Vegan Banana Cream Pie Ice Cream
 
Prep time
Total time
 
This caramely goodness is vegan, date-sweetened, full of healthy fats, and completely kid-friendly!
Author:
Recipe type: Desserts
Serves: about 7½ cups
Ingredients
  • 3 (14 ounce each) cans full-fat coconut milk, refrigerated overnight
  • 2 bananas, frozen
  • 1 and ¼ cup Medjool dates, pitted
  • 3 Tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • pinch of salt
  • graham crackers, crumbled
  • optional: mini dark chocolate chips
Instructions
  1. Refrigerate coconut milk and freeze bananas overnight.
  2. When you're ready to make the ice cream, blend bananas in a food processor until smooth.
  3. In a large mixing bowl, scoop out coconut cream (the thick white layer at the top) from the coconut milk cans.
  4. With a hand mixer or quickly with a cake spatula, mix coconut cream until light and no chunks remain.
  5. Add bananas and mix until combined.
  6. Add dates to food processor and blend until caramel texture.
  7. Transfer dates to mixing bowl and mix until mostly combined. (It's okay for a few date chunks to remain.)
  8. Add vanilla and salt and mix until combined.
  9. Pour mixture into loaf pan or medium-large freezer-friendly container.
  10. Crumble as many graham crackers as you please and sprinkle over ice cream.
  11. If desired, sprinkle mini chocolate chips on top.
  12. Refrigerate at least 4 hours.
  13. When ready to serve, let sit at room temperature a few minutes to soften.
Notes
* Nutrition facts are a rough estimate of ½ cup with 4 graham crackers and no chocolate chips.
Nutrition Information
Serving size: ½ cup Calories: 166 Fat: 11.9g Carbohydrates: 15.9g Sugar: 10.5g Sodium: 67.5mg Fiber: 2.1g Protein: 1.5g
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/vegan-banana-cream-pie-ice-cream/