Description
A refreshing and creamy vegan ice cream made with ripe bananas, coconut milk, and a zing of fresh ginger. Naturally sweetened and bursting with tropical flavor.
Ingredients
Scale
- 3 large ripe bananas, peeled and sliced
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons shredded coconut (optional)
Instructions
- In a blender, add bananas, chilled coconut milk, grated ginger, maple syrup, and vanilla extract. Blend until completely smooth.
- Pour the mixture into a freezer-safe container and smooth the top. Stir in shredded coconut if using.
- Cover tightly with a lid or plastic wrap and freeze for at least 4 to 6 hours.
- Let sit at room temperature for 5 to 10 minutes before scooping to soften slightly.
- Scoop into bowls or cones and garnish as desired. Serve and enjoy!
Notes
- Use super ripe bananas for the best natural sweetness.
- Chill coconut milk before blending for a thicker base.
- Let ice cream sit a few minutes before scooping to avoid an icy texture.
- Optional: Stir halfway through freezing for a creamier consistency.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Frozen
- Cuisine: Tropical, Vegan
Nutrition
- Serving Size: 1 scoop
- Calories: 185
- Sugar: 12g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan ice cream, banana ice cream, coconut ginger dessert, dairy-free frozen treat