Description
A quick and creamy vegan coconut nice cream made with frozen bananas and coconut milk, perfect for a refreshing and healthy dairy-free dessert. This simple recipe uses minimal ingredients and can be topped with toasted coconut and fresh mango for extra flavor and texture.
Ingredients
Base Ingredients
- 2 cups frozen bananas (about 4 large bananas)
- 1/4 cup coconut milk (adjust as needed)
Optional Toppings
- Toasted coconut
- Chopped mango
Instructions
- Add Ingredients: First add the frozen bananas into the blender or food processor, then pour the coconut milk on top. If using other nondairy milk, coconut extract, or shredded coconut, add those now as well.
- Adjust Liquid: Depending on the number of bananas and the power of your blender, add more liquid little by little as needed to blend smoothly. Less powerful blenders typically require more liquid to process properly.
- Blend Smoothly: If blending is difficult, try chopping the bananas into smaller pieces, adding a bit more liquid, stopping to scrape down the sides, stirring the mixture, or letting the bananas defrost slightly before blending. After blending, you can freeze the mixture for 10-15 minutes if needed.
- Serve and Top: Scoop the nice cream into bowls, pile it high, and top with optional toasted coconut and chopped mango for extra flavor and texture.
- Store Leftovers: Freeze any leftovers in an airtight container for up to one week. Note that texture may become less creamy upon freezing and thawing.
Notes
- You can use other nondairy milks if coconut milk is not available, but adjust the amount accordingly.
- Using a high-powered blender like a Vitamix produces the creamiest texture.
- Frozen bananas are key to the creamy texture without adding ice cream or dairy.
- Leftover nice cream can be frozen but may lose some creaminess.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
