Made with frozen bananas and creamy coconut milk, this 5-ingredient vegan banana ice cream is rich, creamy, and healthy without processed sugars! It's not your typical frozen dessert treat - it is so much more!
This was inspired by a combination of my strawberry banana ice cream and coconut milk ice cream, and pairs well topped with this amazing dairy-free chocolate ganache.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: No cooking! Just 4 hours in the freezer
- ⏳ Total Time: About 4 hours 10 minutes, nearly all hands-off
- 🍽️ Serving: 2 servings
- ⚡ Calories: 287kcal
- 🌶️ Flavor Profile: Naturally sweet banana with tropical coconut cream and a hint of vanilla
- ✋ Difficulty: Easy, as simple as my dairy-free chocolate ganache topping
Quick Answer
Slice ripe bananas into 1-inch coins, place them on a baking pan, and freeze overnight. Add the frozen bananas, coconut milk, agave (or maple syrup), vanilla, and a dash of salt to a food processor and blend until smooth. Scoop the ice cream into a freezer-tight dish and freeze for 4 hours or until frozen before serving.
Jump to:
When the heat is on there is nothing better than a heaping scoop of cold ice cream! Bananas are one of the tastiest yellow fruits to create a naturally sweet ice cream! You can freeze this slightly for a soft serve ice cream or let it set longer to savor slowly every bite!
This beautiful vegan banana ice cream mostly uses only 2 ingredients, although I include a dash of vanilla flavor, salt, and a tablespoon of natural sweetener. The combination takes this frozen treat to a whole other level - soon to be one of your most talked about desserts! Plus, just like my peanut butter banana oatmeal it's sooooo good with a drizzle of peanut butter and chocolate on top! Banana lovers, my vegan banana bread is the perfect way to use the rest of the bunch.
Why This Recipe Works
Click to see the technique science
- Frozen bananas ARE the ice cream base. Blended alone they turn thick and creamy, and adding coconut milk sends you straight to tropical paradise - I kid you not!
- Full fat coconut milk prevents crystals. Using light coconut milk makes this banana ice cream crystalize, so the full fat canned version is what keeps it scoopably smooth.
- Ripe bananas bring the sweetness. Starting with ripe fruit means only a tablespoon of added sweetener is needed, with natural sugars and fiber that don't cause sugar spikes.
- No churn needed. The food processor does the work an ice cream maker normally would, whipping everything into a creamy smooth consistency in minutes.
- Pre-frozen fruit halves the freeze time. Starting with frozen bananas means the blended mixture only needs about 4 hours to set instead of overnight.
- A dash of salt wakes up the flavor. It balances the sweetness and makes the banana and coconut taste brighter.
Why You'll Love This Recipe
- Guilt-free. This satisfying treat is sure to capture a sweet tooth craving, and without the guilt of eating sweets! It is rich, creamy, healthy, vegan, gluten-free, and dairy-free!
- 5 ingredients, 10 minutes of work. Vegan banana ice cream with coconut milk is so easy to make!
- The creamiest natural ice cream. Who would have guessed you can have the creamiest most natural ice cream from fresh frozen bananas!
Key Ingredients
- Coconut milk - use full fat canned coconut milk. Using light coconut milk makes this banana ice cream crystalize, so be sure to use the full fat version, which is quite healthy with good fats.
- Bananas - start with fresh ripe bananas, slice them into coins, then freeze them. Here is how to freeze bananas. Alternatively you can find frozen banana slices already prepared in some grocery stores.
- Maple syrup or agave sweetener - to add just a touch of extra sweetness to this dessert.
- Vanilla and a dash of salt - the finishing touches that round out the flavor.
See recipe card for quantities.
Substitutions and Variations
- Vegan strawberry banana ice cream - blend in 1 cup of fresh strawberries in place of 1 cup of frozen banana.
- Vegan banana chocolate ice cream - blend in 1-2 tablespoons Dutch process cocoa powder (start with one tablespoon until you achieve desired taste).
- Skip the coconut milk - leave out the coconut milk and sugar altogether and just blend 4 cups of frozen banana.
- A little color boost - add a sprinkle of turmeric powder for a little natural yellow color and nutrition.
