We all know I have a sweet tooth. If you follow me on Instagram you are no stranger to my frequent frozen yogurt night caps. I can’t help it. I love the stuff.

Fully loaded.

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But recently I have been having some stomach issues that I have been trying to figure out. I’ve done multiple elimination tests not being able to find the cause of my bloat and discomfort. Clearly dairy was last on my list of things I wanted to attempt to cut out of my diet.

I mean really. How could I say goodbye to this delicious-ness.

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But after multiple failed attempts I decided it was time to take the plunge.

I was going to have to cut out dairy for some time to see if it was the root of my problems.

So I said goodbye to my beloved fro-yo, not for forever, just for a little while.

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So of course I had to find a non-dairy substitution for my fro-yo addiction. I know they offer some dairy free options, but non that really struck my fancy. So it was time to get creative.

So what did I do?
Made banana ice cream of course.

Now I know this is not a new idea. Not in the slightest, but the thing I love about making banana ice cream is you can customize it so many ways. Just like fro-yo!

My first round I kept it simple.

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I added just a touch of vanilla to give it a little something extra and topped it with Enjoy Life mini chips, because yay, they are dairy free!

My second round I got a little more creative.

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I made a chocolate version adding some unsweetened cocoa and a little stevia.

I had just gotten my Graze box for the month and just in time.

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In my box was a chai latte mix that included coconut strips, sunflower and pumpkin seeds and granola.

Perfect topping.

I think it goes without saying that I still miss my frozen yogurt, but until I figure out this whole gut thing, banana ice cream is where it’s at.

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Base Banana Ice Cream

Ingredients:

– 1 ripe frozen banana cut into 1/2″ chunks (I let mine thaw a little bit first)

Directions:

– Place banana chunks in food processor and process in 30-40 second intervals, scraping down sides as needed.

– After banana’s become a smooth mixture you can eat immediately or place back in the freezer.

If you process the banana’s too much the ice cream will begin to melt, which is what happened to me. I just stuck it back in the freezer for about 10 minute and it was more solid.

And as I am doing, feel free to experiment with flavors. You can add some frozen strawberries to make strawberry ice cream, a scoop of peanut butter, a few drops of mint and chocolate chips, or since cherries are in season a cherry flavor would be amazing as well. The possibilities are endless!

The great thing about this ice cream is it is so much more healthy than all the frozen yogurt I was eating.

But I’m not going to lie, if I find out it’s not dairy that causing my upset stomach be prepared to see more of this in my future!

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Have you made banana ice cream?

Need flavor ideas? I found this blog post that has great ones!