Vegan Ice Cream without a machine

Make three flavors of vegan, sugar free ice cream without an ice cream maker

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)

Ingredients:

  • 2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
  • 1/2 c. Frozen mixed berries

Directions:

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)

Ingredients:

  • 2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
  • 3 Tbsp creamy peanut butter
  • 3 Tbsp cocoa powder
  • 1 tsp agave nectar (optional)

Directions:

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)

Ingredients:

  • 2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
  • 1 c. pecans, roughly chopped
  • 1 tsp agave nectar
  • 1 tsp maple syrup
  • 1 tsp vanilla
  • 2 Tbsp coconut milk (optional)

Directions:

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.

95 Comments

  • These look delicious! You mentioned you can’t taste the banana in the chocolate peanut butter one, but what about the others? I hate bananas but would love to try these recipes if the taste is ‘masked’ by the other ingredients!

    • Well, I can’t really taste it, but I think banana is a pretty neutral flavor – if you don’t like it it might be more noticeable to you. But at least it’s a fairly quick and cheap recipe to try! If you do try it please let me know if you like it, I’d love to hear if it works for people who don’t like bananas!

  • ^About the banana taste… I think it’ll depend on how ripe the banana is when you freeze/process it. I don’t particularly enjoy ripe bananas because of the texture and the strong fragrance, but a frozen ripe banana isn’t nearly as strong. When we run out of fresh bananas for smoothies, I have to turn to my family’s reserve of frozen “overly ripe” bananas (we freeze them when they get too ripe and no one wants to eat them anymore! lol)

    I haven’t tried this recipe yet, but I’m really excited to try it! A warning about using semi-green bananas though – although I’m partial to eating semi-green bananas (yellow, but with a touch of green), if it’s not ripe enough then the bitter taste might come through, and the texture might come out different. Any who, I’ll just try the recipe already 😀

  • This is amazing! I can’t tell you how long I’ve been looking for vegan ice cream recipes. I’ve tried a few and they were all major fails (most noteworthy was the cashew nut as a base) but I am definitely trying these. Going to freeze some bananas tonight and make the chocolate & PB tomorrow! THANKS.

    P.S. Tried your maple vanilla granola today. It was amazing. Will blog about it tomorrow 🙂

  • Wow. Already enjoying this for breakfast, I could not wait! I added frozen blueberries and strawberries. I did have to add about 1/2 cup almond milk as it was too thick to mix up in the food processor without some liquid help. Yum Yum!

  • Wow all of those look so delicious! I’ve made the frozen bananas before (so good) but didn’t think about all of the amazing possibilities that could be created! I gave up dessert for Lent…but since these are technically sugar free perhaps its allowed?? Can’t wait to make them!

  • Amazing concept! I love the simplicity and many variations! Might try a bit of almond milk with the chocolate combination.
    Between a dairy free son and my being wheat/egg free, I think we have a winner!

  • I must admit that I really dislike bananas. Another thing I hate about sorbets is the added sugars. So I as soon as I saw this recipe I couldn’t help but borrow one of the hubs bananas, slice it and freeze it. I have a bag of mixed berries in the freezer so in an hour I was good to go. Wow!! The banana flavor was very subtle and the texture was creamy. And no soy or almond milk needed. I can’t wait to get some creamy peanut butter to try the next flavor. Thank you so much for this no added sugar treat!!

  • These all look fabulous! I would love a huge spoonful of the PB & chocolate right now. 🙂 Sadly, I can’t have bananas, but I’ve done almost the same thing with pear. And this method works with more traditional (vegan) “ice cream” bases, too. I’ve posted several different flavors that way and they all work in the food processor, whether or not you have banana in the mix. 🙂 You’ve made me think summer’s on the way–and I can’t wait!

  • Love the berry one! So pretty.
    I still dont get hoiw it turns out so creamy looking…and how long do you blend it for? on average?
    and you dont freeze the icecream mixture after the blending?
    Mine never turns out smooth…

    • I’d say I blend it for maybe…2 or 3 minutes? It really seems to depend on how frozen the bananas are – I notice that they go through a sort of crumbly phase if they are very frozen. Try either freezing them for just an hour or two, or if they are in the freezer longer take them out and let them defrost for maybe 30 minutes before you blend them. Some people have also suggested adding soy or rice milk, you could try that.

