Lemon Lime Banana Ice Cream

August 2nd, 2013 1:39 pm by Kelly Garbato

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Like Sprite, but frozen – and about a million times healthier. I went with a combination of lime juice and lemon zest; the juice helps to get things moving during the blending process, but you also don’t want to add too much extra liquid, since that can lead to ice crystals. If you’d rather, you can use lemon juice and lime zest, or swap out the juice altogether for lemon and lime zest. Whatever you’ve got in your spice rack!

The candied lemon peel is optional but a nice treat. Stir them in my hand @ step #4 if you’d rather not give your food processor a workout. The tend to stick to the blades like whoah.


Lemon Lime Banana Ice Cream

(Makes just under one quart of ice cream.)


4-5 overripe bananas, peeled, sliced and frozen
3 tablespoons lime juice
1 teaspoon lemon zest
1 tablespoon candied lemon peel (optional)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed


1. Put the bananas and lime juice in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

3. Add the lemon zest and pulse until blended. Sample the ice cream and add extra sugar and spices to taste. If desired, toss in some candied lemon peel and pulse a few times to mix them in. Most likely they’ll make your food processor jump, so hold on tight.

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).


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