This easy three-ingredient dessert gets natural sweetness from fresh fruit. The banana adds potassium and healthy complex carbs, while coconut cream provides texture and good-for-you-fats. Plus, at 101 calories per serving, this refreshing dessert is a surprisingly low-cal treat.
Strawberry Banana Vegan Ice Cream
- 1 large ripe banana
- 3 medium strawberries
- 2 tablespoons coconut cream
Cut the ripe banana into large chunks and halve the strawberries. Place them into a freezer-safe container and freeze. Add the coconut cream into one well of an ice cube tray. If you don’t have one, line a small glass jar with plastic wrap and pour the cream in there. Freeze.
When ready to enjoy, add all ingredients to a food processor. Process until smooth. You can now enjoy it as soft-serve. Freeze for and additional 3–5 hours if you want a truer ice cream texture.
Serves: 2 | Serving Size: 1/2 recipe
Nutrition (per serving): Calories: 101; Total Fat: 4g; Saturated Fat: 3.3g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 3mg; Carbohydrate: 18g; Dietary Fiber: 2.5g; Sugar: 10g; Protein: 1g