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1-Ingredient Raw Vegan Banana Ice Cream

August 5, 2015 By admin 7 Comments

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1-ingredient raw vegan banana ice cream blender 1-ingredient raw vegan banana ice cream, or nice cream is quite possibly one of the greatest inventions. All you need is some frozen bananas, and that’s it. Who would have thought just by blending up frozen bananas, you can make a creamy delicious ice cream! It’s quite ingenious. On top of it, it’s very good and good for you! Bananas are high in potassium, vitamin B6 and C, and minerals such as magnesium, manganese, and iron. It’s truly guilt-free and “loves you back” kind of ice cream.

If you like bananas but aren’t sure how you would like an ice cream made just from bananas, don’t worry. It actually doesn’t have a strong banana taste as much as you’d think it would. It’s there, but more in the back ground and not in your face, so you can enjoy it as a creamy banana flavored soft serve.

Let’s get right into the easy-peasy instructions. Since the only ingredient in this recipe is bananas, it’s crucial to use fully ripe bananas. Now, there is some misconception about when a banana is ripe. Although yellow, spotless bananas are pretty and more appealing to the eye, they are not ripe enough!

1-ingredient raw vegan banana ice cream
When the bananas are fully ripe, brown spots appear all over. These spots are called sugar spots. Unripe bananas contain resistant starch which does not digest until it reaches the colon. During the ripening process, this resistant starch gets converted to simple sugars. The sugar spots are an indication that the resistant starches are turning into simple sugar. Resistant starch can cause ingestion, gas, and bloating, but simple sugars are easy to digest. Ripe bananas with brown spots contain the most antioxidants compared to green or yellow bananas. The increase in sugar is great for recipes, as you don’t need to add extra sweetener and only rely on the banana’s natural sweetness. So ripening bananas are great for a boost in nutrition and also for the sweetness.

  1-ingredient raw vegan banana ice cream
Once your bananas ripen, peel them and put them in a large zip-lock bag. Seal the bag tight with as little air as possible. Stick it in the freezer and freeze it overnight. Banana bunches ripen all at once, so for some people it can be difficult to eat them all before they go bad. If you want to slow down the ripening process, just separate the bananas. I personally like to dedicate a couple of banana bunches just for freezing, and freeze them all at the same time. That way, you can have it ready anytime for smoothies and banana ice creams.

1-ingredient raw vegan banana ice cream When your bananas are frozen all the way, it’s time to whip up the banana ice cream! Simply put some frozen bananas in the blender, and blend until it becomes a smooth creamy texture, like a soft serve. If you have a Vitamix, use the handy dandy tamper to jam the bananas into the blade to help it blend. If you don’t have a high speed blender like Vitamix or Blendtec, you can use the food processor instead. But you should cut up the bananas into smaller pieces before you freeze them, to make it easier for the food processor.

1-ingredient raw vegan banana ice cream Serve it in a bowl and enjoy as is, or top it with raw vegan granola and/or raw vegan date caramel sauce. Here, I topped it with goji berries, cacao nibs,  raw vegan granola and raw vegan date caramel sauce and let’s just say it was heaven in a bowl. I love the crunchy granola with banana ice cream. You know me and crunchiness. Cool yourself off nicely with this tasty nutritious nice cream this summer!

1-ingredient raw vegan banana ice cream

1-Ingredient Raw Vegan Banana Ice Cream
 
Print
Prep time
8 hours
Cook time
5 mins
Total time
8 hours 5 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 2
Ingredients
  • 3 ripe bananas
Instructions
  1. Let your bananas fully ripen until the brown spots appear all over.
  2. Once your bananas ripen, peel them and put them in a large zip-lock bag. Seal the bag tight with as little air as possible. Stick it in the freezer and freeze it overnight
  3. When your bananas are frozen all the way, put some frozen bananas in the blender, and blend until it becomes a smooth creamy texture, like a soft serve. If you have a Vitamix, use the handy dandy tamper to jam the bananas into the blade to help it blend. If you don't have a high speed blender like Vitamix or Blendtec, you can use the food processor instead. But you should cut up the bananas into smaller pieces before you freeze them, to make it easier for the food processor.
  4. Serve it in a bowl and enjoy as is, or top it with raw vegan granola and/or raw vegan date caramel sauce.
Notes
Banana bunches ripen all at once, so for some people it can be difficult to eat them all before they go bad. If you want to slow down the ripening process, just separate the bananas. I personally like to dedicate a couple of banana bunches just for freezing, and freeze them all at the same time. That way, you can have it ready anytime for smoothies and banana ice creams.
3.4.3177

