Low Iodine Ginger Mango Banana Nice Cream
Creamy, tropical, and naturally sweet, this frozen treat is made entirely from fruit — no dairy, no eggs, no added salt, and none of the iodine-heavy ingredients that make so many desserts off-limits during a low-iodine protocol. Frozen bananas do all the heavy lifting here, blending into a silky, soft-serve-style base that's genuinely hard to believe is just fruit. Ripe mango brings a bright, sunny sweetness, while fresh ginger and a squeeze of lime juice cut through with just enough zing to keep things interesting. The whole thing comes together in a blender or food processor in just a few minutes, which means you can have a satisfying dessert without any complicated workarounds. If you prefer a firmer scoop, a short stint back in the freezer gets you there — no ice cream maker required. A few fresh mint leaves on top make it feel a little fancy, but honestly it's just as good eaten straight from the blender bowl.
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Learn more →Ingredients
2 servings
- 2 medium ripe bananas, peeled, sliced into 1-inch rounds, and frozen
- 1 ½ cups frozen mango chunks
- 1 tbsp fresh lime juice
- ½ tsp fresh ginger, finely grated
- 1 tsp honey (optional)
For serving
- fresh mint leaves, for serving (optional)
Instructions
- 1
At least 4 hours before serving, peel and slice the bananas into 1-inch rounds and spread them in a single layer on a parchment-lined plate or small sheet pan. Freeze until completely solid, at least 4 hours or overnight.
- 2
Remove the frozen banana slices and frozen mango chunks from the freezer and let them sit at room temperature for 3–5 minutes, until just slightly softened at the edges — they should still be frozen solid at the center.
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