If you haven’t heard, I am in the middle of my Whole30 program and dairy, amongst a few other things, has been temporarily eliminated from my diet. Thanks to my sister Bunki, I accessed a very easy ice cream recipe from that requires just one ingredient (frozen bananas!) to make something that tastes as close to ice cream as you can get without actually eating ice cream! If you LOVE ice cream (and don’t despise bananas) but don’t want to ingest all the sugar, cream and/or fat, you really need to make this at home.
Here is what you need to do step-by-step:
1. Cut a regular banana into 1/2 inch slices and place on a plate as show below:
2. Place banana slices in the freezer for at least 2 hours
3. Remove the bananas from the freezer; allow to slightly chill (5 minutes or so) and then place the frozen slices in a cuisinart.
4. Start the cuisinart to cut up the banana. Initially, the banana mixture will start to look like this:
5. Continue using the cuisinart to cut up the bananas; it will be necessary to stop the cuisinart, take off the lid, and use a rubber spatula to move the banana around only to re-start the process a few times. BE PATIENT GRASSHOPPER because suddenly, the banana magically whips into a creamy, custard like concoction like so:
6. The banana “ice cream” is ready to eat unless you want to jazz it up by adding fresh strawberries or other berries (black berries, blueberries) and/or some spices like cinnamon, nutmeg, or cocoa. Depending on the ripeness of the banana, the flavor will vary; although this is a Whole30 no-no, you can add a pinch of Truvia or Stevia to sweeten the ice cream up although I don’t think you need to. Go ahead and stuff your face guilt free! Anything you don’t eat, stick in the freezer for later.