A non-dairy and gluten-free Banana Ice Cream recipe that is super easy to make using frozen bananas as the base ingredient with a few optional add-ins. This deliciously cool and creamy homemade, no-churn 'nice cream' is a healthier option to making your favorite frozen treat in different fruity flavors!
*Note: Check out the recipe video + step-by-step photos above!
Add frozen bananas into a blender or food processor and blend until creamy, adding a pinch of vanilla and a bit of dairy-free milk for smoother blending as needed.
Transfer half of the banana ice cream to a bowl, jar or container. Then add cherries to the blender and blend until creamy. Spoon the cherry ice cream on top or next to the banana ice cream.
Serve immediately or freeze an additional 30 minutes, then scoop out with an ice cream scoop.
Garnish your ice cream with desired toppings such as cherries, berries, quinoa or amaranth pops, and chopped vegan chocolate and enjoy!
Make sure to use overripe bananas that are turning brown. To freeze them, peel and cut into large pieces, then freeze in an airtight ziplock bag or container. You can also freeze a big batch so they’re ready whenever you want to make banana ice cream.
Want to try other flavors? Read the blog post above for suggestions!