Banana ice cream – three ways!

  • August 24, 2016
  • by Saskia Gregson-Williams

During these warm summer days, what’s better than ice-cream? Here are three ways to make banana ice cream from Naturally Sassy, young dancer-nutritionist-chef Saskia Gregson-Williams.  Each of the recipes serve two people, so they are perfect for a date night, girls night, or post-rehearsal treat. And unlike traditional ice-cream, these recipes are healthy and packed full of natural vitamins and fiber, so you don’t have to feel guilty when enjoying them!

Strawberry Banana Icecream
50g (½cup) frozen strawberries
2 bananas, peeled, sliced and frozen
2 tablespoons dairy-free milk of your choice

Chocolate Banana Icecream
3 bananas, peeled, sliced and frozen
1 tablespoon raw cacao (or cocoa) powder
1 tablespoon agave or pure maple syrup
Cacao nibs, for sprinkling on top

Honeycomb Banana Icecream
3 bananas, peeled, sliced and frozen
1 tablespoon raw honey, agave or pure maple syrup
1 tablespoon almond butter
Chopped-up pecans, for sprinkling on top

Banana ice cream is a super-simple way to get your sweet fix. All you have to do is blend frozen bananas with your flavor of choice and, voilà, you’ve got an incredibly decadent and flavor-packed ice cream that’s actually really good for you.

For each of the three options, add everything (minus the toppings) to a high-powered blender or a food processor and blend until smooth. These are best served straight away, sprinkled with the topping, though they can be stored in a container in the freezer for up to 2 weeks.

Switch it up

Experiment with different flavors, using the same base of frozen banana. Frozen mango, raspberries or blueberries would all work well. I’m also a fan of adding pure vanilla extract and a little cinnamon.

Try Saskia’s July recipe for delicious Quinoa with Orange-Chilli Kale and Roasted Butternut Squash

Make sure to check our Saskia’s recipe book at

Photography by Matt Russell.

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