the best ice cream ever & it’s raw too!

I have no idea who invented the raw banana ice cream, but he/she is a genius! I tried to check as many posts as possible about it and decided that the oldest one might be the inventor, or may be not, who knows and does it matter? So, I was able to find a youtube video dating from may 2007, a blog post dating from june 2009, frozen bananas ice cream maker (can you believe that!) and a wikipedia article saying that hundreds of years ago the ancient people used to eat frozen fruits for dessert. As for me, I saw it for the first time a couple of days ago at this bulgarian raw food blog. So, finding the truth is up to you if you care and the marvelous taste of the raw banana ice cream to all of us :)

For the past couple of weeks I experimented a lot with frozen fruits, because I wanted to add an ice cream and sorbets to the book I’m writing, so I ended up with combining both of them. A strawberries sorbet & raw banana ice cream, the perfect match for the hot summer days. Are you ready to indulge and be blown away by this easy and decadent raw recipe? It’s 100% raw, vegan, gluten-free, sweetener free and delicious :)

And for everybody interested in gardening, here is how a strawberry is formed…
First, there is the blossom:

Then, the leaves fall and a strawberry is formed :)

raw ice cream
  • 1 cup frozen strawberries
  • 3 ripe frozen bananas
  • 2 tablespoons nuts milk

1. Blend the frozen strawberries with the nuts milk until a sorbet like texture with the S knife.
2. Add the frozen bananas and blend until it’s all mixed up, creamy & fluffy. The bananas should be very ripe and frozen for at least 24 hours.
3. Serve right away or store in the freezer.

Time for preparation: 5 min. Serves: 4.

bon appétit!
About the Author

Nadia Petrova

Nadia Petrova is a Registered Holistic Nutritionist, Member of CANNP, author of the Daily Raw cookbook and Green chef. You can reach her at - E-mail: nadia(at), Facebook:, Personal Facebook:, Twitter: @natureinsider. And can read more about her here - Nadia Petrova


  1. Thank you, ladies! :)

    I love it too, because it’s so easy to make and doesn’t need an ice cream maker.

    Paulina, I hope this year to finish it finally, thank you! :)

  2. Heyyy.

    I’ve been making this for ages and love it! So refreshing! I bet it will go well with some fresh mint leaves, too, just an idea! :)
    Photos look stunning, as always! Greeting :)

  3. Thanks girls!

    Rosie, I will surely try with the mint leaves next time, thanks for the tip! :)

  4. This looks so delicious. I tried making ice cream with frozen bananas today and felt liked it needed something more. I will definitely be giving your recipe a try. Thx for sharing!

  5. The big bowl of any food processor has different blades. One of them is metal, in a S form and is called “S knife”, it’s the most basic blade for the big bowl. The shaker bowl doesn’t have it.

  6. Hi there, nice to see this recipe up on the web! As far as who invented it, I think you definitely need to look earlier than 2007… My mom made this for me when I was a kid in the early 80’s, and I am quite sure she did not invent it…

  7. I am eating this right now topped with my own muesli mix… Oh my gosh!!! Who needs “real” ice cream? This is so refreshing and definitely satisfies my ice cream cravings! I’m going to see if I can do this with frozen blueberries next time or a mix of berries. Thank you for posting :)

  8. Hi Nadia, are your Goubkas sister?? You are so lovely in the interview. Thank you so much for your extraordinary blog and all the beautiful pictures and outstanding recipes. It’s so great to know that more and more people are going into raw food. With all my best wishes and sunshine for your life, sincerely, Anne-Marie, rawfood dietician in Switzerland

  9. Thank you, Anne-Marie!
    Golubka is one of my most favorite raw food blogs, but I’ve never met her in person :))

  10. I don’t like ice cream but this looks and sounds delicious. I’m going to make some. This is ice cream that is actually healthy instead of just not as unhealthy. Seems like the type of recipe with endless variations as well!

  11. I’m having some problems reading this blog – 40 percent of the text gets outside of the paragraph on its right side and disappears. Only by marking all the text and copying it to another program I can read it. I’m using FireFox 13.0.1 (the latest version), maybe you have just seen the layout of your blog in Internet Explorer or in Chrome, but please take a look at it in FireFox too, because it doesn’t display right in it.

