Low FODMAP Strawberry Banana Ice Cream with Chocolate Fudge Sauce

Ingredients

MAKE GLUTEN FREE

Servings:

Strawberry Banana Ice Cream

200   frozen banana (firm)*
250   frozen strawberries
6   coconut yoghurt*
2   pure maple syrup*
1   vanilla extract

Chocolate Fudge Sauce

3   coconut milk (canned)
20   dark chocolate*
1.5   cocoa powder
2   butter or dairy free spread*
1.5   pure maple syrup*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • food processor
  • small saucepan

Low FODMAP Strawberry Banana Ice Cream with Chocolate Fudge Sauce

Last updated Apr 11th, 2022

PREP IN 15 MIN
COOKS IN 1 second
SERVES 4

BY Alana Scott
DIETITIAN REVIEWED BY Joanna Baker (APD)
FEATURED IN Dessert, Snacks, Vegetarian Options

After much popular demand I am releasing this epic low FODMAP ice cream recipe! It's easy... it's delicious... and this simple strawberry banana ice cream goes perfectly with chocolate fudge sauce. This is definitely a dessert your family will love! Keep in mind that this recipe is quick to whip up but you will need to leave some time for it to chill in the freezer.

Recipe Note:  I prefer to use bananas that are firm with no brown spots as the recipe tastes better and they are lower in FODMAPs. Make sure you freeze your banana and strawberries in advance as this helps give your ice cream a better texture.

FODMAP Note: Common bananas when they are firm (unripe - green or just yellow) are low FODMAP in 100g serves, however they become high FODMAP for fructans when ripe (yellow with brown spots) Use firm banana for this recipe. Make sure you divide the recipe into 4 serves.

Recipe update: Please note this recipe was updated on the 23 December 2021 after Monash University reduced the recommended serving size for strawberries. This recipe follows low FODMAP guidelines.

This recipe featured in The Gut Friendly Cookbook.

  • Gluten Free
  • Low FODMAP
  • Dairy Free
  • Egg Free
  • Nut Free
  • Soy Free

Ingredients

MAKE GLUTEN FREE

Servings:

Strawberry Banana Ice Cream

200   frozen banana (firm)*
250   frozen strawberries
6   coconut yoghurt*
2   pure maple syrup*
1   vanilla extract

Chocolate Fudge Sauce

3   coconut milk (canned)
20   dark chocolate*
1.5   cocoa powder
2   butter or dairy free spread*
1.5   pure maple syrup*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • food processor
  • small saucepan
SHOW NUTRITION

Nutrition per serve

    | |
Calories 277
Fat 15.7g
Saturates 8.9g
Protein 2.6g
Carbs 34.4g
Sugars 21.3g
Fibre 4.8g
Salt 0.1g
Iron 2.5mg
Calcium 43.8mg
Calories 277
Fat 15.7g
Saturates 8.9g
Protein 2.6g
Carbs 34.4g
Sugars 21.3g
Fibre 4.8g
Salt 0.1g
Iron 2.5mg
Calcium 43.8mg
Calories 277
Fat 15.7g
Saturates 8.9g
Protein 2.6g
Carbs 34.4g
Sugars 21.3g
Fibre 4.8g
Salt 0.1g
Iron 2.5mg
Calcium 43.8mg
    | | |
  1. Chop the frozen banana and strawberries into small pieces. Place in a food processor with the coconut yoghurt, maple syrup and vanilla essence. Blend and scrape down the sides of the food processor as needed, until smooth (this will take 5 minutes or so).
  2. Taste and add more maple syrup or vanilla essence if desired. Then serve immediately as soft serve (let's face it... I'm impatient and this is how I enjoy eating it) or freeze for a couple of hours until slightly firm.
  3. Make the chocolate fudge sauce. Place the coconut milk, dark chocolate, cocoa powder, dairy free spread or butter, and maple syrup in a small saucepan. Place over medium heat and allow to melt, whisk occasionally. Let the sauce boil gently for 2 to 3 minutes until thick. Leave for a few minutes to cool and then spoon over the ice cream. Store any leftover sauce in a sealed container in the fridge.

Buying Tips

Make sure you use pure maple syrup (low FODMAP) not maple flavoured syrup (potentially high FODMAP).

When choosing bananas make sure you select common bananas and not sugar bananas. Then use the bananas when they are firm (green to just yellow) and then become high FODMAP when they are ripe (have brown spots).

Choose a dark chocolate that doesn't contain inulin or high FODMAP sweeteners like honey, high fructose corn syrup, agave syrup or fructose. Also avoid dark chocolate that contains high FODMAP fruit or nuts.

Check the coconut yoghurt  for inulin (chicory root) and high FODMAP sweeteners like honey, agave syrup, fructose, fructose glucose syrup, fruit juice, high fructose corn syrup or high FODMAP fruit.

Gluten Free Tips

There are no gluten free tips for this recipe.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.

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Author: Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More

Professional Reviewer: Joanna Baker (APD)

Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alon... Read More

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