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.
Servings: 5 ice cream
Calories per serving: 386kcal
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