Vegan Banana Ice Cream

April 13, 2015mayurisjikoni

RECIPE: VEGAN BANANA ICE CREAM

Vegan Banana Ice Cream is so easy to make with over ripe frozen bananas, coconut cream, peanut butter and some nuts. Flavour it with cinnamon powder and you have an instant frozen dessert ready in a jiffy. For a more firmer texture, freeze the ice cream for 30 minutes.

 

What I Do With Over Ripe Bananas

During the hot season bananas tend to ripen very quickly. Often I slice them, arrange them on a tray or plate and freeze them overnight. Next day, I use them or put them in a zip lock bag. Don’t forget to label how many bananas you’ve frozen as it is helpful when you need them for a recipe. Thaw the slices and they mash up easily for cakes.

Or use the frozen slices to make a delicious, healthy ice cream. Add nuts, dried fruits, spices of your choice. No sugar, dairy cream or condensed milk is used for this recipe. It is totally a vegan ice cream. For that real ice creaminess, I add coconut cream.

Often I use frozen banana slices for my smoothies.

Some Recipes Using Over Ripe Bananas

MANGALORE BUNS/BANANA PURI
Mangalore Buns/Banana Puri is a speciality from Mangalore, Karnataka. They are sweetish deep fried puris or flatbread with a hint of cumin flavour. Mostly enjoyed as breakfast with hot tea or with a curry or simply coconut chutney.
Check out this recipe
BANANA CHOCOLATE CHIP MUFFINS - EGG FREE
Banana Chocolate Chip Muffins are egg free, easy to make, soft, moist and fluffy. Filled with mashed banana, walnuts and chocolate chips, these muffins can be enjoyed as sweet breakfast or as a tea time treat.
Check out this recipe
BANANA PEANUT BUTTER & OATS SMOOTHIE
Banana Peanut Butter & Oats Smoothie is a deliciously, thick, filling and nutritious smoothie to enjoy as breakfast or as a snack. Suitable for both kids and adults.
Check out this recipe
BANANA MANGO SMOOTHIE BOWL
A filling, healthy and delicious breakfast is what Banana, Mango and Peanut Butter Smoothie Bowl provides. Easy to make and a versatile recipe as one can replace the ingredients with what one prefers.
Check out this recipe

Jaggery Banana Cake

Mango, Banana and Mint Sorbet

Banana Walnut Bread, eggless

Banana Cinnamon Frozen Yogurt

Memories

There was a time when all I wanted for breakfast was smoothies. The standard measurement was ½ banana, 2 tbsp oatmeal, ½ cup milk and another fruit. Spices, nuts or dried fruits were varied according to availability and mood. Once, I made my smoothie with over ripe banana, added some peanut butter and leftover coconut milk. I put it in the freezer to allow it to get a bit chilled as it was a really hot day.

Got chatting with my neighbour, and completely forgot about the smoothie. Looked at the time and quickly started preparing lunch. While I was waiting for hubby to come home for lunch, suddenly remembered the smoothie! Took it out of the freezer (luckily had not put it in a drinking glass, it was in a beer mug), scooped up a bit and oh my, tasted so delicious. I put it back in the freezer. After lunch, dessert was my frozen banana smoothie.

Ingredients Required For Vegan Banana Ice Cream

  • Over Ripe Bananas, frozen – slice over ripe bananas. Arrange them in a single layer on a tray or plate. Freeze them for 2-3 hours or overnight.
  • Coconut Cream – used canned or carton coconut cream. If you don’t get any then put canned coconut in the fridge overnight. A thick cream layer will form on top. Scoop it out using a spoon. Use the leftover milk for a curry, smoothie, dessert recipe.
  • Peanut Butter – I prefer to use smooth peanut butter. Use any you have.
  • Roasted Peanuts – slightly crushed. Roast the peanuts in the microwave for 1 minute or in a pan. Keep stirring them over low heat till they begin to turn a bit brownish. Transfer them from the pan onto a plate and allow them to cool down completely. I usually roast a big batch of peanuts in the oven at 150°C for 20-25 minutes and store them in an airtight container to use in various recipes, like this ice cream or sabudana khichdi.
  • Cinnamon Powder – add according to your taste.
  • Sea Salt – just need a pinch for that extra flavour. Can omit it if you don’t have any.
  • Dark Chocolate Chips – most dark chocolate chips are vegan. However, make sure you read the ingredients for any milk, whey, cream, etc. If you’re not following a vegan diet, you can add also milk chocolate chips. Or omit altogether.

