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Banana Ice Cream with Fig Chunks (raw, vegan, gluten-free)

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Frozen bananas whipped into ice cream has been a rage from some time now.  It’s nothing new but it will always be a magical experience.  To see bananas transform into such a smooth and creamy “ice cream” is nothing short of amazing.  If this is a new concept to you… be prepared for a new addiction.  The only criteria is that you do have to enjoy bananas, because it will taste like bananas. :)

I find that when people try to incorporate more raw foods or even healthier foods into their diets, that they are always looking for “fast foods”…. staples that they can have on hand.  Well, frozen bananas is one of those foods that you should always have on hand.  Start off with really ripe bananas.  Make sure they are well freckled with brown spots, making sure not to confuse them with bruises.  Next, peel them and lay them whole on a cookie sheet.  You can slice them at this point for measurement sake, I like to have them whole so I can say…”add one large banana”, etc.  This is up to you.  Plus it is easier for me to calculate portion control.  I roughly know the calorie count on a banana but not when it sliced up.   Place the cookie sheet in the freezer.  Once hardened, transfer into an airtight, freezer container and pop back in the freezer.

Now you will always have bananas on hand for; banana ice cream, to throw into smoothies or to incorporate into many raw desserts.  For banana ice cream,  I find using a food processor is much easier rather than a blender, but that is up to you.

Once whipped up, you can eat as a soft serve ice cream or you can freeze it to a more solid state.  Just make sure that you use a freezer proof container so it doesn’t get freezer burnt.  If you have followed my recipes enough, you know that I am a mason jar lover.  Freezing ice cream in these is perfect, just make sure that is labeled for freezing.


Ice cream:

  • 4 cups sliced bananas, frozen
Fig Filling: 
  • 1 cups dried figs firmly packed
  • 2 Tbsp water


Fig Chunks: (make first)
  1. Place a figs in a bowl and cover with hot water.  Allow them to soak for 15+ minutes to soften.
  2. Drain the soak water from the figs and place in the food processor, again fitted with the “S” blade.  Add water and process till it becomes a thick paste.
  3. Roll into small balls and freeze for 15-30 minutes.
Ice cream:
  1. Place the frozen banana slices in the food processor, fitted with the “S” blade, and process until it is creamy and white in color.
  2. Add the fig balls and  hand mix gently.
  3. Enjoy in the “soft serve” state or place in a freezer proof container and freeze.  When ready to eat, allow it to thaw for about 15 minutes before serving.
Photo above ~ roll small fig balls and freeze for 15-30 minutes.
Freeze RIPE bananas overnight.  Slice and place in food processor to create
a creamy ice cream!
Blend the bananas until they turn creamy and white in color.  Hand mix
the fig balls in and place in a freezer proof container.
I used 3 oz Dixie cups as my ice cream “cone”.

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