GERD Friendly Mango Banana Nice Cream
When dessert cravings hit but your stomach has opinions, this frozen treat is a genuinely satisfying answer. Two ingredients do most of the heavy lifting — ripe bananas and frozen mango — blending into something that looks and scoops exactly like soft-serve ice cream without a drop of dairy or any of the high-fat ingredients that tend to trigger reflux. The whole process happens in a food processor, and a splash of dairy-free milk is all it takes to get that silky, creamy consistency. There's no added sugar, no citrus, and no chocolate, keeping things gentle while still tasting indulgent. The optional pinch of ground ginger is a smart touch, since ginger has a long history of soothing digestive discomfort rather than aggravating it. Serve it straight from the blender for a soft-serve vibe, or pop it in the freezer for an hour or two if you prefer something more scoopable. This recipe makes two servings, so it's perfect for a weeknight treat without a mountain of leftovers tempting you to overdo it.
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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
- 2–3 tbsp dairy free milk
- ¼ tsp ground ginger (optional)
Instructions
- 1
Spread the banana slices in a single layer on a small baking sheet or plate and freeze for at least 4 hours, until completely solid. (If using pre-frozen mango chunks, skip any additional prep.)
- 2
Add the frozen banana slices and frozen mango chunks to a food processor or high-powered blender. Pulse 8–10 times to break the fruit into smaller pieces.
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