When you’re looking for an ice cream that’s dairy-free and low FODMAP, and that’s easy to make at home, frozen banana is your best friend. But let’s be honest here… banana ice cream, while delicious, is more like a sorbet than an ice cream. It simply doesn’t have the creaminess of dairy-based ice creams. But that’s okay. So long as you adjust your expectations and see it as a sorbet, it’s an awesome dessert.
Banana sorbet is pretty easy to make
This version is pretty simple and it’s all about chocolate. There’s only 4 ingredients: frozen banana, coconut, cocoa and a little almond milk. And it only takes a few minutes to make, allowing time for the bananas to freeze, of course. Then if you quickly chop up a few strawberries, you’ve got a refreshing and cooling summer dessert that’s loaded with fruit and goodness, and tastes pretty great too.
Let’s talk FODMAPs
If you’re worried about the fruit content, don’t be. The amount of fruit in each serving should be okay for most sensitive tummies. If you divide the sorbet into 4 serves, you’ll have about 110g of fruit in each serve. If you want slightly bigger serves and divide the sorbet into only 3 serves, you’ll have about 130g of fruit in each serve.
If however you know that you’re very sensitive to fructose, you may want to leave out the strawberries and just have a scoop of the sorbet.
As an added bonus, there’s no added sugar in this recipe, making it incredibly healthy. It’s simply fruit, a dash of ‘milk’ and a few basic flavour additions. Nothing at all unhealthy in there. In fact, the fruit will even add to your fibre intake for the day. That means you can happily enjoy this treat on any day of the week. So grab some bananas, get them in the freezer, and soon you can make some sorbet.
A healthy low FODMAP dessert made from fruit, cocoa, coconut and almond milk. No added sugars. Simple, light, refreshing and easy on the tummy.
- 250g frozen bananas, chopped into small chunks (about 2 medium bananas)
- 1/4 cup milk of your choice (I used unsweetened almond milk)
- 1 tbsp cocoa
- 1 tbsp shredded coconut + extra for serving (optional)
- Strawberries, hulled and chopped, about 50g per serve
- Take the bananas out of the freezer and allow to sit on the bench for about 10 minutes to defrost slightly.
- Put bananas into a food processor and blend until it becomes crumbly. Add the cocoa and milk and blend until mostly smooth. Scrape down the sides of the bowl, add the coconut and blend until just mixed.
- The ‘ice cream’ can be eaten immediately as a ‘soft serve’. If you want it to be firmer, transfer to a container and freeze for at least 1 hour.
- To serve: put strawberries into each bowl, add sorbet and top with a little bit more coconut if you wish.
- This recipe is suitable for a low FODMAP diet, provided that the recommended serving size for this recipe is not exceeded.
- This recipe is naturally gluten-free and dairy-free, and can be made nut-free by changing the almond milk to another type of low FODMAP milk. However, if you have an allergy to any of these items, or have coeliac disease, please check the labels on any purchased ingredients to ensure they are safe for your requirements.
- This will keep in the freezer for at least one week.
- While slightly overripe bananas will make this recipe sweeter and smoother (because they’re easier to blend), ripe and spotty bananas are high in fructans when you eat 50g or more. So it’s best to use slightly firm bananas, before they get spotty, unless you have a good tolerance for fructans.
- Make sure that the cocoa is pure and doesn’t contain any ingredients other than cocoa.
- Almond milk is low FODMAP, but you could also use lactose-free milk, soy protein milk or hemp milk, depending on your personal food tolerances.
Low FODMAP Portion
- Serving Size: 1/4 of the recipe (a reasonably large scoop)