Tropical Banana “Ice Cream” features frozen bananas, pineapple, and mango whipped to an ice cream-like consistency for an all-natural, all-fruit treat with no added sugar…decadent enough for dessert yet healthy enough for breakfast!
Tell me that you’ve tried frozen banana “ice cream” before? It’s been all the rage on Pinterest for a few years now, and I have to say…it really does live up to the hype. You basically take frozen bananas and purée them in a food processor (or high-powered blender) until they transform from banana chunks into a smooth, silky, frozen treat boasting the consistency of soft serve ice cream.
In summary? It tastes like dessert but it’s nothing more than frozen fruit. Even my kiddo who doesn’t care for bananas loves this stuff. If that’s not some serious kitchen magic, I’m not sure what is.
Apparently, the reason that frozen banana ice cream works is because bananas have a higher fat content than other fruit. This allows it to whip to that luxurious, creamy consistency synonymous with ice cream. But what’s really fun about banana ice cream is that by adding other ingredients, you can make this healthy frozen treat in a variety of flavors.
I’ve made peanut butter and Nutella versions of banana ice cream before, but with the official approach of summer, lately I’ve been in a tropical mood. So I decided to try a variation whereby I added some frozen pineapple and mango chunks to the bananas, a bit of coconut milk to get things going, and a splash of vanilla for that extra sumpin’ sumpin’. The resulting Tropical Banana Ice Cream is a frozen delight that will transport you straight to the land of palm trees and ocean breezes!
Okay, maybe that’s a stretch. Maybe it will just momentarily cool you down when the temps outside peak 100-degrees (because your freaky, unseasonably cool temps thus far don’t fool me, Texas…I know the real heat is coming). Maybe it will delight your kids as a summer vacation breakfast treat, because HOW COOL ARE YOU for making ICE CREAM for BREAKFAST?! (And all the while you can inwardly cackle that they’re eating nothing more than fruit.) Maybe it will become that summertime (or year-round) go-to dessert that you don’t have to feel guilty about enjoying — every single night, should you so desire (score!).
At any rate, don’t neglect the garnishes when you prepare to scarf down your Tropical Banana Ice Cream. A shower of toasted coconut adds to the tropical vibe while contributing some chewy texture. And a generous sprinkle of chopped cashews or macadamia nuts lends crunch while countering the sweet with a little salty. And any good margarita will tell you that sweet + salty is most certainly a good thing. 😉
So break out the food processor (or blender — but keep in mind that this recipe will only work if it’s a powerful one) and get ready to enjoy the greatest invention since ice cream…fake ice cream made with bananas plus even more fruit! Tropical Banana Ice Cream is a guilt-free summer treat that will keep you coming back for more…and with no added sugar or fat, I say you can have as much as you darn well please. 🙂
More frozen treats…