Low FODMAP Banana Ice Cream
Creamy one-ingredient ice cream made from frozen bananas. A healthy, naturally sweet treat that tastes like soft serve.
Instructions
- 1
Peel bananas and cut into 1-inch chunks before freezing.
- 2
Freeze banana chunks for at least 4 hours or overnight.
- 3
Add frozen banana chunks to a food processor or high-powered blender.
- 4
Process for 2-3 minutes, scraping down sides as needed.
- 5
Bananas will go through stages: crumbly, then chunky, then creamy.
- 6
Add a splash of almond milk if needed to help blending.
- 7
Once smooth and creamy like soft serve, add any optional add-ins.
- 8
Process again briefly to combine.
- 9
Serve immediately for soft-serve texture.
- 10
Or freeze for 30 minutes for firmer ice cream.
FODMAP Notes
Use firm, just-ripe bananas - not overripe which are higher in FODMAPs. One serving equals 1 medium firm banana which is within safe limits. Add-ins like peanut butter should be portioned appropriately.
Tips
- 💡 Freeze bananas in chunks for easier blending
- 💡 Don't use overripe bananas - they're higher in FODMAPs
- 💡 Food processor works better than most blenders
- 💡 Serve immediately for best texture
Recipe Notes
This “nice cream” is a revelation - just frozen bananas transform into creamy, naturally sweet soft serve. It’s a healthy way to satisfy ice cream cravings.
Substitutions
- Flavor variations:
- Chocolate: Add cocoa powder
- PB: Add peanut butter
- Strawberry: Add fresh strawberries
- Mint chip: Add mint extract and chocolate chips
Storage
- Best: Serve immediately
- Freezer: Can freeze but will become very hard
FODMAP Stacking Note
One serving (1 banana) is low FODMAP when using firm, not overripe bananas.
Related Recipes
- Low FODMAP Chia Pudding
- Low FODMAP Acai Bowl
- Low FODMAP Banana Pancakes