Filed Under: Ice Cream, Recipes, Snacks

Previous Post: « Raw Vegan Granola
Next Post: Raw Vegan Acai Bowl »

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  1. Raw Vegan Granola says:
    October 16, 2016 at 1:05 pm

    […] ripe figs, so I had mine with fresh homemade almond milk. Yum! I’ll use these to top my banana ice cream and acai bowl recipes that are coming up. Enjoy your […]

    Reply
  2. Raw Vegan Chai Granola says:
    October 22, 2016 at 7:16 am

    […] or with your choice of nut or seed milk or coconut milk and fruits, or as a crunchy topping on banana ice cream or acai bowl. It will instantly Chai anything up! […]

    Reply
  3. Raw Vegan Strawberry Granola Clusters says:
    November 15, 2016 at 11:39 pm

    […] will make a great topping on anything that would go well with the strawberry flavor, like my banana ice cream, and acai bowl. It’s easy to prepare, and it will keep for a long time. A great make ahead […]

    Reply
  4. Raw Vegan Matcha Green Tea Granola says:
    December 21, 2016 at 2:29 am

    […] over it. Or you can enjoy it by itself as a snack, or even use it as a topping on chia puddings and banana ice cream. Don’t have a dehydrator? No problem! Bake it instead for a non-raw, but vegan and […]

    Reply
  5. Raw Vegan Chocolate Coconut Clusters says:
    January 18, 2017 at 3:09 am

    […] in an air-tight container and enjoy them as a crunchy chocolate snack, or as a topping on banana ice cream, chia puddings, chocolate avocado puddings, or whatever you please. The clusters keep for a long […]

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  6. Raw Vegan Ice Cream Cone says:
    July 19, 2017 at 5:01 pm

    […] crunchy, with a hint of sweetness and vanilla flavor. This will be a perfect accompaniment for raw vegan banana ice cream, aka “nice cream”, or raw or vegan ice […]

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  7. Raw Vegan Kombucha Banana Ice Cream Float says:
    July 26, 2017 at 6:59 pm

    […] on my ice cold, bubbly, homemade kombucha recently and had the brilliant idea of adding some banana ice cream (a.k.a “Nice Cream”) into my glass. And BAM!!! There it was, a kombucha float! Icy, creamy, bubbly, oh so good! Where […]

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
I took a break from tempeh making from being too b I took a break from tempeh making from being too busy, but I’m ready to dive back in🙋🏻‍♀️ I’ve missed you homemade tempeh💕

ここのところ忙しくてテンペ作りをお休みしていましたが、また再開しなくては🙋🏻‍♀️早く出来立てテンペが食べたいなぁ💕
Thank you so much @chanjeonyeok for purchasing the Thank you so much @chanjeonyeok for purchasing the Korean edition of my cookbook and trying out the Greek salad recipe! Looks absolutely beautiful💕

@chanjeonyeok さん、拙著の韓国版をご購入くださり、ギリシャサラダを試してくださり誠に有難うございます🙇🏻‍♀️ 海を渡ってヴィーガンチーズを作っていただけて大変感慨深いです✨
Thank you @sattsun_yagi for trying out one of my v Thank you @sattsun_yagi for trying out one of my vegan cheese recipes from my cookbook🙏🏼✨

@sattsun_yagi さん、
トマトとバジルのヴィーガンクリームチーズを試してくださり、誠にありがとうございます🙇🏻‍♀️✨

こちらのレシピは拙著『乳製品を使わないヴィーガンチーズ』か、発酵しないヴィーガンチーズのオンデマンドクラスでご覧いただけます😊

Repost @sattsun_yagi
・・・
・
どうもさっつんです
・
サンドライトマトとバジルのクリームチーズ
・
@marikosakata さんのレシピで
・
ドライトマトは
@alishanorganic さんので
クラッカーにつけて食べるとめっちゃ美味しかったです。
・
お父さんによるとワインに合うらしい
・
ちなみに私はいつも@marikosakata さんのレシピでヴィーガンバターを作ってます。
・
ヴィーガンバターは普通のバターの代用としてお菓子作りに使えるからめっちゃ良い👌
Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
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