Coco Bananas Vegan Homemade Ice Cream Recipes

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VEGAN BANANA-COCONUT ICE CREAM (SOY-FREE)



Vegan Banana-Coconut Ice Cream (Soy-Free) image

This is modified from an Alton Brown recipe on the Banana episode of Good Eats. I replaced the cream with coconut milk and the corn syrup with agave nectar to make it vegan and healthier. I also added the optional carob chips and coconut flakes, which my friends agreed really worked well with the banana flavor. Despite its healthiness, this recipe is still luxuriously thick, "creamy," and rich. Instead of chilling the mixture before putting it in the ice cream maker, you can use frozen bananas. Be sure to use regular (not light) coconut milk. Cooking time is freezing time in ice cream maker.

Provided by Prose

Categories     Frozen Desserts

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

3 bananas (frozen or not)
1/2 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup coconut milk
1/4 cup agave nectar
1/2 cup unsweetened dried shredded coconut (optional)
1/2 cup carob chips (optional) or 1/2 cup semisweet vegan chocolate chips (optional)

Steps:

  • Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform.
  • 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.
  • If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
  • 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.
  • If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
  • Enjoy, and store leftovers in the freezer.

VEGAN BANANA COCONUT ICE CREAM RECIPE



Vegan Banana Coconut Ice Cream Recipe image

A dairy-free ice cream rich with banana and coconut flavor. The key to great ice-cream texture without the cream is to emulsify the pureed bananas with extra coconut oil, giving it a smooth, dense, real ice-cream richness.

Provided by Max Falkowitz

Categories     Ice Cream

Time 4h

Yield 1 quart

Number Of Ingredients 7

6 very ripe medium bananas (about 2 1/2 pounds), peeled
1 tablespoon lemon juice from half a lemon
1 cup coconut milk
3/4 cup light corn syrup
1/4 cup virgin coconut oil (see note)
1 tablespoon dark rum
1/4 teaspoon kosher salt

Steps:

  • In a food processor, purée bananas and lemon juice until no lumps remain. With the food processor running, slowly pour in coconut, corn syrup, coconut oil, rum, and salt in slow streams.
  • Strain mixture into a bowl or container and press down on the surface with plastic wrap so the mixture isn't exposed to air. Refrigerate until very cold, 3 to 4 hours, then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer for 3 hours before serving. Let ice cream sit on counter for 10 minutes before scooping.

VEGAN CHOCOLATE BANANA ICE CREAM



Vegan chocolate banana ice cream image

A low-fat chocolate ice cream? It really does exist! Our blitzed banana creation is gluten and dairy-free and ready in minutes

Provided by Sophie Godwin - Cookery writer

Categories     Dessert, Snack, Treat

Time 5m

Number Of Ingredients 2

1 frozen banana
1 tsp cocoa powder

Steps:

  • In a blender, blitz the frozen banana with the cocoa powder until smooth. Eat straight away.

Nutrition Facts : Calories 110 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein

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