Vegan banana ice cream is so easy to make and ready to enjoy in minutes. The kids will love tucking into this impressive-looking vegan banana ice cream split, which they'll no doubt love making as well.
Reminiscing about her favourite memories of a banana split, author of Crazy Easy Vegan Desserts, Heather reveals: ‘It was only on the most special of occasions that we’d go out for ice cream and my mom would get a banana split. We’d all take a taste of that ginormous sundae and ooh and ahh over how decadent it was.’
Heather adds: ‘This vegan banana split, while decidedly healthier, tastes just as amazingly creamy and good as the ones I grew up on. No need to save this for special occasions though—it takes just minutes to whip up and even fewer to devour.’
Ingredients
- 2 large ripe bananas, frozen
- ⅓ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoons unsweetened dark cocoa powder
- ¼ cup chocolate chips
- ½ cup sliced fresh strawberries
- Sprinkles (optional)
- Maraschino cherries (optional)
WEIGHT CONVERTER
Method
- In a food processor, process the frozen bananas with the almond milk and vanilla until smooth and creamy; the mixture should resemble soft serve ice cream. Add the cocoa powder and process until fully incorporated.
- Scoop the ice cream into dishes. Top with chocolate chips and sliced strawberries. Add sprinkles and a cherry on top, if you like.
Top tips for making vegan banana ice cream
The ice cream tastes best when it’s freshly made. If you store it in the freezer, let it sit on the counter for 5 minutes or so to soften before eating.
-
Mary Berry’s rum and raisin ice creamMary Berry's rum and raisin ice cream recipe uses four ingredients and requires no churning!
-
Vegan basil pesto courgetti with tomatoes and chilliIt takes just four ingredients to make this simple, healthy courgette recipe infused with pesto...
-
Vegan chilli pesto tagliatelleA really simple dish to whip up for lunch or dinner using just five store cupboard ingredients...
-
Annabel Karmel's trio of vegetables with tomato and basilSuitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
-
Annabel Karmel's cheesy carrot starsThese flavour-packed cheesy carrot stars by Annabel Karmel are perfect for introducing finger foods to your little one...
-
Steak and salsa wrapsOur steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
-
Here's how to make 3-ingredient Oreo ice cream - no ice cream maker required!You don't need a fancy ice cream maker to whip up Oreo ice cream this summer - just 3 ingredients and a cake tin.
-
2 ingredients, just minutes of prep, and this tip for a healthy, protein ice creamParents and kids alike will love this tasty and filling strawberry cheesecake ice cream
-
"Don't judge your summer against anyone else's" - parents share their top summer six weeks survival tips (and they're kind of sweet)As the school summer holidays grow nearer, parents are preparing to keep their kids busy and entertained
