One Ingredient “Ice Cream”

Chris Cirino

About the Author, Dr. Christopher Cirino has been a physician for more than 20 years. His specialties include internal medicine, infectious diseases, and public health. Dr Cirino believes that majority of health problems in a presenting patient a physician sees in the clinic are linked to behavior. I quickly learned how feeble available medications are for these health problems compared to the effectiveness of health empowerment and working toward behavior. The average clinic visit doesn’t afford much time to delve into these areas. As a result of this, I explored the option of reaching out to patients more directly through direct patient coaching and volunteerism. You can find the original post and other interesting posts published by Chris at Find the original post at {{original_post_url}}.

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What if I told you that you could make gluten-free, dairy-free, vegan ice cream?

Banana ice cream
(credit: the Kitchn, Leela Cyd)

The secret ingredient is *drumroll* the humble banana!

This fruit is packed with nutrients, antioxidants and fiber. They are a great source of potassium and carbohydrates to fuel the body while still remaining a low-calorie food.


credit: Pexel

Also, as it turns out, when you freeze bananas and puree them in a blender, something magical happens. Due to their naturally high pectin content (a type of fiber), pureed bananas obtain a texture similar to custard-y ice cream!

The steps are simple:

First, cut your ripe bananas into coins and then freeze them. Once frozen, put the coins into a blender or food processor. Blend them, while scraping the sides down often, until you achieve a smooth, ice cream consistency. If the bananas continue to stay in chunks, you can add some milk or soy milk tablespoon by tablespoon until it blends smoothly. Scrape out and enjoy!

Some delicious add-ins to experiment with:

  • Peanut Butter (for a little kick of protein)
  • Cocoa Powder
  • Chocolate chips
  • Honey
  • Cinnamon

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