Homemade Ice Cream

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It’s here, it’s here!! The long wait is over and summer weather is finally gracing us with it’s presence here in Wisconsin. And the perfect compliment to summer is ice cream.  Cold, creamy…what’s not to love? In our house we like to whip up homemade ice cream using healthy ingredients. I love how easy this recipe is and how you can change it up with what you have on hand, creating different flavors. Without further delay, let’s get this summer started.

Homemade Ice Cream

5 RIPE Bananas, frozen (pealed and sliced)

2 tsp Coconut Oil

1/4 cup Milk (we use almond or coconut)

1 tsp Honey

1/4 cup Mix-ins (options include but are not limited to chocolate chips, blueberries, raisins, dried strawberries, nuts, crushed cookie, granola, shredded coconut…the possibilities are endless)

Add the bananas, coconut oil (room temp), milk and honey to a blender or food processor and purée until smooth and thick. Transfer the mixture to an airtight container and gently fold in the mix-ins. Place in the freezer for an hour or two. Allow to soften at room temp for a minute or two before scooping. Enjoy!

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I would love to hear what mix-in and flavor ideas you have?

Tara is mom to two energetic daughters Bianca and Iyla. Passionate about inspiring others to cook healthy, delicious and allergy-friendly food, she owns Yummy Sprout, which provides healthy culinary adventures through classes and more. Check out yummysprout.com. Tara has been featured in the Wisconsin State Journal and on Channel 3 WISC-TV on topics including “making your own baby food”, “cooking with kids” and “packing healthy school lunches”. She adores living in Madison and all it has to offer family life. Her favorite ways to spend time include messing up her kitchen while recipe testing, running, yoga, writing, painting, traveling and reading books with her girls.

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