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Healthy Cherry Vanilla Bean Ice Cream

Frozen bananas give this healthy treat an ice cream-like texture, and with no fancy equipment required!
By Robin Runner
Healthy Cherry Vanilla Bean Ice Cream
Okay the dog days of summer are here and that calls for ice cream, right? Of course!

My clean eating journey continues but that doesn’t mean I can’t have ice cream (or at least a healthier version of it). PLUS no ice cream maker required! I love that this creamy “ice cream” hits the sweet spot plus bananas are filled with fiber and potassium, cherries are a natural anti-inflammatory fruit (we can all use that) and the creaminess… oh you had me at the first spoonful. Great treat for the kids too! Also a perfect way (without making banana bread) to use up ripe bananas. Go grab your bananas and get them into your freezer~ you’ll be so happy you did!

Healthy Cherry Vanilla Bean Ice Cream
 
Prep Time
Total Time
 
Frozen bananas give this healthy treat an ice cream-like texture, and with no fancy equipment required!
Author:
Recipe Type: Dessert
Cuisine: American
Serves: 2
Ingredients
  • 4 bananas, sliced and frozen for at least 12 hours
  • 1 lb of cherries (frozen or fresh), pitted/stems removed
  • 3 tablespoons of unsweetened almond milk
  • 1 vanilla bean, scraped (interior) or 1 tablespoon of vanilla extract
Instructions
  1. Place the frozen bananas into your Vitamix or blender until it starts to get creamy.
  2. Add the almond milk and cherries. Blend again, stopping and scraping the sides down as necessary.
  3. Then add the vanilla bean. Blend again.
  4. Serve immediately.

 

Robin Runner

Robin Runner

Robin Runner is the blogger behind www.kneadtocook.com. She grew up around two of her greatest inspirations, her Italian grandmother and her aunt. Both believed in farm to table foods, purity in nature and love as the main ingredient for anything on their menu. Today, Robin is a strong advocate of farming and buying local ingredients, as well as composting to help repurpose food scraps into rich soil for our garden.

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Originally Published: August 16, 2013

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