Banana-Coconut Vegan Ice Cream

You are so cold and icy, but still… I crave for you… Your sweetness is intoxicating and always leaves me wanting you even more  

Our healthy journey started with macrobiotics, so we didn’t eat too much sweets and especially not the frozen kind. But, as the time passed, we altered (and still are) our diet to our needs, habits and cravings, always maintaining the idea that the health is priority No1.

Lately, as the weather turned warmer, we started eating more raw. Only one meal a day is still a cooked one, the rest is some sort of oatmeal, smoothie and as a snack before training, spoon or 2 (or 3 or 4 or… you get the picture) of peanut butter, tahini or some other nut/seed butter.

vegan-icecream4Two Fridays ago I came home early from work and wanted to make us some delicious treat without too much work and fuss about it. So, need for something sweet + the warm weather + little effort = vegan ice cream!

This is what I went for on my first vegan ice cream try:

  • 5 medium-sized bananas
  • 1 can of coconut milk
  • around 300 grams of roasted almonds
  • 1 vanilla bean

I mixed everything in our blender, poured into plastic (food safe) containers and put them in the freezer.

Meanwhile, in a small pot I melted a few tablespoons of extra virgin coconut oil, added cocoa powder and stevia to taste. I let it cool for a few minutes, but while still runny I pour over our ice cream base.

It was intended as a surprise for Mladen, but I cannot keep anything from him, so I snapped a photo of our cooling cream and sent it to cheer him up.


He was delighted, both with photo and its taste when we ate it. My review is little more complicated than that. The taste is really awesome, not to brag about it. The texture needs more work or an ice cream machine. For now, I will try to occasionally stir while cooling, preventing all that ice crystals from forming and making our ice cream less creamy.


The week after that, again on Friday I made a slight variation. Instead of roasted almonds we made our slightly salty peanut butter and mixed it with our banana-coconut milk ice cream base. Chocolate of course, followed on top.

Peanut butter, bananas, coconut milk, chocolate ice cream


Next time I would like to try coconut cream instead of the milk, or cashews as a base. Without an ice cream machine, we have to keep our ice cream for a shorter time in the freezer, or otherwise it will turn into a delicious block of ice 🙂

Do you have any suggestions on how to make a dairy and egg-free (vegan), but still creamy ice cream without using an ice cream machine? Share it with us! 🙂

6 thoughts on “Banana-Coconut Vegan Ice Cream

  1. Try freezing the bananas (cut up) first. Once frozen, blend with the rest of the ingredients and eat. I find it to be creamier and less icy that way. You can freeze it a tad bit after if it’s too soft, but not too long. Try the full fat coconut milk. I’ll have to try the salt thing. Interesting. 🙂


    1. I have read that about the frozen bananas, but they last very shortly once we buy them, because we are banana monsters! 🙂 They don’t reach the freezer. We’ll have to buy more, so we can freeze them up.
      Our last ice cream seemed creamier. We made salty almond butter and while still in blender, we added bananas and coconut cream. Yum! 🙂


  2. Coconut ice cream is fantastic! I’ve been thinking about making some soon. 🙂

    We have a small ice cream maker, but our vegan ice cream recipes still comes out a little too icy. To resolve that, we’ve been adding a pinch of salt into the mixture before freezing. Works like magic!


      1. Happy ice cream making to you too! A little bit of oil works wonders too, but I know you guys tend to keep things extra healthy. 🙂


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