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No Machine Banana Ice Cream

Ridiculously easy to make, no machine needed, no refine sugar. The best and quickest summer dessert, assuming you have frozen bananas in the freezer.
Prep Time10 minutes
Total Time10 minutes
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) with the nuts mixed in with ice cream.
  • 2) or to 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 or container and put in the freezer 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 handfuls between your palms to peel.