This vegan banana ice cream is a magical dairy-free sugar-free frozen treat. Besides toasted coconut, try cocoa powder, peanut butter, or frozen berries as flavorings.
- 2 ripe bananas
- 1/4 cup unsweetened flaked coconut (both large flakes and finely shredded will work)
- 2 tablespoons unsweetened unflavored non-dairy milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Start by freezing the bananas. Tear 2 bananas into 1-inch chunks and place in a lidded container. Freeze until completely solid, at least 2 hours (or up to 1 month).
- Meanwhile, 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 2 tablespoons milk, 1/2 teaspoon vanilla, a pinch of salt, and the toasted coconut.
- Start pureeing. 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 about freezing below).
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.
- Serving Size: 1/2 of the recipe
- Calories: 155
- Carbohydrates: 29 g
- Fiber: 4.1 g
- Protein: 1.8 g
Keywords: vegan, banana, coconut, ice cream