There is a new ice cream shop in our area called Messina. From the street it looks like a night club because there is music pumping and always a line of people down the street to get into the shop! It’s the hippest place to be at the moment in Melbourne, everyone wants to taste their amazing ice cream. Who would’ve thought an ice cream shop could be so popular?! Melbourne is notorious for eatery trends. There is always a new “must try” place popping up in this hip town, it’s hard to keep up!
I feel like i’m suffering a bad case of FOMO though (Fear Of Missing Out). I don’t eat dairy or sugar for that matter and all the ice creams at Messina are made with both. I was surprised to see that they had an organic vanilla flavour with organic free range eggs and jersey milk though. I had a taste of this one, as i was curious, and it was really yummy actually. It’s funny though i just don’t see things like this as a treat. I can’t help but see it as a sugar disaster that will just leave me feeling gross after i eat it. I guess that’s why i’ve been lucky because i’m attracted to foods that make me feel good rather than something that just tastes good for a “moment on my lips, forever on the hips!”. Plus the added sugar in foods begins to tastes ridiculously sweet once you haven’t had it for a while.
So while i don’t get to line up for my ice cream at the hippest shop in town, my body will be pleased to bypass the sugar hit as this recipe i’m sharing with you is a tropical dairy-free sugar-free ice cream. Made entirely of whole foods! I chose a tropical flavor and used bananas, pineapple, coconut and cinnamon. Now i can eat ice cream guilt-free! There’s nothing to feel guilty about when eating whole foods so grab a spoon and dig in!
I know not all of you have cold-pressed juicers (which is a great way to make a plain banana ice cream out of frozen banana). So i’ve made this ice cream with my blender. It’s so easy to whip up the night before and pop in the freezer to firm up.
What you need
- 2 bananas
- half a small pineapple – chopped and skin removed
- 1 cup + 1 tablespoon coconut milk
- 2 heaped tablespoons almond butter – i used ABC+ Pecan butter
- 1 tsp cinnamon
- 4 small handfuls of nuts to sprinkle on top – i used macadamia nuts
- 4 Passion fruits – the pulp will also be sprinkled on top
What to do
- blend all ingredients together until smooth
- transfer to a container and freeze overnight
- serve 2-3 ice cream scoops for each person and top with passion fruit pulp and nuts
Note: after the ice cream has been in the freezer over night it will be quite hard so take it out of the freezer for 10-15mins before you’d like to serve.
Tropical Dairy-Free Sugar-Free Ice Cream – ! 
Print Prep time 10 mins Cook time 24 hours Total time 24 hours 10 mins A yummy tropical ice cream Author: By Arie Elle Recipe type: Ice cream Cuisine: Vegan, dairy-free, sugar-free Serves: 4-6 Ingredients
- 2 bananas
- half a small pineapple – chopped and skin removed
- 1 cup + 1 tablespoon coconut milk
- 2 heaped tablespoons almond butter
- 1 tsp cinnamon
- nuts to sprinkle on top – i used macadamia nuts
- 4 Passion fruits – the pulp will also be sprinkled on top
Instructions
- blend all ingredients together until smooth
- transfer to a container and freeze overnight
- Remove from the freezer 10-15 minutes before serving
- serve 2-3 scoops per person and top with passionfruit pulp and nuts
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