Homemade Banana Cinnamon Icecream

Homemade Banana Cinnamon Icecream
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 172.1
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 52.2 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 5.1 g
  • Protein: 4.0 g

View full nutritional breakdown of Homemade Banana Cinnamon Icecream calories by ingredient
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(no icecream maker required!) (no icecream maker required!)
Number of Servings: 2


    2 Bananas, pre-frozen (for at least 2-3 hours, they must be completely frozen through)
    100g mini-tub of fat free Vanilla yogurt (I use Yoplait 99.9% fat free Vanilla Custard flavour...I also pre-freeze this for the same amount of time as bananas, otherwise it will make mixture too creamy/liquidy...OR you can OMIT this altogether -it's just as tasty, you just get a little smaller of a serving)
    1 Tbs. Sesame Sauce (other known as Tahini, OR could substitute Peanut Butter or Almond Butter)
    1 Tbs. Cary's Sugar Free Syrup
    1 tsp. Cinnamon


1) Pick a couple of ripe bananas. They should be sweet and soft but not too mushy.
2) Peel the bananas and cut them into coins
3) Freeze the banana pieces for at least two hours.
4) Put the pieces into a food processor or blender.
5) Blend on high. Initially they will look crumbly and piecemeal. The mixture will probably get stuck a lot. Keep scraping down the bowl. Suddenly, as you keep blending, you will see a change.
6) The bananas turn creamy!
7) (Optional) Now is the time to add a scoop of peanut butter, honey, or anything else you care to mix in.
8) The ice cream will be the texture of soft-serve, but if you freeze again in an airtight container, it will get harder and more like regular ice cream.

Serving Size: Makes 2 x 3/4 cup serves, or one generous serving

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