place a wooden stick partway into the lolly.
  5. 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.

Nutritional values per serving

Calories 155 kcal|Carbohydrates 1g|Total Fat 17g|Protein 1g|

Blueberry & Yoghurt Ice Lollies

Prep time 5-10 minutes

Chill time 6 hours

Makes 6 

Ingredients

200g Blueberries

500g Greek Yoghurt

2 tsp Stevia (optional)

Preparation Method

  1. Add the blueberries to a blender and then blend until smooth.
  2. Pour the blueberry mixture into the Greek yoghurt and then add the optional stevia.
  3. 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.
  4. Pour the mixture evenly into an ice lolly mould.
  5. Freeze for 1 hour then place a wooden stick partway into the lolly.
  6. 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.

Nutritional values per serving

Calories 113 kcal|Carbohydrates 7g|Total Fat 6g|Protein 8g|

Mojito Mocktail Ice Lollies

Prep time 5-10 minutes

Cook time 5 minutes

Chill time 6 hours

Serves 6

Ingredients

1 tbsp Stevia (adjust to taste)

360ml Sparkling Water

1 tbsp Mint

1 tbsp Lime Juice

1 Lime

Preparation Method

  1. 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.
  2. 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.
  3. Freeze for 1 hour then place a wooden stick partway into the lolly.
  4. 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.

Nutritional values per serving

Calories 3 kcal|Carbohydrates 1g|Total Fat 0g|Protein 0g|

Which one will you be trying first? For more refreshing summer treat ideas, join the Low Carb Program today and discover 1000’s more recipes.