Description
Indulge in creamy dairy-free bliss with this ultimate banana ice cream recipe. Made with just a few simple ingredients, this vegan treat is perfect for a guilt-free dessert.
Ingredients
Scale
Banana Ice Cream:
- 4 ripe bananas (peeled, sliced, and frozen)
- 1/4 cup canned coconut milk (or other dairy-free milk)
- 1 teaspoon vanilla extract
- 1–2 tablespoons maple syrup (optional, depending on sweetness preference)
- pinch of salt
Instructions
- Blend Frozen Bananas: Place the frozen banana slices in a food processor or high-speed blender. Pulse a few times to break them up, then blend until creamy and smooth, scraping down the sides as needed.
- Add Ingredients: Add the coconut milk, vanilla extract, maple syrup (if using), and a pinch of salt. Blend again until fully incorporated and silky in texture.
- Serve or Freeze: Serve immediately for a soft-serve consistency. For scoopable ice cream, transfer the mixture to a freezer-safe container and freeze for 1–2 hours until firm.
- Enjoy: Scoop and enjoy as-is or top with chopped nuts, dairy-free chocolate chips, or fresh fruit.
Notes
- Add 1 tablespoon of cocoa powder or peanut butter for flavor variations.
- This recipe is naturally vegan, gluten-free, and paleo-friendly.
- Slice and freeze overripe bananas ahead of time for quick prep.
- Prep Time: 5 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 110
- Sugar: 14g
- Sodium: 15mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
