Yesterday, it was all about eating pizza for good health. Today, I must insist that you eat your ice cream, too. Specifically, creamy, dreamy, mango-banana ice cream that requires no more than 5 minutes and 2 ingredients to prepare. Really and truly.
Here’s the recipe:
Step 1: Freeze some bananas and mango.
Step 2: Blend said bananas and mango to a silky-smooth, ice cream-like consistency.
Step 3: Eat.
Step 4: Swoon.
For best results, use bananas that are firm-ripe.
Super-squishy bananas are ideal for baking, but for this ice cream, you want the bananas to have some brown spots on the peel (indicating ripeness). The bananas should still maintain their shape and be somewhat firm. This indicates that the starches in the banana have not broken down entirely; that starchiness leads to very creamy ice cream.
You can dice your own mango and freeze (make sure it is ripe and sweet before freezing) or make it extra-easy by grabbing a bag of frozen mango chunks from the store.
I’ve found that it is easier to achieve a creamy texture if you blend the bananas first; they will break down and become silky-smooth in a flash. Then add the mango, which will incorporate without issue into the already blended banana.
This is especially important if you are using a standard blender (or a food processor), less important if you have a high-speed blender.
Straight from the blender, this is soft-serve heaven. But if you want it firmer, pack the ice cream into an air-tight container and freeze for at least 4-6 hours for cone-worthy scoops.
Whether you eat some straight away or wait several hours, this is definitely ice cream for one and all (i.e., gluten-free, paleo-friendly, vegan, dairy-free, and nut free)!
Moreover, unlike most frozen desserts, this ice cream can (and, dare I say, should?) be eaten morning, noon and night. Both fruits in this “ice cream” are superfoods by any measure. Bananas are rich in fiber and potassium, and mangoes are packed with more than 20 vitamins and minerals (including a whopping dose of vitamin C; hello gorgeous skin) and 5 grams of fiber per fruit.
I scream, you scream, let’s all scream for this ice cream! Stay cool, everyone.
- 4 large ripe bananas
- 1 cup frozen mango chunks
- Optional additions: pinch of fine sea salt, 1 tablespoon lime juice, 1/2 teaspoon vanilla extract, 1 teaspoon finely grated lime zest
- Peel bananas. Slice and then freeze until hard (at least 4 hours)
- In blender, pulse bananas until smooth and creamy, scraping down the sides once or twice.
- Add mango (and any additional ingredients, if using) to blender; pulse until completely smooth, scraping down sides once or twice.
- Serve immediately or pack into an airtight container and freeze until ready to serve.
Tip: This recipe can be made in a food processor, too, but it will not be as creamy as when it is made in a blender.
Storage: Store in an airtight container in the freezer for up to 2 weeks.
- Category: Dessert, Snack
- Serving Size: 1 serving
- Calories: 132
- Sugar: 20.6 g
- Sodium: 2.4 mg
- Fat: 0.5 g
- Saturated Fat: .2 g
- Carbohydrates: 34 g
- Fiber: 3.8 g
- Protein: 1.5 g
- Cholesterol: 0 mg