Vegan Banana-Coconut Ice Cream (Soy-Free) – a delicious recipe with bananas, lemon juice, vanilla, coconut milk, nectar, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform.
2
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.
3
If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
4
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.
5
If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
6
Enjoy, and store leftovers in the freezer.
224
kcal
Calories
8
g
Fat
33
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 bananas (frozen or not), 1/2 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, 1 cup coconut milk, and more.
Yes, Vegan Banana-Coconut Ice Cream (Soy-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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