Banana Dairy-Free Ice Cream
This creamy, dreamy Banana Dairy-Free Ice Cream is a guilt-free indulgence that’s as simple as it is satisfying. Best of all, it’s ready in just 45 minutes, making it an ideal treat for spontaneous cravings or last-minute gatherings.
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.
Tried this recipe?Let us know how it was!