Coconut Ginger Banana Ice Cream
Coconut Ginger Banana Ice Cream is made easy, healthy and doesn’t require an ice cream maker! It’s naturally sweetened with pure maple syrup and ready in under 5 minutes.
If you have followed my blog long enough, you know that I love my banana ice creams! You may already be familiar with this Almond Chunky Monkey or Banana Cherry Garcia. The reason I love them so much is because they are so easy to make and you need an ice cream maker.
I make due by blending bananas with all kinds of fun ingredients using a food processor (a blender would do fine, too). They can be served as soft-serve, or frozen for a few hours and scooped out like ice cream. The best of both worlds. Just blend your ingredients and enjoy now or later. Easy and done!
How To Make Coconut Ginger Banana Ice Cream
This recipe came about on a whim. I threw these ingredients together and it worked beautifully (of course, this combo is a no-brainer!). My taste buds were extremely pleased and if you love these ingredients, yours will be too!
What you’ll need:
- 3 frozen bananas
- 2 – 3 tablespoons coconut butter, coconut milk* or 3 tablespoons shredded coconut
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh ginger, minced
- splash or two of unsweetened vanilla almond milk
Put it all together:
Place all ingredients except milk into your food processor/blender. Process, adding milk as needed through the feeder to help move the mixture around, until fairly smooth and creamy.
For soft-serve: Scoop into bowls and enjoy right away.
For ice cream: Place mixture into a freezer-safe container, cover and place in the freezer for at least 4 hours before serving. Scoop out like ice cream and serve.
Serve with mini chocolate chips, shredded coconut, or whatever you like!
Soft-serve (picture above) or frozen (pictured below)- you choose!
Get ready for summer with this Coconut Ginger Banana Ice Cream, it’s some of the easiest ice cream you’ll ever make!
More Vegan Ice Cream Recipes!
- Raw Chocolate Banana Ice Cream
- Butter Maple Pecan Ice Cream
- Banana Cherry Garcia Soft Serve
- Almond Chunky Monkey Ice Cream
If you try this coconut ginger banana ice cream recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintCOCONUT GINGER BANANA ICE CREAM
Cooldown this summer with a bowl of this simple banana ice cream or soft-serve made with coconut and ginger. It’s naturally sweetened with pure maple syrup and there is NO ice cream maker required!
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: Serves 2
- Category: Dessert
- Method: puree
- Cuisine: American, Vegan
Ingredients
- 3 frozen bananas
- 3 tablespoons coconut (coconut butter, coconut milk* or shredded coconut)
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh ginger, minced
- splash or two of unsweetened vanilla non-dairy milk
Instructions
Place ingredients into your food processor/blender, except milk, process, adding milk as needed through the feeder to help move the mixture around, blend until fairly smooth and creamy.
For soft-serve: eat right away.
For ice cream: place mixture into a freezer-safe container, cover and place in the freezer for at least 4 hours before serving. Scoop out like ice cream and serve.
Serve with mini chocolate chips, shredded coconut, or whatever you like.
Serves 2 to 3…or one as a meal.
Notes
*Canned coconut milk should be chilled before using, store the remaining in the refrigerator for up to a week.
If using shredded coconut, place in food processor/blender and blend until finely shredded or creamy.
Try not to over blend, it will become almost frothy. I personally didn’t care for over blending.
Adjust ingredients to suit your taste.
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Really delicious, but my only issue is when it comes out of the freezer, it’s not longer soft/can’t scoop it – any suggestions for this?
You can warm your ice cream scoop or spoon in warm water before scooping. Or let it rest at room temp for a few minutes before serving. Hope that helps!