How to Make Vegan Banana Ice Cream
See the recipe card for full details and instructions. No need for an ice cream maker here! This no-churn vegan banana ice cream just blends together, then freeze and enjoy it!
1Freeze the bananas. Slice ripe bananas into 1-inch thick round coins, place them on a baking pan, and freeze overnight. Or use pre-frozen banana slices.
2Blend. Place the frozen bananas, coconut milk, agave, vanilla, and salt in a food processor and blend until smooth.
3Transfer. Scoop the ice cream into a freezer-tight dish that holds at least 4 cups. A small shallow square or rectangle glass container works perfectly.
4Freeze and enjoy. Place in the freezer for 4 hours or until frozen before serving. Enjoy your cooling snack after dinner or anytime!
Recipe Tips and Tricks
- Start with frozen bananas. This cuts the freezing time in half! You'll have a tasty and extremely healthy dessert treat ready in no time!
- Use a good machine. A quality food processor or high powered blender whips it together quickly and prevents chunks. If using a blender, I double the recipe and use a Vitamix.
- Multiplying the recipe. You can double or triple this recipe. In the recipe card just click the icon for the servings to 2x, 4x, or 6x. Freezing will take longer if it is multiplied because it will be more ice cream!
- Storage. Store your homemade vegan banana ice cream in the freezer in a sealed airtight container for up to 3 months.
Serving Ideas and Suggestions
These are my favorite homemade ice cream toppings: dairy-free chocolate ganache, peanut brittle, chocolate granola, chopped nuts, almond butter, homemade Nutella, or a peanut butter drizzle!
Serve a scoop next to a warm sugar-less Whole30 apple crumble skillet, or make it a full frozen dessert night with my mint chocolate chip ice cream and chocolate coconut ice cream.
Vegan Banana Ice Cream FAQs
Homemade banana ice cream is healthier than any other ice cream as it has natural sugars and fiber that don't cause sugar spikes. Plus this vegan banana ice cream is dairy-free with healthy fats rather than using heavy cream like traditional banana ice cream.
The most common culprit is light coconut milk, which makes this banana ice cream crystalize. Use full fat canned coconut milk and blend until completely smooth in a good food processor or high powered blender.
No! This is a no-churn recipe. The food processor blends the frozen bananas and coconut milk into a creamy smooth consistency, then the freezer sets it in about 4 hours.
Sure you can have the fake banana flavored ice cream made with isoamyl acetate (that is the name of the fake banana flavor), but you can totally taste it is fake! Using fresh bananas is what this banana ice cream is all about and you can taste the authentic taste!
Store it in the freezer in a sealed airtight container for up to 3 months. Let it sit on the counter for a few minutes before scooping if it freezes very firm.
Yes, you can double or triple it. In the recipe card just click the icon for the servings to 2x, 4x, or 6x. Freezing will take longer if it is multiplied because there will be more ice cream!
Other Recommended Ice Cream Recipes
I hope you enjoy this healthy vegan banana ice cream recipe! Tried it? I'd love to see your creations! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
Vegan Banana Ice Cream
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Ingredients
- ⅔ cup coconut milk
- 2 cups ripe bananas cut into slices and frozen - or use 2 cups premade frozen banana slices
- 1 tablespoon agave syrup or maple syrup
- ⅛ teaspoon vanilla extract or ground vanilla
- dash of salt
Instructions
- Slice bananas into 1 inch thick round coins. Place banana chunks on a baking pan and place in freezer overnight.
- Place bananas, coconut milk, agave, vanilla, and salt in a food processor and blend until smooth.
- Scoop the ice cream into a freezer tight dish that holds at least 4 cups to freeze and store. Place in freezer for 4 hours or until frozen before serving.
Notes
- Vegan strawberry banana ice cream - blend in 1 cup of fresh strawberries in place of 1 cup of frozen banana.
- Vegan banana chocolate ice cream - blend in 1-2 tablespoon Dutch process cocoa powder (start with one tablespoon until you achieve desired taste.
- Vegan banana ice cream coconut milk left out - skip the coconut milk and sugar altogether and just blend 4 cups of frozen banana.
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