Shellfish Free Ginger Mango Banana Nice Cream
Creamy, tropical, and naturally sweet, this frozen treat delivers serious ice cream energy without a drop of dairy or a single ingredient that could raise a shellfish concern. Frozen bananas are the secret weapon here — blended with mango chunks, they whip up into a velvety, soft-serve texture that's genuinely hard to believe comes from fruit alone. A hit of fresh ginger adds a subtle warmth that keeps every bite interesting, while lime juice brightens the whole thing and balances the sweetness of the mango. The optional drizzle of honey lets you dial the sweetness up or down depending on how ripe your fruit is. You can serve it straight from the blender for a soft-serve vibe, or pop it in the freezer for an hour or two if you want something more scoopable. A few fresh mint leaves on top make it look like something you'd order at a nice restaurant, but the whole process is shockingly simple and endlessly satisfying.
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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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