Banana Rosemary Gelato: A Refreshing Dairy-Free Dessert for Summer Wellness

banana & rosemary gelato

Hello everyone!

It’s hard to believe August is already coming to an end. This summer I promised myself not to rely too much on cold foods for my health, but truthfully, they saved me on many hot days.

As I move through my 40s, I’ve noticed subtle changes in my body. I don’t have hot flashes yet, but I definitely feel more sensitive to heat than I used to. Cold treats have become both comfort and relief.

Here’s a confession: I’ve never been a big fan of ice cream. Traditional dairy-based ice cream often makes me feel heavy and sluggish. But this year, I found a gelato recipe that I had retyped and saved almost 30 years ago, and I decided to recreate it in a lighter, dairy-free version. The result? Absolutely delicious, and yes, I ate a little too much!

This Banana Rosemary Gelato is a creamy, refreshing, and dairy-free treat. It's perfect for anyone looking for a menopause-friendly dessert (that's my experience!) that's gentle on the digestive system. You can skip the sugar since bananas are naturally sweet. The rosemary adds a delightful herbal note that beautifully enhances the banana's sweetness.

Enjoy the rest of summer, and take care of your body with cooling, wholesome recipes like this one.

Banana Rosemary Gelato Recipe

Ingredients:

(Serves 2–3)

4 ripe bananas

1~2 tbsp lemon juice

Leaves from 6 sprigs of rosemary, finely chopped

2 cups (500ml) unsweetened almond milk (other plant-based milk or daily milk also works) If using dairy milk, you can skip the nut butter

4 tbsp sugar (original recipe was 6 tbsp (about 60g), but I prefer less)

1/2 vanilla bean or 1 tsp vanilla extract

2.5 tbsp peanut butter (or almond butter, tahini, or any nut/seed butter)

Instructions:

1. In a saucepan, combine almond milk, sugar, vanilla, and rosemary. Heat gently until just before boiling. Let cool to room temperature.

   
   

2. Mash bananas in a bowl and add lemon juice.

   
   

3. In a food processor, blend the cooled milk mixture, bananas, and peanut butter until smooth.

   
   

4. Pour into a freezer-safe container. Freeze for 1 hour, stir, and repeat once or twice as needed.

   Tip: After freezing, let it soften at room temperature, then re-blend for extra creaminess.

   
   

5. If you own an ice cream maker, you can utilize it here too. It will make the process much simpler.