1/1 Photo of Vegan Banana-Coconut Ice Cream (Soy-Free)
This is modified from an Alton Brown recipe on the Banana episode of Good Eats. I replaced the cream with coconut milk and the corn syrup with agave nectar to make it vegan and healthier. I also added the optional carob chips and coconut flakes, which my friends agreed really worked well with the banana flavor. Despite its healthiness, this recipe is still luxuriously thick, "creamy," and rich. Instead of chilling the mixture before putting it in the ice cream maker, you can use frozen bananas. Be sure to use regular (not light) coconut milk. Cooking time is freezing time in ice cream maker.
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- 1Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform.
- 2If you used frozen bananas, pour the mixture directly into the frozen cannister of a 1-quart ice cream maker and freeze according to the manufacturer's directions.
- 3If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
- 4If you don't have an ice cream maker, you can freeze the mixture and then puree it again in your food processor, but it won't be as creamy.
- 5If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
- 6Enjoy, and store leftovers in the freezer.
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Nutritional Facts for Vegan Banana-Coconut Ice Cream (Soy-Free)
Serving Size: 1 (79 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 173.1
- Calories from Fat 55
- Total Fat 6.1 g
- Saturated Fat 5.7 g
- Cholesterol 0.0 mg
- Sodium 13.8 mg
- Total Carbohydrate 29.9 g
- Dietary Fiber 1.2 g
- Sugars 24.5 g
- Protein 0.9 g
The following items or measurements are not included: