Coconut Butter Vanilla Ice Cream {vegan}

Move over dairy-laden ice cream. Like, waaaaaay over. 


Because me and my banana ice cream don't have room for you...

You see, I've been hooked on making banana ice cream this summer and I CANNOT stop. I was probably hooked on it last summer and the summer before that...but all I can focus on is this summer. Maybe it's the heat, or my new vitamix, or my excessive banana buying, but I feel I've been making it more than ever before.


Frozen bananas are the secret to a creamy, cold, soft serve-like ice cream that you can whip up in no time. 

In this recipe, I add coconut butter and pure vanilla extract. And what really takes it over the top is the "cocoa cashew cream" from my good friend Kayli over at Plant Eater's Manifesto! It's killer and I recommend making it because you'll find yourself putting it on everything (and eating it plain...). 


Vegan Coconut Butter Vanilla Ice Cream {sugar-free}

  • 3-4 bananas, chopped and frozen

  • 3/4 - 1 cup non-dairy milk (I prefer almond milk or coconut milk)

  • 1/4 cup coconut butter

  • 2 pitted dates

  • 1 tsp vanilla extract


  1. Place all of the ingredients in a high-power blender and blend on high until very creamy, like soft-serve. Add 3/4 cup non-dairy milk at first, and then add more as you blend if it seems too thick. Eat right away, or place in the freezer to harden slightly.

  2. If you freeze overnight, thaw it out and then scoop it. Or, I thaw it slightly then place it in the blender again and blend until a soft-serve consistency.

  3. When ready to serve, top with cocoa cashew cream (recipe below) and coconut flakes, if desired. This will make 2-3 servings.

Cocoa Cashew Cream

(Recipe from Kayli Dice)

  • ½ cup unsalted cashews

  • ½ cup nondairy milk

  • 3 pitted Medjool dates

  • ¼ cup unsweetened cocoa powder

  • Pinch of sa lt


  1. Combine all ingredient in a high-powered blender and blend until smooth. Store in the refrigerator for up to two weeks.

  2. If you don't have a high-powered blender (a Vitamix or similar), soak cashews and dates for a few hours prior to blending to yield a smoother cream.


My tip to always having bananas ready for ice cream is to peel and half (or chop) ripe bananas. Then, put the bananas in a freezer ziplock bag and store in the freezer. With frozen bananas, you'll have ice cream in minutes.

It's the perfect cure to this summer's heat!

Vegan, DessertAnna BeckRecipes