Man, you guys are so lucky! Today’s recipe is actually a triple-threat with not one, not two, but three (count ‘em) recipes for delicious, vegan, sugar free ice cream without even having to use an ice cream maker. I’m so good to you.
So the core ingredient in this ice cream is bananas. It’s almost magical – if you slice up a banana, freeze the slices, and then blend the frozen pieces in a food processor, it turns into a smooth, creamy substance that is very much like ice cream. (Somewhere between regular ice cream and soft serve in texture.) And that right there is Banana Ice Cream! So actually I’m giving you four recipes. You’re welcome.
Assuming you want to branch out beyond banana flavored ice cream, your first option is a nice simple berry blend. Throw your frozen banana slices into the processor along with about 1/4 cup frozen berries – I used a mix but you can really use whatever kind you like. Blend until creamy and you’ve got Berry Ice Cream.
But seriously, does anyone actually like fruit flavored ice cream? C’mon, let’s get to the really decadent options! That’s right – Chocolate Peanut Butter. Is there a better combination of flavors in the world than chocolate and peanut butter? Banana fits in quite nicely with those as well. So this time you will combine your frozen banana with a couple tablespoons of peanut butter and a couple tablespoons of cocoa powder. Blend and be amazed!
You really don’t even taste the banana in this, it’s all about the peanut butter and chocolate. So freakin’ good.
And for my last number, I present: Butter Pecan! That’s right kids, you too can make your very own delicious Butter Pecan ice cream right in the comfort of your very own food processor. This one takes a tiny bit more prep because you have to chop up some pecans and coat them in a 50/50 maple syrup/agave nectar mixture.
Toast those in the oven for about an hour at 300 degrees until the syrup hardens. You may want to pop them in the fridge for an additional 20 minutes to really let it get good and crunchy.
Then all you have to do is blend your candied pecans with your frozen banana and a teaspoon of vanilla (you can even add a dollop of coconut milk if you’re feeling really decadent) and you’ve got Butter Pecan Ice Cream. Ta Da! This one is probably my favorite, it’s so good. And again, the banana isn’t nearly as strong of a flavor as you’d think.
So there you have it, three different and delicious flavors of vegan, sugar free ice cream. As you probably figured out, once you know the banana trick you can really experiment with a ton of options – have any of you tried this? Any favorite recipes I should know about?
Each of the recipes below makes about a cup and a half of ice cream, but it is very easy to double or triple the recipes.
Berry Blend Ice Cream (Vegan, gluten free, low fat, sugar free)
- 1/2 c. Frozen mixed berries
Blend bananas and berries together in a food processor until smooth. Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out. Top with additional frozen berries.
Peanut Butter Chocolate Ice Cream (Vegan, gluten free, low fat, sugar free)
- 3 Tbsp creamy peanut butter
- 3 Tbsp cocoa powder
- 1 tsp agave nectar (optional)
Blend bananas, peanut butter and chocolate together in a food processor until smooth. Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out. Add agave nectar to taste. Top with chopped peanuts and chocolate, if desired.
Butter Pecan Ice Cream (Vegan, gluten free, low fat, sugar free)
- 1 c. pecans, roughly chopped
- 1 tsp agave nectar
- 1 tsp maple syrup
- 1 tsp vanilla
- 2 Tbsp coconut milk (optional)
Mix agave nectar and maple syrup together and toss with chopped pecans to coat. Spread coated pecans on a parchment lined cookie sheet and toast at 300 degrees for about an hour. Refrigerate for 20 minutes to an hour.
Blend bananas, candied pecans, vanilla and coconut milk (if using) together in a food processor until smooth. Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out. Top with a few of the candied pecans.