Low-Fat Dairy-Free Ice Cream Recipe

This low-fat, dairy-free ice cream is the perfect answer to hot days and sweet cravings without the heaviness of traditional recipes. With just 2 grams of fat per serving, it’s a light, refreshing dessert that’s also vegan, lactose-free, and naturally sweetened. Made with almond milk and banana for creaminess, this recipe gives you a cool treat you can feel great about—no dairy, no guilt, and all the flavor.

About This Recipe

Smooth, scoopable, and lightly fruity, this ice cream has a soft texture and a clean finish. The natural sweetness of banana pairs beautifully with vanilla and almond notes, and the result is something between soft-serve and a traditional churned ice cream—light, cool, and deliciously refreshing.

You don’t need an ice cream machine, eggs, or coconut cream. This is a true minimalist recipe with big rewards. It’s a great base for mix-ins like berries, chocolate chips, or a swirl of nut butter, too.

Why This Recipe Belongs in Your Diet

By using unsweetened almond milk and ripe banana as the creamy base, you skip saturated fats and heavy dairy without sacrificing texture. Banana also adds potassium and fiber, making each scoop more than just empty calories.

What You’ll Need (Ingredients)

This ice cream starts with simple plant-based ingredients and builds flavor with natural elements.

• Unsweetened Almond Milk, 1 1/2 cups: Light, dairy-free, and low in calories and fat.
• Ripe Banana, 2 medium (frozen): Adds creaminess, sweetness, and natural body.
• Maple Syrup or Agave, 2 tablespoons: Optional, depending on your banana’s ripeness and your sweetness preference.
• Vanilla Extract, 1 1/2 teaspoons: Lends a classic, rich flavor.
• Pinch of Salt: Enhances the banana and vanilla and balances the sweetness.
• Optional: 1 tablespoon arrowroot starch or cornstarch (for a thicker, creamier texture after freezing).

How to Make Low Fat Dairy Free Ice Cream

1. Prep the bananas: Peel, slice, and freeze ripe bananas at least 4 hours ahead or overnight.
2. Blend ingredients: In a high-speed blender or food processor, combine frozen banana slices, almond milk, vanilla, salt, and sweetener (if using). Blend until completely smooth.
3. Optional thickener: If using starch, dissolve it in a tablespoon of almond milk and blend into the mixture.
4. Freeze: Pour the mixture into a shallow freezer-safe container. Freeze for 2–3 hours, stirring once halfway through for a creamier texture.
5. Serve: Let sit at room temperature for 5–10 minutes before scooping.

Recipe Tips and Variations

• Add cocoa powder or cinnamon for a flavor twist.
• Mix in chopped fruit, dark chocolate chips, or swirls of nut butter after blending.
• For a tropical version, replace almond milk with low-fat oat milk and add a bit of pineapple or mango.

How to Store Leftovers

Store in a tightly sealed container in the freezer for up to 1 week. For best texture, allow it to soften slightly at room temperature before serving.

Nutrition Facts

• Serving Size: 1/2 cup
• Calories: 90 kcal
• Fat: 2 g
• Carbohydrates: 16 g
• Protein: 1.5 g
• Sodium: 50 mg

Try More Recipes:

• Low-Fat Sugar-Free Ice Cream Recipe
• Low-Fat Vanilla Ice Cream Recipe
• Low-Fat Yogurt Ice Cream Recipe