Low FODMAP Strawberry Banana Ice Cream with Chocolate Fudge Sauce
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.
Ingredients
Make gluten freeStrawberry Banana Ice Cream
banana (firm - no brown spots) (freeze in advance)
FODMAP
plain coconut yoghurt
FODMAP
pure maple syrup
FODMAP
Chocolate Fudge Sauce
dark chocolate chips (GF or DF as needed)
FODMAP
butter or dairy free spread
Dairy Free
pure maple syrup
FODMAP
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Learn moreMethod
- 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.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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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
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 alongsi... Read more
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