Vegan Banana Ice Cream Recipes

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VEGAN BANANA ICE CREAM



Vegan Banana Ice Cream image

This is a simple recipe for vegan ice cream. It satisfies my sweet tooth without any diary products or added sugar. Yum!

Provided by Sarahkaytx

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 10m

Yield 2

Number Of Ingredients 4

2 large frozen bananas, cut into small chunks
1 cup unsweetened almond milk
1 tablespoon chopped pecans
1 pinch ground cinnamon, or to taste

Steps:

  • Blend bananas, almond milk, pecans, and cinnamon together in a blender or food processor until smooth and creamy.

Nutrition Facts : Calories 179.6 calories, Carbohydrate 36.2 g, Fat 4.4 g, Fiber 4.7 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 81.3 mg, Sugar 20.5 g

CHERRY BANANA NICE CREAM



Cherry Banana Nice Cream image

A non-dairy and gluten-free Banana Ice Cream recipe that is super easy to make using frozen bananas as the base ingredient with a few optional add-ins. This deliciously cool and creamy homemade, no-churn 'nice cream' is a healthier option to making your favorite frozen treat in different fruity flavors!

Provided by Bianca Zapatka

Categories     Dessert     Ice Cream     Snack

Number Of Ingredients 7

5 overripe frozen bananas
1 cup frozen cherries (pitted)
4-6 tbsp dairy-free milk (optional as needed)
pinch of vanilla (optional)
fresh fruit (e. g. cherries and berries)
quinoa or amaranth pops
vegan chocolate (chopped)

Steps:

  • Add frozen bananas into a blender or food processor and blend until creamy, adding a pinch of vanilla and a bit of dairy-free milk for smoother blending as needed.
  • Transfer half of the banana ice cream to a bowl, jar or container. Then add cherries to the blender and blend until creamy. Spoon the cherry ice cream on top or next to the banana ice cream.
  • Serve immediately or freeze an additional 30 minutes, then scoop out with an ice cream scoop.
  • Garnish your ice cream with desired toppings such as cherries, berries, quinoa or amaranth pops, and chopped vegan chocolate and enjoy!

Nutrition Facts : Carbohydrate 10.8 g, Protein 0.6 g, Calories 43 kcal, ServingSize 1 Scoop, Fat 0.2 g, SaturatedFat 0.1 g, Sodium 1.5 mg, Fiber 1.3 g, Sugar 6.3 g

VEGAN BANANA ICE CREAM



Vegan Banana Ice Cream image

Watching frozen bananas blend into ice cream seems like magic; no sugar or dairy required. For extra flavor, stir in toasted chopped walnuts and dark chocolate chunks for a easy spin on Chunky Monkey ice cream.

Provided by Katherine Sacks

Categories     Frozen Dessert     Vegan     Vegetarian     Dairy Free     Ice Cream     Banana

Yield 4 servings

Number Of Ingredients 1

4 large very ripe or frozen bananas

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.

VANILLA NICE CREAM WITH REAL VANILLA BEAN



Vanilla Nice Cream With Real Vanilla Bean image

Frozen bananas are the secret to the creamy texture of this nice cream, which is fabulous with warm cobblers and pies or as a refreshing treat on its own. For the sweetest results, be sure to freeze bananas when they're very ripe.

Categories     Decadent Desserts/">Decadent Desserts

Time 15m

Number Of Ingredients 3

1 vanilla bean, split lengthwise
5 medium bananas, peeled, sliced, and frozen
¼ to ½ cup unsweetened plant-based milk

Steps:

  • Using a small sharp knife, scrape seeds from vanilla bean.
  • In a food processor combine vanilla seeds, frozen bananas, and ¼ cup of the milk. Cover and process until smooth, adding as much of the remaining milk as needed.
  • Serve immediately for a soft-serve ice cream or freeze at least 4 hours for a scoopable ice cream. Store in the freezer for up to 1 week.

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2015-02-26 Freeze the bananas overnight or until the pieces are completely solid. Place the frozen bananas in a food processor (preferably a large food …
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  • Peel the bananas and cut them into small pieces—the smaller the better. Place them in a freezer-safe container lined with parchment paper or coated with a little mild olive or vegetable oil to help the pieces release more easily. Freeze the bananas overnight or until the pieces are completely solid.
  • Place the frozen bananas in a food processor (preferably a large food processor with a 14-cup capacity or more) or Vitamix. Blend for 2 to 5 minutes, stopping frequently to scrape down the sides of the bowl. At first the bananas will simply turn into smaller chunks, then into a fine grit. But at some point, the bananas will suddenly turn into soft, creamy ice cream. If at any point the banana pieces get stuck on the blade, keep blending and add a spoonful of water. You may need to hold onto the food processor, as it sometimes wants to hop around on the counter.
  • Stick a spoon in the ice cream and slurp it up immediately for soft-serve-like consistency or return it to the freezer to harden a little more. (Just a word of caution, we found the soft-serve version of the magic one ingredient ice cream served immediately to be far preferable to the hardened version that results from being in the freezer.)


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  • To prepare for this, slice the bananas and freeze on a parchment covered baking sheet for at least 25 minutes.
  • Put the frozen sliced bananas and cocoa powder in a food processor (a blender can also be used) and turn on.


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  • Place frozen banana slices in a food processor and blend until smooth. Initially, the mixture will be a bit crumbly but if you persevere it will soon (5 minutes tops) change into smooth and super creamy banana ice-cream. If you are after a soft serve, consume immediately. Otherwise, place smooth banana mixture in a freezer-friendly box and freeze until solid. Let it thaw for a few minutes before scooping.
  • Put roughly chopped peanuts in the middle of the tray and pour 2 tbsp of maple syrup over the peanuts and quickly mix the two together. Season with a little bit of sea salt and spread the mixture in a single layer on the baking tray.
  • Pop the mixture into the oven and bake for about 8-10 minutes. The edges will brown sooner then the middle (that’s normal) so you want to remove the brittle from the oven when the edges are lightly browned but not burnt. Take out of the oven and allow it to cool and crisp up.


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  • Pour the liquid into your ice cream maker. It takes mine about 40 minutes for the ice cream to finish. It should have the consistency of soft serve ice cream.
  • Once the ice cream is completely frozen, depending on your freezer, it might be hard as a brick. But don't worry, just leave it out for 5-10 minutes before serving it, just like you would with store-bought ice cream.


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  • Cut the bananas into 3 or 4 pieces (or cut them into coins if your food processor or blender is not very powerful), put them in an airtight container and freeze overnight.
  • Add the bananas to your food processor or blender and blend until you have a super creamy banana ice cream. Be patient, keep blending!
  • If your food processor or blender can’t blend the frozen bananas, add a splash of any kind of plant milk (coconut milk, cashew milk, or almond milk work very well for making vegan ice cream).
  • Once it’s ready, you can eat it immediately for a soft texture or transfer it to an airtight container and freeze it for at least 1 hour or until solid. When you are going to eat it, if it’s too hard, let it stand at room temperature for at least 10 minutes or until it has a perfect consistency.


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