How to Make Vegan Banana Ice Cream
If you are anything like me or my boys, ice cream isn’t a seasonal treat left only for the hot months—it’s a year-round affair! And, in our house, not only is it a treat enjoyed year-round, it’s an any time of day kind of dessert. Ice cream for breakfast anyone?! That is, when we’re serving up our favorite vegan banana ice cream (aka Nice Cream). Nice cream is super easy to make, delicious and nutritious! It’s a great source of potassium, vitamin C, manganese and fiber.
- Food processor or Vitamix® or other high speed blender
- 6-10 large, ripe bananas
- 1/4-1/2 cup almond milk
- 1 tsp. vanilla extract (optional)
- Cut bananas into 1-2 inch chunks and freeze overnight in a ziplock bag or Tupperware® container.
- Once frozen, put bananas in your food processor or high speed blender. Add ¼ cup almond milk (start with ¼ cup, but you may need more depending on how many bananas are used) and vanilla extract. Turn food processor on (see notes below for using a high speed blender). Break up any big chunks and stir intermittently along the way. This may require stopping the machine 3-4 times to stir.
- Add additional ¼ cup almond milk if needed.
- Once smooth, transfer to a freezer-safe container and chill for 1-2 hours.
- After chilled, scoop and serve.
- Store any unused banana ice cream in the freezer for up to 2 weeks.
Top with your favorite toppings including a drizzle of Cocoa Bar in a Jar. Watch as it creates a candy chocolate shell before your very eyes. It reminds me of childhood trips to DQ® for chocolate-dipped ice cream cones. Yummers and sigh.