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.
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.
Step-by-step instructions
Combine coconut milk, tapioca starch, salt, and sugar in a small saucepan. Simmer the mixture until everything is dissolved, about 2-3 minutes.
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.
- 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
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.
1 Hour Vegan Banana Ice Cream
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.
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