Banana Ice Cream Recipe
A Summer Banana Ice Cream treat
Nothing screams summer fun like ice cream! Not only is ice cream huge in my family, but we’re all a little addicted to bananas because bananas and mangoes were a staple growing up in the tropics. These days, I’ve found creative ways to cut out the bad and usher in the good when it comes to snacks and food in general. One of the best ways to cut out unhealthy mystery ingredients, dyes, preservatives, etc is to make my own ice cream. My summer banana ice cream recipe is deliciously cooling and is vegan too!
On a quick note, this post includes affiliate links from which I receive a small commission!
Beating the summer heat
While I love the summer season, it is essential to remember that with high temperatures comes the risk of heat exhaustion and dehydration. So, that also means making sure we load up on fluids, foods, and snacks that help keep us both hydrated and our electrolytes balanced.
Bananas for bananas
While I love bananas because they taste amazing, they’re also loaded with a lot of health benefits too! This banana ice cream recipe contains ingredients that taste delicious but are also good for you. Bananas are high in nutrients like magnesium, B6, vitamin C, and fiber. They also contain antioxidants and help you bounce back from strenuous workouts! Needless to say, bananas are awesome when it comes to both taste and nutrition.
What’s in this banana ice cream recipe?
Obviously, the main ingredient is bananas combined with some other tasty accomplices. Since this is a vegan ice cream recipe, I’m using all nondairy ingredients. Instead, I use a combination of coconut milk (organic) and coconut cream (optional). I also add raw honey, vanilla bean, vanilla extract, and almond extract. To add complexity to my recipe, I also add a little organic turmeric powder and top everything with some caramelized pistachio nuts and a sprinkle of pink Himalayan sea salt.
Ingredients for this recipe
1. Fresh, ripened bananas (peeled and frozen)
2. 1 can of coconut milk (chill for 2 hours)
3. vanilla bean
4. Vanilla extract
5. Almond extract
6. Nutmeg (fresh ground)
7. Raw honey
8. Turmeric powder (1/8 teaspoon)
9. fresh ground black pepper (1/8 teaspoon)
10. Pistachio nuts (1/4 cup of roasted and lightly salted variety)
Bringing it all together
First, pour the coconut milk into the blender and then cut open the vanilla bean, scrape out some of the beans and then add to the frozen and fresh banana mixture. Next, pulse the mixture in the blender to fully integrate all of the ingredients. Once that’s done you can add in the rest of the dry ingredients. Make sure the mixture is smooth and creamy and then pour or scoop out into a freezer-safe container and allow to chill for at least 2 hours.
Finally, toast the pistachio nuts in a skillet with honey, then place in the freezer to later sprinkle on top of your vegan banana ice as your topping. I usually make my vegan ice creams in small batches. Also, for a serving of 4, I use four medium-sized fresh bananas. Then, I freeze them first and use my Nutribullet blender (it makes hot and cold soups, dips, etc) to get a creamy consistency.
