Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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Comments (5)
I’m allergic to bananas .Is there a substitute I might use
Avocado might be a good substitute…
Bananas are like the “base,” the vanilla that you add flavors to. The 70% water in a banana is bound up in the fiber in a different way than in most fruits (you can’t juice it!), so they are thicker and create a specific texture. You can leave them out, but the result will more resemble a sorbet than a thicker, creamier ice cream.
Does this recipe not require any liquid (ex. Almond milk, coconut milk) to blend the peaches and bananas?
no liquid required. I have used melons or strawberries in place of the bananas. Previous recipe didn’t grill the fruit. My favorite is mango.
Enjoy.