This banana ice cream is not one-ingredient banana soft serve. It’s not particularly healthy. It’s creamy, dreamy, dairy-free ice cream that gets approval from the dairy-loving members of my family. No ice-cream maker is required for nutty banana ice cream. Which is why you’ll love it too.
Don’t get me wrong. I’ve been enjoying banana soft serve almost every day over the past few weeks. As soon it gets a little warmer outside, a warning signal goes off in my head: ”Ding, Ding! It’s ice cream time!“.
Then, I proceed to crave ice cream every day of the summer until the scarves and mitts come out. But sometimes banana soft-serve just doesn’t do it for me.
I scream for ice-cream.
Nutty banana ice cream, that is.
My dad would love to tell you a story* of when I stole a giant-sized** bite of his ice cream cone at the age of four.
*I think I’ve heard this story more than my own name
**How big could it really have been? I was four!
But I’m not four, and I don’t have to steal anyone’s ice cream. I can make it myself. And you can too. Got a blender? A bowl? A spoon? That’s all you need.
It’s so good it’s nutty.
One nut shall not outshine another. Coconut milk, almond milk, and walnuts work together in harmony. Banana adds natural sweetness. Walnuts go crunch, crunch crunch.
Looking for a warm weather dessert? You’ll love nutty banana ice cream!
Nutty Banana Ice Cream
Prep: 5 min
Chill: 4-6 hours or overnight
- 1 cup unsweetened almond milk
- 1 and ½ cups coconut milk
- 1 and ½ medium bananas, ripe
- 1 tsp honey*
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup walnuts
- Add all ingredients except walnuts into the food processor and blend.
- Choose your freezing option.
*Note: You can omit the honey if you use overripe bananas, or increase the honey if your bananas are not very ripe. Taste and see.
I used freezing option #1, but I suspect #3 would be a bit more of a time-saver.
Option 1: Make Ice Cream mid-morning to serve in the evening
Pour into a ceramic mixing bowl or dish and place in the freezer. Set a timer for 30 minutes. Every 30 minutes, churn! (Stir and scrape down the sides with a spoon) After about 2 hours, you can pour the ice cream into the dish you will be serving it from, or just leave it in the same bowl. Continue churning until the ice cream is close to your desired texture. This will take about 4-6 hours (the less time, the more the consistency is like soft serve) so plan the time you begin your ice cream accordingly.
Option 2: Make Ice Cream up to 3 days before you wish to serve it.
Pour into ice cube trays (you will probably need 2 or 3) and freeze. On the day you want to serve, pop out the ice cubes and blend until smooth. Don’t over-blend, or you will end up with a milkshake. Stop frequently to stir and scrape the sides of the blender with a spatula. Serve immediately as soft-serve, or put back in freezer for 10-15 minutes to harden the ice cream and serve.
Option 3: Make Ice Cream up to 3 days before you wish to serve it.
Pour into a microwaveable dish (like an 8×8 casserole dish) and freeze. When you’re ready to serve, take out the dish and microwave for about 30 seconds. Break up the ice cream into large chunks with a thick knife (or your hands!) and blend the chunks. Don’t over-blend, or you will end up with a milkshake. Stop frequently to stir it up with a spatula. Serve immediately, or put back in freezer for 10-15 minutes to harden the ice cream and serve.
Psst….more bananas this way
What’s your favourite summertime treat?