Vegan Banana Cream Pie Ice Cream
Prep time
Total time
Author: Ella Smith
Recipe type: Desserts
Serves: about 7½ cups
- 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
- Refrigerate coconut milk and freeze bananas overnight.
- When you're ready to make the ice cream, blend bananas in a food processor until smooth.
- In a large mixing bowl, scoop out coconut cream (the thick white layer at the top) from the coconut milk cans.
- With a hand mixer or quickly with a cake spatula, mix coconut cream until light and no chunks remain.
- Add bananas and mix until combined.
- Add dates to food processor and blend until caramel texture.
- Transfer dates to mixing bowl and mix until mostly combined. (It's okay for a few date chunks to remain.)
- Add vanilla and salt and mix until combined.
- Pour mixture into loaf pan or medium-large freezer-friendly container.
- Crumble as many graham crackers as you please and sprinkle over ice cream.
- If desired, sprinkle mini chocolate chips on top.
- Refrigerate at least 4 hours.
- When ready to serve, let sit at room temperature a few minutes to soften.
* Nutrition facts are a rough estimate of ½ cup with 4 graham crackers and no chocolate chips.
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/
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