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    Home » Desserts

    1-Hour Vegan Banana Ice Cream (No Maker)

    Jul 13, 2022 · By Tu · Last updated: Jul 13, 2022 · 5 Comments · This post may contain affiliate links

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    This vegan banana ice cream is the only ice cream recipe that can be done within an hour. Fresh ripe bananas topped with sweetened coconut milk, crunchy roasted nuts, and shredded coconut. The ultimate one-of-a-kind dessert treat that is super easy to accomplish.

    1 piece of vegan banana coconut ice cream put on a baking tray next to few roasted cashews

    This homemade banana ice cream does not require an ice cream maker (or cooking appliances). You only need to combine a few ingredients with a super ripe banana; then, it's ready to eat after only an hour of freezing.

    Ripe and spotty bananas can be unappealing to some, but they are the best for making dessert or sweet treats. Not limited to ice cream only, these over-ripe fruits are also the perfect choice for homemade banana bread or glutinous rice banana cake.


    Why you'll love this vegan banana ice cream

    If you're a big fan of the viral plant-base banana 'nice cream', then this version of homemade ice cream is even better. Why? Here are the reasons:

    • It is the easiest and simplest ice cream you will ever make.
    • No cooking appliance is needed for this recipe (no ice cream maker, no blender, no food processor) - and I mean it.
    • Ready to eat in just an hour.
    • It is one-of-a-kind; you won't find this type of ice cream anywhere else.
    • It only needs a few ingredients to make, and you can add your homemade touch to this special version of frozen ice cream.
    • This vegan banana ice cream is also gluten-free.

    And if you adore homemade creamy ice cream, let's also try this no-churn chocolate chip ice cream. It's a different version: creamier and ready to eat in a few hours.

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    Step-by-step instructions

    cooking coconut milk with salt and sugar in a small saucepan on stove top

    Combine coconut milk, tapioca starch, salt, and sugar in a small saucepan. Simmer the mixture until everything is dissolved, about 2-3 minutes. 

    grind roasted cashews using a Tupperware chopper

    Roughly chop roasted cashews (or any choice of your favorite nuts). I use the Tupperware chopper - it is the best and does the job perfectly.

    steps to make the best vegan frozen banana ice cream in one hour
    • Put a peeled banana inside a Ziploc. Use a small cutting board or heavy plate to press down on the banana slowly.
    • The ideal thickness of the banana should be half an inch.
    • Put about 2 tbsp of coconut milk mixture on each side of the banana. Followed by chopped cashews and coconut flakes.
    • Repeat these steps with the rest of the ingredients.
    • Seal the Ziploc and put it in the freezer. The ice cream will be ready to eat in around 30-45 minutes.

    Homemade vegan banana ice cream has never been easier, hasn't it?


    More delicious dessert recipes

    • Creamy Blueberry Basque Burnt Cheesecake (Video)
    • Homemade Moist Banana Bread
    • Simply The Easiest Blueberry Crumble Bars (No Mixer)
    • Lemon Chiffon Sponge Cake (No-Bake)
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    3 pieces of vietnamese kem chuoi

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    Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.

    one piece of coconut banana ice cream with roasted cashew

    1 Hour Vegan Banana Ice Cream

    Easy & super fast vegan banana ice cream. This can be done within 1 hour, and no kitchen appliances are needed.
    5 from 2 votes
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Freezing time: 45 minutes
    Total Time: 1 hour
    Servings: 5 ice cream
    Calories per serving: 386kcal
    Author: Tu

    Equipment

    • 5 Ziploc

    Ingredients 

    • 5 ripe banana
    • ½ c roasted cashews roughly chopped
    • ¼ c coconut flakes optional
    • 1 can coconut milk
    • 1 tbsp tapioca starch
    • 2 tbsp sugar
    • ¼ tsp Kosher salt

    Instructions

    • Combine coconut milk, tapioca starch, salt, and sugar in a small saucepan. Simmer the mixture until everything is dissolved, about 2-3 minutes. Set aside for later use.
    • Put a peeled banana inside a Ziploc. Use a small cutting board or heavy plate to press down on the banana slowly.
    • The ideal thickness of the banana should be half an inch.
    • Put about 2 tbsp of coconut milk mixture on each side of the banana. Followed by chopped cashews and coconut flakes.
    • Repeat these steps with the rest of the ingredients.
    • Seal the Ziploc and put it in the freezer. The ice cream will be ready to eat in around 30-45 minutes.

    Nutrition

    Calories: 386kcalCarbohydrates: 41gProtein: 5gFat: 26gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 131mgPotassium: 691mgFiber: 4gSugar: 20gVitamin A: 76IUVitamin C: 11mgCalcium: 27mgIron: 4mg
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    Hi, I'm Tu!

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