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When it’s hot, there’s nothing I want more than a frozen treat.

And while I share ice cream with my dog more often than I probably should, with the longest, hottest part of the summer ahead of us, I set out to make something a little healthier.

This dairy-free, no added sugar banana ice cream is totally dog-friendly.

It’s surprisingly sweet despite the absence of extra sugar. It’s rich due to the thick egg base and creamy thanks to delicious coconut cream. It’s the perfect guilt-free treat to share with your dog on a hot summer day.

I have a pet peeve when it comes to frozen dog treats – even my own if we’re being honest.

Everyone calls them “ice cream”, but the truth is that most frozen dog treat recipes are glorified ice cubes – with flavour. They freeze solid. There’s no real creaminess to them. I love to make frozen fruit dog treats with the Yonanas because it ends up more like soft serve, but even those lack that creaminess that real ice cream has.

This dog-friendly banana ice cream is the perfect compromise between healthy and delicious.

The secret is that it’s made with a sugar-free, coconut milk custard that’s so silky and rich. It has a touch of gelatin in it which keeps it from freezing rock solid, so if you leave it out a few minutes, it returns to a smooth, silky texture.

And even though it may sound complicated, I swear. It’s surprisingly easy to make.

How to Make Dog-Friendly Banana Ice Cream

This creamy and delicious dog-friendly banana ice cream is dairy-free with no sugar added and it's the perfect cool treat to share with your dog.

Active Time 30 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Materials

1/4 cup coconut milk
2 large eggs
1 tsp. powdered gelatin
pinch of salt
2 large bananas, over-ripe if possible
Drizzle coconut milk
1 tbsp. vanilla
1 tsp. cinnamon

Tools

Double boiler
Food Processor

Instructions

Open your can of coconut milk and skim off the coconut cream.
In a double boiler over medium heat, whisk together two large eggs, 1/4 cup of coconut cream, gelatin & salt.
Continue whisking until the eggs thicken. Whisk until the mixture is thick enough to coat a spoon without dripping off.
Remove mix from heat and allow to cool.
Slice your bananas and put them into the food processor. Top with a drizzle of coconut milk. Puree until smooth.
Pour in the egg mixture, vanilla, and cinnamon. Puree together.
Transfer the mix into a freezer-safe bowl and freeze.
When you are ready to serve, remove from the freezer and allow to soften for 10 minutes.