Banana Ice Cream

by Lauri Mackey, CHHC, Positivity Podcaster & Speaker for Women, Authoress at Lauri’s Lemonade Stand

Don’t let this humble dessert fool you, it is guilt-free and a crowd-pleaser! Consider having several bowls of toppings available for sundae style serving, and dig into this creamy dessert with a smile.


  • 6 Bananas, frozen
  • 1/2 cup Milk, plant-based


  1. Wait to freeze bananas until yellowed and brown spots are on the peel. Peel and lay on a cookie sheet and freeze at least overnight. Bananas can then be stored in a gallon-sized freezer zip-lock bag for later use.
  2. To make, pour 1/2 cup milk to high-power blender and then break up the bananas adding them to the blender. You will want to use your tamper and run on high until thick and smooth.
  3. Pour into bowls.
  4. Add any additional toppings like vegan mini chocolate chips or fresh fruit. For an extra fun flavor add 1-2 tablespoons of creamy peanut butter while blending. Serve immediately.

Serves 2 large servings, 4 small servings | Prep Time 25 mins