Raspberry Banana Ice Cream: No Added Sugar, Cream or Guilt - This American Plate

I love ice cream, but I try to stay away from it because the full-fat versions tend to have lots of sugar and are highly caloric. Then there’s that quarter cup serving size. Really? Umm no. Then there are the low-fat and sugar-free ice creams, which are not bad, but they may have additives that aren’t the best.

This vegan and paleo-friendly Raspberry Banana “ice cream” has no cream or added sugar. It has only 4 basic ingredients – bananas, raspberries, cinnamon and pure vanilla extract. Yum! The best part of all — it’s so easy to make and you can eat a whole cup full if you want to with not one ounce of guilt.

Paleo-friendly Raspberry Banana "Ice Cream"

I really like the consistency of the ice cream before freezing the mixture. It’s similar to the thickness of a Frosty. I also froze it over night and have included a picture for both. The pictures below show the difference in consistency.

banana ice cream
I liked how smooth the pre-freezing version was for this raspberry banana mixture. It was more creamy like a thick yogurt or Frosty which is great to me!


ice cream
This is a picture of the “ice cream” after freezing over night. It still good, but definitely more like a sorbet in texture.
Paleo-friendly Raspberry Banana "Ice Cream"

Raspberry Almond Banana Ice Cream

This ice “cream” has no cream and added sugar. It has just 4 ingredients – bananas, raspberries, cinnamon powder and pure vanilla extract. Top as you choose.
Servings Prep Time
4 servings 4 hours
Cook Time
0 hours
Servings: servings
  1. Slice your bananas.
  2. Place banana slices on a plate, separating each slice. If you are using fresh raspberries, add those as well. Wrap the plate with plastic wrap and freeze for 2 hours.
    freshly sliced bananas and raspberries
  3. Remove raspberries and bananas from the freezer and place into a food processor. Blend until the consistency of soft serve ice cream.
    bananas and raspberries in food processor
  4. Add vanilla and almonds, and blend until well-mixed.
  5. Use an ice cream scoop or large spoon to serve. Add toppings as desired.
    raspberry banana ice cream
  6. Transfer extra ice cream to a freezer-friendly container and freeze for eating later in the day. NOTE: I got busy and left it in the fridge over night, which gave it more of a sorbet texture.


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