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Vegan Banana-Nut Ice Cream

I’m forever coming across recipes that need frozen ripe bananas, which I never have on hand mostly because my daughter is bananas about bananas and if she sees one sitting around the kitchen she’ll eat it before I can freeze it.  In an attempt to beat her at her own game, I bought four 3lb bags of organic bananas in CostCo so that I could build up a nice store of frozen bananas.   I still have a few left and have managed to make a sizeable batch of icecream (or nice cream) with them too – result!

The trick to freezing them well is to cut them up first freeze in a single layer on a cookie sheet.  Not only does this speed up the freezing, but it makes them much easier to use frozen.  You can cut up frozen bananas without too much trouble if you have a sharp knife and a steady hand.  I only have one of these and learned my lesson, so now I freeze slices!

 

I used coconut cream to give this a really rich and decadent feel.  If you can’t find a can of this , you can get coconut cream by placing two cans of coconut milk in your fridge overnight and then carefully opening them and scooping the thick cream off the top.  Alternatively you could just use a can of coconut milk instead for a slightly lighter option.

One thing to be careful of is when you buy the cream, do not buy sweetened coconut cream, this is destined for pina coladas and the like and would make this dish far too sweet and not at all WFPB compliant!

Other than that it is really quick and easy and just needs a bit of time sitting in the freezer.

Enjoy!

 

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Vegan Banana-Nut Ice Cream Yum
This simple three ingredient dessert comes together easily for a really decadent treat.
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Prep Time 10 minutes
Servings
(depending how hungry you are!)
Ingredients
Prep Time 10 minutes
Servings
(depending how hungry you are!)
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place all ingredients into the blender and whizz together until smooth
  2. Pour it in to a container and freeze again for at least 4 hours for a good scooping consistency
  3. Top with fresh fruit and/or toasted nuts and....
  4. Try not to eat it all in one go!
Recipe Notes

I used creamy peanut butter but I think that chunky peanut butter might give a nice crunchy texture to the final ice-cream

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4 Comments

  • Betsy January 18, 2018 at 12:57 pm

    Yum! Going to have to try this soon 😊🙌✨

    Reply
    • plantpoweredpea January 30, 2018 at 2:29 am

      Hey Betsy – let me know how you get on! I need to make a new batch already!

      Reply
  • Renata March 14, 2018 at 6:24 am

    Do bananas have to be ripe? Would I be able to sub peanut butter for something else? Can’t wait to try this out!!!!!!!!! Xoxoxoo

    Reply
    • plantpoweredpea April 9, 2018 at 11:08 pm

      Hi Renata – sorry i’m only just seeing this! It’s better if the bananas are ripe, even a little over-ripe because they are sweeter. When things are frozen it dulls the flavors so you need maximum flavor/sweetness before starting otherwise you’d need to add more. I haven’t tried but I think that almond butter, coconut butter, cashew butter would all work well too. Ooooh, coconut manna as well!

      Reply

Have you tried this? Would you? Please share your thoughts!

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