  12. By the way, what are you allowed to use in raw food? Can you use diary products such as milk, cream and butter? Can you use eggs? Grain? Flour? Thanks.

  13. Criss, the raw food diet is basically raw and vegan, meaning you are not allowed to use animal products like dairy, milk, cream, eggs and butter, even if they are raw too. As for the grains, they can be eaten raw, usually that means sprouted and the flours should be raw too, usually made from raw nuts.

    But, this is not a science, it’s a cuisine, so if you feel like mixing a raw food recipe with some dairy, I say try it, sometimes it’s too good to skip :))

  14. it just looks sooo delicious I cannot believe its not made with a ice cream maker!!! I wonder what it will taste like? and how much money will it take to buy it?

  15. Mya, yes, with some chocolate on top will be great :))
    And I don’t think you can buy it, just make it, it’s pretty easy!

  16. Since discovering this recipe I’ve used it twice with great reactions from my husband and friends. They cannot believe the thick consistency, yep light and fluffy. Just ridiculously delicious. Posted some pictures and now everyone wants a link to your page – haha. I keep frozen bananas and strawberries stocked at all times, so this is especially easy to throw together on a whim. Love it, love it, love it. Thank you for sharing.

  17. Hi! I’ve read all the post and comments and I am pretty sad to report that my experience with the recipe wasn’t the best. After reading many recipes, I was glad to find this one, that didn’t require an ice cream maker. I decided to try banana-based raw ice cream specially because I read that there was no left traces of banana’s taste (because, just here between us, I hate bananas!). Instead of strawberries, I used frozen mulberries and added vanilla syrup for extra happiness. But the thing is that my recipe resulted in a mass with fluid (but not liquid) creamy texture that tasted so much like bananas! Since I was really in doubt when I froze the bananas, I’d like to check if I did something wrong. So, how rape should the banana be? Do they change color after frozing (because mine were brownish when I used then in the recipe, but tasted like bananas and were pretty sweet)? Since I’m brazilian and bananas are abundant here around, in many sizes and types, how many grams/cups of frozen bananas would you recommend for one cup of strawberries? To many questions, I’ll stop here! Thanks a lot for the attention so far! :)

  18. Hi Fabrizia!

    Sorry to hear that you didn’t liked the banana ice-cream, but may be if you try again…
    The bananas should be very ripe, with brown spots on the skin. Peel, cut and freeze for 24 hours.
    For 3 bananas, the amount of other fruits should be no more then 1 table spoon, just to give it color and a little bit of taste (if you add more, it will start to look and feel more like a sorbet, instead of ice-cream). The liquid is not necessary, so try to skip it. No additional sweetener as well, the ripe bananas are very sweet. For the ice-cream you need a high speed food processor working on maximum speed to make it fluffy and ice-creamy.

    If it still tastes like bananas to you, try experimenting with avocado or cashew based raw ice-cream. It doesn’t require an ice-cream machine as well.

  19. Oh wow this is wonderful. It tastes so good and the banana is balanced out really well. Was super easy to make. I even used bananas that weren’t too ripe and it worked really well. Thanks so much sharing!

  20. Thanks for the recipe. I have made it with cherries instead of strawberries, and just used a blender as I don’t have a food processor. It tastes lovely but it is more like a sorbet. Can you please confirm the quantity of fruit, as the recipe says one cup but in a comment you say no more than 1 tablespoon. I cup of cherries is many tablespoons! I also found I had to put about 3 tablespoons of the almond milk in with the cherries before it would start to blend properly, so that might be why it’s like a sorbet. I think probably my main problem is that a blender doesn’t do it as well as a food processor.

  21. Melanie, I make it all the time and it has the consistency of an ice cream, not a sorbet. I believe the problem is the blender and the liquid. Lately I skip the liquid and use only frozen fruits. You can use 1 ts or 1 cup berries, it depends on the quantity of the bananas and the taste you want to achieve.

  22. Hey Nadia!
    this recipe is really wonderful, so quick and easy to make.
    Just one question…can i use coconut milk instead almond milk?
    thank you for sharing

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