Print Recipe

No-Machine Banana Ice Cream

No machine, no refined sugar, no fuss. Just frozen bananas blended into creamy, dreamy ice cream in 10 minutes flat. With coconut milk for richness, a touch of maple syrup or Medjool date for sweetness, and crushed hazelnuts, almonds, or pistachios for crunch — this is the dessert you'll make on repeat all summer long. Vegan, gluten-free, and dangerously easy.

Prep Time10

Total Time10

Course: Dessert, Sweet

Cuisine: Healthy, Vegan

Diet: Gluten Free, Low Calorie, Vegan

Keyword: dessert

Servings: 4

Author: Shelly

Equipment

Food processor or a strong blender
1 container with lid

Ingredients

3 ripe bananas* (see note) - sliced and frozen
½ cup coconut milk
1 teaspoon maple syrup or 1 Medjool date
¾ cup roasted hazelnuts and/or almonds, pistachios - crushed
½ teaspoon cinnamon
Pinch of salt

Instructions

You can

1) Mix the nuts into the ice cream.
2) Or crush them and sprinkle them over.

To make the ice cream

Remove the frozen bananas from the freezer. Break into small chunks and put in the food processor. Add the rest of the ingredients and pulse. Scrape the sides with a spatula and continue to pulse until the ice cream is smooth like soft-serve ice cream. Put the ice cream in a pint jar or container and freeze for up to two weeks. I like to eat it when it's still soft and very creamy.

Notes

*To make it easier to process the frozen bananas, slice the bananas and put them flat in a ziplock bag so it's easy to break them into pieces once frozen.
To toast the hazelnuts, simply put them on a baking tray in a 300°F preheated oven for 5 minutes or in a skillet over low heat, until they are golden brown. Let them cool down, then rub a handful between your palms to peel.