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Dairy-free Banana Ice Cream With Coconut Milk

A creamy, homemade vegan alternative to ice cream.

Course Dessert
Cuisine vegan
Keyword dairy-free banana ice cream
Prep Time 15 minutes
Freeze time 10 hours
Servings 15 scoops
Calories 45 kcal

Ingredients

  • 4 Medium sized bananas
  • 300 ml Full-fat coconut milk (300ml) or soy cream
  • 55 g Caster sugar
  • Few tablespoons of mix-ins (optional) I used vegan fudge

Instructions

  1. Place the bananas into a blender and blend until smooth. Alternatively, mash them in a bowl using a fork until all of the lumps are gone.

  2. Add in the coconut milk and the caster sugar. Use an electric hand mixer to whisk for a few minutes until lots of air bubbles appear on the surface.

  3. Add in any mix ins you like such as vegan fudge, nuts, other fruits etc. and stir them in gently.

  4. Transfer the mixture to a freezer-proof dish with a lid and freeze for 2 hours.

  5. After 2 hours, remove the ice cream from the freezer and whisk again for a few minutes until any frozen lumps have smoothed out.

  6. Freeze for a further 8-10 hours, whisking every few hours to prevent ice crystals from forming.

  7. When ready to serve, allow the ice cream to sit at room temperature for a few minutes to soften slightly. Then scoop into a cone or a bowl and enjoy!

Nutrition Facts
Dairy-free Banana Ice Cream With Coconut Milk
Amount Per Serving (1 scoop)
Calories 45 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 10mg0%
Carbohydrates 6g2%
Sugar 5g6%
Protein 1g2%
* All values are an estimate only and will vary depending on the food brands used.