Say hello to summer with this sweet, simple, and lick-the-bowl-clean vegan ice cream recipe. Made with frozen bananas, coconut cream, vanilla beans, and almond milk, it’s the easiest (and most delicious) plant-based ice cream you’ll ever make.
What makes this recipe easy as can be is that you don’t need a fancy ice cream maker. Simply use a food processor or blender to whip up the ingredients, chill in the freezer, and serve.
Bonus: top each bowl with two-ingredient vegan magic chocolate shell for the ultimate summer sundae and kid-loving bowl.
- 4 ripe bananas, cut into coins and frozen
- 2 cups coconut cream
- 1 vanilla bean, seeds scraped out
- 2-4 Tbsp almond milk