So I’m a little bit late, or a lot a bit late, to the one ingredient banana ice cream party. Man, have I been missing out! But when you periodically go dairy free but still have a sweet tooth, it’s good to have some vegan ice cream tricks in your back pocket. My version has a few additions, including coconut cream, dates, cinnamon, and the loveliest walnuts you will ever find.

Grown in Northern California by dear family friends, these nuts are truly extraordinary. With a brilliant red hue, Big Red Nuts are not only stunning, but equally delicious. They are the star of this simple recipe, giving the ice cream that iconic banana bread flavor and a wonderful crunch in every bite.

I’m sure this won’t come as a surprise to you, but frozen bananas are hard to puree without liquid. You definitely need a high powered blender or food processor for this recipe to achieve that creamy ice cream-like texture. And just a little PSA, ALWAYS USE YOUR LID WHEN USING A TAMPER STICK! R.I.P. Vitamix tamper stick, which was pulverized during recipe testing when I got ballsy and tried to use it without the lid.

P.S. I made a little video to go along with this recipe. It’s my first one so please excuse the wonky camera work and editing. Enjoy!

No Churn Vegan Banana Bread Ice Cream

Ingredients:

4 ripe bananas, cut into chunks and frozen

3 medjool dates

1/2 tsp ground cinnamon

a few grates of fresh nutmeg

1/4 tsp kosher salt

2 Tbsp coconut cream

1/3 C Big Red Walnuts, toasted

Put all of the ingredients, except for the walnuts, into a high powered blender or food processor. Blend until smooth. Stir in walnuts until completely incorporated. Transfer to a freezer safe container, and freeze until firm.