Eosinophilic Esophagitis Friendly Tropical Pineapple Banana Nice Cream
Total time4 hr 15 min
Prep time15 min
Cook time0 min
4.9(5)
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Learn more →Ingredients
4 servings
- 4 medium ripe bananas, peeled, sliced into 1-inch rounds
- 2 cups fresh or frozen pineapple chunks
- ¼ cup full-fat coconut milk
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground ceylon cinnamon
- 1 tbsp fresh lime juice
- ¼ tsp vanilla powder (optional)
For serving
- 2 tbsp unsweetened shredded coconut, for serving (optional)
- fresh mint leaves, for serving (optional)
Instructions
- 1
Line a baking sheet with parchment paper. Spread the banana slices in a single layer on the sheet, then scatter the pineapple chunks alongside them. Freeze until completely solid, at least 4 hours or overnight.
- 2
Transfer the frozen banana and pineapple to a high-powered blender or food processor. Add the coconut milk, grated ginger, Ceylon cinnamon, lime juice, and vanilla powder, if using.
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