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Vegan Banana Ice Cream

Course: Dessert
Cuisine: Vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 210kcal
Author: The Greedy Vegan
This vegan banana ice cream is a delicious gluten and dairy free dessert. Ingredients are listed as: metric ( imperial )
Print Recipe


  • 8 bananas frozen, about 800g (30 oz)
  • 2 tsp lemon juice optional


  • Roughly chop the banana up and put it in a food processor or high-speed blender. At first, it will look dry and crumbly and won't resemble much of a creamy ice cream. Keep pulsing and scraping down the edges and after a few minutes, you will be left with incredibly creamy and smooth soft serve ice cream.

  • If you eat it immediately, you can stop here and portion it. If you want scoopable ice cream, then add a quarter of a tsp lemon juice per banana and pulse until well combined. The lemon will stop the banana from turning brown. Transfer into a freezer friendly container and cover with wax paper. Place in the freezer for 1-hour minimum and serve when you crave for a healthy treat.


I love eating my vegan banana ice cream with cocoa nibs and maple syrup.


Serving: 1portion | Calories: 210kcal | Carbohydrates: 54g | Protein: 2g | Sodium: 2mg | Potassium: 844mg | Fiber: 6g | Sugar: 28g | Vitamin A: 150IU | Vitamin C: 21.5mg | Calcium: 12mg | Iron: 0.6mg