I Scream, You Scream, We All Scream For Ice Cream

The Portland area is in the midst of another heat wave with temps over 90 degrees. Best way to cool off? In my opinion, ice cream! Well, yeah there is air conditioning and hanging out in a pool of water, but of course, everything equates to food with me, so ice cream was the first way I thought of to cool off. 

My favorite? About any flavor of gelato, eating it in Italy of course! While I cannot get close to duplicating the luscious tastiness of that creamy dessert, I sought a substitute that would satisfy my cravings until I return to Italy.

Here’s what I found: A one ingredient ice cream – yes! ONE ingredient! Bananas. This recipe takes just a few minutes to make. I am surprised at how nicely bananas freeze and then blend into an ice cream consistency. Bananas are not everyone’s favorite fruit, however, using it as a base for a healthy ice cream might sway your judgment. 

One of my fondest memories of eating bananas is when I visited 90+ year old Aunt Isabelle. She was born in 1898 and was quite a lady, college educated, a woman before her time. She would read the Los Angeles Times in its entirety – including the Sports section. If there was an article she felt was important, she would cut it out of the paper and mail it to us to make sure we read it. (This is waayy before online newspapers or the internet.) When we visited her, I would study the newspaper for days prior so that I could keep up with her conversation. 

She lived modesty in an apartment constructed in a backyard garage in the Los Angeles area. She didn’t cook but always wanted to serve us something when we visited. Her banana and peanut butter sandwiches were famous and yummy.

So when I was making this “ice cream” I added peanut butter to the frozen bananas – in honor of Aunt Isabelle.

Freeze bananas for several hours. 

Cut frozen bananas into chunks.

Pulse food processor several times to break down the banana pieces. Turn on high a few seconds to blend into a thick cream. 

At this point, you have a soft serve consistency banana ice cream. Ready to eat. If you like your ice cream more solid, put in the freezer for an hour or two. 

Before taking the mixture out of the food processor you can add extra flavor or ingredients such as a dollop of peanut butter, mini chocolate chips, candy pieces, nuts of your choice like walnuts or almonds, the choices are only limited by your taste preferences. 

That’s it! Done and done. And so refreshing on a hot summer afternoon. 

You can drizzle with a little chocolate or caramel sauce, which dilutes the healthiness of this recipe, but oh soooo good. 

Follow up on Aunt Isabelle: She died in her late 90’s and bequeathed me one of her treasured purses from back in her day. I named the purse Isabelle and whenever I attend a special event I take Isabelle with me. I’m sure she enjoys her outings and she would have loved this recipe. 🙂

If you are not a fan of bananas, here’s another version of healthy ice cream aka frozen yogurt that uses Greek yogurt. It’s a little more complicated, using TWO ingredients.

This is cherry yogurt with frozen cherries. Check out this easy recipe.

Frozen Yogurt

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  • 1 5 oz container of Light & Fit Greek yogurt (flavored or plain)
  • 1/3 cup frozen fruit (mix or match to yogurt flavor)


  1. In a blender, mix frozen fruit with yogurt for a few seconds.
  2. Mixture will be the consistency of soft serve ice cream.
  3. Ready to eat or freeze for a few hours if you want a more solid consistency.


Top with your favorites like chopped nuts, shredded coconut, cookie crumbles, etc.


Calories: 168 cal
Carbohydrates: 27 g
Fat: 5 g
Sodium: 68 g
Cholesterol: 18 g
Protein: 6 g
Fiber: 2 g
We are on our way back to Italy soon. Let’s hope the heat they have been experiencing subsides a bit before we get there. Hot or not, I’ll be taste testing the gelato everywhere we go. I’ll let you know how it measures up.

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