RecipeBanana Ice Cream
- Calories: 140
- Protein: 2g
- Total Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Cholesterol: 0mg
- Total Carbohydrate: 36g
- Dietary Fiber: 4g
- Total Sugar: 19g
- Natural Sugar: 19g
- Added Sugar: 0g
- Sodium: 0mg
This recipe comes straight from my newest book, From Junk Food to Joy Food. Check it out here.
I love this non-dairy frozen dessert option because it’s made with pure whole fruit—good old bananas —with no added sugar and about 60 calories less than store-bought ice creams. Using ripe bananas is key to making it sweet and creamy. Be sure to try the peanut butter variation.
- Prep time
- Total Time
- 4 large ripe bananas
- Splash of milk (unsweetened vanilla almond milk, light coconut milk, soy milk, or skim milk) (optional)
Peel the bananas and cut them into 1-inch rounds.
Place the bananas in a freezer bag and freeze them for at least 3 hours. Place the banana slices in the bowl of a food processor. (If your banana slices have been in the freezer for longer than a day, it’s best to let them thaw in the food processor bowl for about 15 minutes.)
Puree the bananas until they are completely smooth and no frozen chunks remain. If the bananas are too hard to blend, add a splash of milk for easier blending.
Scoop the ice cream into small bowls and serve immediately or cover in plastic wrap and freeze. If you’re saving the ice cream for a later time, remove the bowls from the freezer about 5 minutes before serving the treat.
Tasty Twist: For a different spin, try topping your Banana Ice Cream with 1 teaspoon of semisweet chocolate chips for only 25 extra calories. Or make PB-banana ice cream for a delicious taste sensation. To do this, add 2 tablespoons of natural peanut butter to the food processor after the bananas have been pureed.
Puree for a few seconds longer to combine. Serve immediately or freeze for future (200 calories).