You scream, I scream, we all scream for banana ice cream! Even before going gluten/grain free I had to give up my dairy. It just did not get along with my digestive system…at all. Then I stumbled upon banana ice cream and man, it’s like a match made in heaven. Maybe it’s because my favorite ice cream was a fresh banana shake. But seriously, there are so many combinations you can create with banana ice cream. Start with the basic base (bananas and full-fat coconut milk) and then go from there. The possibilities are endless!
I created this cinnamon banana ice cream to compliment these skillet brownies. So. Good. No dairy, no sugar but still cold, sweet treat to enjoy.Print
- 1 cup frozen sliced bananas
- 1/2 cup full-fat canned coconut milk
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pure vanilla
- Place all ingredients into a food processor and blend until well combined. Note: you’ll want to make sure your frozen bananas are sliced, not whole.
- Category: Dessert
- Cuisine: American
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.