Dairy Free Banana Ice Cream

Work your magic this summer with this one ingredient vegan ice cream. Whip up a batch in  less than 5 minutes using only frozen bananas. It’s that simple! no churn or no fancy gadgets required (unless a food processor counts).

I’ve been saving this banana ice cream recipe until the weather improved or at least until the sunshine decided to exudes its rays. 

This will be probably one of the easiest dessert recipes you will ever make. Also the taste and texture is completely foolproof too

Whenever the weather gets warmer or as soon as we hit the summer period I have a few creature comforts on rotation.

I always freeze down a bunch of fresh strawberries to make Frozen Strawberry Slushie and I’m very partial to a good ole smoothie like this Orange Mango Smoothie it’s so healthy and filling at the same time.

Those are just a few of my summertime favourites that you might want to check out when you get a chance to.

Anyway, I digress. Let’s talk about this dairy free banana ice cream. Who knew that frozen bananas could make the tastiest, silkiest and creamiest ice cream ever.

I don’t know who is responsible for creating the frozen banana ice cream trend but this is a true savour for anyone who is dairy free, lactose intolerant and vegan. Just like this avocado based Chocolate Avocado Ice Cream was another after dinner master piece.

I make this ALL the time and always make sure to freeze down a bunch of bananas for smoothies and ice cream. I think this dairy free banana ice cream is on par with my Vegan Pistachio Ice Cream.

Reasons to love this ice cream

• It takes less than 5 minutes to whip up 
• You can add different ingredients to create a unique flavour i.e cacao, raspberry, nut butter.
• You don’t need any fancy gadgets like an ice cream maker.
• Triple, double or quadruple the amount
• You only need 1 ingredient………FROZEN BANANAS!
• It’s cheap and cheerful
• Child friendly – great for moms and dads to treat their little ones with!

How to freeze bananas for ice cream

• Grab a bunch of bananas, preferably overripe with the dark spots on the skin.
• Peel the bananas and slice them into even chunks – this makes them a lot easier to use for ice cream and smoothies.
• Place them on a baking tray with parchment paper and spread them out so each chunk has some space
• Freeze them for 2-4 hours or until the bananas are solid to the touch.
• Remove the tray from the freezer then transfer the banana chunks according to the amount you need per zip lock bag.
• Make sure the air is squeezed out of the bag prior to freezing.

The steps

• Fit your food processor with an S blade.
• Add a few bananas at a time in intervals to your food processor.
• Whip the bananas until they are of ice cream texture. Stopping the machine to scrap down the bowl if needed.
• Once whipped use an ice cream scoop to form some balls and serve in a bowl.
• Sprinkle some nuts, seeds whatever you want and drizzle some syrup on top.

Flavour it up!

You can pretty much  jazz up your ice cream with an array of fruit, sauce and toppings

• Nut butter: Add up to 2 tablespoons of your favourite nut butter, almond butter is my favourite!!
• Cacao: Why not add some raw cacao about 2 tablespoon can transform your ice cream.
• Strawberry: Throw in a few frozen strawberries to make a strawberry and banana combo.
• Coconut: You can add roasted coconut shreds as a topping or even mix in some coconut milk too.
• Vanilla: Add 1 tablespoon of vanilla or use a vanilla pod to make vanilla ice cream.
• Spices: Try nutmeg, cinnamon, cloves, mace or even caraway!
• Toppings: Try chopped cashew, pistachio, peanuts, maple, agave or even a vegan chocolate sauce.

Notes and tips

• Use a large quantity of bananas. In order to replicate the results in my pictures you’ll need about 4-6 large bananas. 
• Ripeness of the bananas. The darker the skin the more sweet the bananas. I Personally recommend using bananas that either just about starting to develop dark spots or bananas with dark spots already. Those are naturally sweet.
• Make sure the bananas are completely frozen. It’s very important that the banana pieces are frozen solid and NOT soft. The more solid the bananas the thicker your ice cream texture will be.
• For best results allow the banana slices to freeze for at least 2 hours or overnight.
• If you are having trouble breaking down your frozen bananas add a splash of vegan nut milk of your choice.
• Serve your ice cream immediately or store in a freezer friendly container and eat another time.

More dairy free/vegan recipes to try

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Dairy Free Banana Ice Cream

Learn how to make this healthy veganised one ingredient banana ice cream

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 4 servings

Calories: 211kcal

Author: Charla

Ingredients

• 4-6 frozen bananas large
• topping of your choice nuts, seeds syrup

Instructions

• Fit your food processor with an S blade.
• .Add a few bananas at a time in intervals to your food processor.
• Whip the bananas until they are of ice cream texture. Stopping the machine to scrap down the bowl if needed.
• Once whipped use an ice cream scoop to form some balls and serve in a bowl.
• Sprinkle some nuts, seeds whatever you want and drizzle some syrup on top.

Notes

• Use a large quantity of bananas. In order to replicate the results in my pictures you'll need about 4-6 large bananas. 
• Ripeness of the bananas. The darker the skin the more sweet the bananas. I Personally recommend using bananas that either just about starting to develop dark spots or bananas with dark spots already. Those are naturally sweet.
• Make sure the bananas are completely frozen. It's very important that the banana pieces are frozen solid and NOT soft. The more solid the bananas the thicker your ice cream texture will be.
• For best results allow the banana slices to freeze for at least 2 hours or overnight.
• If you are having trouble breaking down your frozen bananas add a splash of vegan nut milk of your choice.
• Serve your ice cream immediately or store in a freezer friendly container and eat another time.

Nutrition

Calories: 211kcal | Carbohydrates: 43g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 687mg | Fiber: 5g | Sugar: 22g | Vitamin A: 113IU | Vitamin C: 15mg | Calcium: 15mg | Iron: 1mg

Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!