Today I wanted to share my easy recipe for making the perfect vegan banana ice cream. If you’ve never heard of it, search for the hashtag #nicecream on Instagram to know what I’m talking about! It’s also referred to as a smoothie bowl when there are toppings on it. Once you learn how to make it, you’ll honestly think it tastes exactly like ice cream, except it’s 100% healthy, light, AND dairy free. I eat this stuff for breakfast literally every day (check out my What I Eat In A Day post for even more healthy meal ideas!) and since it consists of nothing but fruit and a little bit of almond milk it is one of the healthiest things you could eat! You can expand upon the two ingredient recipe below and make all kinds of different flavors with this base, like chocolate, raspberry, blueberry, mango, strawberry, etc!
I love this recipe because of how light it is. You know that feeling you get of being bloated and just so overly full after eating way too much? You definitely won’t be getting that from eating this stuff! It is still super filling and a great meal for kids and adults alike – and the more toppings you put like granola, almond butter, chia seeds, berries, coconut flakes, etc, the more filling and protein rich it will be! It’s really all about personal preference and over time you’ll discover your favorite toppings to go with this easy banana ice cream recipe.
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All you need for one easy serving of plain banana ice cream is:
A blender (this one is the best one I’ve used so far)
4 regular size bananas
Half a cup of your favorite unsweetened or vanilla plant milk (unsweetened almond milk is what I use)
Optional but highly recommended:
Any other frozen or fresh fruit if you want to make a fruit flavor other than banana. The basic banana ice cream is still really delicious, but I find adding berries or mango makes it AMAZING. Or, you can buy low fat peanut butter like PB2 powder and mix that in for a peanut butter flavor. I personally buy these packages of cacao powder from the brand Navitas Naturals and I put in about two and a half tablespoons per five bananas – this makes the banana ice cream taste EXACTLY like chocolate soft serve ice cream and the powder is sugar free and vegan!
Start by un-peeling four regular size bananas and then cut them up into pieces. Then put the pieces in a plastic storage container and freeze them for 5+ hours or overnight.
Once the bananas are frozen, take your half cup of plant milk and put it into the blender FIRST. If you froze the bananas overnight, you’ll want to leave them out to defrost for 15-20 minutes. This will make it easier on the blender, but you don’t want to thaw them too much to the point where they start to get mushy. It’s all about achieving the perfect consistency which you’ll learn after you’ve made this a few times!
Take a fork and start to pick apart the bananas. Take a couple small chunks at a time and put them in with the milk, then start blending. If you find that you need more milk, add it in a little at a time. The key is to not make it soupy because you don’t want your toppings to sink.
As the blender works its magic, add more and more banana chunks in until you’ve blended them all. When you’re done, it should have the consistency of soft serve ice cream and look like this:
Here’s an example of strawberry banana ice cream. I just take a handful of frozen strawberries and add them in two a time so the blender doesn’t have to work too hard:
Then it comes out like this (I added my favorite toppings of course!):
And that’s my quick and super easy banana ice cream recipe! Pretty soon you’ll be making banana ice cream bowls like these:
Thank you for reading! If you liked this easy banana ice cream recipe, share it on Pinterest!
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