When summer delivers ice cream weather, we turn to this brilliant three-ingredient recipe: chocolate banana ice cream — naturally vegan and low-fat. Just cut up the bananas, freeze and swirl with your favorite flavors. We have some real chocoholics under our roof, but you could use anything—frozen strawberries, blueberries or a little vanilla extract. Bonus — this is nut-free, soy-free, and gluten-free! Recipe from Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking by Katie Koteen & Kate Kosbee, Page Street Publishing Co. © 2017, reprinted by permission. Photos by Allie Lehman.
- 4 bananas, peeled, cut into 1-inch pieces and frozen
- 2 tablespoons unsweetened cocoa powder
- Nondairy milk, just a splash to get things moving in your blender
- Hemp seeds
- Vegan protein powder
- Almond butter or other nut butter
- Vegan chocolate chips
- Chopped nuts
- Fresh fruit
- Roasted coconut chips
1 Drop the bananas, cocoa powder, and nondairy milk into a blender or food processor. Add a small amount of one or two of the optional mix-ins. Blend until creamy.
2 Serve immediately (or refreeze briefly, see note below) with toppings, if desired.
Note: The natural consistency of this chocolate banana ice cream is like soft-serve. If you want something more scoop-able, put it in the freezer for up to an hour. Careful, though. If you leave it in any longer than an hour you’ll have a giant popsicle, and not in a good way.
- Here are more vegan ice cream recipes.
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