Vegan Banana Ice Scream

I've been busy behind the scenes here at Karina's Kitchen- but I'm never too busy to create a new dessert recipe for you. Goddess forbid. I wouldn't leave you to steam in the heat of summer, sweltering without respite, without a new frozen confection to cheer you up and cool you down. Not me. I'm not that kind of goddess.

And the best part? This ice cream recipe is vegan- in other words, dairy-free and egg-free for all you lovely vegans and gluten-free casein-free beauties out there.

I start with frozen bananas- because they're so creamy good when frozen. They jump start the whole homemade ice cream making process. So go fetch your ripe bananas and toss 'em in the freezer right now.

You'll thank me later.

Vegan Banana Ice Cream Recipe

This easy no-cook ice cream recipe is based upon a dairy-free recipe I developed for my first vegetarian cookbook. In that version I added in mini chocolate chips. It's a family favorite. In this latest version I sometimes tweak the sweet banana taste with a hint of fresh lime. Both ways are delicious. It's up to you whether you like your banana ice cream creamy and unfettered or kicked up a touch with a lime twist.

2 good sized frozen bananas, peeled and cut up (in other words, if your bananas are puny you'll need another)
4 tablespoons agave nectar- or more, to taste
4 tablespoons organic brown sugar (this is a low sugar recipe)
1 squeeze of fresh lime juice- may omit
2 cups ice cold vanilla hemp milk, or coconut milk
1 teaspoon bourbon vanilla extract
1/4 teaspoon xanthan gum

Combine all of the ingredients in a blender and whip until smooth and frothy.

Pour the banana mixture into an ice cream maker and churn according to manufacturer's instructions. I'm currently loving the Cuisinart Ice Cream and Frozen Yogurt Maker. It churns up a soft serve style ice cream in about twenty to twenty-five minutes.

This recipe makes about 3 cups of vegan ice cream, roughly 4 to 6 servings, depending upon appetites.

Notes:

Don't eliminate the xanthan gum unless you cannot use it- it really does help the texture of the ice cream when it freezes. Non-dairy milks are thin, often watery, and can freeze into icy crystals rather than a smooth creamy texture. The xanthan gum creates viscosity.

I love hemp milk for frozen desserts because it has a higher fat content and richer taste. However I have to rotate it in my diet (food allergies) so I sometimes make this recipe with rice milk. It's a less luxurious texture, so I add in an extra half a banana (frozen).

Before you finish whipping the banana mixture, taste test. This is a low sugar recipe so you may want to add more sugar, to taste. Remember that once it's frozen it will taste less sweet.

Printer-friendly recipe.