- 2 frozen bananas
- ¼ cup nondairy milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
This banana-based ice cream is so easy to make and the number-one reason why I always have frozen bananas in my freezer. Anytime the craving for rich and creamy ice cream hits, make this instead! P.S. I love (love!) topping this ice cream off with chocolate balsamic vinegar. (I’m not crazy, I swear!)
Place all ingredients together in a food processor and allow the motor to run until the mixture is smooth and creamy. Stop and break up large clumps with a spatula as needed.
I like to add 1–2 tablespoons unsweetened cocoa for a chocolate version.
Find this vegan banana ice cream recipe and other comfort food ideas in the Forks Over Knives Recipe App.
Lindsay S. Nixon is the author of Happy Herbivore Abroad, The Happy Herbivore Cookbook, and Everyday Happy Herbivore. She creates quick-n-easy, no-fuss, low-fat recipes using wholesome everyday ingredients. Visit HappyHerbivore.com for recipes and updates from Lindsay.View all contributions by Lindsay S. Nixon