This Piña Colada “Ice Cream” is easy to make, (no ice cream maker needed) low in sugar, and makes a fabulous healthy treat for a hot summer day!
Hubby has been buying bananas in bulk from Sam’s club for the kids to snack on. I keep telling him to stop buying bananas from Sam’s because we just can’t eat them fast enough. He keeps bringing them home anyway and this means, I have a freezer full of frozen bananas!
Luckily, frozen bananas can be used in all sorts of yummy treats. (Quick tip- if you want to freeze your ripe bananas, be sure to peel them and break them into smaller pieces first.) (Talking to you Mom- I saw those bananas in your freezer 😉 )
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Our favorite way to use the frozen bananas is in smoothies, but frozen bananas also make a great base for a low sugar/non dairy “ice cream.” I’m sure you’ve seen instructions all over the internet for how to make banana “ice cream” from frozen bananas. I’ve tried these recipes and as much as I like bananas- I don’t care for the taste of the frozen bananas on their own. (My kids weren’t crazy about them either.)
As part of my power snacking series, I’m sharing this fabulous recipe for Piña Colada “Ice Cream! today” The ice cream is made with frozen bananas, pineapples and coconut milk. The extra ingredients keep the bananas from overpowering the flavor of the “ice cream” and the entire family will love this naturally sweet treat!
This “ice cream” recipe is fairly flexible. It’s mostly frozen fruit so you don’t need to be exact with the measurements. Just use what you have. (In fact, I did not have frozen pineapple- I drained and frozen canned chunk pineapple just for this recipe.)
No Churn, Healthy Piña Colada “Ice Cream”
This Piña Colada “Ice Cream” is easy to make, (no ice cream maker needed) low in sugar, and makes a fabulous healthy treat for a hot summer day!
- Prep Time: 5 minutes
- Total Time: 4 hours
- Yield: 8 servings
- Category: desserts
- Method: freezer
- Cuisine: american
Ingredients
- 3 to 4 frozen bananas
- 12 to 16 oz frozen pineapples
- 1 13 0z can of unsweetened coconut milk (low fat or full fat- whatever your preference. Full fat will be creamier. )
- optional: 1 to 2 tablespoons of sugar- this will depend on how ripe your bananas are. Just give it a taste.
- optional toppings: whipped cream, maraschino cherries
Instructions
- Combine frozen fruit in a blender or food processor and process till smooth. (Taste and add sugar if needed) The mixture will be fairly soft and can be eaten immediately as soft serve or a smoothie.
- If you prefer to eat it as ice cream, transfer mixture to a freezer safe container and freeze for 2 to 4 hours.
- Add additional toppings if desired and Enjoy!
Notes
Tip: if “ice cream” is hard to scoop, just let it sit on the counter 5 to 10 minutes to soften.
Nutrition
- Serving Size: 1/2 cup
- Calories: 115
- Fat: 2
- Carbohydrates: 27
- Fiber: 3
- Protein: 1
Keywords: ice cream, healthy, bananas
What is your favorite way to use frozen Bananas? Sound off in the comments below!
Angela says
The instructions don’t mention the coconut milk do you just put the entire can in?
Jamie says
Yes, sorry about that! Blend the fruit and coconut milk together like a smoothie. You can eat it as is or put it in the freezer so it will be more like ice cream. Which is what I did.