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.
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.
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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.
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- 3 bananas, overripe cut into 1-inch slices
- 6 oz raspberries You can buy frozen, or buy fresh and freeze per recipe
- 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon powder
- 1/4 cup almonds, chopped for topping
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Slice your bananas.
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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.
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Remove raspberries and bananas from the freezer and place into a food processor. Blend until the consistency of soft serve ice cream.
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Add vanilla and almonds, and blend until well-mixed.
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Use an ice cream scoop or large spoon to serve. Add toppings as desired.
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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.
