Creamy lactose-free banana ice cream


Lately I’ve been thinking of ways to incorporate coconut oil into my diet. It has many beneficial properties: it’s antiviral, anti fungal and antibacterial. It is a stable fat, so it does not form free radicals when heated to high temperatures (unlike PUFAs and MUFAs). It is also supposed to be good for alzheimer’s disease.

The banana ice cream recipe:

-1 cup coconut oil (I use cold-pressed and unrefined. Never buy hydrogenated or partially hydrogenated)

-2-3 bananas

-1 raw egg for every banana (These should be room temperature or warmer when you add them. Buy pastured, organic or farmer’s market eggs. Mass produced factory eggs are more likely to contain salmonella)

Melt coconut oil. Mash bananas into the coconut oil and stir until all of the oil is evenly mixed into the bananas. There should be no separation of the bananas and the coconut oil, it may take 5-10 minutes of mixing. Add the warmed-up eggs and stir until smooth. Put mixture in a bowl and freeze, or if you have ice cube trays and want to make individual bite-sized servings, that is also an option.

For those who are lactose intolerant, this ice cream satisfies the creaminess to be craved from milk. It is really tasty! I’ve been eating coconut oil with bananas for the past few weeks, but adding a raw egg really complemented the flavors. Even before you freeze this mixture, it tastes like a banana creme brûlée.

If you are concerned about raw egg, there is another option for a healthy banana ice cream. You can cut up a banana and stick it in the freezer. Mash it with a fork, and voila! Healthy ice cream. It tastes a lot like the cold-stone banana ice cream and I’m sure is healthier too.

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