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Banana "Ice Cream" - Diabetes Friendly Dessert

Do you eat bananas?? They get a bad rap for being a STARCHY fruit, and containing more carbohydrate than others.

It’s true, there’s more there! But have no fear, bananas are not diabetes demons - you can enjoy this fiber and potassium rich fruit to provide a plethora of health benefits.



How do you eat them responsibly??

Since a banana is higher in carbohydrate, choose 1/2 banana as your serving, and try having it alongside a protein food. This slows digestion to avoid spikes.


Now let’s make the ice cream:

First, take a moderately ripe banana and freeze it in an airtight plastic bag. (Peel it first! Then split it in half, since 1/2 banana is a proper portion size)

HINT: freeze bananas when they have a moderate amount of brown, but are not TOO ripe. As bananas ripen, more of the starch converts to simple sugar; when it goes on too long, you get that “too ripe” banana taste.

When you’re ready for a frozen treat, take one chunk of banana out and throw it in a blender. Add a small splash of almond milk (or whatever milk you choose).

Blend for about 3-4 minutes, stopping to scrape the sides as often as needed.

The longer you blend, the more air incorporates into your frozen banana, giving it a frozen yogurt texture. This takes a few minutes, so be patient!

Why this makes a great dessert


1/2 C of banana ice cream contains 14 grams of carbohydrate - enough to satisfy you with a dessert, but not spike your BG!


Most desserts have TONS of added sugar, which digests quickly and spikes your blood sugar. There could be upward of 120 grams of sugar in one dessert!


In this banana ice cream, you get only 14 grams of sugar, and it is all NATURAL which means that it exists alongside multiple other nutrients that help maintain blood sugar levels and a healthy metabolism. These include fiber, potassium, vitamin B6, magnesium, and more.


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