  • I have been on a very restrictive diet for the last 8 weeks. I was skeptical but tried this last night and it was delicious!! I made the chocolate-peanut butter and it was sweet enough without adding anything. Wow! Thank you so much for sharing this!

  • Wow this is seriously fantastic. I am gluten free and dairy free (and getting married in a few months so watching what I am eating). I didn’t have any chocolate or peanu tbutter on hand, but did have some canned pumpkin, added a little spice and ended up with the best dessert ever – with no guilt. Thanks for the recipe!

  • […] Vegan Ice Cream Without a Machine! I made the peanut butter chocolate one and it was amazing! I love this song: Digg this post Recommend on Facebook share via Reddit Share with Stumblers Tumblr it Tweet about it […]

  • I blend my frozen banana with low fat milk and I was just wondering why is my ice cream turn brown-ish after I put them back to freezer? 🙁 It still taste wonderful, though. Definitely will be so much better with cookie crumbs \\(^o^)//

  • Wonderful photography and excellent ideas!! I adore the fact that it’s Vegan AND Sugar-Free! Splendid!!!!!! I have the bananas freezing for the Butter Pecan (candied pecans are cooling now-I used brown rice syrup in place of agave and am using all organic ingredients). I decided to use “fresh frozen” bananas instead of the black ones in the freezer now (they have a “funny” taste I can’t get past). I’m really excited to try this recipe!! I hope my children love it! Thank you!! 🙂

  • What a shocker! Tasty!! This is a delicious cross between gelato and pudding texture…that is just right : )

  • Great recipe! My 8 yr. old can do this by himself! I had some turkey figs and pistachios I needed to use and added a spoonful of Nutella to it. Can’t wait to try it tonight!

  • This can be a great idea!:) I have the freezer space problem, too, though. We have a very deep freeze, but it’s full of stuff that many people don’t eat (just like frozen pizzas for my brother). Maybe I ought to rearrange stuff and make room for frozen meals! Virgina Shillings

  • HaHa! I just had this for breakfast as well! I made mine with banana & peach…yummy! I am so glad I don’t have to buy an ice cream maker… yet another machine to put on my counter.

  • I love love love these recipes…ive made all of them…the choc peanut butter is my fave…i literally have ice cream every night lol

  • Just made this for the first time using peanut butter and cacao..my only problem was impatience.. didn’t give my bananas time to completely freeze so it was more like a soft serve on a hot day…but it didn’t hurt the flavor one little bit and next time I will let my bananas freeze solid. Thank you so much! Delicious!

  • I grew up eating this! I make it in a champion juicer, but I suppose the food processor would work just as well.

    I just tried frozen oranges, limes and lemons with the banana. It masked the banana flavor and was fantastic!

    And when I was little my dad would put root beer extract in the mix. Fantastic for kids and they would never know it was banana!

  • I have made banana icecream before, but never even thought of making it like your own recipes. Yum! That pecan one looks amazing! I like to make banana, cashew, and peach icecream in my blender and then top it with agave nectar…. Mmmmm

  • I have made banana icecream before, but never even thought of making it like your own recipes. Yum! That pecan one looks amazing! I like to make banana, cashew, and peach icecream in my blender and then top it with agave nectar…. Mmmmm love your blog btw!!

  • Your “butter pecan” ice cream is currently freezing in my freezer but from the few bites I stole it tasted pretty awesome – thank you for the great idea!

  • Hi, I searched for a vegan icecream I could make w/o a machine and found yours…tried it today, very yummy : ) It’s in the freezer waiting to be taken to a dinner party tonight…they asked me to bring something to go with chocolate cake. Hmmm, The hostess is vegan and after thinking thinking thinking, I chose this. Keep your fingers crossed for me : ) I think I will blog it for my Monday post if you don’t mind : ) Giving you credit of course…Thank you for the inspiration and the recipe!!!

  • i am going to make the berry ice cream tonight waiting on my bananas to freeze now thank you . I am glad I found this site. Now I can eat ice cream and not be worried about the sugar etc.

