Banana Coconut ‘Ice Cream’

deliciousness in a bowl

Ok. I’m just gonna say it.

I hate ice cream.

It never used to be like this, my love-hate relationship with the creamy, cold, summer day concoction. In fact, during my former junk food days I could eat the hell out of a tub of Moose Tracks. 

I’m not proud. And I feel sorry for anyone who had to walk in on that scene. I’m sure I scarred them for life.

But after committing to a predominantly plant-based diet, I noticed a difference once dairy was omitted completely. Stomach problems went away, allergy symptoms became practically non-existent, and now I had a reason to pass up the stinky cheese at parties.

Sometimes you don’t realize you feel bad, until you start to feel good.  

I still occasionally eat dairy here and there, but not often, and never by choice. When I haven’t prepared and my only options are to eat a slice of pizza sans meat, or starve for the next five hours, I choose the pizza. I start to channel the Ghostbuster’s Stay Puft Marshmallow Man if I don’t, and I’d hate for an innocent bystander to get in the way.

mr. stay puft

After realizing that I was better off with out the real thing, I still wanted to enjoy an equally delicious homemade non-dairy version of the stuff. And because summer is synonymous with ice cream, I wanted to provide you with a super simple treat that anyone can make. Since you’ll be making it yourself, it’s totally customizable! Think of it as your personal Cold Stone Creamery.

Only, with out all the phlegm inducing dairy and high caloric intake.

frozen bananas

Banana Coconut ‘Ice Cream’

Makes 1-2 servings

You will need a food processor for this. If you don’t have one, you need to get one. It’s an investment in your health when it comes to ice cream. Think of all the money and calories you’ll be saving by making the switch!

  • 2 frozen bananas
  • 1 T light coconut milk, or other non-dairy milk
  • 1 tsp vanilla extract
  • unsweetened shredded coconut (optional)
  • freshly grated nutmeg (optional)

Place frozen bananas and coconut milk, or other non-dairy milk in your food processor. Process at medium speed for a couple of minutes, or until everything is smooth and resembles ‘ice cream.’ Transfer to your favorite ‘ice cream’ bowl and sprinkle with shredded coconut and nutmeg. Or choose other favorite toppings such as non-dairy chocolate chips, fresh fruit, nuts, or vegan whipped cream!

the trio

silky banana goodness

What’s your favorite topping??

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  1. I’m definitely going to have to try this!

  2. Yummm banana ice cream. My favourite topping is probably fresh fruit. Or sprinkles 😉

  3. We are dairy story twins. Allergies, gone. Stomach problems, gone. Bloatiness, gone, well mostly. Amazing what one change can do. I’ve done a lot of experimenting with banana based ice creams as well and just love how they scratch that itch, but yours sounds much more interesting and grown up than mine to date. I’ll have to give it a whirl. For toppings, I like a little crunch – nuts or granola.

    • Thanks for sharing this with me, and congratulations! I haven’t met anyone who hasn’t benefited from eliminating/reducing dairy in their diet. I’m glad to hear another success story! And you know, grown up versions can get old…never give up your child like habits 🙂

  4. hwwrites

     /  July 19, 2012

    Yum! Oo have you ever thought of adding frozen mango? Mango pureed can have a some what of a creamy-ish consistency. I don’t think you could go wrong with mango-banana-coconut. Have you ever made a lot of it and frozen it for later? I wonder how it turns out.

    • I’ve haven’t done that yet, but I use frozen mango in smoothies and it’s delicious! I’ll add it in next time I make this. I’m assuming that you can freeze it for later use and just leave it out for 10+ minutes when you want some (to let it soften up). I haven’t made a big enough batch to keep extra. It’s always gone before I can save any haha.

  5. Looks delicious and will try it!

  1. Banana Coconut Ice Cream | Ice Creamed

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