Sugar Free Ice CreamI’m going to share this amazing technique for making ice cream that is sugar free, “store bought junk” free, vegan and doesn’t require an ice cream maker. It’s as simple as Bananas!

 Sugar Free Ice Cream1. Take a ripe yellow banana, peel it, and slice it into coin size sections. Transfer these banana slices into an air tight container and freeze them for at least 2 hours.

Sugar Free Ice Cream

2. Blend the frozen banana pieces in a food processor or blender until they are smooth. First they will appear crumbly, then gooey, then they will look a little like oatmeal, and finally they will have the texture of soft serve ice cream!

Sugar Free Ice Cream 3. At this point you can either transfer them to an airtight container and pop them in the freezer to harden or you can enjoy them right away!My husband and I enjoy strawberry ice cream, so we have been blending frozen strawberries in with the frozen bananas, its amazing! There are no rules, so experiment, be creative and share the tasty new recipes you come up with!Please share your comments on the blog Facebook post so the discussion can be shared on multiple pages. We are still in the process of setting up our comment section on this page.






  • 1 small roasted beet

  • 1 15 oz. can (1 3/4 cup) cooked 

    chickpeas, mostly drained

    zest of one large lemon

    juice of half a large lemon

    healthy pinch salt and black pepper

  • 2 large cloves garlic, minced

  • 2 heaping Tbsp tahini

  • 1/4 cup extra virgin olive oil 


  1. Once your beet is cooled and peeled, quarter it and place it in your food processor.
    Blend until only small bits remain.

  2. Add remaining ingredients except for olive oil and blend until smooth.

  3. Drizzle in olive oil as the hummus is mixing.

  4. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.

Will keep in the fridge for up to a week.


Author: Minimalist Baker