Alt Title: The healthy ice cream that changed my life
Banana’s might truly be God’s gift to humanity. It is one of the few foods on earth that can taste like a potato, be baked in cakes and cookies, and when frozen is tasty as all get out. The banana is a holy grail of the AIP lifestyle, and this healthy banana ice cream does not disappoint.
Going AIP makes ice cream a different story. Most dairy-free brands you find in the store are made from almond milk, oat milk, or some other milk that isn’t AIP approved. When I lived in the states, on special occasions I would treat myself to some Nada Moo (while not 100% AIP, it was a pretty close trade off). But it was an expensive habit and when I moved to Honduras I had to say my goodbyes to that friend.
When Banana Ice Cream Came into my life
I love ice cream, and on hot days (which we have a lot of in the subtropics of Honduras) ice cream just sounds plain good. Without an ice cream maker, making ice cream can be a difficult task. It’s typically a giant popsicle that you break your teeth on.
That is when banana Ice cream entered my life. And everything changed (I might be exaggerating slightly, but not really…). It’s such an easy process! Throw some bananas into the blender and then bam– A creamy dreamy ice cream creation. I’ve even served banana ice cream to friends and they have been fans of it. It makes a great, dare I say it, nourishing dessert. Plus, its great for the lactose intolerant friends:)
Do I have to use frozen bananas?
The answer is yes. 100% yes, use frozen bananas. If you use room temperature bananas and then try to freeze them, well let’s just say it is slimy and unappetizing. If you cut your bananas into smaller pieces then they will freeze faster. But I recommend always having frozen bananas on hand. I always keep ripe bananas in the freezer for smoothies or banana ice cream. You never know when the cravings will hit.
For the best flavor ice cream use ripe bananas. Bananas with brown spots make some of the best banana ice cream. So, those week old bananas getting old on your counter will work perfect for this recipe!
Can I use something besides coconut milk?
If you are not AIP, you could use another plant based milk. I think in general though coconut milk makes some of the best non dairy ice cream because of its naturally thick and creamy consistency.
If you are strict AIP then coconut milk is the way to go, using another liquid would make it less creamy or not pair well with the caramel.
Can I use different types of dates?
Medjool dates make the best caramel consistency from my experience, but you can use other types of dates. You may need to double the amount if you use a smaller less fleshy kind of date, such as a California date. You may also need to use more coconut milk to reach the same creamy consistency.
Making Healthy Banana Ice Cream
Blending the Banana Ice Cream
The process is pretty simple. First start with frozen bananas and add them to the blender along with the milk salt and vanilla (there is a dispute about if vanilla is actually AIP, so use at your own risk). Blend until the mixture is completely incorporated, stopping every so often to push down the mixture. Like I said, you may need to add more coconut milk depending on the size of your bananas. The mixture should be about the same consistency as a smoothie.
When you have finished blending, go ahead and add it to the freezer. If you want to eat it soon, place it in the freezer and stir every 20 min for about an hour and it will reach the soft serve consistency. I am typically very impatient and eat it at this stage. Ten out of ten would recommend.
If you want more solid ice cream or want to make it ahead of time, leave it in the freezer for about 4-5 hours and then it will come out solid. Before you serve it, you will need to let it thaw for 10 min or so, for optimal scoopability.
The Caramel Date Sauce
After you have the bananas in the freezer, it’s time to work some magic with some nut juice and squishy fruit. Rinse out your blender and put the dates, coconut milk, and salt in the blender. Blend on high until the consistency comes out creamy. Having a smaller blender works best for this. You may need to stop occasionally to scrape down the sides to make sure it comes out super smooth. If it will not get creamy, try adding a little more coconut milk, but be careful not to add too much or your sauce will become too runny.
Banana Caramel Swirl Ice Cream (AIP, Paleo, Vegan)
Ingredients
Banana Ice Cream
- ⅓ cup coconut milk you may need a little more or less depending on how big your bananas are
- 3 frozen Bananas
- 1 pinch salt
- 1 tsp vanilla Make sure it is AIP approved
Caramel swirl
- 3 Medjool dates
- 2-3 TBS coconut milk
- Pinch of Salt
Instructions
Instructions:
- Start with frozen Bananas and add them to a blender with coconut milk, salt and vanilla. Blend mixture until smooth.
- Put blended ice cream mixture in a container, I prefer a metal loaf pan, and place in the top of the freezer. The closer to the top of the freezer the faster it will freeze.
- While the ice cream is in the freezer, add the dates, coconut milk, and salt in the blender. Blend until smooth. You may need to add more coconut milk to get a creamy consistency.
For Soft Serve (ready in 1 hour):
- Let sit in the freezer for at least an hour before serving. If you plan on serving soon, stir every 20 min for the hour it freezes. When you serve the consistency will be like soft serve.
- Before you serve, swirl the caramel into the ice cream.
For solid ice cream (ready in 4-5 hours):
- As soon as you finish the caramel, swirl into the ice cream and leave in the freezer for 4-5 hours.
- Before serving, let sit out 10-15 min to soften enough to scoop.
This looks so yummy! I love bananas!!