Vegan Banana Coconut Ice Cream Soy Free Recipes

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VEGAN BANANA-COCONUT ICE CREAM (SOY-FREE)



Vegan Banana-Coconut Ice Cream (Soy-Free) image

This is modified from an Alton Brown recipe on the Banana episode of Good Eats. I replaced the cream with coconut milk and the corn syrup with agave nectar to make it vegan and healthier. I also added the optional carob chips and coconut flakes, which my friends agreed really worked well with the banana flavor. Despite its healthiness, this recipe is still luxuriously thick, "creamy," and rich. Instead of chilling the mixture before putting it in the ice cream maker, you can use frozen bananas. Be sure to use regular (not light) coconut milk. Cooking time is freezing time in ice cream maker.

Provided by Prose

Categories     Frozen Desserts

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

3 bananas (frozen or not)
1/2 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup coconut milk
1/4 cup agave nectar
1/2 cup unsweetened dried shredded coconut (optional)
1/2 cup carob chips (optional) or 1/2 cup semisweet vegan chocolate chips (optional)

Steps:

  • Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform.
  • If you used frozen bananas, pour the mixture directly into the frozen cannister of a 1-quart ice cream maker and freeze according to the manufacturer's directions.
  • If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
  • If you don't have an ice cream maker, you can freeze the mixture and then puree it again in your food processor, but it won't be as creamy.
  • If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
  • Enjoy, and store leftovers in the freezer.

COCO - BANANA'S VEGAN HOMEMADE ICE CREAM



Coco - Banana's Vegan Homemade Ice Cream image

If you love ice cream - this is a healthy vegan alternative. You always use a frozen banana as a base for vegan ice cream, but you can use any frozen fruit that you want - mango, raspberries, strawberries, peaches etc... You could also add dates, orange juice or maple syrup if you want it to be sweeter

Provided by Coco - Banana

Categories     Frozen Desserts

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

1 frozen banana, chopped
1 cup frozen blueberries
1/2 cup water (or juice)
artificial sweetener (optional)

Steps:

  • This is as easy as chucking it all in a blender and whizzing it up until it is smooth and creamy.
  • Gobble it down!

Nutrition Facts : Calories 291.3, Fat 0.7, SaturatedFat 0.2, Sodium 5.8, Carbohydrate 77.4, Fiber 8.1, Sugar 59.8, Protein 2.2

VEGAN BANANA ICE CREAM



Vegan Banana Ice Cream image

Watching frozen bananas blend into ice cream seems like magic; no sugar or dairy required. For extra flavor, stir in toasted chopped walnuts and dark chocolate chunks for a easy spin on Chunky Monkey ice cream.

Provided by Katherine Sacks

Categories     Frozen Dessert     Vegan     Vegetarian     Dairy Free     Ice Cream     Banana

Yield 4 servings

Number Of Ingredients 1

4 large very ripe or frozen bananas

Steps:

  • If using fresh bananas, peel, then arrange in a single layer on a large plate or parchment-lined rimmed baking sheet. Freeze until firm, at least 2 hours or up to overnight.
  • Purée frozen bananas in a food processor, scraping bowl as needed, until creamy, 6-8 minutes. Divide ice cream among serving bowls, or freeze in an airtight container at least 2 hours before scooping and serving.
  • Do Ahead
  • Bananas can be frozen up to 3 months ahead.

ROASTED BANANA VEGAN ICE CREAM



Roasted Banana Vegan Ice Cream image

Van Leeuwen Artisan Ice Cream has mastered vegan pints, and you can too.

Provided by Peter Van Leeuwen

Categories     Ice Cream     Vegan     HarperCollins     Dessert     Frozen Dessert     Summer     Kid-Friendly     Banana     Dairy Free     Small Plates

Yield 1 quart

Number Of Ingredients 15

For the Roasted Bananas:
4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4 inch-thick-slices
2 tablespoons (30 grams) extra-virgin coconut oil
2 tablespoons (28 grams) dark brown sugar
Pinch of kosher salt
For the Banana Vegan Ice Cream:
1 cup plus 2 tablespoons (242 grams) coconut milk
1 cup (212 grams) Cashew Milk
3/4 cup plus 2 tablespoons (175 grams) granulated sugar
1/2 cup (80 grams) cocoa butter
1/4 cup plus 2 teaspoons (70 grams) extra-virgin coconut oil
1 teaspoon (4 grams) kosher salt
1/2 cup chopped walnuts
Special Equipment
Immersion blender

Steps:

  • Make the Roasted Bananas:
  • Preheat the oven to 400°F; position the rack in the middle. Line a shallow baking sheet with parchment paper. In a large bowl, toss the bananas, coconut oil, sugar, and salt. Spread the ingredients on the prepared baking sheet and bake for 10 to 15 minutes, or until caramelized. Transfer to a cooling rack and let cool completely.
  • Make the Banana Vegan Ice Cream:
  • Pour the coconut and cashew milks in a tall (2-quart or larger) container and set aside. In a small saucepan, combine the sugar and 1/4 (60 grams) water and stir over low heat until the sugar has melted. Stir in the cocoa butter and coconut oil until melted. Stir in the salt until dissolved.
  • Gently pour the sugar mixture into the coconut milk mixture. Using an immersion blender, buzz the liquids together until emulsified. Add the roasted bananas and use an immersion blender to buzz the mixture until emulsified. Cover and refrigerate the ice cream base until chilled, for 1 to 2 hours. Do not refrigerate overnight. (If you must refrigerate overnight, "loosen" the solidified ice cream base by placing the container in a bowl with some warm water until it becomes more liquid.Pour the chilled ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer, so you can use it to store ice cream. Churn the ice cream until the texture resembles "soft serve."While the ice cream churns, preheat the oven to 300 degrees F; position the rack in the middle. Spread the walnuts on a rimmed baking sheet and toast in the oven for about 5 minutes or until fragrant; transfer the nuts to a bowl to cool. In the last minute of churning, add the toasted walnuts and churn until incorporated. Transfer the ice cream back to its chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately - it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.

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Top Asked Questions

What is vegan banana ice cream?
Vegan Banana Ice Cream is otherwise known as banana nice cream and is a good base for the creation of ice cream packed with so many flavors. Other vegan Ice cream recipes are Vegan Strawberry Ice Cream and Cherry Coconut Ice Cream. Typically, growing up in Jamaica ice cream was always a Sunday afternoon delight.
How do you make ice cream with bananas and coconut?
Blend bananas up in a high speed blender, Vitamix or food processor until they’re smooth and creamy. Don’t blend for too long or the ice cream will melt. Add shredded coconut and vanilla and blend for 30 seconds or until the coconut and vanilla are thoroughly mixed into the ice cream.
How far in advance can you freeze banana ice cream?
Divide ice cream among serving bowls, or freeze in an airtight container at least 2 hours before scooping and serving. Bananas can be frozen up to 3 months ahead. How would you rate Vegan Banana Ice Cream? As a vegetarian, let me just say there’s a reason that many people inherently want to slap vegans. Doubt me? Read the recipe again. Sigh.
What are the different types of vegan ice cream?
From the classic vegan ice cream and cashew ice cream to flavors like vegan banana ice cream, vegan coffee ice cream and vegan pistachio ice cream . Vegan Ice Cream (The Best Ever!)

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