Vegan Ice Cream (Just 3 Ingredients!) Recipe

BANANAS: Ripe bananas that are frozen to give the ice cream a naturally sweet and creamy texture.

FULL-FAT COCONUT MILK: Adds richness and creaminess, making the ice cream smooth without dairy.

VANILLA EXTRACT: Gives a warm, sweet flavor that enhances the overall taste of the ice cream.

Blending frozen bananas, coconut milk, and vanilla extract until smooth is the key step in making this creamy vegan ice cream. Here’s a simple way to get that perfect texture without any lumps or chunks:

1. Start by adding the frozen bananas to the blender first. This helps the blades move easily and prevents the blender from getting stuck.
2. Pour in the full-fat coconut milk next. The creaminess of the coconut milk helps everything blend smoothly and gives the ice cream a rich texture.
3. Add the vanilla extract last. It mixes in quickly and adds a lovely flavor.
4. Use the pulse button on your blender at first, then switch to a steady blend. This helps break down the frozen bananas little by little without overworking the motor.
5. If the mixture looks too thick or the blender struggles, stop and scrape down the sides with a spatula. This makes sure everything blends evenly.
6. Blend until the mixture looks creamy and smooth, like soft-serve ice cream.

Doing this step carefully makes your ice cream taste better because it’s super smooth and creamy, not icy or chunky. If you rush it or don’t add the coconut milk in the right order, you might end up with a blender full of frozen banana bits that don’t mix well.

I remember the first time I made this, I dumped everything in at once and tried to blend on high speed. The blender got stuck, and I had to stop and wait for it to cool down! Now, I always add the ingredients in order and use the pulse button first. It saves time and makes the whole process way easier. Plus, scraping down the sides is a small step that really makes a big difference in how smooth the final dessert turns out.

• ripe and frozen bananas - Substitute with frozen mango chunks: Mango provides a creamy texture and natural sweetness similar to bananas.

• ripe and frozen bananas - Substitute with frozen avocado: Avocado offers a creamy consistency and mild flavor, making it a good alternative.

• full-fat coconut milk - Substitute with almond milk: Almond milk is a lighter option and still provides a creamy texture, though it may be less rich.

• full-fat coconut milk - Substitute with cashew milk: Cashew milk is creamy and rich, making it a good alternative to coconut milk.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a different but complementary sweetness and flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a nutty flavor that can enhance the overall taste of the ice cream.

• Ensure your vegan ice cream is stored in an airtight, freezer-safe container. This prevents any unwanted freezer burn and keeps your dessert fresh.
• Before sealing the container, place a piece of parchment paper directly on the surface of the ice cream. This helps to minimize ice crystals and maintain a creamy texture.
• Label the container with the date of preparation. While vegan ice cream can last up to 2-3 months in the freezer, it's best enjoyed within the first month for optimal flavor and texture.
• When ready to serve, allow the ice cream to sit at room temperature for about 10-15 minutes. This softens it slightly, making it easier to scoop and enhancing its creamy consistency.
• If you find the ice cream too hard to scoop, you can use a warm ice cream scoop. Simply dip the scoop in hot water, dry it off, and then scoop your dessert.
• For added flavor and texture, consider mixing in chocolate chips, nuts, or fruit pieces before freezing. This adds a delightful twist to your vegan ice cream.
• If you have leftover ice cream, make sure to smooth out the surface before placing the parchment paper back on top and resealing the container. This helps maintain its quality for future servings.

• Allow the vegan ice cream to sit at room temperature for about 10-15 minutes. This will soften the bananas and coconut milk mixture, making it easier to scoop and enjoy.

• Use a microwave-safe bowl and microwave the ice cream on a low setting for 10-20 seconds. Be cautious not to overheat, as this can cause the ice cream to melt too much.

• Place the container of vegan ice cream in a warm water bath for a few minutes. Ensure the water level is below the lid to prevent any water from seeping into the ice cream. This gentle method will help soften the ice cream without melting it completely.

• If you have a high-powered blender, you can blend the frozen ice cream for a few seconds to regain its creamy texture. Add a splash of coconut milk if needed to help with blending.

• For a quick fix, use a hot spoon to scoop the ice cream. Run the spoon under hot water for a few seconds, then scoop the ice cream. The heat from the spoon will help cut through the frozen dessert more easily.

• Blender: To blend the frozen bananas, coconut milk, and vanilla extract until smooth and creamy

• Freezer-safe container: To store the blended mixture and freeze it for at least 4 hours

• Spatula: To transfer the mixture from the blender to the freezer-safe container

• Ice cream scoop: To scoop out the ice cream once it is frozen and ready to serve

Pre-freeze bananas: Slice and freeze the bananas in advance to save time when you're ready to make the ice cream.

Use a high-speed blender: A powerful blender will blend the ingredients faster and more smoothly, reducing prep time.

Chill the coconut milk: Keep the coconut milk in the fridge so it's cold and ready to use, speeding up the blending process.

Batch preparation: Make a larger batch and store in individual portions for quick and easy servings later.

Quick freeze method: Spread the mixture thinly in a shallow container for faster freezing.