Sugar-free Vegan Banana Bread Ice Cream

It’s been a long weekend full of fun, a bit of work, and lots of delicious food. My eyelids are heavy and I’m about ready to faceplant into bed in a combination of weekend exhaustion, food coma, and dreaded anticipation of being at work at 7am tomorrow.  This week is going to be a hectic one which makes me glad that I have a quart of this in my freezer.


These four words will make your day better: banana bread ice cream.  These words will make your waistline happy: dairy-free, egg-free, and sugar-free.  And if this doesn’t convince you that you need this ice cream in the next 24 hours, well, then there’s just no hope for you.



Really, this needs no real introduction,  so I’m simply going to encourage you to freeze some bananas and make this ASAP. (P.S. sandwich between two of these cookies and you have heaven – the husband says so.)


Sugar Free Vegan Banana Bread Ice Cream

This ice cream is super thick, creamy, and all around delicious.  It’s amazing that frozen bananas can produce such a decadent tasting treat.

Yields: 1 quart

4 large very ripe bananas,  cut into coins & frozen overnight

1 1/2 cups vanilla soymilk

1/3 cup natural peanut butter

1 Tbsp. ground cinnamon

pinch of salt

1/2 cup walnuts, coarsely chopped

* ice cream machine recommended but you can simply use a food processor


Ice Cream Machine Instructions:

1. Place bananas in food processor and pulse a few times to break into smaller pieces.  Process until smooth, thick, and creamy.

2. Add peanut butter and process until incorporated.

3.  Add soymilk, cinnamon, and salt and process again until smooth.

4. Freeze in ice cream machine according to instructions, adding walnuts half-way through freezing time.  NOTE: I cut my ice cream machine time in half because it was very, very thick – use your judgment and preference!

5. Freeze until serving.


Food Processor Instructions:

* only use 1 cup of soymilk – you can use more or less depending on your texture preference

1. Follow instructions 1-3 as directed above.

2. Add walnuts to food processor and pulse a few times.

3. Serve immediately or freeze until serving.

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Comments: 10

  1. Liz @ iheartvegetables April 29, 2012 at 9:41 pm Reply

    Soooo this sounds absolutely amazing and I’m pretty sure that I’d eat the whole thing. So perhaps I should make a small batch, haha. Seriously though, this is genius!

    • gabbysgfree April 29, 2012 at 9:46 pm Reply

      Thanks! It is dangerously good!

  2. Bex @ Vegan Sparkles May 2, 2012 at 8:49 pm Reply

    Oh my WOW, I cannot WAIT to try this for breakfast! :-)

    • gabbysgfree May 3, 2012 at 7:09 am Reply

      I like the way you think!

  3. Tessa May 6, 2012 at 10:11 pm Reply

    I have yet to try the banana “ice cream,” but have wanted to for some time. Your variation sounds great!

    • gabbysgfree May 8, 2012 at 8:29 pm Reply

      Thanks! Banana ice cream is such a great substitute when an ice cream craving strikes.

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  5. Eating 4 Balance July 7, 2012 at 6:08 pm Reply

    This sounds really good! Do you think almond butter could replace the peanut butter though, or would I need to change the seasonings? Thanks!

    • gabbysgfree July 7, 2012 at 6:48 pm Reply

      Yes! Both work just fine :)

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