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Banana Yogurt Ice Cream

Helen T. Patterson
A quick and creamy tropical ice cream made with ripe papaya, banana, and Greek yogurt.
Naturally sweet, high in protein, and topped with crunchy cashews, this healthy dessert is perfect for satisfying cravings without added sugar.
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Prep Time 5 minutes
Cook Time 0 minutes
Freeze Time 2 hours
Total Time 2 hours 5 minutes
Course Dessert, Snack
Cuisine American
Servings 4

Equipment

  • 1 High-speed blender or standard blender
  • 1 Freezer-safe mold or container
  • 1 Spoon (for serving)
  • 1 Knife and cutting board

Ingredients
  

  • 1 ½ cups diced ripe papaya
  • 2 medium bananas peeled
  • 1 ¼ cups Greek yogurt
  • ¼ cup protein powder optional, any flavor
  • 1 –2 tablespoons honey adjust to taste
  • 1 –2 tablespoons cashews chopped, for topping

Instructions
 

  • Prepare the Fruits: Begin by selecting ripe, fragrant papayas and bananas.
    The ripeness of your fruits is key to natural sweetness and a creamy texture.
    Peel the bananas and cut them into medium-sized slices.
    For the papaya, slice it in half, remove the seeds, and dice the flesh into small cubes.
    Ensuring uniform sizes will help the blender create a perfectly smooth ice cream base.
  • Measure the Yogurt: Use Greek yogurt for a rich, creamy texture and a protein boost.
    Measure out 1¼ cups of yogurt and let it sit at room temperature for a few minutes if it’s straight from the fridge.
    This softens the yogurt slightly, making it easier to blend with the fruits without clumping.
  • Combine Yogurt and Honey: In your blender bowl, add the Greek yogurt first, then drizzle in 1–2 tablespoons of honey.
    The honey adds natural sweetness and helps create a smoother texture when frozen.
    Blend the yogurt and honey briefly on low speed just to combine before adding the other ingredients.
  • Add Protein Powder (Optional): If you’re using protein powder, add ¼ cup into the blender at this stage.
    Choose a flavor that complements the tropical fruits, such as vanilla or unflavored, to maintain the natural fruit taste.
    Protein powder boosts nutrition, making this ice cream a more filling and satisfying treat.
  • Add Papaya and Banana: Next, carefully add the diced papaya and banana slices to the blender.
    Ensure that all the fruit fits comfortably in the bowl to avoid overfilling, which can affect blending.
    The combination of banana and papaya creates a creamy, smooth texture naturally, reducing the need for additional sweeteners.
  • Blend Until Smooth: Secure the blender lid tightly and start blending on low speed, gradually increasing to high.
    Blend until the mixture is completely smooth, with no chunks remaining.
    Stop occasionally to scrape down the sides of the blender with a spatula to ensure even consistency.
    The resulting mixture should be thick, creamy, and luscious.
  • Taste and Adjust Sweetness: Once blended, taste the ice cream base. If you prefer it sweeter, add an extra teaspoon of honey and blend briefly to combine. Adjust gradually, as the flavors will become slightly muted once frozen.
  • Pour Into Freezer-Safe Mold: Transfer the smooth ice cream mixture into a freezer-safe mold, container, or loaf pan.
    Smooth the top with a spatula to create an even surface.
    Make sure the container is airtight or cover with plastic wrap to prevent ice crystals from forming during freezing.
  • Freeze Until Firm: Place the container in the freezer for at least 2 hours or until fully set.
    For a softer, more scoopable texture, check after 1–1.5 hours and gently stir the mixture before refreezing.
    Freezing slowly helps retain creaminess and prevents icy texture.
  • Prepare Toppings: While the ice cream freezes, chop 1–2 tablespoons of cashews into small pieces.
    Cashews add a satisfying crunch and a subtle nutty flavor that complements the tropical fruits. Set aside until ready to serve.
  • Serve the Ice Cream: Once frozen, remove the ice cream from the freezer and let it sit at room temperature for 2–3 minutes to soften slightly for easy scooping.
    Use an ice cream scoop or spoon to serve portions into bowls or dessert glasses. Sprinkle the chopped cashews on top for added texture and visual appeal.
  • Enjoy Immediately: Savor the creamy, naturally sweet ice cream right away, or store it in the freezer for later.
    This dessert is perfect as a quick, refreshing treat or a wholesome snack anytime.

Notes

  • Choose ripe fruits for natural sweetness: The sweeter and softer your papaya and bananas, the creamier the ice cream will be, reducing the need for added sugar. Overripe bananas, in particular, enhance the flavor and texture naturally.
  • Blend thoroughly for smoothness: A high-speed blender works best to achieve a velvety, lump-free consistency. Stop to scrape down the sides if necessary.
  • Adjust sweetness carefully: Taste the mixture before freezing; remember that freezing slightly dulls sweetness. Add honey or another natural sweetener gradually.
  • Optional protein boost: Adding protein powder turns this dessert into a more filling, nutrient-rich treat without changing the tropical flavor too much.
  • Soft-serve option: Serve immediately after blending for a creamy, soft-serve consistency if you prefer a lighter, quicker dessert.