Strawberry Banana "Ice Cream"

Strawberry Banana "Ice Cream"
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
Frozen bananas are the surprising base for this creamy, soft-serve "ice cream." It's dairy-free and vegan, low in saturated fat, made with no added sugars, and still totally delicious! Perfect for when you are craving dessert. You could use fresh or frozen strawberries. If using frozen, let them thaw first.
  • Servings
    4 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 80

  • Total Fat 0g
    • Saturated Fat 0.2g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Total Carbohydrate 19g
    • Dietary Fiber 3g
    • Total Sugars 10g
    • Added Sugars 0g
  • Protein 1g
  • Potassium 310mg
  • Phosphorus 25mg

Choices/Exchanges: 1 Fruit



  • bananas
  • sliced strawberries
    1 cup
  • coconut milk
    2 tbsp


  1. Peel bananas and slice into 1/4-inch rounds. Place in a bowl and freeze for at least 2 hours.

  2. Once bananas are frozen, add them to a blender or food processor along with the strawberries and coconut milk. Blend on high speed 30 seconds. Scrape down the sides of the blender and blend on high 30 more seconds. Repeat this process until mixture is smooth and the texture of soft-serve ice cream. You can serve immediately or freeze for 30 minutes for a firmer texture.