I scream, you scream, we all scream for vegan, dairy-free ice cream made with 100% whole food ingredients!
Okay, that doesn’t quite have the same ring to it, but just wait until you see how quick and easy it is to make this healthy dessert in your blender.
And you’ll be blown away with how good it tastes, too!
First, we’ll start with…
The Basic Recipe
This will make a basic, banana-flavored ice cream. You can then build upon this recipe to create all sorts of flavors besides banana.
You will need:
- 2 frozen bananas, peeled
- 3 to 4 tablespoons almond milk
Before you can make the ice cream, you will need to peel and freeze the bananas for at least 8 hours. I reuse one of the large freezer bags that my Costco-sized,frozen wild blueberries come in.
Just pack that thing full of peeled bananas, because you’re going to be making this recipe a LOT!
Now that you have lots of frozen bananas, take two out and slice them. Be careful that you don’t let them thaw too much!
Blend the bananas and almond milk in your high powered blender or food processor (use the “S” blade) until smooth. It should blend easily, if it doesn’t mix it with a spoon and add a little more almond milk.
Now it’s time to try a whole bunch of different variations.
Variation 1: Chunky Ice Cream:
Make the banana base recipe (above) and toss in chopped nuts, dried currants, shredded coconut, or even fresh (or frozen) fruit and berries after the banana has been pureed.
To make chocolate ice cream, add three tablespoons of raw cacao powder before blending the banana.
Variation 2: – Flavored Ice Cream:
To make flavored ice cream, add the frozen banana to your blender and give it a couple of pulses until it’s about half away blended.
Next add 1/2 to 1 cup of frozen fruit the has been slightly thawed and chopped into small pieces. This photo is of cherry ice cream. I followed the above directions, but I added 12 frozen cherries (about 1/2 cup). It was really tasty and YUMMY!
I’ve made pineapple, mango, strawberry, raspberry, acai (using frozen acai puree, pictured at the top), and blueberry ice cream. I don’t use blackberries since their seeds make my ice cream gritty – and I don’t like gritty ice cream.
A great alternative to banana is the durian, which has a creamy texture and vanilla-almond flavor that blends well with cinnamon, ginger, coconut, and especially cacao.
Blend durian with your favorite ingredients in a blender and then freeze in a freezer-safe dish until it is an ice cream texture.
Variation 3: Peanut Butter Cup Ice Cream
This is one of my favorite ice cream recipes that you can make in a blender. It has a banana base which makes it vegan, and the cacao and peanut butter hide the banana flavor. I make this recipe all the time in the summer.
You can use peanut butter or almond butter, both are equally as good. Just make sure that you are using all-natural peanut or almond butter.
If you want a chunky ice cream, you can toss in some almonds or peanuts with the rest of the ingredients, they will crush up, but not completely.
I always make this ice cream fresh as I prefer the texture of soft serve ice cream. However, you can make a large batch and put it in the freezer for later if you like firmer ice cream.
This recipe makes enough for two people (although, it’s healthy enough that you don’t have to share it if you don’t want to).
- 2 frozen bananas, sliced
- 1 tablespoon peanut butter or almond butter
- 1 tablespoon cacao powder
- 1/2 the vanilla from 1 vanilla bean
- 2 to 3 tablespoons almond milk
- Top with any topping of your choice
Peel and freeze the bananas for at least eight hours.
Next, remove the bananas from the freezer and let them thaw on the counter for a few minutes. You want them soft enough to easily cut the bananas in half lengthwise, then into slices. However, don’t let them thaw too much or they will become mushy!
In your high-powered blender (see my blender recommendations) or food processor, blend all the ingredients until smooth.
If you have trouble blending the ice cream into a smooth texture, mix it with a spoon and let it thaw for a few minutes before you resume blending.
Spoon the ice cream mixture into a bowl, grab a spoon and ENJOY!
Variation 4: Cherry-Coconut Ice Cream
I like to top this particular recipe off with a couple of pieces of chopped young coconut, a tablespoon of shredded coconut or even cacao nibs to give it a “chocolate-covered cherry” flavor.
I’ve made cherry ice cream before, but I had some coconut milk this time so I thought I’d give this recipe a try. I didn’t add dates to sweeten it, but if you feel you want to sweeten it further, go ahead and add a date when you add the cherries. Soak the date for about 20 minutes before blending and don’t forget to remove the pit first.
Serving size: 2
- 2 frozen bananas, peeled
- 1 cup pitted frozen cherries
- 2 tablespoons coconut milk
- Shredded or shaved coconut to top ice cream (optional)
Let everything thaw slightly (until you can slice the banana with a knife).
Slice the banana into thin slices.
In your blender or food processor, blend the banana, cherries and coconut milk until creamy. Do not over blend.
This recipe makes a soft serve consistency. If a harder ice cream, place the mixture into the freeze for another 2 to 3 hours.
Nutrition Info Per Serving:
Calories: 158 | Protein: 2g | Carbs: 39g | Fiber: 4.7g
Variation 5: Mint Chocolate Nib Ice Cream
I was thinking about mint chocolate chip ice cream the other day so I decided to make my own version of one of my favorite summer treats.
WOW!! It was amazing! I don’t add sweeteners to my ice cream, so if you like a really sweet ice cream you can add 1 or 2 soaked medjool dates.
This ice cream was so good, I ate it all before I could bring the bowl into the living room to share it with my husband. Next time, I’ll have to double the recipe! You can easily share this recipe with someone else if you want to.
I added a little spinach to make it green. You don’t have to if you don’t want to, but it’s a great way to sneak some veggies into dessert.
- 2 frozen bananas, peeled
- About 10 to 15 fresh mint leaves
- 2 teaspoons cacao nibs
- 5-6 spinach leaves (optional)
Peel and freeze the bananas for at least 8 hours.
Next remove the bananas from the freezer and let them thaw for a few minutes. You want them soft enough to slice. However, don’t let them thaw too much!
Next, finely chop the mint leaves.
In your high powered blender or food processor, blend the banana and mint leaves until smooth. If you have trouble blending the ice cream into a smooth texture, mix it with a spoon and let it thaw for a few minutes before you resume blending.
Scrape the ice cream mixture into a bowl and sprinkle cacao nibs or powder over the top.
Grab a spoon and ENJOY! For a harder ice cream texture, place it in the freezer for 30 minutes to an hour.
Variation 6: Super Antioxidant Sorbet:
You’ll use two frozen bananas like in the basic recipe, but instead of almond milk, you’ll add 2 tablespoons of acai juice, the juice from one pomegranate, and about 1/2 cup organic, frozen red grapes.
Blend everything together. If it’s a little thinner then you want, put it in the freezer for about 20 to 30 minuets.
Variation 7: “Green” Ice Cream (It’s Not Really Green):
Of course I had to find a way to green up my ice cream. Hey, it adds minerals like calcium and iron, and a funky green color.
So this one is made with broccoli and frozen acai puree. Yep, broccoli in ice cream. Just hang with me for a second!
Between the frozen acai puree and the banana, you can’t taste the broccoli. I swear!
Simply add 1 frozen, chopped banana, 1 cup chopped frozen broccoli, and one packet of pure acai berry puree broken into pieces. Blend until creamy.
This recipe will work better with a food processor, but you can use a high speed blender if you have one.
I know you’re going to love these healthy, delicious and 100% plant-based, whole food ice cream recipes!
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