Soy-Free Creamy Banana Ice Cream
Indulge in the natural sweetness of summer with this Soy-Free Creamy Banana Ice Cream, a guilt-free dessert that's as creamy and delicious as it is wholesome. Made with ripe bananas and luscious canned coconut milk, this dairy-free treat skips soy and refined sugars, relying on pure maple syrup and vanilla extract for its delightful flavor. A pinch of salt and a splash of lemon juice elevate the taste, while the easy prep ensures you can whip up this plant-based ice cream in no time. Perfect for vegans and anyone seeking a healthier twist on classic frozen indulgence, this recipe is freezer-friendly and ready to satisfy your sweet cravings. Serve it in bowls or cones, and make every scoop a moment of bliss!
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Recipe Information
Ingredients
- 4 large ripe bananas
- 1 cup canned coconut milk
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 1 teaspoon lemon juice
- 1 pinch salt
Instructions
Peel the bananas and slice them into rounds approximately 1/2 inch thick.
Arrange the banana slices in a single layer on a baking sheet lined with parchment paper.
Place the baking sheet in the freezer and freeze for at least 2 hours until the banana slices are completely solid.
Once frozen, remove the banana slices from the freezer and let them sit for about 5 minutes to soften slightly.
Transfer the banana slices to a high-powered blender or food processor.
Add the canned coconut milk, vanilla extract, maple syrup, lemon juice, and a pinch of salt to the blender or food processor.
Blend on high speed, pausing to scrape down the sides if necessary, until the mixture is smooth and creamy. This may take 3-5 minutes depending on your appliance.
Taste the mixture and adjust sweetness if needed by adding a little more maple syrup.
Transfer the banana ice cream to an airtight container and smooth the top.
Place the container back in the freezer for about 1 hour to firm up, or serve immediately for a softer texture.
To serve, scoop the ice cream into bowls or cones and enjoy!
Store any leftovers in the freezer, allowing the ice cream to sit at room temperature for a few minutes before scooping, as it will harden.
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 90.4 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2648 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
