This 2 Ingredient No Added Sugar “Ice Cream” is a lovely, simple recipe for warmer days, or anytime you want a quick cooling pudding or snack for little ones.
It’s made with frozen banana, which gives natural sweetness and a soft-serve style texture, blended with plain Greek yoghurt for creaminess. There’s no added sugar, syrup or honey, so it’s a handy option for babies, toddlers and older children too.
You don’t need an ice cream maker, just a food processor or high-powered blender, and it takes only a few minutes to make.
I also love how flexible it is. You can keep it as a simple banana frozen yoghurt, add cocoa and vanilla for a chocolatey version, or swap the banana for frozen mango for a fruity twist.
Serve it straight away for a soft-serve texture or pop it into the freezer for a little while if you’d like it firmer. If it has been frozen for a few hours, take it out around 30 minutes to 1 hour before serving so it has time to soften enough to scoop.
Makes: 2 portions
Ingredients
- 2 ripe bananas, peeled, sliced and frozen
- 100g plain Greek yoghurt (or plant-based yoghurt alternative)
Method
- Add the frozen banana slices and Greek yoghurt to a food processor or high-powered blender.
- Blend until smooth and creamy, stopping to scrape down the sides as needed. It may look crumbly at first, but keep blending until it comes together.
- Serve straight away as a soft-serve style frozen yoghurt.
- For a firmer texture, spoon into a freezer-safe container and freeze for around 30 to 60 minutes before serving. If freezing for longer, take it out around 30 minutes to 1 hour before serving so it has time to soften enough to scoop.
Variations
For a cocoa banana version, add a little unsweetened cocoa powder and a small splash of vanilla extract before blending. Start with a small amount of cocoa, taste, and adjust if needed, as cocoa can be quite strong for little ones.
For a peanut butter banana version, add 1 tbsp smooth peanut butter, or another nut or seed butter, to the banana and yoghurt before blending. This adds extra creaminess and a lovely nutty flavour. For babies and younger children, make sure the nut butter is smooth and well blended through.
For a mango frozen yoghurt, swap the frozen banana for frozen mango chunks and blend with the Greek yoghurt in the same way. Mango may give a slightly icier or tangier texture depending on how ripe and sweet it is, so this version may need a little longer blending and softening before serving
If you liked this No Added Sugar “Ice Cream”, why not try my healthy ice lolly recipes or my ice cream dessert recipes.