This month, the Recipe Redux team came up with yet another interesting theme: Kitchen Staples made from scratch that used to be purchased. Â Well, there are a lot of those nowadays that I am much more conscientious of what I eat, but if I had to pick just one game changer this would be it: Dairy Free Ice Cream. Store bought ice cream, especially vegan, is super expensive so for a long time I somehow managed to survive without a lot of ice cream in my diet. Â But then I discovered the miraculous frozen banana and now I can have ice cream whenever I want, whatever flavor I want, in just minutes, and my wallet doesn’t hurt at all. Â Thank you bananas!!
If you are vegan, allergic to dairy, or just want to enjoy the deliciousness of ice cream without all the added calories, then the one thing you should keep in your freezer at all times is bananas.  This recipe is easily adaptable to all kinds of flavor combinations, make it how you want it! 🙂
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Get creative. Â Add any frozen fruit (it must be frozen to keep the consistency), spices, chocolate, peanut butter, jam, extracts, or nuts.
 Check out what all the other Redux-ers are making this month!! Click on the little blue button and prepare to be wowed, and drool some too 🙂
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- 2 frozen banana, sliced
- 4 tablespoons non-dairy milk
- ½ teaspoon vanilla extract
- 2 tablespoons sweetener of choice
- Cut up banana in small chunks and add it to a food processor or heavy-duty blender with all the rest of the ingredients and blend until smooth and creamy. This will take a few minutes and you will need to stop and scrape down the sides a few times as the frozen fruit can get stuck. Adjust flavoring and sweetness to your preference.
- Serve & Enjoy! That's it; it's that simple :).
- Served right away, the ice cream will be like soft serve. Can be frozen up to 2 weeks. The ice cream hardens significantly after being frozen and the texture loses some of its creaminess but it is still delicious, and if you want that original consistency back, just process the frozen mixture in the food processor again for a minute or so.
Blueberry Ginger: Add ¾ cup frozen blueberries, 1 teaspoon fresh ginger (or ginger juice), 1 tablespoon additional non-dairy milk and 2 tablespoons maple syrup. Blend all together, then mix in another ¼ cup of blueberries
Rocky Road: Add 1 tablespoon cocoa powder, 1 tablespoon peanut butter (or peanut butter powder). Blend all together. Stir in ¼ cup vegan mini marshmallows and ¼ cup vegan mini chocolate chips or chunks.
Mango Coconut: Add 1 cup frozen mango, 2-3 more tablespoons non-dairy milk and a drop of coconut extract. Stir in ½ cup toasted coconut.
Chocolate Peanut Butter Swirl: Stir in 2 tablespoons cooled melted chocolate and 2 tablespoons peanut butter.
That blueberry ginger flavor is screaming my name- will definitely make this summer!
haha, it’s really good, and if you like a bigger kick of ginger, you can always add more. I think that’s what I love so much about this method, you can mix and match the ingredients to suit your preferences. Enjoy!
I love making my own banana ice cream. I freeze it after it’s made – I make a large batch then freeze portions in small containers. It isn’t necessarily creamy, but it makes my sweet tooth happy!
I freeze mine too in small containers and don’t mind the not quite as creamy texture. I actually just started filling sugar cones with the ice cream while it’s soft and then freezing the cones, like that frozen novelty ice cream dessert that’s out there (I forget what it’s called), and it is awesome! Highly recommend 🙂
I too make ice cream at home for the kids.But for now, I would love to have one of each with the blueberry one coming first!
:). It’s wicked yummy and definitely kid approved! All they know is they’re having ice cream but we know they’re getting an awesome serving of fruit!
And… I drool!! 😉
UMMM, love!
xoxo Sarah Grace, Fresh Fit N Healthy.
Thanks!