What screams summer more than banana cantaloupe ice cream with pistachio? This banana nice cream recipe is ready in minutes and will quickly become your favorite banana-based ice cream.
Raise your hand if you love summer! One of my favorite things about warm weather is cooling off with a refreshing treat, like this super simple fruit-based "ice cream" made with cantaloupe, banana, and pistachios.
I love dessert, so I'm always looking for healthy ways to add it to my day. One of my favorite ways is a quickie banana ice cream, so I thought about what other flavor combos would work well. It turns out cantaloupe, banana, and lemon make a delicious frozen dessert treat, aka melon nice cream! Enter this banana cantaloupe ice cream with pistachio.
To whip up this banana cantaloupe ice cream with pistachio, I froze banana and cantaloupe overnight in a zip-top bag overnight. Then I put the fruit, milk, lemon juice, and lemon zest in a high-speed blender to create "ice cream."
Once I had my base for this cantaloupe dessert, I thought about what food would make the best topping. I chose pistachios because they're full of filling healthy fats, protein, and fiber—so I chopped them up for a crunchy topping. A crushed pistachio topping and even dried edible flowers as a topping are so delicious!
If you love the crunch of nuts, I bet you'll also enjoy:
If you'd like to make this a vegan cantaloupe ice cream, just swap out the milk for your favorite plant-based alternative, such as macadamia milk. Now go get your own bowl so you can have treat time, too!
This post was updated in August 2019.
Helpful kitchen tools:
1 ½ bananas, sliced
2 ½ cups cantaloupe, diced
1/4 cup reduced-fat milk
1 Tablespoon lemon juice
1 Tablespoon lemon zest
2 Tablespoons pistachios, chopped
Freeze bananas and cantaloupe in a zip-top freezer bag overnight. Place frozen fruit, milk, lemon juice, and lemon zest in a food processor or high-speed blender. Process, pulse, or blend until completely smooth, pausing if necessary to push the ingredients toward the bottom of the processor or blender. (If using a blender, you may need to mix gently with a spoon when done blending.) Place in bowls, and top with pistachios. Enjoy! Makes 4 (1/2-cup) servings.
Nutritional information per serving: Cal: 100 Fat: 2.5 g Sat fat: 0.5 g Pro: 3 g Carbs: 21 g Sugar: 14 g Fiber: 3 g Chol: 21 g Sod: 25 g
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I'd love to hear from you! Let me know if you make this banana cantaloupe ice cream with pistachio! What are your favorite healthy summer desserts? Tag @amydgorin on Instagram and Pinterest and @amygorin on Twitter and Facebook.