Vegan Banana Ice Cream with a Twist

Vegan banana ice cream.

Hit the Refresh button, banana style.

I've been busy behind the scenes here at Gluten-Free Goddess -- but I'm never too busy to create a new dessert recipe for you. Her Awesomeness forbid. I wouldn't abandon you to steam in the summer heat, sweltering without respite, without a new frozen confection to cheer you up and cool you down.

Not me. I'm not a remote and apathetic kind of goddess. Nope.

I get you. I listen. And I feel your non-dairy gluten-free frustration. All the way out here in the hills of Ojo Caliente.

So what that means is this ice cream recipe is vegan- in other words, dairy-free and egg-free for all you lovely casein-free beauties out there.

I start with frozen bananas- because they're so creamy good when frozen. They jump start the whole homemade ice cream making process. So go fetch your ripe bananas and toss 'em in the freezer right now.

You'll thank me later.

Dairy-free banana bliss.

Vegan Banana Ice Cream with a Twist

Updated 2025. Post by Karina 2008.

This easy no-cook ice cream recipe is based upon a dairy-free recipe I developed for my first vegetarian cookbook, Recipes from a Vegetarian Goddess. In that version I added in mini chocolate chips. It's a family favorite. In this latest version I sometimes tweak the sweet banana taste with a hint of fresh lime. Both ways are delicious. It's up to you whether you like your banana ice cream creamy and unfettered or kicked up a touch with a lime twist.

Ingredients:

2 good sized frozen bananas, peeled and cut up (in other words, if your bananas are puny you'll need another)

4 tablespoons raw agave nectar- or more, to taste

4 tablespoons organic brown sugar (this is a low sugar recipe)

1 squeeze of fresh lime juice- may omit

2 cups ice cold vanilla soy, hemp milk, or coconut milk
1 tablespoon organic coconut oil

1 teaspoon bourbon vanilla extract

1/4 teaspoon xanthan gum

Instructions:

Combine all of the ingredients in a blender and whip until smooth and frothy.

Pour the banana mixture into an ice cream maker and churn according to manufacturer's instructions. I'm currently loving the Cuisinart Ice Cream and Frozen Yogurt Maker. It churns up a soft serve style ice cream in about twenty to twenty-five minutes.

This recipe makes about 3 cups of vegan ice cream, roughly 4 to 6 servings, depending upon appetites.

Recipe Source: Gluten-Free Goddess

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Notes:

Don't eliminate the xanthan gum unless you cannot use it- it really does help the viscosity and texture of non-dairy ice cream as it freezes. Non-dairy milks are thin, often watery, and can freeze into icy crystals rather than a smooth creamy texture. The xanthan gum helps offset this.

Before you finish whipping the banana mixture, taste test. This is a low sugar recipe so you may want to add more sugar, to taste. Remember that once it's frozen it will taste less sweet.

Full fat coconut milk would be totally awesome in this recipe.