Banana Coconut Ginger Ice Cream, made easy & healthy and doesn’t require an ice cream maker! 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 up banana’s with all kinds of fun ingredients using a food processor (a blender would do fine too). They can be served as a 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 Banana Coconut Ginger 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 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: 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 Banana Coconut Ginger Ice Cream, it’s some of the easiest ice cream you’ll ever make!
More Vegan Ice Cream Inspiration
- Raw Chocolate Banana Ice Cream
- Butter Maple Pecan Ice Cream
- Banana Cherry Garcia Soft Serve
- Almond Chunky Monkey Ice Cream
If you try this banana coconut ginger 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.
BANANA COCONUT GINGER ICE CREAM
Cool down this summer with a bowl of this simple ice cream or soft-serve! No ice cream maker required.
Ingredients
- 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
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.
L says
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?
Julie | The Simple Veganista says
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!
Teryn says
The ginger compliments the banana flavor perfectly. This is pure gourmet ice cream at its best. So flavorful and so delicious.
★★★★★
Marya says
I followed the recipe loosely – 1 very ripe UNfrozen banana (hadn’t prepared any), and proportional amounts of SO DELICIOUS coconut milk creamer (original), grated ginger, almond milk, and maple syrup, and threw a couple of ice cubes into the blender. OMG, it was delicious! Not thick like it would have been with the frozen bananas, but wonderful nevertheless. The ginger gives it such a depth of flavor.
★★★★★
Jill says
What do you mean 1 T ginger? Fresh and grated, powdered, juiced?? I have no idea what that could mean. Amazed Im the first to ask.
Julie | The Simple Veganista says
That would be minced fresh ginger. Thanks for pointing that out, I’ve clarified in the recipe card. Enjoy!
Elle says
I just made this fur the first time using golden syrup(out of maple) & shredded coconut- so delicious! Please share more recipes like these :)
kyra c says
seriously can't wait to try this!
Lucie says
Oh dear lord – as a vegan AND a photographer your photographs and recipes are just so inspiring!
Teryn says
I couldn’t agree more! Seriously, your blog has really inspired me to get more comfortable and creative in my kitchen and it’s allowed me to share my plant-based eating with my loved ones and show them that, yes, I do eat delicious food! :)
★★★★★
Ana says
I cant wait till I have a blender that will handle frozen bananas! Then this ice cream here I come!
Samantha Elaine says
This looks amazing. As someone who is trying to go dairy free but who loves her ice-cream I can't wait to try this!
The Vegan Cookie Fairy says
I adore banana ice cream, it's the easiest thing in the world to make, and it's a healthy dessert :) I've had my banana peanut butter cup ice cream for lunch these past few days :P
Katie says
mm thanks for this, I have been majorly into banana ice creams too lately and this flavor combination sounds like a winner!
Kathryn Morey says
This sounds really good. Definitely a "must try soon" recipe. Thank you!
sophiesfoodiefiles says
This is the way I make it too! :) Looks superb!