July is National Ice Cream Month, and there couldn’t be a better time to celebrate the joys of this frozen treat. Stepping outside feels like stepping into an inferno, and a bowl of cold, sweet ice cream relieves the exhausting heat.

But while ice cream is a delicious and refreshing treat, it is also a threat to your waistline and wallet.

A pint of ice cream can cost four dollars or more and pack more than 800 calories and 60 grams of fat. Also, for people who are lactose-intolerant or lactose-sensitive, ice cream can cause abdominal pain, nausea and vomiting.

But there are a few ways to enjoy the delicious treat during the hot summer months without negative side effects or expensive ingredients. Best of all, they can be made from the comfort of your own air-conditioned home.

The vegan secret to healthy, non-dairy ice cream requires only one common ingredient: bananas. Place a few, peeled bananas in the freezer, wait until they’re solid and throw them into a food processor or blender. Within moments, the bananas turn into creamy custard that can be topped with peanut butter and honey for a guilt-free treat.

If bananas don’t tickle your taste buds, blend a cup of whipped cream, two tablespoons of honey and one cup of low-fat milk or lactose-free milk. Blend the ingredients on a high setting for three minutes, then pour the blend into a bowl and freeze. Stir the contents every 30 to 40 minutes until you have a bowl of ice cream.

Although not technically ice cream, frozen yogurt has become popular for its flavor without the calories or fat. So if you prefer fro-yo, blend one pound of yogurt that has been drained of its moisture, one cup of fruit, one-fourth of a cup of water and two tablespoons of honey. Blend until smooth and freeze.

Celebrate National Ice Cream Month by making your own delish treat. Your beach body and wallet will thank you.