• Banana Ice Cream

    Banana Ice Cream - Comfy Belly

    You may have made this before, but it’s my first time. This ice cream recipe is unique for two reasons: it has one ingredient, and it is made with a blender or a food processor. That’s it. Oh, and it’s creamy, naturally sweet, and diary-free, egg-free, sugar-free, sweetener-free, grain-free and gluten-free. It’s very free!

    Banana Ice Cream - Comfy BellyBanana Ice Cream - Comfy BellyBanana Ice Cream - Comfy Belly

    I’m waiting for my refurbished Vita-Mix to arrive, so I used my food processor. You will want some kind of food processor or blender to get this going.


    Overripe bananasDiced bananas
    Bananas in processor


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    Posted in Dairy-Free, Desserts, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Nut-Free, Paleo, SCD, Snacks, Vegetarian  |  7 Comments

    7 Responses to Banana Ice Cream

    1. Ellen says:

      We love that recipe, except I find that it really doesn’t freeze well at all-turns brown and no longer tastes creamy (I add a small amount of water, so yours may still taste creamy b/c you don’t). How did freezing yours come out?

    2. Erica says:

      Hi Ellen. The frozen ice cream didn’t really turn brown (more like beige), but the consistency changes once you freeze it. It was a big hit in the pop molds, so I’d say it’s best right after it’s made and then it’s best as a pop. It could also be used as a base for other ice creams.

    3. Katrina says:

      I’ve made this a number of times over the last couple months and posted it on my blog. So good! Love all the possibilities. Our last one that I posted was frozen raspberries with banana added for creaminess.

    4. Sarah says:

      When I make this recipe, I add a can of coconut milk and a little bit of agave (can’t stand the taste of letting my bananas get that ripe before I freeze them). It makes it a little creamier and is delicious! 🙂

    5. Erica says:

      Sarah – I agree – it it definitely a great base for ice cream.

    6. Gina says:

      This is an amazing treat. I’ve told countless people about this–and last time I sprinkled some cinnamon and toasted almonds on top and it was even more fantastic.

    7. Kathleen Cziner - Sydney, Australia says:

      Hello Erica,
      I’ve just discovered your site and I just love the look of your recipes. I’ll be trying them soon. I also look at alternatives for a healthier way of eating as I’ve some allergies and don’t tolerate grains at all well. In addition to my other hobbies, I enjoy cooking and often tweak recipes to suite my needs – yours seen to need very little or no tweaking at all – Great! I’ll be visiting your site quite regularly. Keep up the fantastic “work”.

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  • Measurement Equivalents

    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
  • Ingredient Conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tablespoons
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
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    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
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        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
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