Frozen banana and pineapple blend into a thick, creamy soft-serve with zero added dairy or dough involved — just fruit, a splash of coconut milk, and a bright hit of lime and ginger to keep things interesting. The Ceylon cinnamon adds warmth without overpowering the tropical flavor, and a few minutes in the blender is all it takes to get that soft-peak, ice-cream-like texture. Scoop it right away for a soft-serve moment, or freeze it a bit longer for a firmer, scoopable treat. Finished with toasted shredded coconut and fresh mint, it looks and tastes like a dessert you'd order at a beachside café. This one's an easy, feel-good addition to a vegan freezer rotation, since it's built entirely from fruit and pantry staples with no fuss involved.
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Line a baking sheet with parchment paper. Spread the banana slices in a single layer on the sheet, then scatter the pineapple chunks alongside them. Freeze until completely solid, at least 4 hours or overnight.
Transfer the frozen banana and pineapple to a high-powered blender or food processor. Add the coconut milk, grated ginger, Ceylon cinnamon, lime juice, and vanilla powder, if using.
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