Vegan Vanilla Banana Ice Cream

Frozen bananas blend up and become just like soft-serve ice cream. This vegan vanilla banana ice cream will satisfy your craving for frozen treats, with no added sugar. 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 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.
• Sweet tooth still craving? Here are more Vegan Baking and Sweets.