A traditional raw vegan banana ice cream is made by blending frozen bananas. You can always add a touch of alcohol-free vanilla extract for a little extra flavoring. The twist for this recipe is that you add frozen pineapple, which creates a similar flavor to a piña colada. While there isn’t the signature coconut flavor, this banana pineapple ice cream tastes very tropical and refreshing.
The easiest way to make a raw vegan ice cream is by using a food processor. You can use a powerful, high-speed blender like a Vitamix, for example, but a regular blender may not be sufficient for the job. A food processor easily turns the frozen fruit chunks into a thick, creamy consistency. Before you blend the ingredients, you have to freeze the ingredients. To properly freeze the pineapple and banana, you cut each fruit into bite-size pieces and separate them onto a sheet. Freeze overnight and blend the next day.
If you want the consistency to be a bit more frozen, spoon the blended mixture into a freezer-safe container and place it in the freezer for about one hour. This will harden the mixture and create a better scooping experience when you want to serve up the ice cream. Feel free to top the ice cream with freshly chopped pineapple, desiccated coconut, or bananas. Please enjoy!
- Prep Time:5m
- Total Time:5m
- 2 bananas, peeled, chopped, and frozen overnight
- 1/3 c pineapple, cubed and frozen overnight
- Add the frozen bananas and pineapple pieces to a food processor or high-speed blender and blend until smooth and creamy.
- Enjoy right away or spoon into a freezer-safe container, freeze for an hour or so, and then enjoy.