The Daily Beet

07 May Magic Banana “Ice Cream” – Just in Time for Mother’s Day!

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A Post From Rip!

Yes, banana ice cream may sound too delicious to be true. But this version sticks to the plant-strong variety, so there is no dairy in this dessert. It’s well documented that high levels of fruits and veggies reduce your cancer risk, but in particular, bananas have been shown to help protect against kidney cancer.

You take a few bananas, slice them up, put them in the freezer and blend them with a drop of vanilla extract and water.  I like to sprinkle cinnamon on top.

Here’s my family recipe:

One ripe banana per person; the riper the banana is, the sweeter the “ice cream” will be.

1. Peel and slice the bananas, place on baking sheet and freeze

2. Remove from freezer and slightly thaw enough to remove from baking sheet

3. Place frozen bananas in a strong blender or juicer with 1/2 teaspoon vanilla. It comes out creamy and delicious.  Sprinkle to your liking with nutmeg or cinnamon and sliced berries.

This works equally well with frozen mangoes or frozen berries or a combination of fruit. Experiment to see what you like. If using a blender, it may be necessary to thaw the frozen bananas a little longer than in a juicer. This recipe is from my father, Dr. Caldwell Esselstyn’s book, Prevent and Reverse Heart Disease. To read an excerpt, click here.

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Ami Mackey for Engine 2
Ami Mackey

Ami Mackey is the Curator of Creative Content at Engine 2. She is also a food coach at Engine 2 and has been plant-strong since 2011. When she isn't attending to all things Engine 2, she is the Program Director at St Louis All City Boxing a nonprofit youth program. She has earned certificates from eCornell in Plant-Based Nutrition & Fitness Nutrition from NASM.

  • Tami N
    Posted at 22:41h, 07 May

    Love this idea! As someone with Celiac Disease, I’ve recently been introduced to your diet and am very interested. This is a wonderful gluten free recipe that I intend to try VERY soon!

  • Wendy (Healthy Girl's Kitchen)
    Posted at 05:24h, 08 May

    And if chocolate is what you crave, add a bit of raw cacao powder or unsweetened cocoa powder for a chocolate version–you can’t believe how amazing it is!

    • vegan girl
      Posted at 00:53h, 09 May

      wendy, definitely. chocolate lovers must try it with cocoa! but for fans of fruity flavours, adding some frozen berries works great too!… this is such a simple recipe, anyone can make it. when bananas start to turn spotty and i can’t eat them fast enough, i just freeze them (peeled and sliced) and make this icecream whenever i crave it.

  • Eco-Vegan Gal
    Posted at 04:00h, 09 May
  • MOMom
    Posted at 05:55h, 12 May

    We loved this! Sprinkled a few almond slivers and vegan choc chips on it. Mmmmmmm.

  • Chris Hermes
    Posted at 08:30h, 18 May

    Is that 1/2 teaspoon of vanilla per banana?

    • The Engine 2 Diet
      Posted at 10:07h, 18 May

      1/2 teaspoon total should do the trick –

  • Pam
    Posted at 21:27h, 22 February

    I make this delightful dessert frequently. It is awesome!

  • carrie
    Posted at 11:00h, 30 April

    I just tried this with a little almond milk and some rasperry flavoring because I was out of Vanilla, OMG it blew me away it was that good! Who would have ever thought?
    tks for the great recipe! 🙂

  • Andy Larson
    Posted at 11:50h, 11 January

    Don’t we need a little plant milk so it will blend up?

  • Tim Nevits
    Posted at 10:32h, 27 April

    I know from what I’ve read from Dr. Esselstyn we are supposed to avoid smoothies to avoid sugar spikes and over processing the fiber. Is puree of frozen banana okay as long as it’s an occasional treat? Or, is this something we can do quite often and not worry about sugar spikes? Thanks…

  • Rachel Page
    Posted at 06:15h, 03 June

    I don’t usually enjoy bananas but this ice cream alternative sounded intriguing. I have made it several times and it is so good.

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