  • I’ve been looking for something as simple and wonderful as this for a bit now. My mom and her boyfriend have been eating Ben and Jerry’s all week, and it’s been making me a little sore. As soon as I tried the recipes my first instinct was to tell you that I love you, but soon decided that was a little exaggerated. So, thank you. (:

  • Love, love, love your site. I made the buttered pecan first and strawberry second, omg yummy to the tummy. I mean that seriously no tummy ache or allergy problems. Just a side note your could use fruit fresh to keep bananas from browning before freezing then allow them to thaw just a little makes for easy processing. I’m trying the chickpea and whipped cream recipes next. Thanks for a great site.

  • So happy to have found this recipe! I have a 4 year old daughter who has been highly allergic to dairy and off dairy byproducts her entire life. Living in Florida and not being able to have ice cream isnt working. She is going to love this, especially since 2 of her favorite foods are bananas and peanut butter. Thank you so much for posting!

  • hey! im going to try this tonight and it sounds amazing! but just wondering…will it still stay creamy if i freeze it? or do i have to make a fresh batch every night?

  • Simply amazing!!! I gave the chocolate recipe a go and frankly I couldn’t believe my mouth!
    Had to substitute peanut butter with Almond butter and added some chopped cashews to the equation. Sweetened with Stevia extract. For a moment my wife and I felt like we were sitting outside of our favorite gelato place indulging our senses.

    Thanks sooooo much for posting these recipes.

  • I absolutely love these recipes. I was amazed at the creaminess of the bananas. For me, it’s all about texture. I was very doubtful, but I am telling you it is amazing. My husband even likes it. I even put frozen dark cherries in mine and with no extra sugar added it was fantastic!

  • I made this ice cream. It was very good. I like banana’s and could taste them in the background. This ice cream was a cross between a pudding and a mousse. I was a chef for 30 years and used many thickening agents, butter, heavy cream and roux, before becoming a Vegan. I’m trying to work out a thickening agent that won’t have an after taste like the banana’s. I also plan to freeze the ice cream after removing from processor. I’m going to add your coconut whipped cream on top next time. I just love your Vegan recipes and will try many more. Thank you for sharing with us all:)

  • WOW! you can’t even taste the bananas that much. it did mask the taste of it. the butter pecan was actually really good! thanks for uploading this!.!

  • I will be making a chocolate sauce with the following:
    cocoa powder
    stevia
    water
    I made it once and it turned out just fine but of course didn’t write down the amount of anything. This time I will add some coconut and walnuts.
    betsy shipley

  • thanks a million for your banana ice cream recipes…
    i have tried frozen bananas with mango and coconut whipped
    cream y u m m y!!! next will be bananas with avocado and pistachios… so many variations with frozen bananas no need
    for milk, sugar and eggs… I really do appreciate your great
    sharing with all of us many blessings to you and your family
    and all bloggers to your site….God Bless you and vegan
    ice cream tried your peanut butter delish!!!

  • Can you please possibly give calories for your recipes?
    Really help us who are struggling with trying to lose weight.
    Thanks!!!!!!!!!!!!!!

    • I only specify whether something has refined sugar (white sugar, etc.) – I don’t consider the sugar that is naturally in fruit to be refined and most research shows that that kind of sugar doesn’t have nearly the same problems for your health as refined sugar.

  • I rate my foods on a 1-5 scale.
    Unfortunately, this recipe broke the scale.
    The dessert tastes way better than ice cream (to me anyway)
    Thanks so much for this super treat and all of your wonderful recipes.

  • Thanks for an amazing idea! I’d like to know if you want to make it and serve it later on can you freeze it? And if so should you let it thaw a while before you serve it?

    Thanks.

  • […] One quick treat that has been skyrocketing in popularity is the simple banana dessert, known variously as banana sorbet, yonana, or vegan ice cream.   Just chop a ripe banana and put it in the freezer.   Blend it along with a bit of liquid for a soft ice cream consistency- the varieties are endless.  You can add a dash of fruit juice or a juicy fruit like a mango or sapota (chiku).  You can also add nuts, cocoa, etc.   Want to get fancy?  Try these three kinds of vegan ice cream on one of our favourite sites, Clean Green Simple. […]

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