Yup, another ice cream recipe – don’t judge me! I can’t help it, I really am crazy for ice cream. As I’ve said many times before, I eat a bowl of it almost every single night. Of course, I’m not eating a bowl of Ben and Jerry’s every night (I wish lol). Instead I make healthy alternatives in my food processor…which I am sure everyone in my house appreciates (insert sarcasm) – the machine is terribly noisy and I am reminded of that every night when I make it.

If you follow along with me on social media (if you don’t, you definitely should) you will see that I am super excited that it is FRESH FIG SEASON – aka Nature’s candy. The other day when I was making my Fig, Gorgonzola and Prosciutto Stuffed Chicken Breasts, I had some leftover figs. After I ate one with a spoonful of peanut butter, I tossed the rest in the freezer. Low and behold later that evening I pulled those babies out of the freezer along with a frozen banana and whipped up a delicious icy cold treat.

I hope that you enjoy this creative concoction as much as I do!  Happy Labor Day!

Fig and Banana Ice Cream

Ingredients:

2 or 3 frozen bananas (as much or as little banana as you prefer)

5 – 6 frozen figs

1/4 cup of your milk choice (almond, cashew, coconut or regular milk)

Directions:

Put bananas and figs into food processor and slowly add the milk while the machine is running until it reaches the desires consistency.

Note: This is a very loose recipe, if you have more bananas than figs, just use what you have on hand.

If you want a little crunch, add almonds to the mix; it is also delicious with chocolate chips.

Click here to download a printable copy of the Fig and Banana Ice Cream Recipe