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 low FODMAP dessert your family will love! This recipe was first featured in the December edition of the New Zealand Allergy Today magazine. 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: Avoid using over ripe bananas as they are high FODMAP and the banana flavour will be very strong. I prefer to use bananas that are just ripe (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.
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, or high fructose corn syrup. Also check that your yoghurt does not contain high FODMAP fruit.
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.