Description
This creamy vegan banana ice cream is made with deeply ripe bananas, vanilla, salt, and a splash of plant-based milk for a silky smooth texture similar to soft serve. Naturally sweet, deliciously healthy, and packed with potassium, it’s simple, quick, and requires no cooking.
Ingredients
6 very ripe bananas, peeled and frozen
1 teaspoon vanilla extract
¼ teaspoon sea salt
1 to 2 tablespoons unsweetened almond or oat milk (as needed)
Instructions
Remove the bananas from the freezer and let sit at room temperature for 15 minutes to soften slightly
Cut the softened bananas into ½-inch chunks to ensure even blending
Place banana chunks, vanilla extract, and sea salt into a food processor
Blend for 3–5 minutes, scraping down sides frequently, until silky smooth
Add 1–2 tablespoons milk if the mixture remains too dense for desired soft serve consistency
Freeze in an airtight container for 1–2 hours for firmer texture, or serve immediately
Notes
Use bananas with brown spots for maximum sweetness
Chop bananas while still partially frozen to prevent them from turning into mush
For a stronger vanilla flavor, substitute with vanilla bean paste
Consume within 2 hours of freezing to prevent an icy texture
- Prep Time: 10
- Category: DESSERTS
- Method: Blending
- Cuisine: International (Vegan)
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg