Part 2 of the Clean Ice Cream Series: Flavours That Feel Like Summer
Welcome back to the Clean Ice Cream Series! In Part Two, we’re diving into fresh new flavours—Mint, Mint Choc Chip, and Pistachio—while keeping things totally clean and skin-friendly. Just like in Part One, these recipes use the same creamy, nourishing base of coconut milk and banana, with no refined sugars, gums, or artificial additives in sight. They’re a treat for your taste buds and your blood sugar—proof that indulgence can be both healthy and delicious.
1. Mint
Clean, cool, and naturally refreshing, this flavour is perfect for hot days when you want something icy without a sugar crash.
How to make it:
Start with your basic clean ice cream base.
Add ½ teaspoon of peppermint extract (adjust to taste).
Optional: For a beautiful pale green colour, stir in a little matcha or spinach powder (since spinach consistently ranks high on the dirty dozen list - often near the top - I recommend choosing organic). These add a gentle superfood boost too!
Tip: Taste before freezing—mint extract strength varies between brands.
2. Mint Choc Chip
A childhood favourite, reimagined. Satisfying chunks of rich chocolate—but free from processed cream and refined sugars.
How to make it:
Follow the Mint recipe above.
Stir in 50g of chopped dark chocolate or sugar-free chocolate chips just before freezing.
Optional: Use stevia-sweetened or 85%+ cocoa chocolate for the cleanest results.
3. Pistachio
This one is creamy, nutty, and indulgent—a little more grown-up, and packed with healthy fats and antioxidants.
How to make it:
Soak ½ cup of shelled pistachios in water for at least 1 hour (or overnight for extra creaminess).
Blend them into the base until completely smooth.
Optional: Add a drop of almond extract for a subtle marzipan-like depth.
For that signature pale green tint, blend in a pinch of spirulina powder—a natural colourant and nutrient powerhouse.
Tip: Use raw, unsalted pistachios for best flavour.
4. Raspberry
Sweet, tangy, and bursting with vibrant colour—this one’s loaded with skin-loving vitamin C and antioxidants.
How to make it:
Blend in ¾ to 1 cup of raspberries (fresh or thawed from frozen).
Optional: Strain through a sieve to remove seeds for a silky finish.
Swirl through a few whole raspberries at the end for added texture.
Final Tips:
Sweetener note: If you want to add extra sweetness to these recipes, I recommend using xylitol because it looks, tastes, and behaves just like sugar—but with opposite effects on your health. While sugar breaks down collagen and accelerates skin ageing, xylitol actually supports collagen production. And unlike sugar, which damages teeth, xylitol is dentist-recommended for protecting oral health.
Important: Xylitol is highly toxic to dogs—even small amounts can be fatal. If you have pets at home, be sure to keep any xylitol-sweetened recipes well out of their reach.
Freezing Tip: For a softer, scoopable texture, add 1–2 teaspoons of vodka—it's flavourless and doesn’t freeze, so it won’t affect the taste but will prevent your ice cream from going rock hard. Alternatively, you can mix in a tablespoon of nut butter for added richness and creaminess, or a tablespoon of yacon syrup, which adds natural sweetness while helping reduce iciness.
Coming Soon: The Clean Cookie Companion – Biscuits to Match Every Ice Cream
I’ve created a clean cookie to pair perfectly with each of these ice cream flavours. They're absolutely delicious on their own—but when served warm alongside a scoop of cold, creamy ice cream, the contrast is pure bliss. Think gooey meets frozen, crunchy meets silky… the ultimate healthy indulgence. You won’t want to miss it!
