Craving Ice Cream? Try This Simple Dairy-Free Dessert Recipe

Cool, sweet and healthier than your average Sundae.

Cool, sweet and healthier than your average Sundae, this frozen banana-based recipe is totally genius, if we do say ourselves. Easy? Fast? Delicious? Check check check.


For many of us, summer means hanging by the pool or at the beach and indulging in cool, sweet ice cream treats. Unfortunately, many of these yummy snacks are loaded with sugar, unhealthy types of fat and excess calories. The good news is that it’s easy to make healthier versions of our favorite indulgences.



One of my favorite recipes for satisfying an ice-cream craving is Banana Ice Cream. It’s no-added-sugar, all-natural, and dairy free. Plus it’s not that hard to make. All you do is chop 1 banana into dime size slices. Next, arrange the slices on a cookie sheet lined with parchment paper and transfer to the freezer to freeze and harden. Once the slices are frozen, place them in a blender and blend until smooth.



You can enjoy this on its own or, for those on more relaxed food plans, you can add extracts, spices, nut butters, fruit and so on—the possibilities are endless. Chocolate, banana and peanut butter are a classic combination. Just add unsweetened cocoa powder directly into the blender with the banana base, then place ice cream in a bowl and drizzle 1 tablespoon of melted natural peanut butter over the top.  Banana Bread ice cream is another delicious flavor. Add a pinch of pumpkin spice or cinnamon and nutmeg to the banana base, transfer to a bowl and top with warm chopped, toasted walnuts. Or create a sundae by adding fresh fruit. Heat unsweetened frozen raspberries on the stovetop and pour right on top of the ice cream base. To make Pina Colada flavor ice cream, add a dash of coconut extract to the banana base and top with unsweetened dried coconut and chopped pineapple.



The bottom line is you don’t have to deprive yourself of summer sweets. You can make healthier versions to treat yourself in moderation!

Posted in Eat, THE RECIPE on August, 2017