It’s ice cream.
But, it’s healthy.
But, it’s ice cream.
Well, okay. I admit. It is not really ice cream. But, don’t tell my kids that. I got some mega cool points for making “ice cream” the other day.
This is sweetened with banana and a touch of honey. That’s it. Yet, it is still a treat.
Other nutritious ingredients include blueberries (which just happened to be local) and lemon zest. A hefty bit of vanilla gives it a much stronger ice cream taste and a bit of coconut oil gives it some healthy fat which is key to the texture.
I love having nutritious snacks around, and in summer that usually means frozen fruit on sticks (fruit pops) or popsicles. Recently I decided I wanted to venture into the world of healthy ice creams. I already make the popular food processor banana “ice cream” occasionally, but I wanted something that would be a bit easier and I could actually store in the freezer.
This I can keep on hand and easily dish out on a hot afternoon. Or, better yet, take to a party so my dairy free three year old doesn’t feel left out!
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- 6 very ripe bananas
- 1 tablespoon vanilla extract
- zest of four lemons
- ½ cup honey or maple syrup
- 1 pinch of salt
- ¼ cup virgin coconut oil, melted (or refined if you want no coconut flavor)
- 1 cup blueberries
- Put the bananas, vanilla, lemon, honey, and salt in a blender and blend until smooth. If making in a food processor instead, process the bananas first.
- Drizzle in the melted coconut oil.
- Freeze in an ice cream machine according to manufacturers instructions. This does not freeze as hard as regular ice cream, but it is done when it is slightly ice-y. Mine took 20 minutes.
- Stir in the blueberries and spread into a storage container. Freeze for at least four hours before serving.