Banana Ice Cream with Coconut Milk

Super easy and healthy ice cream made with frozen bananas and coconut milk. Insanely delicious and guilt-free!


  • 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.