Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Healthy Strawberry Banana Ice Cream
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- Level: Easy
- Total: 7 hr 45 min (includes freezing time)
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 141
- Total Fat
- 1 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 30 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 4 grams
- Sugar
- 19 grams
- Protein
- 2 grams
This version of banana “nice cream” is one of the most delicious we know. Better yet, you won’t even need an ice cream maker for this healthy treat, just a blender or food processor. The combination of fresh sweet strawberries and frozen ripe bananas delivers vibrant fruit flavor and amazingly creamy texture, no actual cream (or dairy) needed. Here’s the nutritional scoop: It's naturally lower-sugar, with just 2.5 grams of added sugar per serving from a rippling of strawberry preserves; lower-calorie with just 141 per serving; lower-fat with just 1 gram per serving; lower sodium; and an excellent diabetes-friendly and heart-healthy recipe (see Cook’s Note). But you’ll still get all the sweet, refreshing flavor you want in an ice cream. One of the secrets is using very ripe bananas — wait until the peels are mostly covered in black spots for a perfect balance of sweetness and silky texture.
- Level: Easy
- Total: 7 hr 45 min (includes freezing time)
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 141
- Total Fat
- 1 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 30 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 4 grams
- Sugar
- 19 grams
- Protein
- 2 grams
Ingredients
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Directions
- Line a sheet pan with parchment paper. Lay the banana slices out in a single layer and freeze until the slices are solid, at least 3 hours. Place a loaf pan in the freezer to chill.
- Combine the frozen bananas, strawberries, coconut milk, vanilla and salt in a food processor or blender and process until very smooth, scraping down the sides with a rubber spatula if needed.
- Layer a third of the ice cream base in the bottom of the chilled loaf pan and swirl in 1 tablespoon strawberry preserves. Repeat this process until all the ice cream base and strawberry preserves are used. Smooth the top of the ice cream and press a sheet of plastic wrap down so it touches and covers the surface. Freeze the ice cream until solid, at least 4 hours or up to overnight. To serve, allow the ice cream to sit at room temperature for 20 minutes and scoop and serve.
Cook’s Note
We prefer the balanced flavor of home-frozen bananas for this recipe, but you could also use store-bought frozen slices in a pinch. Six medium bananas is equivalent to about 4 cups frozen slices. Food Network defines lower sugar as less than 8 grams of added sugar per serving, lower-calorie as 250 calories or less per serving for desserts, lower-fat as 10 grams or less total fat per serving and diabetes-friendly as about 30 grams or less of carbohydrates per serving.
