We love sneaking fruits and vegetables into our kids’ foods almost as much as we love Halloween 🙂 This banana “ice cream” is a healthy alternative to sugary ice cream. It’s low sugar (naturally sweetened with ripe bananas) and dairy free (unless you want to use a dairy milk). The blueberries and spinach amplify the vitamins making this treat full of potassium, magnesium, folic acid (B9), iron, calcium, vitamin C, vitamin K, and vitamin B6.
This easy recipe takes only a few minutes to make- you just need a blender or a food processor. Ingredients
- 4 ripe bananas – cut into slices and frozen
- 2/3 cup coconut milk or other milk such as almond milk or oat milk.
- For the green version only: 1/3 cup – 1/2 cup chopped frozen spinach (or 2 cups loosely packed baby spinach)
- For the purple version only: 1/3 – 1/2 cup chopped frozen or fresh blueberries
- Sprinkles to make it more fun (optional)
Instructions
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Slice bananas and place in a single layer on a cookie sheet (optional: line with parchment paper to prevent sticking). Place the in freezer and freeze until firm (about 6 hours). Or freeze bananas whole and carefully slice after frozen.
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Combine milk with either spinach (green version) or blueberries (purple version) in a high speed blender or food processor. Blend until smooth.
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Add the frozen banana pieces into the blender or food processor with the milk mixure. Blend until smooth and creamy.
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Depending on the consistency you can enjoy immediately (if too soft add more frozen banana and re-blend). If it is too soft or you want to enjoy later, scoop the “ice cream” into a covered container and store in freezer. You can reblend the frozen mixture to make it even creamier!
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