Plantain Ice Cream
This post contains affiliate links. For more information, read my privacy policy.
This AIP-friendly ice cream is creamy, sweet, and contains no added sugar. It’s got only three ingredients, one of which is entirely optional.
Looking for Low-FODMAP recipes?
28 Days of Low-FODMAP AIP combines IBS and autoimmune diets in a 28-day meal plan designed to jump start and simplify this often-challenging duo. But wait: This meal plan includes 50 exclusive low-FODMAP recipes you won’t find anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones!
Plantain Ice Cream
Instructions
- Combine all ingredients in a blender or food processor and process until smooth. You may have to stop and stir the plantains a bit if you are using a blender.
- Process through your ice cream maker according to the manufacturer’s instructions. Alternatively, freeze until half-frozen (about 30 minutes), then puree in a blender until smooth and freeze again until the consistency of ice cream.
Nutrition
Calories: 154kcal | Carbohydrates: 31g | Protein: 2g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 4mg | Potassium: 447mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1000IU | Vitamin C: 23.1mg | Iron: 0.7mg
This looks like a great recipe, but the recipe says “coconut cream” but when you click on “coconut cream” creamed coconut is pictured…there is a difference. Which is correct? Thanks!
Hi Malia! The creamed coconut has instructions on the box to dilute it to make coconut cream, but you can also use the firm part of a refrigerated can of coconut milk.