AIP Friendly Banana Nice Cream
Creamy, cold, and genuinely satisfying, this frozen treat proves that dessert doesn't have to be complicated or full of ingredients you'd rather avoid. Three ripe bananas do all the heavy lifting here, transforming into a silky, soft-serve texture once blended with a splash of full-fat coconut milk. A pinch of ground Ceylon cinnamon and ginger add warmth and depth that make it taste far more indulgent than the short ingredient list would suggest. For anyone navigating the autoimmune protocol, finding a dessert that checks every box without relying on eggs, dairy, nuts, or refined sugar can feel nearly impossible — this one genuinely delivers. A teaspoon of raw honey is optional if you want a little extra sweetness, but honestly the ripe bananas carry it beautifully on their own. Serve it straight from the blender for a soft, dreamy consistency, or pop it in the freezer for an hour or two if you prefer something more scoopable. It makes two servings, so it's perfect for a quiet night in or sharing with someone who deserves a treat as much as you do.
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Learn more →Ingredients
2 servings
- 3 medium ripe bananas, peeled, sliced into 1-inch rounds, and frozen
- 2 tbsp full-fat coconut milk
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground ginger
- 1 tsp raw honey (optional)
Can be omittedraw honey
Instructions
- 1
Arrange the banana slices in a single layer on a parchment-lined plate or small sheet pan and freeze until completely solid, at least 4 hours or overnight.
- 2
Transfer the frozen banana slices to a high-powered blender or food processor. Add the coconut milk, Ceylon cinnamon, and ginger.
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