Posted on: June 23, 2016 at 10:54 am
Last updated: January 17, 2020 at 4:10 pm

July is National Ice Cream Month. In light of this historic proclamation, we thought we’d help you celebrate with this homemade ice cream recipe.


Who doesn’t love ice cream? Crazy people. Kidding.

In all seriousness, ice cream is an incredibly popular treat among Americans and we have the stats to prove it. According to the Intentional Dairy Foods Association (IDFA), “The average American consumes almost 22 pounds of ice cream per year.” That’s a lot of ice cream.


Here are some other figures:

  • “About 1.53 billion gallons of ice cream and related frozen desserts were produced in the U.S. in 2013.”
  • “About 10.3 percent of all the milk produced by U.S. dairy farmers is used to produce ice cream.”
  • “Sales of ice cream and frozen desserts rose 2.1 percent to $5.4 billion in the 52 weeks ended August 10, 2014, according to data from IRI, Chicago.”

Need I say more?

The point is, Americans love ice cream. But ice cream doesn’t necessarily love us.

Ice Cream: The Chilling Truth

Two Paper Cup Bowls of Ice Cream


Like shampoos, soaps, body washes and household cleaners, commercial ice cream is also filled with toxic ingredients. In addition to the usual milk, sugar and cream, ice cream is made with harmful emulsifiers and additives including:

  • Calcium sulfate
  • Polysorbate 80
  • Magnesium hydroxide
  • Xanthan Gum
  • Corn Syrup Solids
  • Potassium Sorbate
  • Mono- and Diglycerides
  • Guar Gum
  • Sodium Phosphate
  • Carrageenan
  • Artificial Flavors

Each one of these is added to the ice cream you see on store shelves and in shops the with the sole purposes of making this treat look, feel and taste better. In other words, they are used to make ice cream more appealing to the human eye and to our taste buds, though none of these ingredients provide any form of nutritional value. What’s more, they can have harmful effects.

For instance, while Polysorbate 80 is used as an emulsifier, according to, “Polysorbate 80 has been found to negatively affect the immune system and cause severe anaphylactic shock which can kill.” Other ingredients have been found to have carcinogenic effects and are poisonous to humans.

Rather than indulging in toxic chemicals, you can indulge in this sweet chocolate ice-cream, which also doesn’t contain the inflammatory dairy and sugar.

This recipe is shared with permission from our friends at

Five Minute Chocolate Ice Cream


End your meal on a sweet note with this creamy chocolate “ice cream”.

Serves: 2

Prep time: 10 minutes

Cook time: None


  • 2 large bananas, frozen
  • 1 teaspoon vanilla
  • 2 tablespoons soy, hemp or almond milk
  • 2 regular dates or 1 medjool date
  • 1-2 tablespoons unsweetened cocoa powder


  1. Add non-dairy milk, vanilla, dates and cocoa powder to a high-powered blender and start to blend. Drop frozen banana pieces in slowly. Add additional non-dairy milk if needed to reach desired consistency.

Calories 175; Protein 3 g; Carbohydrates 43 g; Total Fat 1.1 g; Saturated Fat 0.4 g; Cholesterol 0 mg; Sodium 10 mg; Fiber 5.3 g; Beta-Carotene 46 ug; Vitamin C 12 mg; Calcium 22 mg; Iron 0.9 mg; Folate 33 ug; Magnesium 61 mg; Zinc 0.5 mg; Selenium 2.5 ug

If you enjoyed this recipe, try this Dairy/Sugar Free Cashew Ice Cream and this 1-Minute Dairy-Free Ice Cream Recipe, too!

The Hearty Soul
Health Network
We believe in using natural ingredients to be as healthy as possible. We believe dieting will never work as well as a lifestyle of healthy habits will. We believe you can treat pain and disease without relying on addictive drugs. We believe being happy is a big part of a healthy life.

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