Soy-Free Creamy Banana Ice Cream
Indulge in the luscious, guilt-free delight of Soy-Free Creamy Banana Ice Cream, a vegan-friendly frozen treat that’s as wholesome as it is satisfying. Made with just a handful of simple ingredients—ripe bananas, creamy canned coconut milk, and a touch of pure maple syrup—this recipe is free from soy, dairy, and refined sugars, making it perfect for those with dietary sensitivities or anyone seeking a healthier dessert option. The bananas lend natural sweetness and a velvety texture, while a splash of lemon juice adds a subtle tang to balance the flavors. Best of all, this no-churn ice cream requires just 10 minutes of prep time before the magic of freezing creates a creamy, dreamy dessert. Serve it soft-serve style straight from the blender, or let it firm up for a scoopable treat that pairs perfectly with your favorite toppings. Perfect for summer days or guilt-free indulgence, this recipe is a must-try for the health-conscious and sweet-tooth alike!
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Ingredients
- 4 large ripe bananas
- 1 cup canned coconut milk
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 1 teaspoon lemon juice
- 1 pinch salt
Directions
Step 1
Peel the bananas and slice them into rounds approximately 1/2 inch thick.
Step 2
Arrange the banana slices in a single layer on a baking sheet lined with parchment paper.
Step 3
Place the baking sheet in the freezer and freeze for at least 2 hours until the banana slices are completely solid.
Step 4
Once frozen, remove the banana slices from the freezer and let them sit for about 5 minutes to soften slightly.
Step 5
Transfer the banana slices to a high-powered blender or food processor.
Step 6
Add the canned coconut milk, vanilla extract, maple syrup, lemon juice, and a pinch of salt to the blender or food processor.
Step 7
Blend on high speed, pausing to scrape down the sides if necessary, until the mixture is smooth and creamy. This may take 3-5 minutes depending on your appliance.
Step 8
Taste the mixture and adjust sweetness if needed by adding a little more maple syrup.
Step 9
Transfer the banana ice cream to an airtight container and smooth the top.
Step 10
Place the container back in the freezer for about 1 hour to firm up, or serve immediately for a softer texture.
Step 11
To serve, scoop the ice cream into bowls or cones and enjoy!
Step 12
Store any leftovers in the freezer, allowing the ice cream to sit at room temperature for a few minutes before scooping, as it will harden.
Nutrition Facts
| Serving size | (820.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1119.4 |
| Total Fat 59.1g | 0% |
| Saturated Fat 50.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 183.4mg | 0% |
| Total Carbohydrate 157.6g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 90.4g | |
| Protein 10.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 84.9mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 2648.4mg | 0% |
Source of Calories