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two bowls with raspberry ice cream on a wooden board with fresh raspberries on the side
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Raspberry Ice Cream

Are you looking for a cooling and guilt-free treat? Beat the heat with this delicious raspberry ice cream! Made from frozen raspberries, frozen bananas, and creamy coconut yogurt, it's a refreshing and fruity delight that's perfect for satisfying your sweet cravings on hot summer days.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Servings 4 servings
Calories 183kcal
Author Sina

Equipment

  • 1 high speed blender

Ingredients

  • 4 cups frozen bananas
  • 2 cups frozen raspberries
  • 1/2 cup coconut yogurt

Instructions

  • Place all ingredients in a high speed blender. 
  • Process until smooth. 

Notes

    • Make sure to use ripe bananas for this recipe. The riper the bananas are, the sweeter the ice cream will be. Freezing bananas for ice cream is a great way to use up ripe or overripe bananas.
    • Slice the bananas into 1-inch slices and freeze them overnight in a ziplock bag. If they stick together, use a sharp knife to cut them into large chunks before blending them. Or arrange them in a single layer without touching each other, so they can freeze without sticking together.

Nutrition

Calories: 183kcal | Carbohydrates: 44g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 628mg | Fiber: 8g | Sugar: 22g | Vitamin A: 116IU | Vitamin C: 33mg | Calcium: 60mg | Iron: 1mg