Vegan Banana Ice Cream Recipe
By Loving It Vegan
🔪Prep Time: 60 mins
👩🍳Cook Time: 40 mins
2/3 cup (100g) Raw Cashews (soaked in boiling water for 1 hour)*
3/4 cup (180ml) + 2 Tbsp (30ml) Water (Total = 210ml)
4 Medium Bananas (around 400g peeled and sliced)
2 Tbsp (30g) Vegan Butter (Melted)
2 Tbsp Brown Sugar
1/8 tsp Salt
1 and 1/2 cups (360ml) Cashew Milk*
1 and 1/2 cups (360ml) Coconut Milk (Canned, Full Fat)
1 cup (200g) White Sugar
1/4 cup (60ml) Water
2/3 cup + 1 Tbsp (100g) Cacao Butter (Chopped)
1/2 cup (109g) Coconut Oil
1 tsp Salt
1 tsp Vanilla Extract
Full Recipe Roasted Bananas (as above)
3/4 cup (75g) Walnuts (Chopped)
1At least the day before you want to make ice cream, make sure the bowl for your ice cream machine is placed into the freezer so that’s it’s ready to go the next day.
2Prepare your homemade cashew milk. Add the cashews to a bowl and then pour over boiling water and let it sit for 1 hour. Then drain the cashews and add them to the blender jug along with 3/4 cup + 2 Tbsp fresh cold water and blend very well until completely blended in. You should not have to strain this milk at all. It should be totally smooth. Set aside.
3Prepare your roasted bananas. Preheat the oven to 400°F (200°C).
4Peel and slice 4 medium bananas and place the slices into a mixing bowl. Add the melted vegan butter, brown sugar and salt and toss the banana slices until well coated.
5Spread the banana slices out onto a parchment lined baking tray and bake for around 40 minutes until browned and caramelized.
6Make your ice cream. Add the homemade cashew milk to a big bowl along with the coconut milk and set aside. Get all your other ingredients ready before proceeding.
7Add the sugar to a saucepan along with the quarter cup of water. Stir constantly until the sugar is melted. You’ll know it’s melted when the wooden spoon is no longer making a scratching sound along the bottom of the saucepan.
8Add in the cacao butter, coconut oil, salt and vanilla and whisk in until everything is melted together.
9Then pour the melted sugar/cacao butter/coconut oil/vanilla/salt mix out into the bowl with the cashew milk and coconut milk. Add in the full batch of roasted bananas.
10Use an immersion blender to blend everything together. If you don’t have an immersion blender, then transfer everything to your blender jug and blend it and then return it to the bowl.
11Take the whole bowl and place it into the freezer for 15-20 minutes so that the mixture gets chilled. When the mixture is chilled you might find that the mixture has started to harden along the sides, just stir it up well again and then pour it into the ice cream machine.
12Churn the ice cream according to the manufacturer directions until you reach a soft serve consistency. Depending on the ice cream machine you have this could be anything from 25-45 minutes. Add the chopped walnuts into the ice cream maker in the last minute of churning.
13Transfer to a loaf pan and smooth down with the back of a spoon, cover and place into the freezer to set completely.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.