Ice cream made in a blender? Sign us up! This smooth summer staple requires only 5 minutes of hands-on time.
Vegan ice cream made easy! Whether you want a simple treat or decadent dessert, this recipe has it all.
It’s customizable and insanely delicious! Plus, our birthday cake nice cream edition makes it suitable for special occasions.
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This uses wholesome ingredients, making it healthier and fresher than store-bought ice cream. Plus, there’s no need for an expensive ice cream maker! We call that a win-win.
You can enjoy this treat with our vegan lemon cookie crumbles, or add in whatever fillings and toppings you desire.
For more vegan treats, we recommend our chocolate chickpea ice cream and raspberry lemon chia pudding!
Why you’ll love it
- Oh-so simple to make
- 5 minutes of prep time
- Endlessly customizable
- Creamy texture
- Fresh, whole ingredients
To make our delicious ice cream, you’ll need basic measuring equipment, a blender, and a baking dish.
Ingredients needed
- Frozen bananas — our base ingredient aka the key to creaminess and sweetness!
- Cashew butter — adds a hint of flavor and buttery texture.
- Soy milk — non dairy milk for blending. You can use your favorite vegan milk.
- Vanilla extract and salt — basic baking ingredients to balance flavor.
- Almond lemon cookie crumble and sprinkles — delicious birthday cake edition toppings!
You can find exact measurements and recommended add-ins below!
How to make vegan banana ice cream
- Place chopped frozen bananas into a high-speed blender. Pulse a few times to break the banana into smaller pieces.
- Add a small amount of soy milk, creamy cashew butter, vanilla extract, and a pinch of salt.
- Blend until smooth and creamy! Add more soy milk (a little at a time) if needed.
- Pour into a baking dish and sprinkle with vegan cookie crumbles. Mix with a spoon, then cover and freeze for an hour for soft-serve consistency. For a firmer texture, freeze for 3 hours.
- Remove from the freezer and scoop with an ice cream scoop!
- Divide between serving bowls and top with sprinkles.
Storage
You can store your vegan banana ice cream in an airtight container in the freezer for up to 3 months (but with how delicious it is, it won’t last long!)
Flavor variations
We love how customizable this vegan banana ice cream is!
Here are some add-ins and toppings you can try:
- Peanut butter, almond butter, hazelnut butter, or nut butter of choice
- Cacao powder
- Fresh fruit
- Caramel date sauce
- Whipped cream
Flavor combinations
- Chocolate peanut butter — replace the cashew butter with peanut butter. Add as much as you like!
- Banana and berries — blend in frozen berries of choice. Add more milk as needed.
- Blueberry peanut butter — blend in frozen blueberries, extra milk, and peanut butter.
FAQs
Can I make banana ice cream in a food processor?
Yes you can! Make sure you have an “S” blade attached. Also, add sliced banana pieces to ensure the food processor can blend everything evenly. You will have to stop and scrape down the sides.
Do I have to freeze the ice cream before eating?
Nope! If you like a soft serve consistency, you can enjoy it right away. Just make sure to add small amounts of milk at a time for the best texture.
If you add too much milk at once, the consistency will be thinner if you don’t plan on freezing it (but if you love smoothie bowls, you’d like the texture!)
More dessert recipes
- Vegan Birthday Cakes
- Vegan Chocolate Desserts
- Vegan Donuts
- Vegan Carrot Cake Bites
- Vegan Chocolate Mousse Cake
Did you make our vegan banana ice cream and like it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!
Ingredients
- 3 cups about 8-10 medium bananas, frozen
- 2 tbsp cashew butter
- ½ cup soy milk 120 ml
- 2 tsp vanilla extract
- Pinch of salt
Toppings & add-ins
- Vegan lemon cookie crumbles
- Colorful sprinkles
Instructions
- Place frozen chopped bananas in a high-speed blender and pulse a few times. Add a small amount of soy milk, creamy cashew butter, vanilla extract, and a pinch of salt.
- Blend until smooth and creamy, adding more soy milk as needed.
- Pour into a baking dish and sprinkle with vegan cookie crumbles. Mix with a spoon, then freeze for an hour for soft-serve consistency. For a firmer texture, freeze for 3 hours.
- Remove from the freezer and scoop with an ice cream scoop!
- Divide between serving bowls and top with sprinkles.
Notes
- You can store your vegan banana ice cream in an airtight container in the freezer for up to 3 months.
- To customize, see our flavor recommendations!
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.
YUM!