Homemade Vegan Ice Cream

Suns out, which means it’s ice cream time. We’ve whipped up this tasty plant-based version – it’s super easy, takes only 5 minutes and is a really fantastic way to use up those over-ripe bananas we keep promising to make banana bread with.

Our Glass Lunch Pots are the perfect size for this one – pop into their protective wood fibre cases and off to the park you go!

Serves 2
Prep time 5 mins
Cook time None

+ 2 frozen ripe bananas (easiest to peel and slice before freezing)
+ Plant-based Milk (we used a choc hazelnut oat milk)
+ 2 tbsp nut butter, or chopped nuts
+ Topping of choice – we went for berries


Whizz up the frozen banana in a blender – it will crumble at first, but soon you’ll get a smooth and creamy texture, slowly pour some plant-based milk into the blender until your preferred consistency, add some nut butter or chopped nuts (save some for the topping too), and you’re done!

Scoop out, cover with berries and nuts and eat straight away – it doesn’t refreeze well, so you’ll just have to eat it all in one go!

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