This banana ice cream with blueberries and lemon is absolutely loved by everyone. It is so delicious and very easy and quick to make. This ice cream is full of benefits, there are no dairy products and even people with dairy intolerance can eat it. I often make this vegan lactose-free ice cream for my family and keep it in the freezer to serve with chocolate desserts. This healthy plant-based ice cream is so delicious that I’ll easily give up regular ice cream for it.
Just read this recipe and all the recommendations carefully. If you still have questions, you can ask them in the comments and I will be happy to answer you. Let’s start!
Ingredients and Substitutions:
Bananas- For this recipe, I use very ripe bananas, almost black. They should be soft and very sweet. Hard bananas will not produce ice cream of the right consistency. If you do not have very ripe bananas, here is a lifehack on how to quickly measure out bananas. Preheat the oven to 300F(150C) and place the bananas with their skins on a baking sheet. Bake for 10-15 minutes until the skins are black and soft. This will give the bananas a sweeter flavor and softer texture.
Lemon zest – zest the lemon just before making ice cream. Remove zest carefully, only the yellow layer, do not touch the white membrane, as it has a very bitter taste and is not good for ice cream.
Extra virgin coconut oil – This is unprocessed coconut oil, rich in vitamins and minerals with a very bright aroma. Coconut oil gives the ice cream a very silky texture.
Honey – can be replaced with maple syrup or agave syrup.
Blueberries – Small blueberries are best for this vegan ice cream. You can use fresh or frozen blueberries. The berries can be any you like, raspberries or blueberries are very good. You can also like one more blueberry recipe:
How to make Vegan Banana Ice Cream:
1.Peel the bananas, cut into small pieces and freeze.
2.Put frozen bananas, vanilla, lemon zest, honey and salt in a blender and blend until smooth.
3.Drizzle in the melted coconut oil and blend about 3 min to become silky.
4.Add blueberries and stir gently with a spatula, transfer to a storage container, and freeze for at least four hours before serving.
5.Allow the finished ice cream to thaw for a few minutes before scooping.
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Vegan Blueberry Banana Ice Cream
Equipment
- 1 blender
Ingredients
- 2 lb ripe bananas
- 1 vanilla extract
- 1 pc lemon zest
- 1/2 cup honey
- 1 pinch salt
- 1/4 cup extra virgin coconut oil
- 1 cup blueberries
Instructions
- Peel the bananas, cut into small pieces and freeze.
- Put frozen bananas, vanilla, lemon zest, honey and salt in a blender and blend until smooth.
- Drizzle in the melted coconut oil and blend about 3 min to become silky.
- Add blueberries and stir gently with a spatula, transfer to a storage container, and freeze for at least four hours before serving.
- Allow the finished ice cream to thaw for a few minutes before scooping.
Nutrition
How can I ripen bananas quickly?
Preheat the oven to 300F(150C) and place the bananas with their skins on a baking sheet. Bake for 10-15 minutes until the skins are black and soft.
How to store Vegan Blueberry Banana Ice Cream?
Store homemade banana ice cream in an airtight container in the freezer for up to 3 months.
