Indulge in a guilt-free twist on a classic dessert with this Dairy-Free Banana Split Ice Cream! Made with naturally sweet frozen bananas and creamy coconut milk, this recipe is a no-churn, vegan delight that comes together in just 15 minutes of prep. Each velvety scoop is topped with vibrant sliced strawberries, juicy pineapple chunks, and crunchy chopped walnuts before being drizzled with rich, dairy-free chocolate sauce and crowned with a vibrant cherry. Perfect for warm weather or any time you’re craving a decadent treat without the dairy, this recipe is easy, wholesome, and packed with tropical flavor. With no added preservatives or heavy cream, it’s a dessert you can feel good about sharing!
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Peel and slice four large bananas and freeze them for at least 2 hours or until completely solid.
In a food processor, combine the frozen bananas, coconut milk, vanilla extract, and maple syrup.
Blend until smooth and creamy, stopping occasionally to scrape down the sides as needed.
Transfer the banana ice cream mixture to a loaf pan or airtight container.
Smooth the top and freeze for an additional 1-2 hours to firm up slightly if desired.
To serve, scoop the banana ice cream into bowls.
Top each bowl with an assortment of sliced strawberries, pineapple chunks, and chopped walnuts.
Drizzle with dairy-free chocolate sauce, ensuring it coats all toppings generously.
Finish with a whole cherry on top of each serving.
Serve immediately and enjoy your dairy-free banana split!
Serving size | (1418.2g) |
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Amount per serving | % Daily Value* |
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Calories | 2103.2 |
Total Fat 100.6g | 0% |
Saturated Fat 19.8g | 0% |
Polyunsaturated Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 89.0mg | 0% |
Total Carbohydrate 309.1g | 0% |
Dietary Fiber 36.4g | 0% |
Total Sugars 203.9g | |
Protein 32.0g | 0% |
Vitamin D 0IU | 0% |
Calcium 212.4mg | 0% |
Iron 9.5mg | 0% |
Potassium 3574.1mg | 0% |
Source of Calories