Vegan Banana Nice Cream

Total time4 hr 10 min

Prep time10 min

Cook time0 min

Frozen banana slices are the secret to this dreamy, ultra-creamy soft-serve — no ice cream maker required. A splash of full-fat coconut milk helps everything blend into a silky, scoopable base, while warm Ceylon cinnamon and a pinch of ginger add just enough spice to keep things interesting. Blitzed in a high-powered blender until completely smooth, it goes from frozen chunks to velvety soft-serve in a matter of minutes. Serve it right away for that soft, custardy texture, or stash it in the freezer for an hour or two if you want something firmer to scoop. It's a naturally sweet, fruit-forward treat that fits beautifully into a plant-based dessert rotation, and it's endlessly easy to dress up with your favorite toppings.

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Ingredients

2 servings

3 medium ripe bananas, peeled, sliced into 1-inch rounds, and frozen
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2 tbsp full-fat coconut milk
¼ tsp ground ceylon cinnamon
⅛ tsp ground ginger
1 tsp raw honey (optional)
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Instructions

1
Arrange the banana slices in a single layer on a parchment-lined plate or small sheet pan and freeze until completely solid, at least 4 hours or overnight.
2
Transfer the frozen banana slices to a high-powered blender or food processor. Add the coconut milk, Ceylon cinnamon, and ginger.

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