Cherry Banana Ice Cream

Written by Eydie Desser

Ashley and I were brainstorming on what kind of delicious, raw food ice cream we could make and we decided on this cherry banana ice cream.  I made a recipe and she did too.  Her ice cream turned out super red and beautiful, and mine was a pale pink.  Still pretty but the vibrancy popped. I used frozen cherries and she used fresh which made all the difference! It’s so yummy.


  • 2 medium sized bananas, frozen in ¼ inch slices
  • 2 cups fresh cherries, pitted


  1. Remove the frozen banana slices from the freezer and let defrost just a bit to soften before processing.
  2. In the meantime pit the cherries.
  3. Place the cherries and the bananas in the bowl of a food processor and blend until smooth.
  4. Place the ice cream in a pyrex dish and freeze for an hour or so, just until you can scoop the ice cream into balls.  Place a ball or two in your serving bowls and freeze to harden the balls just a bit.
  5. About 10 minutes before serving, remove the ice cream filled bowls from the freezer and let thaw just a bit.
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