Here’s something about that first bite of ice cream on a warm day that sends you right back to childhood—sticky fingers, barefoot grass, and the hum of bees nearby. Whether it’s high summer or one of those lingering sunny days of early fall, a cool treat made with real ingredients feels just right. In our home, that treat doesn’t come wrapped in plastic or filled with ingredients we can’t pronounce. Instead, we turn to our spice cupboard and the larder—the nourishing herbs, wholesome sweeteners, and simple ingredients—and create something refreshing and delightful.

In this post, you’ll learn how to make two refreshing herbal ice cream recipes that are dairy-free, refined sugar-free, and brimming with real-food goodness: Rocky Road with homemade marshmallow root marshmallows and Mint Chocolate Chip with natural green coloring and fresh mint. We’ll also explore what makes these ingredients a healthier choice, how they compare cost-wise to store-bought options, and why they’re the perfect summer treat.

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Why Make Herbal Ice Cream?

There’s a special kind of joy in crafting a treat from ingredients you trust. Making herbal ice cream means using real, whole foods that support your wellness instead of undermining it. You can skip the additives and enjoy flavors like marshmallow root and mint, which offer cooling, digestive support on hot days. And it’s a fun project—one that gets the whole family involved and makes the most of your garden and pantry. These recipes are full of herbal goodness and sweetened naturally with maple syrup (because y'all know I'm allergic to sugar!). They’re perfect for hot July afternoons when you want a treat that is cooling but is still nourishing. Whether you’re making marshmallows from scratch or spinning soft-serve in the Ninja Creami, there’s something here for everyone to enjoy!

Here’s why these recipes work so well:

• They use nutrient-dense ingredients that support hydration and digestion.

• The process brings the family together in the kitchen.

• You get to personalize flavors to your liking.

• It's a great way to get more herbs in your diet.

 

What’s Really in Store-Bought Ice Cream?

Many commercial brands include ingredients that simply don’t belong in food. Artificial flavors and colors may seem harmless, but they can be linked to sensitivities and behavioral reactions, especially in children. Corn syrup and refined sugars are cheap fillers that do more harm than good, especially to blood sugar balance. Then there are stabilizers like carrageenan or polysorbate 80, which help maintain texture but can disrupt digestion. And let’s not forget conventional dairy, often from hormone-treated cows, which can cause inflammation for many people. Along with those cows being grain-fed instead of grass-fed. If you are blessed to have your own dairy cow where you can feed them properly and know their story, I will try not to be jealous! Here on the farm, we do not have that blessing, and so we usually opt for a coconut milk.

When you know better, you can do better—and ice cream is no exception.

Choosing Better Ingredients: What We Use and Why

When we make our own, you will find us reaching for full-fat coconut milk for its rich texture and dairy-free benefits (some of us are not able to digest dairy, even the good kind). Maple syrup adds gentle sweetness with minerals and flavor depth. Avocado lends a creamy body and healthy fats, plus gives us a natural green color for our mint version. Fresh mint brings a bright, herbal freshness, while marshmallow root soothes and supports digestion. Grass-fed gelatin gives our homemade marshmallows structure and gut-loving support. And chocolate chips? It's chocolate, right?! No one needs a reason there.

Those herbal marshmallows are a favorite in our kitchen, especially when made with this simple step-by-step method that highlights marshmallow root’s soothing properties.

These ingredients support wellness and taste delicious—no compromises needed.

Cost Savings: Homemade vs. Store-Bought

Have you checked the freezer aisle lately? A pint of clean, dairy-free ice cream can run anywhere from $7 to $12. That adds up fast, especially during summer.

Making it at home costs less per serving, especially when you’re already stocking pantry staples like coconut milk, gelatin, and herbs. You also reduce waste (no more plastic tubs!) and get to tweak flavors to suit your family’s preferences. Plus, they just don't sell herbal ice cream - at least I've never seen it!

In the long run, you’ll save money and nourish your body even better.

Other simple herbal desserts—like popsicles made with tea and fruit or homemade jello using cranberry tea—can stretch your ingredients even further while delighting the whole family.

Helpful Tips

• For a more marshmallow herbal effect, use marshmallow root tea as your liquid when making marshmallows.

• Shake or stir coconut milk cans well before using for a consistent texture.

• Bruise mint leaves lightly before blending to help release their oils.

Customize Your Ice Cream: Mix and Match Flavors

One of the joys of homemade ice cream is the ability to tailor it to your preferences—and the herbs you have on hand. Here are some ideas to get you started:

Alternative Bases:

• Cashew milk or almond milk for a lighter texture

• Greek yogurt (if dairy is tolerated) for a probiotic boost

• Banana puree for a naturally sweet, creamy foundation

Natural Sweeteners:

• Raw honey (local if possible) for gentle immune support

• Coconut sugar for a caramel-like flavor and a lower glycemic load

• Dates or date syrup for fiber-rich sweetness

Herbal Add-Ins:

• Lavender buds or rose petals for a floral note

• Chamomile for its calming properties—great for a bedtime treat

• Lemon balm or holy basil for gentle nervous system support

• Hibiscus for a tart, refreshing twist and beautiful pink hue

Healthy Non-Herbal Add-Ins:

• Chopped nuts like pecans, walnuts, or pistachios for crunch and heart-healthy fats

• Unsweetened shredded coconut for texture and tropical flavor

• Nut or seed butters (peanut, almond, sunflower) for richness

• Cacao nibs or carob chips for a less-sweet chocolate alternative

• Freeze-dried berries or mashed banana for fruit-forward flavor

• Chia or flax seeds for fiber and omega-3s

Just be sure to infuse or blend herbs thoughtfully—strong flavors go a long way. And always taste-test as you go! If you taste too much you might double the recipe!

Questions Often Asked When Making Ice Cream at Home

Can I make these recipes without an ice cream maker or Creami?
Yes! Use a loaf pan and stir every 30 minutes for 2–3 hours to break up ice crystals.

What’s the benefit of using marshmallow root?
It has demulcent properties, meaning it soothes the digestive tract as well as soothes the throat.

Can I swap out maple syrup?
You can use honey or coconut sugar, though the texture and flavor may vary slightly.

Keep Cool and Craft Your Treats

These recipes are more than just dessert—they're a celebration of herbal living. By cooling off with these sweet, nourishing scoops, you’re not just feeding your family—you’re honoring your garden, your values, and your wellness journey.

If you try either of these, be sure to tag me @farmhouseteas on Instagram and use the hashtag #growcreatesip. And if you’d like more recipes like these, don’t miss our FREE Herbal Summer Treats Guide!

Read More About Cooking with Herbs

• Our Favorite Homemade Gummy Recipes (Elderberry, Fire Cider & more)
• Herbal Ice Cream Float Recipes
• Homemade Italian Soda Recipes
• Easy Herbal Mocktail Recipes
• Copy Cat Summer Starbucks Drink Recipes
• How to Make Sweet Tea Concentrate