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  • Makes 4 servings
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The mild, sweet flavor of ripe (not green) jackfruit blends with creamy frozen bananas to create a decadent vegan ice cream with a tropical flavor. This fruit-forward dessert uses two bags of frozen jackfruit—one for the ice cream and the other for the saucy citrus-infused compote drizzled over the top. Garnish with toasted macadamia nuts (optional) for a refreshing icy treat to wow any crowd. 

Tip: If you can’t find frozen ripe jackfruit, substitute 4 cups of fresh ripe jackfruit pods, seeded and chopped. Freeze half of the chopped jackfruit with the bananas in Step 1 and puree it with the bananas in Step 2. Use the remaining chopped jackfruit for compote in Step 3.

For more inspiration, check out these tasty ideas:

By Laura Marzen, RD, LD,



  • 2 medium bananas, thickly sliced
  • 2 10- to 12-oz. packages frozen ripe jackfruit (see tip, recipe intro)
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ cup orange juice
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon lemon zest
  • ¼ cup chopped, toasted macadamia nuts (optional)


  • Line a large baking sheet with parchment paper. Spread banana slices in an even layer on prepared baking sheet. Freeze at least 2 hours or until completely frozen.
  • In a food processor combine frozen bananas, one package of frozen jackfruit, 1 tablespoon of the maple syrup, and ½ teaspoon of the vanilla. Cover and process until smooth and creamy, stopping processor a few times to scrape down sides. Serve immediately for soft-serve. For a firmer nice cream, transfer mixture to an airtight freezer-safe container; freeze 1 to 2 hours. 
  • For compote, in a medium saucepan whisk together the remaining 2 tablespoons maple syrup, the orange juice, cornstarch, ginger, and nutmeg. Stir in the remaining jackfruit and ½ cup water. Cook and stir over medium just until thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat. Stir in lemon zest and the remaining ½ teaspoon vanilla.
  • Cover and let stand 20 minutes to serve warm. Or transfer to a storage container; cover and chill at least 2 hours.
  • Serve ice cream topped with compote. If you like, sprinkle with nuts.
  • Store ice cream in an airtight container in the freezer for up to 1 month. Store compote in an airtight container in the refrigerator for up to 5 days.

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About the Author

Headshot of recipe developer and nutritionist Laura Marzen by Theresa Schumacher Photography

About the Author

Laura Marzen, RD, LD

Laura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years. Since then, she has gone on to develop more than 1,000 recipes for national magazines. In addition to her work developing recipes, Marzen uses her passion for healthy eating to coach women on improving their digestion and health in a way that's practical and sustainable. She has consulted for authors Rocco DiSpirito and Joy Bauer and has appeared on both local and national news and television programs on behalf of Better Homes & Gardens and Living the Country Life. With her work coaching women to improve their health, Marzen has extensive knowledge on the topics of digestion, metabolism, inflammation and IBS. Marzen earned a B.S. degree in dietetics from Iowa State University. She followed that with a dietetic internship and classes in public health at the University of Iowa through the University of Iowa Hospitals and Clinics. Learn more on her website. Photo by Theresa Schumacher Photography
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