Vegan Banana Nut Ice Cream

I’m forever coming across recipes that need frozen ripe bananas, which I never have on hand mostly because my daughter is bananas about bananas and if she sees one sitting around the kitchen she’ll eat it before I can freeze it.  In an attempt to beat her at her own game, I bought four 3lb bags of organic bananas in CostCo so that I could build up a nice store of frozen bananas.   I still have a few left and have managed to make a sizeable batch of icecream (or nice cream) with them too – result!

The trick to freezing them well is to cut them up first freeze in a single layer on a cookie sheet.  Not only does this speed up the freezing, but it makes them much easier to use frozen.  You can cut up frozen bananas without too much trouble if you have a sharp knife and a steady hand.  I only have one of these and learned my lesson, so now I freeze slices!

I used coconut cream to give this a really rich and decadent feel.  If you can’t find a can of this , you can get coconut cream by placing two cans of coconut milk in your fridge overnight and then carefully opening them and scooping the thick cream off the top.  Alternatively you could just use a can of coconut milk instead for a slightly lighter option.

One thing to be careful of is when you buy the cream, do not buy sweetened coconut cream, this is destined for pina coladas and the like and would make this dish far too sweet and not at all WFPB compliant!

Other than that it is really quick and easy and just needs a bit of time sitting in the freezer.

Enjoy!

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dessert, treat, make ahead, easy recipe

Author: Pea Lawson

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Vegan Banana Nut Ice Cream

This simple three ingredient dessert comes together easily for a really decadent treat.

Prep time: 10 MinInactive time: 4 HourTotal time: 4 H & 10 M

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Ingredients

• 7 bananas sliced and frozen overnight
• 1 can coconut cream
• 3/4 cup peanut butter
• A pinch salt optional

Instructions

1. Place all ingredients into the blender and whizz together until smooth
2. Pour it in to a container and freeze again for at least 4 hours for a good scooping consistency
3. Top with fresh fruit and/or toasted nuts and....
4. Try not to eat it all in one go!

Notes

I used creamy peanut butter but I think that chunky peanut butter might give a nice crunchy texture to the final ice-cream

https://www.betterthroughfood.com/veganbanananuticecream

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