Low FODMAP Strawberry Banana Ice Cream with Chocolate Fudge Sauce
Ingredients
MAKE GLUTEN FREEServings:
Strawberry Banana Ice Cream
200
frozen banana (firm)*
250
frozen strawberries
6
plain 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*
Equipment
- food processor
- small saucepan
Low FODMAP Strawberry Banana Ice Cream with Chocolate Fudge Sauce
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: Use bananas that are firm with yellow skin and no brown spots (this ripeness of banana is low FODMAP). Make sure you freeze your banana and strawberries in advance as this helps give your ice cream a better texture. To keep the recipe low FODMAP make sure you divide it into the recommended number of servings.
This recipe featured in The Gut Friendly Cookbook.
-
Gluten Free -
Low FODMAP -
Dairy Free -
Egg Free -
Nut Free -
Soy Free
Ingredients
MAKE GLUTEN FREEServings:
Strawberry Banana Ice Cream
200
frozen banana (firm)*
250
frozen strawberries
6
plain 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*
Equipment
- food processor
- small saucepan
Nutrition per serve
- NON-DAIRY FREE |
- DAIRY FREE |
- GLUTEN FREE
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
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- 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).
- 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.
- 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. 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.
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
