Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
8 hr 5 min
Prep:
5 min
Inactive:
8 hr
Yield:
3 cups
Level:
Easy
Total:
8 hr 5 min
Prep:
5 min
Inactive:
8 hr
Yield:
3 cups
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Peel the bananas and cut into 1-inch pieces. Freeze until completely solid, preferably overnight.

Pulse the banana chunks, coconut oil and 2 tablespoons of the raspberry jam in a food processor to begin breaking the bananas up. Stop, scrape down the sides and stir the mixture up a few times to help it along. Keep pulsing until the mixture is smooth like ice cream.

To serve, swirl the remaining tablespoon of jam into the mixture. Eat right away, or freeze in an airtight container for up to 3 days.

More from:

Family & Kids

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Coconut Cake

Recipe courtesy of Ina Garten

Coconut Rice

Recipe courtesy of Sandra Lee

Banana Pudding

Recipe courtesy of Trisha Yearwood

Banana Bread

Recipe courtesy of Food Network Kitchen

Coconut Macaroons

Recipe courtesy of Ina Garten

Banana Muffins

Recipe courtesy of Food Network Kitchen

Bananas Foster

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories