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Banana Berry Ice Cream Recipe — Creamy Homemade Frozen Dessert

img 365 1 scaledThe weather here in the UK this week has been incredible. The sun is shining and that can only mean one thing — ice cream. I’ve grown tired of the overly sugary, fatty shop-bought options, so I set out to create a guilt-free, nourishing recipe to satisfy summer cravings. The result is this: banana berry ice cream. Refreshing, simple and delicious.

img 365 2 scaledThis recipe uses just three ingredients, takes about five minutes to prepare and tastes amazing — you’d never guess it’s healthy. Add the ingredients to a blender, blend until smooth, and you have instant ice cream. Ice cream on demand — it doesn’t get much better.

Although I call this a banana berry “ice cream,” it sits somewhere between a sorbet and a creamy ice cream. The creaminess depends on the nut milk you choose: the richer the milk, the creamier the result. For an indulgent twist, use canned coconut milk.

img 365 3 scaledTry this banana berry ice cream as a smoothie bowl topped with fresh fruit and granola for a picture-perfect breakfast, or enjoy it the classic way — in a cone, which is my favourite.

If you make this recipe I’d love to see your photos — tag me on Instagram @georgieeatsblog or leave a comment below. Enjoy the sunshine and happy blending!

G x

5 from 1 vote

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BANANA BERRY ICE CREAM

This 3-ingredient banana berry ice cream is healthy, nourishing, quick to make and tastes just as good as many full-fat alternatives. Vegan, gluten-free, dairy-free and paleo-friendly.
Course

Dessert
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings

Ingredients

  • 1
    large
    frozen banana
  • 225
    g (1 cup)
    frozen berries
  • 100
    ml (1/2 cup)
    nut milk

Instructions

  1. Add all ingredients to a high-powered blender and blend until completely smooth. If the blender struggles, add a little more milk and blend again.

  2. Serve immediately for a soft-serve texture, or transfer to the freezer for about 45 minutes for a firmer scoop.

Recipe Notes

I freeze bananas once they turn brown and spotty because they become sweeter. Peel ripe bananas and freeze them for up to three months in an airtight container.

I buy frozen berries for convenience and value. A mix of strawberries, raspberries and blueberries works particularly well in this recipe.

If the ice cream isn’t sweet enough, add a little maple syrup before blending.

Variations: add 1 tsp vanilla extract for extra depth, or swap the berries for tropical fruit such as mango or pineapple for a different flavour profile.