I experiment a lot in the kitchen, and this means adding ingredients that you wouldn’t think would work, like curry powder in ice cream. Don’t get me wrong, a lot of these are failures, but every once in a while, one stands out, like this one.

This isn’t your typical ice cream made of milk and cream and sugar that you churn in an ice cream maker. Instead, it has a base of bananas, and is made in food processor in minutes. It’s dairy and refined sugar free, so if you’re trying to eat better, but still want a creamy frozen treat, this is a solid choice.

The curry idea came was inspired by my favorite ice cream shop. They used to make ice cream sandwiches in exotic flavors, and one was a banana cashew curry. It was real ice cream, and much more indulgent, but it hit the right notes of sweet, spicy, and salty, and was a surprisingly perfect summertime treat. This version is healthier, and has a few different ingredients, but they all go together perfectly. The Ava Jane’s Kitchen curry powder adds a nice complimentary spicy note without being overpowering, and the coconut and almond butter adds texture and flavor without added sugar. A sprinkle of crunchy Colima Sea Salt at the end is the perfect accompaniment, making it the ultimate sweet and salty dessert.

Some things to keep in mind about this recipe — you want your bananas to be pretty ripe, as this is when they are sweet and creamy. When blended, they mimic the texture of your favorite traditional ice cream pretty well. To keep it on the nutritious side, I used both sugar-free almond butter and coconut, but if that’s not important to you, both versions will work fine. Make this right before you eat it, though, and don’t try to refreeze, as store-bought ice cream has stabilizers that keep it from getting icy when frozen again. This, obviously, has none of that, so it’s best enjoyed when you make it. It only takes a few minutes though, beyond the freezing time, so you can easily whip it up after dinner or even for a healthy dinner party treat.


Serves 1-2
Prep time: 10 minutes, plus freezing


2 ripe bananas

1/2 teaspoon Ava Jane’s Kitchen Curry Powder

2 tablespoons almond butter

2 tablespoons coconut flakes

Colima Sea Salt, for serving



Slice the bananas and lay them on a baking sheet lined with parchment paper in a single layer. Freeze until firm, at least 3 hours.

When ready to eat, put all of the ingredients except the salt in a food processor. Blend until it comes together and looks like ice cream, about 30 seconds.

Serve immediately, sprinkled with the Colima Sea Salt.

Easy to download PDF: Curried Coconut Banana Ice Cream