Been looking for a nut/seed free ice cream recipe for a while. Got the idea from a restaurant, Bonobo’s. This is just the base. Options are endless what you can add to make other flavors. The banana surprisingly gives it a creamy texture, but not an overly dominating flavor. Other ingredients to add to make other...

Recipe Directions

1. Put bananas, coconut butter, and vanilla in high power blender and process until smooth and creamy.

2. Put in freezer to firm up for about 45-60 minutes.

3. Take out and put in ice cream maker according to instructions (usually about 20 minutes or so).

4. If you don’t have an ice cream maker, just keep in freezer for a bit longer and process in the blender again at a low speed.

CanarsieBK's Thoughts

By CanarsieBK

Been looking for a nut/seed free ice cream recipe for a while.

Got the idea from a restaurant, Bonobo’s.

This is just the base. Options are endless what you can add to make other flavors.

The banana surprisingly gives it a creamy texture, but not an overly dominating flavor.

Other ingredients to add to make other flavors:

Mango ice cream—1 ripe mango

Mint chocolate chip—1 tablespoon spirulina, fresh mint leaves, handful of cacao nibs

Peach ice cream--2 ripe peaches

Chocolate banana--1 tablespoon cacao powder

Carob mint--fresh mint leaves, 2 tablespoons carob powder

You get the point. Experiment and have fun.

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Comments

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I do the same thing but the process is the inverse. First freeze the bananas and let them thaw about 20 minutes until somewhat soft but with ice crystals still. Blend. You get a soft-serve consistency!

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Yummmmmmm!

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Thanks so much for this! I just posted a question about banana-based ice cream versus coconut-based ice cream (re: possible overpowering banana flavor). This recipe definately sheds a new light on things.

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HOOOOOOOLYYYYYYYY COOOOOOOOOOOWWWW!!!!!!!!!!!

I just made this... skipped the oil and did what Carmentina did, since I had some bananas in the freezer already. This ROCKS! I'm SO going to be making this again... like, tomorrow. ;-)

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Thanks so much for this! I just posted a question about banana-based ice cream versus coconut-based ice cream (re: possible overpowering banana flavor). This recipe definately sheds a new light on things.

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Yummmmmmm!

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Vote up!
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Vote down!

I do the same thing but the process is the inverse. First freeze the bananas and let them thaw about 20 minutes until somewhat soft but with ice crystals still. Blend. You get a soft-serve consistency!

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