Mango and Banana Ice Cream
Summer is here and that means that it’s time to eat ice cream! My Mango and Banana Ice Cream is free of all allergens! And as with all of my recipes, this is super easy.
Let’s make Mango and Banana Ice Cream!
Just add everything to a high powered blender and blend until it resembles ice cream. I added some Nuttzo butter to mine and swirled it in, so good!! It felt like a big cheat but it was very healthy!
Just a side note about Nuttzo Seed & Nut Butter…. this is the bomb! Its the best peanut butter free nut butter on the market. I love the crunch, creamy texture, and overall amazing taste. Don’t take my word for it, try it!
I love this brand of almond milk because it has two ingredients, filtered water, and almonds. It’s also Non- GMO. So many brands of almond milk contain ingredients that can cause tummy issues like bloating and diarrhea. Or contain lots of sugar, emulsifiers, or gums. Carrageenan is often in nut milks and is known to cause inflammation, bloating, and digestive problems in those with sensitive stomachs. The fewer ingredients in your food the better it is for you.
Mango & Banana Ice CreamCourse: Ice Cream, UncategorizedCuisine: DessertDifficulty: Easy
1/2 cup frozen mango
1/2 cup frozen banana
1/4 tsp vanilla
1/3 cup unsweetened almond milk
- Add all of your ingredients to a high powered blender.
- Start with a low speed and slowly increase the speed. You will need to use the plunger that came with your blender to help mix all the ingredients until it is smooth and resembles ice cream.
- Scoop into a bowl, add any toppings you’d like and enjoy!
If you enjoyed this recipe give our Strawberry Banana Ice Cream a try.