Vegan Banana Ice Cream (a.k.a. “Nice Cream”)
Vegan banana ice cream is a simple, creamy, and satisfying dessert that comes together with minimal effort and no added dairy or refined sugars. Made primarily from frozen ripe bananas, this “nice cream” mimics the smooth, rich texture of traditional ice cream without the need for an ice cream maker. It’s endlessly customizable with flavors and mix-ins, making it a healthy go-to treat for warm days or post-dinner cravings.
Ingredients
Base Recipe:
- 3–4 ripe bananas, peeled, sliced, and frozen
- Splash of plant-based milk (optional, such as almond, oat, or coconut), for blending
Optional Add-Ins:
- 1 teaspoon vanilla extract
- 1 tablespoon peanut butter or almond butter
- 1 tablespoon cocoa powder or vegan chocolate chips
- A handful of frozen berries or mango
- Pinch of cinnamon
Instructions
1. Freeze the bananas.
Peel and slice ripe bananas into coins, then spread them on a parchment-lined tray. Freeze for at least 2 hours, or ideally overnight, until solid. This helps them blend smoothly and creates a creamy, ice cream-like texture.
2. Blend the bananas.
Place the frozen banana slices into a high-speed blender or food processor. Blend until the bananas begin to break down into small crumbs, then stop and scrape down the sides. Continue blending, adding a splash of plant milk only if needed to keep the blades moving, until the mixture becomes thick, creamy, and smooth like soft-serve ice cream.
3. Customize your flavor.
At this stage, you can add in any flavorings you like. Vanilla, peanut butter, or cocoa powder are great starters. Blend again briefly to incorporate.
4. Serve or freeze.
You can serve the banana ice cream immediately for a soft-serve consistency, or transfer it to a container and freeze for 1–2 hours for a firmer, scoopable texture.
5. Enjoy.
Serve in bowls or cones, and top with fresh fruit, nuts, shredded coconut, or a drizzle of maple syrup for extra indulgence.
Tips for Best Results
- Use very ripe bananas for the sweetest, most flavorful results.
- A food processor works best for easier blending without added liquid.
- For firmer scoops, let the ice cream sit at room temperature for 5–10 minutes after freezing to soften slightly.
