Description
You can make this magical vegan banana “nice cream” with just bananas, but a splash of milk does help them blend easier. A pinch of salt balances the sweetness of the bananas.
Ingredients
Scale
- 2 ripe bananas
- 2 tablespoons unsweetened unflavored non-dairy milk
- Pinch of salt
- 1/2 teaspoon vanilla extract (optional)
- 1/4 cup unsweetened flaked coconut (either large flakes and finely shredded)* (optional, see note below)
Instructions
- Start by freezing the bananas. Tear them into 1-inch chunks and place in a lidded container. Freeze until completely solid, at least 2 hours. (You can keep frozen bananas for up to 1 month.)
- Meanwhile, if using coconut, place 1/4 cup coconut flakes in a small dry skillet over low heat. Toast until fragrant and golden brown around the edges, tossing frequently, 2 to 4 minutes. Immediately transfer to a plate and cool completely.
- Place the frozen bananas in a food processor, along with the milk, salt, vanilla, and coconut, if using.
- Start puréeing. At first, it will be loud and the food processor jumpy – I advise stabilizing the processor with your hands. Puree until the bananas are broken down, frequently stopping to scrape down the sides of the processor. Continue pureeing until the mixture is whipped and creamy like soft serve.
- Serve immediately or freeze (see note below).
Notes
- Besides toasted coconut, feel free to incorporate cocoa powder, peanut butter, or frozen/freeze-dried berries.
- This ice cream is best eaten right away. But, you can keep it in the freezer for a couple of hours (if making it for a dinner party, let’s say). Note that if you freeze it for a long time, it will crystallize. Once it has crystallized, it may be hard to scoop, so thaw it at room temperature for a few minutes before serving and warm your ice cream scoop in a cup of warm water before scooping.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 155
- Carbohydrates: 29 g
- Fiber: 4.1 g
- Protein: 1.8 g
