Vanilla Nice Cream
Plant-based | 3 ingredients | No-churn | Classic
Frozen bananas create the creamy base for this simple vanilla nice cream. Real vanilla bean seeds add authentic flavor and beautiful speckles. Serve immediately for soft-serve or freeze for scoopable ice cream.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Vanilla bean | 1 | Split lengthwise |
| Bananas | 5 medium | Peeled, sliced, and frozen |
| Unsweetened plant-based milk | ¼-½ cup | Oat, almond, or soy |
Method
Section titled “Method”-
Scrape seeds: Using small sharp knife, scrape seeds from vanilla bean.
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Blend: In food processor, combine vanilla seeds, frozen bananas, and ¼ cup milk. Cover and process until smooth, adding remaining milk as needed.
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Serve: Immediately for soft-serve consistency, or transfer to freezer container and freeze at least 4 hours for scoopable ice cream.
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Store: In freezer up to 1 week.
Banana ripeness: Freeze bananas when very ripe for sweetest results
Texture: Don’t add too much milk—start with ¼ cup and add only as needed
Vanilla extract substitute: Use 1 tbsp vanilla extract if you don’t have vanilla bean
Ice crystals: To minimize, press plastic wrap directly onto surface of nice cream before freezing
Variations
Section titled “Variations”Chocolate: Add 2 tbsp cocoa powder with the bananas
Strawberry: Add 1 cup frozen strawberries
Peanut butter: Add 2 tbsp peanut butter
Nutrition (per serving, 4½ cups total)
Section titled “Nutrition (per serving, 4½ cups total)”- Calories: ~139
- Protein: 2g
- Carbs: 35g
- Fiber: 4g
- Fat: 1g
Adapted from: Carla Christian / Forks Over Knives
Prep: 15 min | Ready: 30 min | Makes: 4½ cups