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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.

top down view of bowl with serving of coconut banana ice cream.

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 bananas 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 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!

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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!

Banana Coconut Ginger Ice Cream (soft serve)

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

Banana Coconut Ginger 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.

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COCONUT 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!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Total Time: 5 minutes
  • Yield: Serves 2
  • Category: Dessert
  • Method: puree
  • Cuisine: American, Vegan

Ingredients

Scale
  • 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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16 Comments

  1. 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?

    1. 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!

  2. The ginger compliments the banana flavor perfectly. This is pure gourmet ice cream at its best. So flavorful and so delicious.

  3. 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.

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