Vegan Banana Ice Cream

Vegan banana ice cream - low sugar
Vegan banana ice cream.

I've been busy behind the scenes here at Gluten-Free Goddess -- but I'm never too busy to create a new dessert recipe for you. Her Awesomeness forbid. I wouldn't abandon you to steam in the summer heat, sweltering without respite, without a new frozen confection to cheer you up and cool you down. 

Not me. I'm not a remote and apathetic kind of goddess. Nope. 

I get you. I listen. And I feel your non-dairy gluten-free frustration. All the way out here in the hills of Ojo Caliente.

So what that means is this ice cream recipe is vegan- in other words, dairy-free and egg-free for all you lovely 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.

Dairy-free banana bliss.

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, Recipes from a Vegetarian Goddess. 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 raw 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 soy, hemp milk, or coconut milk
1 tablespoon organic coconut oil
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.

Recipe Source:

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

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.

Full fat coconut milk would be totally awesome in this recipe.


Alexa said...

Looks so refreshing and I have all the ingredients on hand to try it! Great Summer banner by the way :-)

Klay said...

mmm, that sounds creamy good.
What would you recommend, portion wise, if you were to substitute with another type of fruit?

Karina said...

Alexa- Thanks on the banner. Refreshing treat- yup. It's so good, there's none left! (Steve is the one who ate it all. Really.)

Klay- I'd say about a cup of fruit- packed. You can't do bananas, can you? Rats.



Sally Parrott Ashbrook said...

Ooh la la! This sounds like a great start to a banana-split-like dessert. I have a vegan, soy-free ice cream recipe that I need to finish blogging about tonight or tomorrow morning, as well---a mint one. :)

heidi said...

Oh Bless You dear Gluten Free Goddess! Here I sit, a mere four hours post wisdom teeth removal, looking like SpongeBob Square Jaw and feeling dreadfully sorry for myself. Oh, and I'm hungry. A girl can only eat so much applesauce. So when a GF CF banana ice cream recipe alert landed in my in-box, I was thrilled. Can't wait to try it.
Thank you from the bottom of my hungry heart!

~M said...

Slurp! I love the idea of banana and lime! Lime + anything = awesomeness! I don't yet have an ice cream maker, so I can't make this yet, but I did run out to buy some hemp milk. Your writing just makes me crave those omegas! Take care, M.

Jess said...

Now I'll have to get an ice-cream maker. This sounds wickedly good. I'd have never thought to use hemp-milk!

ps. Love the new banner - it's so fresh and yummy looking!

Lydia (The Perfect Pantry) said...

The new banner is beautiful! And the ice cream looks pretty darned delicious, too.

Stephanie said...

Our ice cream maker broke, but I've got an idea! We learned last summer to make "ice cream" in the food processor, in an incredibly healthy way. Frozen berries get thrown into the processor. Add a little confectioner's sugar and apple juice, then start grinding it. Pour milk or cream (or hemp milk or coconut milk or champaigne!) into the tube until your ice cream suddenly turns into big scoop-like balls. It happens all of the sudden!

I'm going to try do this with the bananas, definitely! I also think I'll try pulsed raw sugar or agave this year, as I don't like the taste of powdered unless it's sprinkled on top.

Suzanne said...

This looks so delicious. I really enjoy reading this blog.

Any idea of an acceptable replacement for xanthan gum? I have all the other ingredients and the price of xanthan gum is 11.97 - Kind of steep for 1/4 of a tsp of something I have never needed before. We have no known allergies or food issues, but try to follow a gluten free, dairy free, meat free diet whenever possible. I usually don't eat sugar either, but this would be a healthy exception to the rule.

I would love to make it for my children, as I want to move toward healthier desserts.

Many thanks for an alternate suggestion!

Karina said...

Suzanne- Yes, xanthan gum is not cheap; however, a bag will last me for a year; I keep it in the fridge.

Xanthan gum makes non-dairy ice screams silky smooth and helps the texture not feel thin or icy.

As for a sub? I tired adding a tapioca slurry to the custard (you have to cook it, then cool it) but I personally tasted the tapioca starch; did not care for it.

In theory, you could add cornstarch and heat the mixture till thickened, then cool it before freezing. I haven't tried this.

You also might look into agar agar (a seaweed based thickener) or even a pinch of gelatin. BUT I have not tried these alternatives.

You could just leave it out, but it will not be as silky.


Suzanne said...

Thank you-
Kind of what I expected. I may try and find it in a smaller quantity, as I do not use it for baking or anything else. I had thought of cooking some of the hemp milk with cornstarch and cooling it prior to adding it to the rest of the ingredients in the blender.
If I try that, I'll let you know how it works out. If this is a family favorite, I may then invest in the xanthan gum.
ps. Made your lime/agave salmon last night- added a bit of ponzu sauce - very yummy!

Suzanne said...

I made this yesterday without the xanthan gum- I also couldn't bring myself to add cornstarch to such healthy ingredients. It turns out the hemp milk I bought was very sweet and contained xanthan gum anyway.
I used half the sugar, and replaced the lime with Vietnamese cinnamon (I need to add the least exotic ingredients, as I didn't want to draw attention to the fact that I was using "fake" milk). DD and DH loved it, and didn't suspect for a minute that there was anything but milk in the "banana sorbet".
Thanks a bunch!

Colleen said...

Wonderful recipe Karina. I substituted a half cup of coconut milk and used almond milk for the rest of the recipe. The coconut milk made it very creamy.

Danielle said...

I realize this is an older recipe, but I had a question about it. I make my own hemp milk, but never sweeten it. I'm wondering if I would have to add extra sugar to this recipe to make up for the unsweetened hemp milk. I'm assuming I would need a bit of vanilla extract as well. If you have a recipe for hemp milk that would work best in this recipe, I would really appreciate it. For smoothies, I use a 4:1 water:hemp ratio. Would this work for ice 'cream' or would a slightly hempier ratio work better?


Karina Allrich said...

Danille, I would add a teaspoon or two of vanilla and your sweetener of choice. Taste test, knowing that it will taste less sweet as it freezes.

Colleen- Coconut milk sounds divine. :-)

I have a new version of banana ice cream I'll be posting in June.

Take care!


Beth said...

I'm new to this site and have noticed Raw agave nectar used in a lot of your recipes, what is this and what can I substitute it with if i don't want to use it?

This recipe has made me decide to go out and buy an ice cream maker before it gets hot :)

Isa said...

Karina, old as this recipe is, and so rarely frequented, I have to comment on it. Just about two weeks ago, I decided to try adding bananas back in to my diet after being off them for almost a year. I am no longer allergic!!! I was ectastic, though cautious, as I do not want to risk using them too much and become itchy again. Being able to use them has opened up so many recipes and flavours I was not able to use before!! I just finished off the last of this ice scream and I love it. This is the second time I made it, and I left out all sweeteners, and just used a higher banana to milk content. It made it so much creamier too! I also addd in some almond butter to the hemp milk. Vanilla seems to have become a foe to a happy tummy, so left out it was, as was the xanthan gum for the same reason. No lime, so I added some ground sea salt on top. Slightly salty to balance the sweet. Thank you so much for the recipe, I absolutely am in love with it!

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