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Vegan Banana Ice Cream

This simple vegan banana ice cream, often affectionately known as 'nice cream', is a revelation for anyone seeking a healthy, dairy-free dessert. By using nothing more than incredibly ripe bananas, you can create a velvety, soft-serve texture that rivals traditional dairy versions. The natural sugars in the fruit caramelise as they ripen, providing a deep, honey-like sweetness without the need for any refined additives. It is an excellent way to use up overripe fruit and reduce kitchen waste.

As a versatile plant-based treat, this recipe is perfect for children’s snacks or a light post-dinner palate cleanser. You can easily customise the base by swirling through a spoonful of almond butter, a dash of cinnamon, or even a few dark chocolate chips. Whether enjoyed immediately or frozen for a firmer scoop, this quick homemade dessert is as nutritious as it is comforting.

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Ingredients for Vegan Banana Ice Cream

  • 4 large very ripe or frozen bananas

If using fresh bananas, peel, then arrange in a single layer on a large plate or parchment-lined rimmed baking sheet. Freeze until firm, at least 2 hours or up to overnight.

Purée frozen bananas in a food processor, scraping bowl as needed, until creamy, 6–8 minutes. Divide ice cream among serving bowls, or freeze in an airtight container at least 2 hours before scooping and serving.

Bananas can be frozen up to 3 months ahead.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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