There's an ice cream shop down the street that offers dairy-free creemees (lucky, I know!), and I recently took my kids there for a summer treat. They both got raspberry and although I try not to eat sugar because it bothers my stomach and makes me break out, when your seven-year-old holds up their cone with a huge smile and offers to share, you take a lick! It immediately kicked in my ice cream cravings, so when we got home, I pulled out my Vitamix and whipped up this plant-based, sugar-free berry banana ice cream.
You only need four ingredients: frozen banana, frozen strawberries, and frozen raspberries, and a little unsweetened vanilla soy milk and this tasted so much like my kids' creemees, but I actually liked it more because it wasn't sickeningly sweet. Even my kids loved it and wanted their own bowls!
I topped mine with fresh fruit, but you could also add frozen fruit, nuts, shredded coconut, granola, or chocolate chips. It satisfied my sugar cravings, I felt energized and not at all bloated, even after a huge bowl, and love that a serving offers over seven grams of fiber and five grams of protein.
This superquick ice cream tastes best right after it's made, but you can also freeze extras for later — just leave it out to thaw for 30 minutes to get that soft consistency.
- 3/4 to 1 cup unsweetened vanilla plant-based milk (I used Silk Unsweetened Vanilla Protein Almond and Cashew Milk)
2 frozen bananas
1 1/2 cups frozen strawberries
1/4 cup frozen raspberries
- In a high-speed blender or food processor, add three-quarters cup of the unsweetened vanilla milk, then the frozen fruit.
- Blend for several minutes until creamy. Add the other quarter cup if milk if you ant it creamier.
- Serve with your favorite toppings and enjoy!
Here's the nutritional info for one serving:
- Desserts, Ice cream
- 2 servings
- Calories per serving