Vegan Banana Ice Cream
Frozen bananas blend up and become just like soft-serve ice cream. You must use a food processor, not a blender for this. Depending on the size of the food processor, you may have to make this in two batches. Recipe contributed by Miyoko Schinner. Photos by Evan Atlas.
Serves: 4 to 6
- 5 to 6 very ripe bananas, peeled, cut into 1-inch chunks, and frozen
- 1 tablespoon vanilla extract
- 1/4 to 1/2 cup creamy nondairy milk
- All natural ice cream cone or fresh fruit for serving, optional
Freeze bananas for at least 24 hours in a well-sealed bag or container.
Place the frozen banana chunks in a food processor with the vanilla and nondairy milk and puree until creamy, stopping the machine occasionally to stir so that it processes evenly. Start with 1/4 cup of the nondairy milk, and add more if need be, depending on the size and number of bananas used.
Refreeze the mixture for several hours before serving for a firmer texture. Serve with fresh seasonal fruit if you’d like, or scoop into a cone.
Variation: Up to a third of the bananas can be substituted with frozen mangoes, strawberries, pineapple, or other fruit of choice.
- Explore more of Vegkitchen’s Vegan Ice Cream recipes.
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