Coco Bananas Vegan Homemade Ice Cream Recipes

EASY BANANA ICE CREAM (TIPS + 10 FLAVORS!)

Steps:

• Be sure to start with ripe and spotty bananas. Peel and slice into 1/2-inch slices for easier blending (large chunks tax the motor). Then add to a parchment-lined baking sheet and freeze until firm (3-4 hours or overnight).
• Add sliced frozen bananas to a food processor fitted with an "S" blade. Then blend for 4-5 minutes or until completely smooth, fluffy, and blended. You'll need to stop occasionally to stir and scrape the sides. You'll be left with a soft serve texture. See "FREEZING" below for freezing tips.
• Add sliced frozen bananas to a high-speed blender, our most recommended model being the Vitamix 5200 for ultimate control and its powerful motor. (The Kitchenaid KSB8270FP Pro Line Series works well, too.) Turn the Vitamix dial to its lowest setting and ensure the switch is flipped to "Variable" NOT "High" to start with. It's too much to jump the motor from 0-100 that fast.
• Once it's started blending, quickly switch from "Variable" to "High" speed and use the tamper to press down and stir/agitate the bananas, which should turn into soft-serve texture banana ice cream quite quickly. If the motor seems to be struggling, stop and pause momentarily. Be sure to switch back to low speed / "Variable," then switch to "High" speed every time to protect the motor.
• Adding flavor to your nice cream is easy! For every flavor besides strawberry, berry, or Salted Caramel, simply add the recommended amounts of each ingredient to your ice cream at this time and blend until creamy and smooth, scraping down the sides as needed. If making strawberry or berry, we recommend adding them at the beginning with the unblended bananas for best texture.
• At this point you have soft-serve texture banana ice cream. To get more of a scoopable ice cream texture, simply spread into a Tupperware or parchment-lined loaf pan and freeze for 2-3 hours. Then scoop with an ice cream scoop! If too firm, let thaw 15-30 minutes to soften.
• Best when fresh. See freezing instructions above. Frozen banana ice cream should keep for up to 1 month if well covered, though we find it's best when used within the first week.

COCO - BANANA'S VEGAN HOMEMADE ICE CREAM

Steps:

• This is as easy as chucking it all in a blender and whizzing it up until it is smooth and creamy.
• Gobble it down!

VEGAN CHOCOLATE BANANA ICE CREAM

Steps:

• In a blender, blitz the frozen banana with the cocoa powder until smooth. Eat straight away.

VEGAN BANANA-COCONUT ICE CREAM (SOY-FREE)

Steps:

• Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform.
• If you used frozen bananas, pour the mixture directly into the frozen cannister of a 1-quart ice cream maker and freeze according to the manufacturer's directions.
• If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
• If you don't have an ice cream maker, you can freeze the mixture and then puree it again in your food processor, but it won't be as creamy.
• If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
• Enjoy, and store leftovers in the freezer.

VEGAN BANANA ICE CREAM

Steps:

• If using fresh bananas, peel, then arrange in a single layer on a large plate or parchment-lined rimmed baking sheet. Freeze until firm, at least 2 hours or up to overnight.
• Purée frozen bananas in a food processor, scraping bowl as needed, until creamy, 6-8 minutes. Divide ice cream among serving bowls, or freeze in an airtight container at least 2 hours before scooping and serving.
• Do Ahead
• Bananas can be frozen up to 3 months ahead.