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Banana Ice Cream with Bourbon
(Published: )
Prep Time Cooking Time Servings
4 people
  • 4 ripe bananas, peeled
  • 1/4 cup superfine sugar
  • 4 pitted prunes, chopped
  • 1 1/2 cups nonfat vanilla yogurt
  • 2 tablespoons bourbon
  • 2 tablespoons sliced almonds, toasted (optional)

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Freeze bananas overnight. Put prunes and bourbon in a shallow dish to soak until bananas are frozen, then drain well.

Cut bananas into 1/2” slices and put in a food processor with sugar. Pulse a few times. Add yogurt and pulse until bananas are chopped and well integrated with yogurt. Don't puree - leave it a little chunky. Pour into a bowl and fold in prunes. Eat immediately or freeze until ready to eat; top with almonds if desired.

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