Vegan Banana Ice Cream

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Beat the summer heat this July with our refreshing Vegan Banana Ice Cream. This healthy, dairy-free treat is perfect for those with dietary restrictions, providing a delicious way to stay cool while boosting your protein intake. Made with ripe bananas, non-dairy milk, and silken tofu, this ice cream is both nutritious and satisfying.

Nutritional Benefits

Each ingredient in this recipe is carefully chosen for its health benefits:

  • Silken Tofu/Nut Butter: Provides additional protein and creamy texture.

  • Vegan Protein Powder: Increases the protein content significantly without altering the flavour too much.

  • Bananas & Almond/Cashew/Oat Milk: Offer natural sweetness and creaminess.

Tips:

  • Frozen Bananas: Ensure they are fully frozen for the best texture.

  • Coconut Milk: Full-fat coconut milk provides a creamy texture, but you can use light coconut milk for a lower-fat version.

  • Sweetness: Adjust the amount of sweetener based on your taste and the ripeness of the bananas.

Vegan Banana Ice Cream

Ingredients:

  • Base Ice Cream:

    • 3 large ripe bananas (peeled, sliced, and frozen)

    • 1 cup almond milk, cashew milk, or oat milk (chilled)

    • 1/2 cup silken tofu (or 1/4 cup almond or cashew butter)

    • 2-3 tbsp maple syrup or agave nectar (to taste)

    • 1 tsp vanilla extract

    • A pinch of salt

  • Optional Add-ins:

    • 1/4 cup vegan protein powder (such as pea protein or hemp protein)

    • 1/4 cup dark chocolate chips (dairy-free)

    • 1/4 cup chopped nuts (such as walnuts or almonds)

    • 1/2 cup fresh berries (such as strawberries or blueberries)

    • 1 tbsp cocoa powder for a chocolate version

Instructions:

  1. Peel and slice the bananas.

  2. Place them in a single layer on a baking sheet lined with parchment paper.

  3. Freeze for at least 2-3 hours or until solid. Overnight is best.

  4. Add the frozen banana slices to a high-speed blender or food processor.

  5. Pour in the chilled milk (coconut, almond, cashew, or oat), silken tofu (or nut butter), maple syrup (or agave nectar), vanilla extract, and a pinch of salt.

  6. Blend on high speed until the mixture is smooth and creamy. You may need to stop and scrape down the sides a few times. If the mixture is too thick, add more milk, one tablespoon at a time, until it reaches a smooth consistency.

  7. If using, add the vegan protein powder and blend again until well combined.

  8. Optional Ad-ins: Fold in optional add-ins such as chocolate chips, chopped nuts, fresh berries, or cocoa powder. Pulse just a few times to mix them in evenly.

  9. Transfer the mixture to a loaf pan or airtight container. Smooth the top with a spatula.

  10. Cover with plastic wrap or a lid and freeze for 1-2 hours, or more, to firm up.

  11. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly.

  12. Scoop into bowls or cones, and enjoy!

  13. Store any leftovers in the freezer. It can last up to a week, though it’s best enjoyed fresh.

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Krista

xo

Nutrition, Eat, KristaKrista Levesquekrista, soup, spring, nettles, foraging, wildfoodComment