Recipe: Vegan Banana Coconut Ice Cream

Vegan Banana Coconut Ice Cream

There’s nothing better than the cool taste of ice cream hitting your lips on a hot summer day. For those looking for a healthier alternative, we’ve got you covered. Create your own Vegan Banana Coconut Ice Cream and feel guilt free with this rewarding dessert.

Vegan Banana Coconut Ice Cream

Yields 1 quart. You will also need a food processor and an ice cream maker.


  • 6 very ripe medium bananas (about 2 1/2 pounds), peeled
  • 1 tablespoon lemon juice from half a lemon
  • 1 cup coconut milk
  • 3/4 cup light corn syrup
  • 1/4 cup coconut oil (virgin coconut oil if possible)
  • 1 tablespoon dark rum
  • 1/4 teaspoon kosher salt


  1. In a food processor, purée bananas and lemon juice until no lumps remain
  2. With the food processor still running, slowly pour in coconut, corn syrup, coconut oil, rum, and salt in slow streams
  3. Strain the mixture into a bowl or container and press down on the surface with plastic wrap so the mixture is not exposed to air
  4. Refrigerate until very cold, about 3 to 4 hours, then churn in ice cream maker according to manufacturer’s instructions
  5. Transfer to an airtight container and chill in freezer for 3 hours before serving
  6. Let the ice cream sit on a counter for 10 minutes before scooping

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Source: Serious Eats

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