Recipe of the Week: Banana Ice Cream

Recipe of the Week: Banana Ice Cream

We've had some scorchers these past few weeks in the Bay Area, so here's a recipe that's sure to help beat the heat. You won't believe how easy it is to make- it can be as simple as one ingredient!

If you're looking for a fun treat, try paring it with the Banana Oat French Toast we had for our last recipe of the week.

Recipe Courtesy of:

Servings: 2


  • 2-3 overripe, frozen bananas
  • milk of choice (optional)
  • pinch of salt


  • Peel and cut browning bananas into large pieces.
  • Freeze in an airtight bag or container.
  • Throw 2-3 frozen bananas into a blender or food processor- adding a punch of salt and 2-4 TBSP milk of choice for smoother blending if desired.
  • Blend until you achieve a soft-serve texture
  • Serve immediately, or transfer to a container and freeze an additional 30 mins, then scoop out with an ice cream scoop.

One Serving Equals: 105 calories, 0.4g fat, 1mg sodium, 422mg potassium, 3.1g fiber, 14.4g sugar, and 1.3g protein.

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