Vegan Banana and Coconut Ice Cream
This creamy Vegan Banana and Coconut Ice Cream is made with just two ingredients! This easy dairy-free ice cream recipe is naturally sweet, healthy, and perfect for a refreshing summer dessert.
Servings: 6 people
Calories: 214.6kcal
Equipment
- Sharp knife
- chopping board
- Baking tray or plate
- baking paper
- high speed blender or food processor
- Freezer-safe container
- Ice cream scoop
Ingredients
- 4 large bananas peeled and sliced
- 240 ml coconut cream
Instructions
- Place the sliced ripe bananas in a single layer on a baking tray or plate lined with baking paper. Freeze for at least 3-4 hours, or until completely frozen.
- Transfer the frozen banana slices to a high-speed blender or food processor. Add the coconut cream and blend until completely smooth and creamy, scraping down the sides as needed.
- Serve immediately as soft-serve ice cream, or transfer the mixture to a freezer-safe container and freeze for 2-3 hours for a firmer, scoopable texture.
Nutrition
Calories: 214.6kcal | Carbohydrates: 23.37g | Protein: 2.46g | Fat: 14.37g | Saturated Fat: 12.58g | Polyunsaturated Fat: 0.22g | Monounsaturated Fat: 0.63g | Sodium: 2.53mg | Potassium: 456.46mg | Fiber: 3.25g | Sugar: 11.06g | Vitamin A: 58.03IU | Vitamin C: 9.03mg | Calcium: 9mg | Iron: 1.16mg