This creamy, dreamy Banana Dairy-Free Ice Cream is a guilt-free indulgence that’s as simple as it is satisfying. With just a handful of ingredients, it delivers a lusciously smooth texture and a naturally sweet flavor that’s perfect for any occasion. The ripe bananas bring a rich, caramel-like sweetness, while the optional add-ins like nuts or chocolate chips add delightful crunch and depth. Best of all, it’s ready in just 45 minutes, making it an ideal treat for spontaneous cravings or last-minute gatherings.
What makes this recipe truly special is its versatility and wholesome appeal. Whether you’re vegan, lactose-intolerant, or just looking for a healthier dessert, this ice cream hits all the right notes. The velvety consistency melts on your tongue, while the fresh banana flavor shines through, leaving you refreshed and satisfied. It’s a dessert that feels indulgent yet nourishing, proving that you don’t need dairy to create something utterly delicious. Perfect for warm afternoons or cozy evenings, this treat is sure to become a favorite in your kitchen.
Ingredients for Banana Dairy-Free Ice Cream
- 2 cans (13.5 oz each) full-fat coconut milk (chilled for at least 6 hours, preferably overnight)
- 1 recipe of coconut condensed milk (homemade or store-bought)
- 2 ripe bananas, well mashed (use overripe bananas for extra sweetness)
- 2 tsp vanilla extract (optional, for added flavor)
Step-by-Step Instructions
- Chill the coconut milk: Place 2 cans of full-fat coconut milk in the refrigerator for at least 6 hours, preferably overnight. This allows the cream to separate from the liquid.
- Prepare the coconut cream: Open the chilled cans of coconut milk. Carefully scoop the thick cream that has risen to the top into a mixing bowl. (Reserve the coconut water for smoothies or other recipes.)
- Whip the coconut cream: Using an electric beater or stand mixer, whip the coconut cream on high speed for 3-4 minutes until it becomes light, fluffy, and resembles whipped cream.
- Add condensed coconut milk: Pour in the coconut condensed milk and continue whipping on high speed for another 2-3 minutes until the mixture thickens.
- Incorporate vanilla and bananas: Stir in the vanilla extract (if using) and add the mashed bananas. Whisk together until the banana is fully mixed throughout.
- Freeze the mixture: Transfer the mixture to a lidded container and freeze for at least 4 hours or overnight. The ice cream will keep in the freezer for 6-8 weeks.
- Serve: Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop.
Delicious Toppings to Elevate Your Banana Dairy-Free Ice Cream
Take your banana dairy-free ice cream to the next level with these tasty toppings! Try a drizzle of melted dark chocolate, a sprinkle of toasted coconut flakes, or a handful of crushed nuts like almonds or pecans. For a fruity twist, add fresh berries or a spoonful of caramelized banana slices. These additions not only enhance the flavor but also add a delightful texture to every bite.
Perfect Pairings: Serving Suggestions
This creamy banana dairy-free ice cream pairs wonderfully with warm desserts like dairy-free brownies or gluten-free waffles. For a refreshing treat, serve it alongside a tropical fruit salad or a slice of pineapple. You can also enjoy it in a cone for a classic ice cream experience. It’s versatile enough to be a dessert centerpiece or a simple after-dinner treat.
Storage Tips for Long-Lasting Freshness
Store your banana dairy-free ice cream in an airtight container in the freezer for up to 6-8 weeks. To prevent ice crystals, press a piece of parchment paper directly onto the surface before sealing the container. When ready to serve, let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop. This ensures a smooth and creamy texture every time.
Quick Variations to Customize Your Ice Cream
Experiment with different flavors by adding a tablespoon of cocoa powder for a chocolatey twist or a handful of dairy-free chocolate chips for extra indulgence. For a nutty flavor, blend in a tablespoon of peanut or almond butter. If you’re feeling adventurous, try mixing in a pinch of cinnamon or a splash of rum extract for a unique spin on this classic recipe.
Time-Saving Hacks for Busy Days
To save time, prepare the coconut condensed milk in advance and store it in the fridge for up to a week. You can also freeze the mashed bananas in a sealed bag, so they’re ready to use whenever you’re in the mood for ice cream. If you’re short on time, skip the whipping step and simply blend all the ingredients together for a quicker, slightly denser version.
Banana Dairy-Free Ice Cream
Ingredients
coconut condensed milk
- 2 cans full fat coconot milk 13.5 oz each
- 2 tsp vanilla extract optional
- 2 ripe bananas well mashed
Instructions
- Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
- Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the coconut water that has separated from the cream to use in a smoothie.)
- With an electric beater or a stand mixer, whip up the coconut cream on high speed for 3-4 minutes until it’s light, fluffy and looks just like whipped cream.
- Add the condensed coconut milk and whip on high speed for another 2-3 minutes or until thickened.
- Stir in vanilla extract if desired. Add in the mashed banana and whisk together until the banana is mixed throughout.
- Transfer to a lidded container and freeze for 4 hours or overnight. This will last in the freezer 6-8 weeks. As this ice cream does freeze harder than my other just give it a few minutes at room temperature to make it easier to scoop.
- TO MAKE THE LABELS: Get the Ice Cream Label Template PDF.
