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Chocolate Berry Ice Cream

Dr. Greger's favorite home dessert: frozen dark sweet cherries or strawberries whipped in a blender with cocoa, plant milk, vanilla, dates, and optional almond butter into an instant chocolate soft serve packed with anthocyanins, so the more you eat, the healthier you get.

From How Not to Die

Chocolate Berry Ice Cream
Prep
5 min
Total
5 min
Yield
2 servings
Category
Dessert

Nutrition (estimated)

per about 1 cup (half of the blender batch)
Calories
180 kcal
Protein
3 g
Fat
3 g
Carbs
38 g
Fiber
6 g
Sugar
28 g
Sodium
20 mg

Ingredients

  • dark sweet cherries or strawberries (frozen)
  • cocoa powder
  • milk of choice
  • vanilla extract
  • pitted dates
  • almond butter (optional)

Instructions

  1. Blend frozen dark sweet cherries (or strawberries) with 1 tbsp cocoa powder, a splash of non-dairy milk, a capful of vanilla extract, and a few pitted dates.
  2. For a milkshake consistency, add more milk.
  3. Optional: stir in almond butter for added protein and healthy fats.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

From: Cherries
From: Cherries
From: Cocoa Powder

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

Improves · via Cherries
Improves · via Cherries
Reduces risk of · via Cherries
Improves · via Melatonin
Protects against · via Melatonin
Reduces risk of · via Anthocyanins
Improves · via Anthocyanins
Improves · via Anthocyanins
Reduces risk of · via Anthocyanins
Reduces risk of · via Anthocyanins
Improves · via Anthocyanins
Protects against · via Anthocyanins
Improves · via Anthocyanins
Protects against · via Anthocyanins
Protects against · via Anthocyanins
Protects against · via Anthocyanins
Improves · via Anthocyanins
Reduces risk of · via Anthocyanins
Protects against · via Anthocyanins
Protects against · via Anthocyanins
Improves · via Anthocyanins
Improves · via Cocoa Powder
Protects against · via Cocoa Powder
Protects against · via Flavonoids
Protects against · via Flavonoids
Reduces risk of · via Flavonoids
Improves · via Flavonoids

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