Vegan Banana Ice Cream

Coconut Milk Banana Ice Cream Scoops in a Bowl with a Spoon

5 from 1 vote

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!

Prep Time10

Freeze Time4

Total Time4 10

Course: Dessert, Ice Cream

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Servings:

Calories: 287kcal

Author: Danielle Fahrenkrug

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

Variations:

Add a sprinkle of turmeric powder for a little natural yellow color and nutrition.

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.

Equipment:

I use this food processor and if using a blender I double the recipe and use a Vitamix.

Nutrition