If you're craving a dairy-free treat after your Valentine's Day dinner, then whip up this easy vegan ice cream recipe. Frozen bananas give whipped coconut cream a tasty, soft-serve-like consistency, and the combination of the mild coconut flavour with dark chocolate and bananas is hard to resist. If you're more in the mood for bananas and peanut butter, then try this vegan banana ice cream variation using creamy peanut butter instead!
To whip the coconut cream, you'll need a chilled can of full-fat coconut milk (get the full directions here). Note that while this recipe is vegan, it is still a high-calorie indulgence; coconut cream is very high in saturated fat, so a little goes a long way. If you only need to make two servings, then save half of the coconut cream in the fridge before combining with the frozen bananas; the ice cream will turn solid if you put the leftovers in the freezer.
- 2 bananas, peeled and cut into 1/2-inch pieces, frozen for at least 4 hours
Whipped coconut cream (see recipe notes)
Shaved dark chocolate for garnish, optional
- Add frozen banana pieces to blender or food processor, and blend until the pieces break up and start to blend together. If you are using a blender, then you may need to do this in parts.
- Add half the whipped coconut cream, and blend until incorporated. Add the remaining coconut cream, and continue to blend until the mixture reaches the consistency of soft serve.
- Divide ice cream into four small bowls or cups. Garnish with sliced bananas and shaved dark chocolate. Serve immediately.
Makes 4 servings.