Banana “ice cream” with summer berries (low FODMAP)

5 minutes (plus freezing time) • Low FODMAP • Gluten-free • Lactose-free • Dairy-free • Serves 4 • I can’t get enough of this two-ingredient, dreamy, creamy, “ice cream” that is amazingly delicious, non-dairy and has no added sugar. What could be better? It’s simply wonderful.

Ingredients

7 ounces coconut cream (unsweetened)

4 medium-large bananas, sliced and frozen (slice and freeze when bananas are just ripe, without spots)

Strawberries, blueberries, and raspberries.

Shredded coconut (unsweetened) for serving (optional)

Directions

Slice and freeze bananas (at least 4 hours ahead, or overnight). It works best to freeze them in one layer on a parchment-lined tray so the slices don’t stick together. Once frozen, you can transfer them into a tightly sealed container or Ziploc bag until you’re ready to use them.

Put frozen sliced bananas and coconut cream in the bowl of your food processor fitted with the metal blade.

Pulse a few times to get things going, and then mix on high for about 30 seconds. Continue to pulse and blend until all banana slices have been blended in. If the mix is too thick and not blending together, add a bit more coconut cream. If the mix is too thin, add a few more frozen banana slices.

Serve immediately in bowls with berries sprinkled on the top along with a dusting of shredded coconut (optional).

Eat and enjoy every bite because you can!

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