2-minute Tropical “Ice Cream”
What’s better than ice cream you can make in 2 minutes?! When your sweet tooth hits, it’s nice to have something delicious AND on the healthier side to indulge in! This creamy and fruity treat is hitting all of the right spots and taking my winter blues away! It only has a handful of ingredients and comes together super quick in a blender! That is, if you have the fruit already frozen in your freezer! I’m a smoothie lover, so I almost always have quite the selection of fruit, including peeled and sliced bananas – which happen to be the base for this creamy deliciousness!
This is not the super, scoop-able type of ice cream. It’s a super-thick, smoothie-like consistency. You can definitely freeze it in a pan and scoop it at a later time. However, it gets HARD. So you will have to let it thaw quite a bit if you freeze it solid! Either way, way it’s an indulgence that you can feel good about eating! Just don’t OVER-indulge. 😉
| Cook Time | 2 minutes |
| Servings |
cups
|
- 1 13.5 oz Canned coconut milk unsweetened
- 2 tbsp Vanilla Extract
- 4 Frozen bananas - peeled/sliced ripe or green (depending on desired sweetness)*
- 1 cup Frozen pineapple
- 1 cup Frozen mango chunks
- 3 tbsp Coconut sugar optional (can sub maple syrup too)
- 1/2 cup dairy-free yogurt of choice plain, unsweetened (I use Kitehills almond yogurt)
- Freeze-dried pineapples/mangos optional
Ingredients
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|
- In a blender, combine all ingredients until smooth! Afterwards, I like to fold in some chopped up freeze-dried fruit for texture. Totally optional!
- BOOM! YOU'RE DONE!
*The riper the banana, the sweeter it will be. Depending on your preference, if you used very ripe bananas, you may need very little sugar. Just do a little taste-test and add more if you want! 🙂
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