VEGAN CHOCOLATE BANANA ICE CREAM
A low-fat chocolate ice cream? It really does exist! Our blitzed banana creation is gluten and dairy-free and ready in minutes
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Snack, Treat
Time 5m
Number Of Ingredients 2
Steps:
- In a blender, blitz the frozen banana with the cocoa powder until smooth. Eat straight away.
Nutrition Facts : Calories 110 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
ROASTED BANANA VEGAN ICE CREAM
Van Leeuwen Artisan Ice Cream has mastered vegan pints, and you can too.
Provided by Peter Van Leeuwen
Categories Ice Cream Vegan HarperCollins Dessert Frozen Dessert Summer Kid-Friendly Banana Dairy Free Small Plates
Yield 1 quart
Number Of Ingredients 15
Steps:
- Make the Roasted Bananas:
- Preheat the oven to 400°F; position the rack in the middle. Line a shallow baking sheet with parchment paper. In a large bowl, toss the bananas, coconut oil, sugar, and salt. Spread the ingredients on the prepared baking sheet and bake for 10 to 15 minutes, or until caramelized. Transfer to a cooling rack and let cool completely.
- Make the Banana Vegan Ice Cream:
- Pour the coconut and cashew milks in a tall (2-quart or larger) container and set aside. In a small saucepan, combine the sugar and 1/4 (60 grams) water and stir over low heat until the sugar has melted. Stir in the cocoa butter and coconut oil until melted. Stir in the salt until dissolved.
- Gently pour the sugar mixture into the coconut milk mixture. Using an immersion blender, buzz the liquids together until emulsified. Add the roasted bananas and use an immersion blender to buzz the mixture until emulsified. Cover and refrigerate the ice cream base until chilled, for 1 to 2 hours. Do not refrigerate overnight. (If you must refrigerate overnight, "loosen" the solidified ice cream base by placing the container in a bowl with some warm water until it becomes more liquid.Pour the chilled ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer, so you can use it to store ice cream. Churn the ice cream until the texture resembles "soft serve."While the ice cream churns, preheat the oven to 300 degrees F; position the rack in the middle. Spread the walnuts on a rimmed baking sheet and toast in the oven for about 5 minutes or until fragrant; transfer the nuts to a bowl to cool. In the last minute of churning, add the toasted walnuts and churn until incorporated. Transfer the ice cream back to its chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately - it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.
COCO - BANANA'S VEGAN HOMEMADE ICE CREAM
If you love ice cream - this is a healthy vegan alternative. You always use a frozen banana as a base for vegan ice cream, but you can use any frozen fruit that you want - mango, raspberries, strawberries, peaches etc... You could also add dates, orange juice or maple syrup if you want it to be sweeter
Provided by Coco - Banana
Categories Frozen Desserts
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- This is as easy as chucking it all in a blender and whizzing it up until it is smooth and creamy.
- Gobble it down!
Nutrition Facts : Calories 291.3, Fat 0.7, SaturatedFat 0.2, Sodium 5.8, Carbohydrate 77.4, Fiber 8.1, Sugar 59.8, Protein 2.2
VEGAN ROASTED BANANA ICE CREAM
A combination of coconut milk, homemade cashew milk and cocoa butter gives this dairy-free ice cream its particularly luscious, creamy texture. Ripe bananas, roasted with brown sugar and coconut oil until caramelized and golden, add a deep butterscotch-like note. You'll need to start this at least one day before you plan to serve it. Or make it up to a week ahead. Chopped bittersweet chocolate makes a fine substitute for the walnuts, or use 1/3 cup of each.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 1h30m
Yield About 1 1/2 quarts
Number Of Ingredients 9
Steps:
- To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.
- In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain - the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.
- To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.
- Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.
- Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.
- Freeze in an ice cream maker according to the manufacturer's instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 28 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 19 grams, Sodium 135 milligrams, Sugar 15 grams
VEGAN BANANA ICE CREAM RECIPE BY TASTY
Here's what you need: bananas, chocolate sandwich cookies, peanut butter, dark chocolate, chocolate chips
Provided by Eniola Famurewa
Categories Desserts
Yield 8 servings
Number Of Ingredients 5
Steps:
- Chop up some bananas and freeze in container for at least two hours.
- Blend until the bananas are smooth.
- Add some chocolate sandwich cookies, peanut butter, dark chocolate and chocolate chips and blend again.
- Pour into a container and freeze until solid.
- Enjoy!
VEGAN BANANA-COCONUT ICE CREAM (SOY-FREE)
This is modified from an Alton Brown recipe on the Banana episode of Good Eats. I replaced the cream with coconut milk and the corn syrup with agave nectar to make it vegan and healthier. I also added the optional carob chips and coconut flakes, which my friends agreed really worked well with the banana flavor. Despite its healthiness, this recipe is still luxuriously thick, "creamy," and rich. Instead of chilling the mixture before putting it in the ice cream maker, you can use frozen bananas. Be sure to use regular (not light) coconut milk. Cooking time is freezing time in ice cream maker.
Provided by Prose
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform.
- If you used frozen bananas, pour the mixture directly into the frozen cannister of a 1-quart ice cream maker and freeze according to the manufacturer's directions.
- If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
- If you don't have an ice cream maker, you can freeze the mixture and then puree it again in your food processor, but it won't be as creamy.
- If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
- Enjoy, and store leftovers in the freezer.
More about "vegan banana ice cream recipes"
VEGAN BANANA ICE CREAM - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (5)Category SweetsCuisine AmericanCalories 230 per serving
- Place frozen banana slices in a food processor and blend until smooth. Initially, the mixture will be a bit crumbly but if you persevere it will soon (5 minutes tops) change into smooth and super creamy banana ice-cream. If you are after a soft serve, consume immediately. Otherwise, place smooth banana mixture in a freezer-friendly box and freeze until solid. Let it thaw for a few minutes before scooping.
- Put roughly chopped peanuts in the middle of the tray and pour 2 tbsp of maple syrup over the peanuts and quickly mix the two together. Season with a little bit of sea salt and spread the mixture in a single layer on the baking tray.
- Pop the mixture into the oven and bake for about 8-10 minutes. The edges will brown sooner then the middle (that’s normal) so you want to remove the brittle from the oven when the edges are lightly browned but not burnt. Take out of the oven and allow it to cool and crisp up.
VEGAN BANANA ICE CREAM - HEALTHIER STEPS
From healthiersteps.com
Ratings 3Category DessertCuisine AmericanTotal Time 10 mins
- Remove the bananas from the freezer the following day and allow them to thaw for 5-10 minutes.
BANANA ICE CREAM - SIMPLE VEGAN BLOG
From simpleveganblog.com
5/5 (2)Calories 121 per servingCategory Dessert
- Cut the bananas into 3 or 4 pieces (or cut them into coins if your food processor or blender is not very powerful), put them in an airtight container and freeze overnight.
- Add the bananas to your food processor or blender and blend until you have a super creamy banana ice cream. Be patient, keep blending!
- If your food processor or blender can’t blend the frozen bananas, add a splash of any kind of plant milk (coconut milk, cashew milk, or almond milk work very well for making vegan ice cream).
- Once it’s ready, you can eat it immediately for a soft texture or transfer it to an airtight container and freeze it for at least 1 hour or until solid. When you are going to eat it, if it’s too hard, let it stand at room temperature for at least 10 minutes or until it has a perfect consistency.
VEGAN BANANA ICE CREAM RECIPE - GREAT BRITISH CHEFS
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Servings 6Estimated Reading Time 4 minsCategory Dessert
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