AIP Friendly Banana Honey Coconut Ice Cream
Creamy, dreamy, and completely dairy-free, this frozen treat proves you don't need a single off-plan ingredient to satisfy a serious ice cream craving. Frozen ripe bananas do all the heavy lifting here — blended with full-fat coconut milk, they whip into a lusciously smooth, scoopable texture that rivals anything from the freezer aisle. A touch of honey adds natural sweetness, while vanilla powder and ground Ceylon cinnamon bring warm, fragrant depth without any of the additives or fillers hiding in store-bought alternatives. The autoimmune protocol can make dessert feel like a minefield, but every ingredient in this recipe is clean and straightforward — no nightshades, no grains, no dairy, no compromise. The technique is just as simple: blend, pour, freeze, and wait. A quick rest on the counter before scooping is all it takes to get that perfect soft-serve consistency. This recipe makes four servings, so it's ideal for a weeknight treat or a casual dinner party finish that nobody will believe is this easy.
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Learn more →Ingredients
4 servings
- 4 medium ripe bananas, peeled, sliced, and frozen
- ½ cup full-fat coconut milk
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- 1 pinch fine sea salt
Instructions
- 1
Peel and slice the bananas into 1-inch rounds, spread them in a single layer on a parchment-lined sheet pan or plate, and freeze until completely solid, at least 2 hours.
- 2
Transfer the frozen banana slices to a blender or food processor. Add the coconut milk, honey, vanilla powder, Ceylon cinnamon, and sea salt.
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