If I can make this easy whole foods recipe then anyone can!
This recipe for dairy free banana “ice cream” is a piece of dairy free cake to make for those that are allergic or intolerant to dairy. If you long for something cold and creamy, banana ice cream should surely satisfy.
Eating bananas instead of fattening ice cream is also a healthy whole foods way to lose weight and feel better.
Although bananas have been given a bad rap by dieters when you weigh in the average 100 calories in a banana next to a large fattening bowl of ice cream, the banana is going to win hands down! Plus bananas have all the fiber, potassium, vitamins, and minerals that ice cream can’t compete with.
Directions:Peel, chop in large chunks, and freeze overly ripe (not brown) bananas. Place in Cuisinart food processor. Blend until smooth and creamy. Enjoy alone or add some organic chocolate sauce for garnish! If you are dairy intolerant be sure to use dairy free chocolate sauce or other alternative topping.
Variations:If you are lazy (er… efficient and REALLY busy) like me, or don’t have a Cuisinart then you can just chop the frozen bananas up and enjoy with some organic chocolate sauce, raspberries, or strawberries. See what other kinds of frozen fruits can easily be made in to “ice cream”. If you have a child that is allergic to dairy, giving them fresh fruit “ice cream” is a fun way to get more whole foods in to your kids. Be sure to call it “ice cream” so they are excited to eat this whole foods treat!
To save money I purchase bunches of bananas when they are on sale and then chop in thirds and freeze for smoothies and other healthy treats.