FroYo gone Bananas – Ice Cream for Breakfast, Say What!!

It’s officially summer, and for many of us, that means it’s time to indulge in some delicious frozen treats.

But let’s face it, as much as we love ice cream and frozen yogurt; they can be loaded with sugar and artificial flavors.

That’s why I’m excited to share with you my new favorite summer treat: homemade banana ice cream!

Now, I know some of you may be thinking, “Banana ice cream?

That sounds boring.

Well, let me tell you. It is anything but boring.

It’s a creamy, rich base that’s perfect for pairing with all kinds of toppings, thanks to the natural sweetness of bananas.

Plus, it’s a healthier alternative to traditional ice cream because it’s made with only one ingredient – frozen bananas.

A blender and some frozen bananas are all you need.

For a twist on the flavor, you can even add some cocoa powder or espresso.

And when it comes to toppings: The possibilities are endless.

My favorites are fresh berries, nuts, and a drizzle of chocolate.

Trust me, and you won’t be disappointed.

And grab some colorful cups and wooden spoons if you want to make it even more “FroYo-authentic.”

This summer treat will have you going bananas, I promise.

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FroYo gone Bananas

FroYo gone Bananas – Ice Cream for Breakfast
Course Dessert
Servings 4


  • 4 ripe frozen bananas peeled and cut into pieces
  • 1/2 ground vanilla
  • 2/5 cup cup milk I used half water half coconut milk


  • Fresh berries and fruits
  • Liquorice powder
  • Cocoa nibs
  • Chocolate
  • Seeds, nuts and nut butter
  • Fresh mint
  • Roasted coconut

Chocolate Granola

  • Raspberry mash (150 g raspberries mashed with 1 tsp coconut sugar + 1/2 tsp vanilla)


  • Freeze the peeled and sliced bananas at least 4-5 hours  before making the ice cream. Use a really good blender (my kitchen aid does not do the job) or preferable a food processor. Add frozen bananas, vanilla and half of the milk. Blend on high speed. First it will get crumbly and you might need to scrape down the sides.
  • Keep blending until it slowly starts to assemble. Add a little liquid at the time to help the texture become creamy, but not to much you would like it to be ice cream in stead of milk shake.
  • When done you can place the ice cream in the freezer while you prepare the topping.
  • Serve the ice cream in bowls and divide all the various topping into small bowls and design you own perfect ice cream.


You can easily make delicious popsicles as well and they even get the perfect sorbet soft texture. You can add all different flavours to the popsicles too and swirl in both berries, jam, liquorice and chocolate, so damn delicious! One portion makes around 10 popsicles – absolutely perfect when you have a summer snack attack!