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  • Prep-time: / Ready In:
  • Makes 5 cups ice cream + 2 cups compote

The base for this dairy-free treat takes just a few minutes to whip up then sets in the freezer overnight. The compote can also be made in advance: Simply refrigerate in an airtight container until ready to use.

Find more amazing nice cream recipes here.

cinnamon banana nice cream - fruity, dairy-free ice cream shown in a glass cup topped with chopped, cooked-down pears


  • 6 bananas, peeled, cut into 1-inch pieces, and frozen overnight
  • 1 teaspoon cinnamon
  • 1 apple, cut into ½-inch dice
  • 1 pear, cut into ½-inch dice
  • ½ cup orange juice (from 1 orange)
  • 1 tablespoon pure maple syrup (optional)
  • 1 tablespoon arrowroot powder
  • 1 teaspoon pure vanilla extract
  • 1 cup purchased oil-free granola


  1. To make nice cream, in a food processor pulse ½ of the banana pieces to form a chunky mixture. Add ½ teaspoon of the cinnamon. Process until smooth, scraping down sides of bowl as needed. Transfer to an airtight container. Repeat with the remaining bananas and cinnamon. Store in freezer until ready to serve.
  2. To make compote, in a small saucepan combine apple, pear, and orange juice. Cook over medium 10 minutes, or until fruit is tender.
  3. Meanwhile, in a small bowl, whisk together maple syrup, arrowroot, vanilla, and 1 tablespoon of water. Stir into compote mixture and cook 1 to 2 minutes more, until mixture thickens. Remove pan from heat.
  4. When ready to serve, divide nice cream between bowls. Top with the compote (either warmed or room temperature). Sprinkle with granola.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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