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making birthday cake banana ice cream with sprinkles

Vegan Banana Ice Cream (Birthday Cake Edition)

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Vegan ice cream made in a blender? Sign us up! This smooth summer staple requires only 5 minutes of hands-on time. With cookie crumbles and sprinkles, you can transform it into birthday cake nice cream!
Course Dessert
Cuisine American
Keyword birthday, healthy dessert, homemade ice cream, special occasions
Prep Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Calories 192
Author Alena Schowalter

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!

Nutrition

Calories: 192kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 73mg | Fiber: 4g | Sugar: 19g