Ice Cream Magic for Vegan Lovers! | Another Recipe Makeover!

-By Hertha J. Woodruff, A.M.L.S., M.A.

Here is a quick recipe for preparing banana ice cream without the fat, sugar, and additives.  It is a refreshing treat for a hot summer day or for Indian summer.

 Never throw away another very ripe banana!   Just peel, place in a freezer bag, and freeze.  Use frozen bananas in smoothies or for the following banana ice cream recipe.

Banana Facts:

Bananas are high in Vitamin B6, Vitamin C, a good source of potassium, and is low in sodium.  Bananas contain a digestible source of fiber.  One banana is 105 calories.  (From: Prevention Magazine’s Complete Nutrition Reference Handbook by Mark Bricklin)

Vegan Banana Ice Cream



1 or 2 frozen bananas cut into chunks

1/ 8 to 1/4 cup of almond milk or another dairy, alternative milk

Toppings: fresh, sliced strawberries, fresh blueberries, fresh pineapple pieces, fresh raspberries, fresh, sliced mango, fresh blackberries, fresh sliced kiwi

(Note: Select the fruit of your choice for toppings.)


  • Place banana(s) into a food processor.
  • Add almond milk (1/8 cup for 1 banana and 1/ 4 cup for 2 bananas).
  • Process banana(s).
  • Scoop out vegan banana ice cream and place in a small bowl.
  • Top with the fresh fruit toppings.
  • Yield:  1 or 2 servings

To read about my journey to becoming a vegan, please go here: Hertha Woodruff’s Vegan Journey  

To view the rest of my posts, please visit the Health & Nutrition category page of our blog: Click Here

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