Autumn Banana Ice Cream

Finally! I don’t know why I haven’t posted a recipe for ‘Banana Ice Cream’ earlier. It might have had something to do with the fact that there are already hundreds of recipes out there. However, I have just created what is probably my favourite banana ice cream combo ever and I really wanted to share it with you guys! If you’re looking for a healthier alternative to ice cream, or a dairy-free one, this is the way to go. If you ever wanted to make a delicious and healthy treat for, let’s say, your more ‘skeptical’ family members or friends, I guarantee that they will love this combo! Most of the time I don’t even see banana ice cream as a ‘treat’, but rather as breakfast or an afternoon snack (depending on the amount of toppings I add).


You’ll need (for one breakfast serving)

  • 200g frozen banana
  • 50ml unsweetened almond milk
  • 1tsp cinnamon
  • 1 tbsp PB2 powder (or regular peanut butter)
  • 1 tsp maple syrup
  • Optional: 1 scoop of Sunwarrior protein powder (I used the ‘Regular’ one. Adding protein powder does make the taste a bit more grainy, I don’t mind it as it allows me to reach my daily protein goals, but you might want to try using a little bit less at first)
  • Toppings: buckwheat kernels, raw cacao powder and coconut flakes (feel free to add anything else: chia seeds, cacao nibs, chocolate-covered goji berries are another favourite of mine!)


Ideally, you would need to use a powerful high-speed blender for this recipe. If you don’t have one, fear not! If this is the case, just add a little bit more almond milk to make everything go smoother.

  1. Start off by placing the banana in the blender with all of the other ingredients. Blend until smooth!
  2. Add the 50ml of milk.
  3. Once everything is blended and forms a firm mixture, you’re done! If your blender has a hard time blending everything together add a tiny bit more almond milk.
  4. Add toppings and enjoy!

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