Vegan Banana Ice Cream

Vegan Banana Ice Cream Recipe

By Loving It Vegan

👩‍🍳Cook Time: 40 minutes


For the Homemade Cashew Milk:

2/3 cup Raw Cashews (100g) soaked in boiling water for 1 hour

3/4 cup + 2 Tbsp Water (210ml)

For the Roasted Bananas:

4 Medium Bananas (~400g) peeled and sliced

2 Tbsp Vegan Butter (30g) Melted

2 Tbsp Light Brown Sugar

1/8 tsp Salt

For the Ice Cream:

1 and 1/2 cups Cashew Milk (360ml)

1 and 1/2 cups Canned Coconut Milk (360ml) Full Fat, Unsweetened

1 cup White Granulated Sugar (200g)

1/4 cup Water (60ml)

3/4 cup Cacao Butter (100g) Chopped

1/2 cup Coconut Oil (110g)

1 tsp Salt

1 tsp Vanilla Extract

1 Full Recipe Roasted Bananas as above

3/4 cup Walnuts (75g) 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.

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