I am so in love with this Healthy Banana Ice Cream as a sweet treat when I don’t want to throw all my hard work of clean eating out the window.
I few weeks ago, I went to the doctor’s because I was having some pain in my stomach. After a few blood tests, my results came back that I had food intolerance. Like food intolerance, to EVERY type of food that you could possibly be allergic to.
Gluten, Soy, Eggs, Dairy, Shellfish.. the list goes on and on. So my doctor suggested I try the Elimination diet to really determine what foods are causing the pain. So it was time to get creative with what I could now eat.
I have a HUGE sweet tooth so finding foods that would satisfy that was now much harder with the fact that I had to cut out all sugar, including imitation sugars. Then I found Banana Ice Cream.. GAME CHANGER.
It has the consistency of soft serve ice cream and can take on almost any flavors you add to it. So without further hesitation.. here is my Banana Ice Cream Ice Cream.
Banana Ice Cream – Step One:
Let the bananas ripen before peeling. If they’re green or yellow to start with, leave them out until the bananas at least begin to turn brown. Not-overripe bananas will have something of an earthy taste, as opposed to the more sweet, caramelized flavor they develop as they turn brown.
Once ripe, peel the bananas, cut into pieces, and freeze them.
When the bananas are fully frozen, toss them into a food processor or high-quality blender (such as a Ninja) and blend until you achieve a consistency that resembles soft serve.
If your blender is having trouble processing, you can add 2-3 tablespoons of Almond milk of choice or another liquid.
Once the soft-serve texture is reached, you can eat it immediately or scoop it into a container and freeze an additional 30 minutes or so, then scoop out with an ice cream scoop. This will give you a firmer banana ice cream texture.
The best part is dreaming up countless new flavors for this nice cream.
I find inspiration everywhere, from restaurant menus, to grocery store displays.
This soft serve ice cream is even healthy enough to eat for breakfast – NO heavy cream or added sugars, and it is fat-free, dairy-free, vegan, raw, paleo, & gluten-free.
10 Banana Ice Cream Flavors
Chocolate Banana Ice Cream: Use 3 bananas. Add 1/4 tsp pure vanilla extract, pinch salt, and 3 tbsp cocao powder.
Mint Chocolate Chip: Use 2 bananas and a pinch of salt. Add 1/8 tsp pure peppermint extract (or more if desired), and stir in chocolate chips or cacao nibs after blending. Optional, blend in a pinch of spirulina or a small handful spinach for color and an extra nutrient boost.
Peanut Butter: Make the original recipe below, adding 2-3 tbsp peanut butter or another nut butter or allergy-friendly alternative before blending.
Cookies’n Cream: Make the original recipe below, adding 2 tbsp coconut butter if desired.
Very Berry: Make the original recipe below, adding 1 cup frozen berries of choice and 1/8 tsp pure vanilla extract.
Strawberry: Use 2 bananas. Blend in 1/2 cup frozen strawberries. Add 1/4 tsp pure vanilla extract and optional shake of cinnamon.
Pina Colada: Make the original recipe below, using 1/4 cup canned coconut milk as your milk of choice. Blend in 1/2 cup frozen pineapple. Stir in shredded coconut if desired.
Vanilla Bean: Use 3 bananas and a pinch of salt. Add 1/2 tsp vanilla bean paste.
Pistachio: Make the original recipe below, adding 2-3 tbsp pistachio butter and 1/8 tsp pure vanilla extract. Sprinkle crushed pistachios on top if desired.