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Easy Vegan Banana Icecream

Make this mouthwatering vegan banana ice cream that's packed with the natural sweetness of ripe bananas.

Prep Time
10 mins
Additional Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 3 scoops
Calories: 128 kcal
Course: Dessert
Cuisine: American , International

Ingredients

  • 2-3 medium banana freeze them overnight.
  • 1 tablespoon vegan milk
  • 1 teaspoon vanilla essence
  • 2 tablespoon maple syrup
  • 1 teaspoon peanut
  • 1 teaspoon cocoa powder optional
  • 8-10 pieces chocolate

Instructions

    Cup of Yum
  1. Freeze banana overnight. 3-4 hrs is sufficient too. Next morning, take them out. They would be very cold. I have used ripe bananas.
  2. Peel them and chop them. They might seem tough but once blended, they would be really smooth.
  3. Add them to blender. Along with it add vanilla essence, maple syrup and little vegan milk.
  4. Keep pulsing on and off as this step takes around 2-3 min since bananas are super cold, You may see from the pic how creamy they turn out to be. Believe me they are just bananas.
  5. Transfer it to any plastic container with a tight lid and freeze for 2-3 hours. You may have it as is too.
  6. Serve the vegan banana ice cream. Top with maple syrup, cocoa powder, peanuts, and chocolate bits. Enjoy!

Notes

  • Ripe bananas are naturally sweeter and provide the best flavor for your ice cream.
  • Blending frozen banana can be a bit of a challenge. Pulse with pauses and finally the banana would turn into a creamier addictive puree.
  • Store for 3-4 days in the freezer in a dry container with a lid.
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