Vegan Banana Ice Cream

This Vegan Banana Ice Cream is creamy and rich with the perfect blend of fruity sweetness. It's so easy, you'll want to make it again and again.

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 124kcal

Author Tania Sheff

Ingredients

1 large banana, cut into pieces and frozen
8 oz. frozen tropical fruit mix
2 large medjool dates
¼ cup coconut cream optional, adds creaminess
4 vegan ice cream cones

Instructions

Place the frozen bananas, tropical fruit mix, and dates into a food processor. Pulse on low, scraping down the sides as needed, until they break down to a coarse consistency.
At this point, add the coconut cream and process until smooth.
Scoop the ice cream into a waffle cup or a bowl. Serve immediately.

Video

Notes

Add-ins and Substitutes

Add nuts. This Vegan Banana Ice Cream would be delicious with some chopped walnuts, pecans, or hazelnuts.
Substitute other frozen fruit. Try different variations by using frozen bananas alone, or adding blueberries, mango, raspberries, pineapples, strawberries, or peaches.
Add chocolate. Mix in some vegan chocolate chips or chunks that have been chopped off a bar of chocolate to add extra sweetness and a little texture.
Make it with syrup. Homemade or store-bought vegan caramel sauce, raspberry sauce, or chocolate sauce can be swirled through the ice cream.

How to Store

This Vegan Banana Ice Cream is best when eaten right away. While you can freeze it for the next day in an airtight container, it loses its smooth and creamy consistency. I suggest that you blend just as much as you plan on eating so there are no leftovers.

Nutrition