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+ servings
bowl of mugwort ice cream with sweet red beans and walnuts

3-Ingredient Mugwort Ice Cream Recipe

All Purpose Veggies
4.67 from 3 votes
Prep Time 20 minutes
Cook Time 0 minutes
Course Dessert
Cuisine American
Servings 4 Servings
Calories 106 kcal

Ingredients
  

Instructions
 

  • Peel and freeze bananas until completely solid, about 8 hours
  • Slice the frozen bananas to 1 inch slices
  • In a food processor or high-powered blender with a tamper* blend frozen banana slices with mugwort powder and almond milk until smooth
  • Do a quick taste test, and blend in sweetener if desired**
  • Serve immediately, or store in an airtight container in the freezer until ready to eat

Notes

*While a food processor will give you the best results, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender to ensure the best consistency, and add an additional 2 Tbsp of almond milk if needed.
**If you're using fully ripened bananas you do not need to add any sweetener, but if you want sweeter ice cream,  you can add up to ¼ cup of granulated or liquid sweetener of your choice, such as honey, maple syrup, coconut sugar or regular sugar. For a lower calorie option, I've used sugar-free sweeteners with good results, such as monk fruit sweetener and stevia (just be sure to convert according to package instructions).

Nutrition

Calories: 106kcalCarbohydrates: 27gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 11mgPotassium: 422mgFiber: 3gSugar: 14gVitamin A: 76IUVitamin C: 10mgCalcium: 15mgIron: 0.3mgZinc: 0.2mg***Net Carbs: 24g
Keyword banana, food processor, icecream
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