Healthy & Delicious Banana Ice Cream Recipe

When we started down this Low/No sugar path, one of the things I was saddest about giving up was Ice Cream. I’m not a huge sweets person, but in the summer, nothing hits the spot quite like an ice cream cone or sandwich after dinner. Thankfully, my dear friend Laura turned me onto this delicious and healthy alternative – Banana Ice Cream!

This recipe couldn’t be simpler. I tossed a few overly ripe bananas in the freezer the other day before we went grocery shopping, and today, I chopped them up and blended them with Peanut Butter and a Splash of Milk. It feels wrong calling this a recipe… it’s more of a loose guideline! 

 

The couple of takeaways I have:

• Peel your Bananas before you freeze them… they’re nearly impossible to peel frozen. 
• Using Organic Peanut Butter will eliminate the need for any additional oils.
• The Whole Milk could be substituted for any other Dairy or Dairy Substitute. It helped with the “Creamy” factor in a big way. Try Yogurt or Almond Milk!

Laura says she’s added frozen fruits and Ovaltine to hers, as well. That sounds amazing! This recipe was a HUGE hit with the kiddo, and I loved it, too. It satisfied my craving for a sweet and cool treat on a steamy Summer afternoon. 

Do you have a variation of Banana Ice Cream that you make at home? I’d love to hear about it!