As much as we adore our summertime scoops of ice cream from our favorite parlors (Carmen & Davids or Springer’s anyone?), this faux ice cream is shockingly delicious and refreshing–especially when you consider the main ingredient. And if you, like me, could eat a bowlful of the real deal every single night, this healthy alternative is an excellent way to keep things under control…and a perfect way to never let an overripe banana go to waste.

Since I have a growing list of favorite flavors, I thought pulling them all together would be helpful.  Sometimes, older recipes get buried in the archives and it’s easy to miss them. Below, you can scan my top picks and then click on the photo of those that look appealing to print the easy recipe.

What is your favorite ice cream flavor?  Cup or cone?  And are there any special haunts you like to visit, whether home or away?


The original — Honey Peanut Butter “Ice Cream” (Click on photos for complete recipes.)


Chocolate Peanut Butter Ice Cream


Strawberries and Cream Ice Cream


Bananas may be peeled and frozen whole, but I like to chop and freeze before transferring and storing in individual bags. This way, the right amount of bananas is ready at a moment’s notice and the uniformly chopped pieces blend more easily.


Immediately after blending, the ice cream is a luscious soft serve consistency. If harder ice cream is preferred (as pictured here), simply place in the freezer for several hours. After a night in the freezer, allow the ice cream to rest for 5-10 minutes for easier scooping.