These days my household is woefully short on sugary treats. As a diabetic momma with terrible will power and a desire to keep my family out of the high risk category for diabetes and heart disease, I often try to find tricks to make treats just a tad bit healthier. A couple years ago, we also discovered my son is sensitive to dairy, and ice cream definitely does not agree with him – he develops a nasty cough almost immediately after finishing a bowl.

So since there is no shortage of bananas here in Hawaii, here’s our new fav: banana ice cream. All you need are a few bananas (for two servings) and a food processor or powerful blender. We have tried a blender and we ended up killing the motor so our Nutribullet does the trick quite nicely.

A few hours, or better yet, the day before, I cut up three bananas (only to make it easier to blend them) and place them in the freezer. When they’re nice and frozen, I place them in the Nutribullet on low until they are blended to a smooth consistency, then just a bit more for good measure. We’re not really fans of the banana chunks. Because the flavor is overwhelmingly banana-ish, I add about 1/2 teaspoon of vanilla extract, about a teaspoon of nutmeg and a teaspoon of ground cloves while it’s blending – just for a little spice. Ground ginger might be nice too – I’ll have to try that next time!

Most recently we added diced fresh strawberries, thrown in after it was already blended thoroughly. Using the pulse setting a couple times, we attained our desired texture – more like frozen yogurt.

Delicious and super easy!

Note: as a diabetic I still do not eat this treat, it is loaded with natural sugar and carbs. One banana has around 27 grams of carbohydrates but is loaded with fiber, potassium, vitamin C and B6. My kids love them!