Hello friends and happy Wednesday!
If you know anything about me, you know that I love delicious food, and I am passionate about and grateful for the Specific Carb Diet, which has kept my Ulcerative Colitis (that had me on bedrest for 11 months…) in remission for the last 12 years!
And so naturally, I love coming up with new and delicious recipes that I can eat! (Which clearly, as you are reading this right now…you know this to be true!)
Well…I’ve created over 300 recipes in my time food blogging. And no matter what delicacy I create, nothing tops this recipe tonight.
Not my lobster bisque. Not the incredible keto fish sticks from last week. Not my scallops with thyme acorn mash. Not even my sea bass with mango salsa. And that’s saying something, because all of these dishes are phenomenal.
Nothing tops my Tropical Banana Ice Cream! NOTHING!
In fact, I have this about 4 times a week, and I’m not even joking.
It doesn’t matter if it’s the dead of winter…I’m going to put on my heaviest sweatshirt and wrap up in a blanket and enjoy this frozen treat!
I always have the ingredients on hand. And I always get the biggest smile on my face when I eat this!
It’s a ginormous bowl of soft-serve ice cream that is made from frozen fruit, and I cannot even begin to describe the amazingness of it.
It’s gluten free, it’s vegan, it’s sugar free AND on the Specific Carb Diet.
Just a fair warning: if you make this, you are going to want to upgrade your food processor or blender, because you are going to want to make this again and again. JUST A FAIR WARNING. 🙂
Here’s What You Need: (Serves one hungry gal, or two people for dessert)
1/2 cup frozen strawberries
1/2 cup frozen mango
1 cup frozen pineapple
1/3 cup frozen blueberries
1 or 2 frozen bananas
2-3 Tbsp almond butter
1/3 cup almond milk, or milk of choice
1.5 tsp cinnamon
1 Tbsp honey (or 10 drops french vanilla stevia)
• Add all your frozen fruit to the food processor, and process until they get all chopped up into little pebbles. Then, add your milk and almond butter, and then scrape down the sides of the food processor. Let it process for a couple minutes until it becomes smooth and creamy. You’ll need to stop and scrape the sides/stir it several times. Lastly, add your sweetener of choice, and blitz it for several seconds, until incorporated.
• Serve immediately for that soft-serve consistency.
• Top with chopped nuts, more fresh fruit, cocoa nibs, chocolate chips, flaked coconuts, a sprinkle of cinnamon, a drizzle of almond butter, dried fruit – like raisins or dried pineapple, granola, cereal, or even sprinkles! Your imagination is the limit!
My goodness this will always hold the key to my heart!
It’s creamy like soft serve, and so sweet and delicious!
The combination of the pineapple with the almond butter and cinnamon with that creamy banana…you’re instantly transported to a tropical vacation!
And it’s unbelievably good for you too! Packed with antioxidants and fiber, protein and healthy fat!
Be warned: you will fall in love with this banana ice cream! You’ll find excuses to make it! It’s great for breakfast, snack, dessert…it’s even great if you want to spike it with vodka for a boozy dessert with friends!
And you’re able to customize it with whatever different fruit combinations you’d like! I love it with frozen cherries, and frozen blackberries too!
It’s seriously…THE BEST!
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7 responses to “My Favorite Food: Tropical Banana Ice Cream!”
Wow, ice cream that I can eat being type 2! You look fab, Caralyn. ☺️
Le yummm E
[…] My Favorite Food: Tropical Banana Ice Cream! […]
It is amazing what happens to frozen bananas and a few other fruits!
Looks damn delicious.
You got me hooked on this last year. My beloved bought me a “smoothie bowl” Ninja and I’ve been pampered ever since with (almost nightly) fruity whips! Each time, it’s a new flavor as I mix up different fruits, most often with banana. Yum! So healthy and sugar-free. Frozen dark cherries are the best add-on, too! Thanks for introducing this dreamy dessert to all of us!
When you visit Lex, we’ll let you make some banana ice cream IF you make us some lobster bisque. 😉