How to make delicious, homemade, creamy vegan ice-cream from scratch using only two ingredients. No ice-cream machine needed.
Now, I don’t own an ice-cream maker. In fact, the only kitchen appliance I own is a blender, and it’s ‘my precious‘.
For those of you who, too, are ice-cream machine-less but still want to make homemade ice-cream, I bring you: No-Churn Banana Coconut Ice-Cream with all the creaminess of real ice-cream, but without the ice-cream maker.
Whipped coconut cream sweetened with bananas is our base for this ice-cream. By whipping the coconut cream, it incorporates a heap of air into the cream giving it that light, creamy consistency we love in ice-cream, rather than a dense, frozen rock of cream…
Now, if you don’t have a hand mixer available, rest assured, you can still make this ice-cream using a simple blender. Instead of whipping the coconut cream by hand, you can pop it in your blender and whip it in there. It won’t be as light and fluffy as the mixer version, but it still does the job.
Scoop with an ice cream scoop, and top with any toppings you like! If too firm, let it thaw for 15 to 30 minutes to soften.
Before we get started in learning how to make this no-churn banana coconut ice-cream – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
No-Churn Banana Coconut Ice-Cream
This recipe requires just two ingredients, and takes about ten minutes to prep, then BOOM: You’ve got yourself delicious, homemade, creamy ice-cream. All you need to do from there is wait for it to freeze.
- 4-5 frozen bananas, peeled and chopped into 1-2 inch pieces
- 2 14-ounce cans coconut cream or full- fat coconut milk, chilled overnight in the fridge
- Without tipping the full contents of the cans into a clean blender or chilled mixing bowl, scoop out the coconut cream from the top, reserving the clear liquid for other recipes; such as smoothies, shakes, juices, etc.
- Blend until smooth and creamy if using a blender or whip until creamy and smooth if using a mixer. Alternatively, you can add two cups of frozen coconut milk cubes to your blender and blend until creamy. Add the frozen bananas and blend until creamy and well combined.
- Pour into a freezer-safe bowl, cover with a tea towel, and place in your freezer.
- Freeze for one hour, then bring it out and stir it well to aerate the ice-cream. Place it back in the freezer and freeze again for another hour. Stir it and freeze again. Do this every hour for six hours. This gives the ice-cream a nice fluffy texture that an ice-cream machine would normally give.
- Remove it from the freezer at least 20 minutes before you’re ready to scoop it, and use a scoop that’s been warmed under hot water to help make the ice-cream easier to scoop.
- This ice-cream will keep in the freezer for up to one week, but it’s best when fresh.
Vegan ice-cream tutorial
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you made ice-cream before? What was it like? Share in the comments below.
Lots of love,