Vegan Banana-Coconut Ice Cream (Soy-Free)
30 mins (prep 5, cooking 25)
7 ingredients
8 servings
This is modified from an Alton Brown recipe on the Banana episode of Good Eats. I replaced the cream with coconut milk and the corn syrup with agave nectar to make it vegan and healthier. I also added the optional carob chips and coconut flakes, which my friends agreed really worked well with the banana flavor. Despite its healthiness, this recipe is still luxuriously thick, "creamy," and rich. Instead of chilling the mixture before putting it in the ice cream maker, you can use frozen bananas. Be sure to use regular (not light) coconut milk. Cooking time is freezing time in ice cream maker.

Categories:  <-30-mins , frozen-desserts , time-to-make , dessert ,
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Serving Size (38.11 g)
Servings 8
Amount per Serving
Calories 93.43 Calories from Fat 64.71
% Daily Value *
Total Fat 7.19g 88.44%
Saturated Fat 6.34g 253.68%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 4.84mg 1.61%
Total Carbohydrate 7.38g 19.67%
Dietary Fiber 0.67 g 21.59%
Sugars 6.1 g %
Protein 0.69g 11.1%
Vitamin A 11.53IU% Vitamin C 2.1mg%
Calcium 4.93mg% Iron 0.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh lemon juice, shredded coconut, vegan chocolate chips