There are heaps of versions of this Banana Ice-cream on the web but I find this one to be the most delicious because of the added coconut cream


SERVINGS: 2 servings

NUTRITIONAL VALUE (100g serving size)

71 calories, Protein 1.2g, Fat 1.2g, Sat Fat 0.9g, Carbohydrates 10g, Fibre 4.5g


  • 1 banana, peeled and frozen
  • 1 cup frozen raspberries
  • 4 tbsp. coconut cream


Put all ingredients in a food processor/blender/thermomix and blender until smooth.

It may take a while to become creamy so be patient.

Serve immediately as when you re-freeze it gets rock hard.

You can substitute 1 cup frozen berries for any other frozen fruit e.g. 2 slices of mango, 1 cup blueberries etc., or if you like chocolate ice-cream then substitute berries for 1 tsp. of raw cacao powder.


  1. I buy bananas when they are really cheap, and still a little green, peel them and then put them in a sealed container so I can make ice-cream anytime! Also bananas that are still a little green are a good source of prebiotics (food for your beneficial gut bacteria)
  2. Story the unused portion of the coconut cream in a sealed container in the fridge, it lasts for months. In fact, you’ll probably use it up before it expires J
  3. If you want an OMEGA 3 burst, then mix ½ cup of chia seeds into the coconut cream. They swell up in the coconut cream and add a nice little crunch to your ice-cream.

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