2 Minute Healthy Banana Icecream

I LOVE icecream! Unfortunately icecream does not like me, not to mention all the sugar and fat that comes along with a good ole tub of vanilla. I usually have to settle for the occasional frozen yogurt and it's hard to find REALLY GOOD fro-yo in the grocery aisle.

Until I came across this intriguing recipe from Kayla Itsines. It literally requires 1 ingredient... bananas. Frozen bananas to be exact and a trusty food processor. It doesn't get much easier. You get smooth, creamy banana icecream {or as Kayla calls it, NICEcream} in about 2 minutes without the guilt. Wanna know how? Here's the steps...












  • 2 bananas (frozen)
  • food processor or blender

There is a little bit of prep work that takes some time but the manual bit is minimal. You need to peel and chop 2 bananas into smaller chunks. Throw them into a freezer safe ziploc bag and put in freezer until frozen. Depending on your freezer, this could take anywhere from 4-8 hours.

Once frozen, throw the banana pieces into a food processor or blender {I recommend the food processor as it processes much better} and puree, pausing as needed to scrap the pieces down the sides, until it resembles soft serve icecream. Remove from food processor and serve. You may want to allow it to sit in the freezer for 5-10 minutes to allow it to harden up a bit but you can eat immediately as well.

I like to add a tablespoon of coconut cream {not to be confused with creme de coconut or coconut oil} for extra richness. You can also add in a teaspoon of vanilla for more of a vanilla flavor or coconut flakes for more of a tropical coconut flavor. I like to top mine with nuts. If you're feeling extra indulgent, throw in some dark chocolate chips 😉

Banana icecream will stay good for up to a month in the freezer, stored in an air-tight container. Enjoy!!



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