Name: Vegan Coconut Banana Ice Cream (4-Ingredients)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Cuisine: vegan
Ingredients: 4 large frozen bananas; 1/2 cup chilled coconut cream; 1 cup dates, pitted; 1 teaspoon ground turmeric; 1/2-1ml CBD oil (optional)

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With summer heat waves upon us, there’s no better time to make this frozen Vegan & Paleo Coconut Banana Ice Cream recipe than now!

Vegan and paleo banana ice cream is just about the easiest recipe you could ever make. You do need frozen bananas as well as a food processor, but those are the only two requirements. In other words, no ice cream maker and no extra time to churn or freeze is necessary; this recipe is as simple as processing the bananas with whatever other ingredients you choose to use.

For this version, I used simply bananas, coconut cream, dates, turmeric, and CBD oil (optional). That’s only four ingredients which is the most one can handle on a super hot day.

I added CBD oil and ground turmeric to this recipe for extra anti-inflammatory benefits (read more about CBD oil for anxiety and health here), but they’re totally optional. I’ve been all about the CBD oil lately, and experimenting with putting it into all sorts of recipes (join my CBD for Women’s Health Facebook group here). I’m an affiliate with the brand of CBD called Medterra CBD. I love the brand because the products are all certified free of THC and made in the USA. Use code CLEANEATING for 10% off your entire order right now!!!

For information about the anti-inflammatory benefits of ground turmeric, you can read more here.

Back to this dairy-free, vegan ice cream, once you have the ingredients in the food processor (I recommend this one), just turn it on high for about 5 minutes and you’ll have yourself a delicious, icy cold treat that tastes like a banana cream pie.

I served this vegan and paleo-friendly Coconut Banana Ice Cream in parfait glasses with sliced bananas to make them pretty for you. Did I mention this dessert tastes like a banana cream pie? It’s so sweet and fluffy-creamy!

Here are some commonly asked questions about making vegan banana ice cream.

Should I freeze the bananas with or without the peel?

It’s better to let your bananas ripen until they are spotted, and then remove them from the peel. I like to freeze them in zip-top bags in groups of 6 or 8 halved bananas.

Can I make banana ice cream in a high-speed blender?

Yes, but it’s much harder to blend and you will have to keep stopping the blender to scrape or tamp down the sides. Trust me, a food processor is the only way to go!

I’m allergic to coconut, can I leave it out?

Yes, absolutely! Feel free to adapt this recipe any way you like. I have recipes for other versions including: Banana Fig Cream Parfaits and Peanut Butter Banana Soft-Serve.

Here’s the printable recipe for my Vegan Coconut Banana Ice Cream recipe: