I love ice cream. I could literally eat an entire half gallon of Edy’s Girl Scout Cookie Samoas Ice Cream. But, I’ve recently discovered that I’m allergic to dairy, so I’m no longer able to indulge in my favorite treat.
I’ve created a healthier alternative using only four ingredients: Bananas, real maple syrup, vanilla extract and unsweetened vanilla almond milk.
I was happy to see that Oxygen Magazine actually featured a banana ice cream. They actually have a Mocha Banana Ice Cream which I’m also going to try. I made my roasted banana ice cream last week and was pleasantly surprised at the creamy, rich flavor. The bonus is that this recipe is dairy, gluten and fat free! Give it a try and let me know what you think!
- 3 medium-sized bananas
- 1/2 cup pure maple syrup
- 1 cup unsweetened vanilla almond milk
- 1 tsp vanilla extract
- Preheat the oven to 400.
- Peel and slice the bananas. I actually peel, slice and freeze my bananas in advance because I love to have frozen banans on hand (they are a delicious snack on their own).
- Throw the bananas in a glass baking dish, pour maple syrup on top and roast for about 30 minutes, stirring every 10 minutes.
- Remove from oven and let cool (i can neither confirm nor deny eating a few bananas covered in maple syrup straight from the pan)
- Scoop the roasted bananas, almond milk and vanilla extract into a food processort and pulse until combined. Chill for at least two hours.
- Dump into your ice cream maker and make per manufacturer’s instructions.
Let me know if you try it and like it!