5 EASY Vegan “Ice Cream” Recipes | Dairy Free Summer Desserts

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Pistachio
3 ripe bananas, sliced and frozen
2 tablespoons almond milk
1 teaspoon matcha powder (optional)
1/4 teaspoon almond extract (optional)
1/3 cup chopped shelled and pistachios, 1 tablespoon reserved for garnish

Place the bananas, almond milk, matcha powder, and almond extract into the food processor. Blend until smooth. Add the pistachios and pulse until they are well incorporated. Serve immediately for a soft-serve consistency or freeze for 30 minutes for a firmer texture.
Enjoy!

Vegan Salted Caramel
Vegan Caramel Sauce:
1 cup full fat coconut milk
1/2 cup coconut sugar

Combine the coconut milk and coconut sugar in a pot and bring to a boil over medium-high heat. Cook the caramel until it is a dark brown and thickens up. Allow the caramel sauce to cool completely before making “nice cream”.

Salted Caramel Ice cream:
3 ripe bananas, sliced and frozen
2 tablespoons almond milk
3 tablespoon vegan caramel sauce
1 pinch flaky sea salt

Place the bananas, almond milk, caramel sauce and sea salt into a food processor. Blend until smooth. Serve immediately for a soft-serve consistency or freeze for 30 minutes for a firmer texture.
Enjoy!

Chunky Monkey
3 ripe bananas, sliced and frozen
2 tablespoons almond milk
1 tablespoon cocoa powder
2 tablespoons chopped vegan dark chocolate
2 tablespoons chopped salted peanuts
1 tablespoon chopped banana chips

Place the bananas, almond milk and cocoa powder into the food processor and blend until smooth. Add the chocolate, peanuts and banana chips and pulse until they are well incorporated. Serve immediately for a soft-serve consistency or freeze for 30 minutes for a firmer texture.
Enjoy!

Vanilla Berry Bliss
3 ripe bananas, sliced and frozen
2 tablespoons almond milk
1/2 cup frozen mixed berries
1/2 vanilla bean

Place the bananas and almond milk into the food processor and blend until smooth. Add the mixed berries and seeds from the vanilla bean. Pulse the mixture until the berries begin to break down. Serve immediately for a soft-serve consistency or freeze for 30 minutes for a firmer texture.
Enjoy!

Mint Cookies & Cream
3 ripe bananas, sliced and frozen
2 tablespoons almond milk
1/4 teaspoon peppermint extract or 4 mint leaves
Green food colouring (optional)
3 oreos, chopped

Place the bananas, almond milk, peppermint extract and green food colouring into the food processor. Blend until smooth. Add the oreos and pulse until they are well incorporated. Serve immediately for a soft-serve consistency or freeze for 30 minutes for a firmer texture.
Enjoy!

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