Deliciously light raspberry banana ice cream made with just frozen bananas, raspberries and a couple more ingredients.
There is something to be said about light desserts when they are done right. They can easily become a classic. Take the infamous “banana” ice cream for example. I remember reading about this phenomenon where frozen banana is turned into a creamy and decadent ice cream substitute years ago. The texture is quite similar to traditional ice cream, and because banana is naturally sweet, the flavor is already there.
I love the original version as is but have tinkered with it for years coming up with variations to switch it up. This Raspberry Banana Ice Cream is one of my favorite variations.
With just a few additions like fresh raspberries, coconut milk, vanilla extract and a bit of sweetener (totally optional), this recipe can be thrown together so quickly that you can crave homemade ice cream and have a soft serve version within minutes. Let it freeze a few hours, and you have parlor like scoops ready to go!
One thing I truly love about this Raspberry Banana Ice Cream is how indulgent it can feel without being a cheat. It is the true equivalent of the whole “Have my Cake (or ice cream) and Eat it Too” adage. You can eat every ounce of this, trust me!
- 2 medium sized bananas, frozen and cut in 2 inch slices
- ½ cup raspberries
- 2 tablespoons coconut milk
- 1 tablespoon pure vanilla extract
- Optional: Agave Nectar, Honey or Maple Syrup to taste for additional sweetener
- Add all ingredients into a heavy duty blender or food processor and grind until smooth. Store ice cream in freezer safe container for 3 hours then serve.