This banana ice cream recipe is made with a few simple ingredients. It's dairy free, gluten free, and vegetarian friendly. This ice cream is perfect for summertime when temperatures are high and you don't want to turn on your oven.
Coconut milk makes the ice cream creamy and rich, while bananas add sweetness and flavor. This treat is easy to make and is perfect for satisfying your sweet tooth.
Why You'll Love this Banana Ice Cream
This banana ice cream is the creamiest, dreamiest banana ice cream you will ever have. It is so easy to make, and it only requires a few ingredients. It's good for someone following a dairy-free or vegetarian diet. If you omit the honey, it's vegan friendly also. And it's made with all natural ingredients.
What I love about this recipe is that it's made with real bananas. There are no artificial flavors or colors. And it's naturally sweetened with honey, if desired.
Why Is this Recipe Healthy?
This ice cream is full of flavor and nutrients.
- Bananas - There are many benefits of eating bananas. For one, they are a good source of dietary potassium. They are also low in sodium and contain no fat. Also, bananas contain vitamins C and B6 as well as fiber. Eating bananas can help reduce the risk of certain diseases, such as heart disease and stroke.
- Coconut milk - Coconut milk is a great alternative to cow's milk for those who are lactose intolerant or following a dairy-free diet. It's best to use coconut milk in moderation because it is high in calories and saturated fat, but it helps you feel full longer. You can find it in most grocery stores or online.
- Honey - Honey adds sweetness to this recipe without adding any artificial sweetener. But it's important to remember that honey is still sugar. This means that you should consume it in moderation. If you want to reduce the sugar in this recipe, you can leave the honey out.
How to Make Banana Ice Cream with Coconut Milk
- Peel the bananas and chop them into small chunks. Place the chopped bananas in a food-safe container in the freezer.
- Once the bananas are frozen, put them in a food processor with the coconut milk, vanilla extract, salt, and honey (if desired).
- Process until a smooth cream is achieved.
- Serve right away or place back in the food container and freeze for 30 minutes to 1 hour to achieve a thicker consistency.
- Serve with your favorite toppings.
Tips for Making the Best Banana Ice Cream
If you're looking for a healthy alternative to traditional ice cream, this homemade banana ice cream is the perfect choice. Here are a few tips for making the best banana ice cream:
- Use ripe bananas. Ripe bananas are sweeter and will result in a more flavorful ice cream. If your bananas aren't quite ripe enough, you can add a bit of extra honey to sweeten the mixture.
- Freeze your bananas ahead of time. This will make them easier to blend and give you a smoother final product. Be sure to cut them into small chunks before freezing.
- This banana ice cream can be served as soon as it’s made to have a soft serve-like consistency. But if you want to have a thicker ice cream consistency that is closer to traditional ice cream, let it freeze for 30 minutes to 1 hour before serving it.
- If you want to let it freeze for more than 30 minutes, mix it every 30 minutes. This will create a creamy consistency and prevent big ice crystals from forming.
- Add your favorite toppings. This banana ice cream is delicious on its own, but it's even better with toppings. Try adding some chopped nuts, chocolate chips, or berries for an extra special treat.
More Ice Cream and Dessert Recipes
- Homemade Roasted Strawberry Ice Cream
- Honey Lavender Peach Ice Cream
- Easy Burnt Almond Cupcakes
- Gluten-Free Strawberry Rhubarb Tartlets
Banana Ice Cream FAQs
Banana ice cream tastes like a creamy, sweet banana pudding.
Sure. Some people like to add chocolate chips, nuts, or even peanut butter to their banana ice creams. Get creative and see what you like best.
If you store it in an airtight container, this banana ice cream will last in the freezer for up to a week. The ice cream will become a bit brown due to the natural oxidation of the bananas.
Banana ice cream is a delicious and healthy alternative to traditional ice cream. Made with ripe bananas, coconut milk, vanilla extract, salt, and honey, this ice cream is naturally sweet and creamy. It's also a great recipe to customize with your favorite toppings.
So whether you're in the mood for something sweet or looking for a healthier alternative to traditional ice cream, this banana ice cream recipe is perfect for you. Go ahead and enjoy a scoop (or two) of this banana ice cream.
Banana Ice Cream with Coconut Milk
Super easy and healthy ice cream made with frozen bananas and coconut milk. Insanely delicious and guilt-free!
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Total Time: 3-4 hours
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: healthy
- 4 ripe bananas, the riper the better
- 1 can whole fat coconut milk (around 13 oz)
- 2 tablespoons honey (optional)
- A pinch of salt
- 1 teaspoon vanilla extract
- Toppings of choice (sugar sprinkles, chocolate chips…)
- Start by peeling the bananas and chopping them roughly. Store them in a food-safe container in the freezer.
- Once the bananas are frozen, put them in a food processor, alongside coconut milk, vanilla extract, a pinch of salt, and honey.
- Process until a smooth cream is achieved.
- Store back in the food container and chill for 30 minutes to 1 hour to achieve a thicker consistency or serve right away.
- Serve with your toppings of choice
This banana and coconut ice cream can be served as soon as it’s made with a soft serve-like consistency. But if you want to have it in a thicker and closer to classic ice cream consistency, let it chill for 30 minutes to 1 hour before serving it.
If you want to let it freeze for more than 30 minutes, make sure to mix it every 30 minutes. This will create a creamy consistency and prevent big ice crystals from forming.
Leftovers can be stored in the freezer for up to a week. With time the ice cream will become a bit brownish due to the natural oxidation of the bananas.