1. 2 ripe bananas (sliced and frozen)
  2. 1 cup fat-free Greek yogurt
  3. 1/4 cup unsweetened almond milk or skim milk
  4. 1-2 tablespoons granulated erythritol or another sugar substitute (adjust to taste)


  1. Slice the ripe bananas into small pieces and freeze them until they are firm, for at least a few hours or overnight.
  2. In a blender or food processor, combine the frozen banana slices, fat-free Greek yogurt, unsweetened almond milk (or skim milk), and the sugar substitute.
  3. Blend the ingredients until smooth. You may need to stop and scrape down the sides of the blender or food processor to ensure everything is well mixed.
  4. Taste the mixture and adjust the sweetness with more sugar substitute if needed.
  5. Pour the mixture into a freezer-safe container and cover it.
  6. Freeze the ice cream for at least 2-3 hours, or until it reaches your desired consistency. You can stir it every 30 minutes for the first hour to prevent large ice crystals from forming.
  7. Scoop and serve. You can top it with fresh berries, a drizzle of sugar-free chocolate sauce, or crushed nuts if you like.