• Kim Campbell

Berry Banana Ice Cream

Updated: Jul 18, 2018

There is need to go without an occasional ice cream treat just because your eating plant-based. Frozen bananas are the perfect base for ice cream. Because bananas are naturally sweet, there is no need to add any sugars. If you’re trying to impress a dinner guest, make this recipe and top it with coconut flakes and chocolate shavings. The possibilities are endless!

Yields: 4 servings

Prep Time: 15 minutes Cook Time: 0 minutes


4 frozen sliced bananas

1 cup frozen berries

¼ to ½ cup plant-based milk


1. Combine the frozen bananas, berries, and ¼ cup milk in a blender or food processor. Blend on high until smooth and creamy. Add more milk, a tablespoon at a time, as needed to create a soft and creamy texture. Serve immediately.

Kim’s Hints:

  1. I like to keep frozen bananas on hand for this ice cream. It’s a great way to preserve bananas that are in danger of getting overripe. Simply peel the ripe bananas and slice into chunks. Put the chunks in a zip-top bag and freeze.

  2. Blending this ice cream may take a while if the bananas are frozen solid. You may even want to slightly thaw the bananas first so they are easier to blend.

  3. There is no end to the things you can add to this ice cream. I love to add 2 tablespoons unsweetened cocoa powder and a little maple syrup (if needed) for a delicious chocolate flavor. You can also try frozen mangoes, peaches, or pineapple, since all three go so nicely with bananas.

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