Vegan Banana Ice Cream

Frozen Banana Soft Serve 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.

Frozen Banana Soft Serve Ice Cream

Frozen Banana Soft Serve Ice Cream

 

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4 comments on “Vegan Banana Ice Cream

  1. jeanette

    This turned out so good and it was so easy, I was done in 15 minutes and I added frozen blueberries with the bananas.

  2. Nava

    That does sound amazing; I just popped a couple of bananas on their way to oblivion into the freezer with a bit of fresh pineapple and a couple of large ripe strawberries. Can’t wait to blend it up for dessert tonight!

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