We are ice cream obsessed in this house. In every sense of the term. Aside from the seasonal visit to my favorite local vegan ice cream joint and the occasional Halo Top pint, I’ve been going without for quite some time and dang do I miss it! I had a bunch of frozen banana slices and some canned coconut milk hanging around so I decided to try my hand at making my own vegan, low FODMAP friendly recipe. Now, let’s be clear this isn’t a tried and true 100% low FODMAP recipe, but it’s low FODMAP friendly for sure.
I mentioned I used bananas and there is some debate as to whether or not bananas are low FODMAP friendly. The number one source I continually use to learn more about FODMAPs in foods is Monash University. They recently re-tested bananas due to the widespread confusion and low and behold, have determined that firm bananas (unripe aka my favorite!) are indeed low FODMAP. Once they ripen, fructans increase and can be troublesome to digestion so if you have a known issue with ripe bananas, you may want to try freezing firm bananas for this recipe.
My favorite part about this recipe is that while I’m going to share how to make Rocky Road, you can alter it to create whatever flavor you want as long as you have frozen banana and a can of coconut milk available!
4-5 frozen bananas (firm if following low FODMAP, ripe if not)
1 can coconut milk (do not shake!)
2-4 tbsp cocoa or cacao powder
1/2 tsp almond extract
handful of almonds, crushed
mini chocolate chips
mini marshmallows (look for ones WITHOUT high fructose corn syrup if following low FODMAP)
Add banana to food processor and blend until smooth.*
Open canned coconut milk and scrape off the top layer of coconut cream. It’s OK if you get a bit of the liquid into the food processor but try not to get more than a tsp in or your ice cream won’t be as thick.
Mix again until smooth.
Add in cocoa or cacao powder + crushed almonds mixing once more until fully incorporated. You do not need to finely crush your almonds as the food processor will do some of that work for you. I simply put a handful in between a folded paper towel and gave it a good whack to break them up.
5. Pour into a freezer safe container with a lid (I used a 7c Pyrex bowl)
6. Fold in mini chocolate chips and mini marshmallows
7. Place in freezer for at least 5 hours before serving**
*Note: If frozen banana chunks “rice” rather than blend smoothly, check to see how they are after adding the coconut cream. If the ice cream is still not smooth, add 1/2 – 1 whole fresh banana. This will help!
**Note: I prepared mine and allowed it to set overnight before serving.
Additional Flavor Options:
Maple + Vanilla + Pecan
Berry + Vanilla
Chocolate Peanut Butter