The first time I made ice cream from frozen bananas, the kids could not believe what they were tasting. It was rich and creamy yet it was only made out of bananas. I told them we could have this for breakfast! What? Minds. Blown. And yes, we’ve had banana ice cream for breakfast.
There are many variations of banana ice cream. Here is my favorite flavor. Start with placing the frozen banana slices and coconut milk in the food processor.
Start blending by pulsing the bananas, a few seconds at a time. Pause often to scrape down the sides of your food processor. I press the bananas down with the rubber spatula to make sure they are blending evenly.
Keep going! See how it is getting creamier?
Then, add in the remaining ingredients and process until smooth. Voila!
Vegan Chocolate Ice Cream (2 servings)
- 3 medium bananas, sliced and frozen for at least 2 hrs. in a Ziploc freezer bag (the bananas should not be over-ripe or brown, but instead just ripened)
- 1/4 cup unsweetened coconut milk (I use Silk brand in the the refrigerated section)
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
- pinch of salt
Toppings: chopped bananas, granola, chocolate syrup
- Combine the frozen banana slices and coconut milk in a food processor.
- Pulse and blend for a few seconds until well combined, pausing often to scrape down the sides. Be patient, this takes a few minutes. Eventually, the bananas will become smooth and creamy.
- Towards the end, add in the cocoa powder, vanilla and salt. Process until smooth.
- Serve immediately and top with chopped bananas, granola and a drizzle of chocolate syrup.
What do you think? Have you tried other flavors of banana ice cream? If so, which is your favorite?