Why shell out big bucks for a frozen tropical treat when you can make this easy pineapple banana ice cream in the comfort of your own home!
- 1 whole pineapple
- 2 bananas
- 1 small container (about 5.3 ounces) yogurt (I used coconut flavored)
Cut the top off the pineapple and carefully cut the skin off each side. Cut the pineapple into bite-sized chunks, cutting around the core in the middle. Peel each banana and cut them into small slices.
Place all fruit into a zip-lock back or freezable container, and freeze for at least 6 hours.
Once fruit is frozen, add it to a food processor with the yogurt and blend until it becomes creamy, 2 to 3 minutes.
Ice cream is best when eaten immediately but can also be refrozen in a freezer-safe container for up to 5 days. It may need to thaw for a few minutes before eating after it’s been frozen.
Nutrition Analysis: 190 cal, 0.5 g fat, 0 mg chol, 15 mg sodium, 45 g carbs, 5 g fiber, 31 g sugar, 6 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.