Tasty Tuesday: banana “ice cream”

Noah Nelson

With spring break right around the corner, this dairy-free banana ice cream recipe is sure to keep you cool. All you’re going to need are some bananas, vanilla extract and coconut milk.


-4 bananas

-Coconut milk

-Vanilla extract


1. Prep your recipe by peeling 4 bananas, cut them into small pieces and freeze them. Once they are frozen solid, which usually takes around 2 hours, you can remove them from the freezer.

2. Now, go ahead and combine your banana pieces, about half a teaspoon of vanilla extract and about half a cup of coconut milk in a blender or food processor.

3. Blend until smooth.

4. Enjoy immediately or put in the freezer for a thicker, more ice cream consistency.


  • I ended up eyeballing most of this recipe, so the ratios can be changed to adjust the taste and thickness of the final product.

  • Adding more coconut milk will make the ice cream smoother and will help it blend faster while adding more vanilla extract will make it sweeter.

Recipe reference:

This recipe was adapted from the following Instagram recipe: https://www.instagram.com/p/BuH1olzH4NK/

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