Vegan Banana Ice Cream is so easy to make with over ripe frozen bananas, coconut cream, peanut butter and some nuts. Flavour it with cinnamon powder and you have an instant frozen dessert ready in a jiffy. For a more firmer texture, freeze the ice cream for 30 minutes.

 

 

 

Watch How To Make Vegan Banana Ice Cream

 

VEGAN BANANA ICE CREAM

mayurisjikoni
Vegan Banana Ice Cream is so easy to make with over ripe frozen bananas, coconut cream, peanut butter and some nuts. Flavour it with cinnamon powder and you have an instant frozen dessert ready in a jiffy. For a more firmer texture, freeze the ice cream for 30 mins.
Prep Time 10 mins
freezing time: 2 hrs
Total Time 2 hrs 10 mins
Course Dessert
Cuisine International
Servings 4

Ingredients
  

  • 2 big bananas (or 3 medium size) very ripe
  • ½ cup coconut cream
  • pinch sea salt
  • 2 tbsp peanut butter
  • ½ tsp cinnamon powder
  • 1 tbsp peanuts roasted
  • 1 tbsp dark chocolate chips optional

Instructions
 

  • Peel the bananas and chop into slices. Freeze the slices in a single layer for 2-3 hours or overnight.
  • If you have roasted the peanuts at home, remove the skin.
  • Chop the peanuts roughly.
  • Put the frozen banana slices, coconut cream, peanut butter, cinnamon powder and salt into a blender.
  • Process the mixture. You may need to push and prod the mixture a bit with a spatula.
  • Process till you have a smooth thick soft ice cream like mixture.
  • Add the chopped peanuts and chocolate chips.
  • Mix gently.
  • Enjoy the soft ice cream immediately.
  • Alternately, scoop out the ice cream into a freezable container.
  • Put the ice cream in the freezer for 30 minutes. It will set a bit.
  • Scoop out into a serving bowl.

Notes

  • Use over ripe bananas as they tend to be naturally sweet.
  • I like to chop up over ripe bananas and freeze them. Handy when you need them for ice creams, smoothies or banana cakes and muffins.
  • Drizzle dark chocolate sauce over the ice cream and serve.
  • Leave the ice cream at room temperature if it becomes too hard. As it gets softer you will be able to scoop it out easily.
  • Add any other nuts of your choice.
Keyword easy vegan banana ice cream, over ripe banana ice cream, vegan banana ice cream recipe

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If you do try this recipe then please either
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7 Comments

  • Nayna Kanabar

    April 13, 2015 at 7:23 pm

    This looks delicious and I make banana icecream with caramel often, adding peanuts is new so will try this next time.I wonder if peanut butter would work instead of peanuts.

  • Linsy Patel

    April 14, 2015 at 12:46 am

    without seasalt is it possible to make this? love to try for me, kids wont even touch it.

  • Gloria

    April 14, 2015 at 10:01 am

    pls pass it on..would love to have this now..looks yumm

  • Mayuri Patel

    April 14, 2015 at 7:13 pm

    Nayna I have added peanut butter. It works well.

  • Mayuri Patel

    April 14, 2015 at 7:13 pm

    Thanks Linsy, yes you can make it without sea salt. Add a bit of normal salt if you wish.

  • Mayuri Patel

    April 14, 2015 at 7:14 pm

    Gloria, most welcome any time… you'd have to come here to have it 🙂

  • Alpa

    April 15, 2015 at 5:53 pm

    You are so creative! I always love reading your posts everyday. On that note, I love that you post almost everyday!

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