Vegan Banana Coconut Ice Cream Recipe

By Max Falkowitz
Updated March 25, 2025
banana coconut ice cream
Photograph: Robyn Lee

Note: The bananas for this recipe should be very, very ripe—soft with ample brown spots on the peel. Use virgin coconut oil if you can find it. The ice cream will taste more intensely of coconut.

If your diet prohibits white sugar refined with bone char, feel free to substitute an equal volume of raw (turbinado) sugar here.

Read more on the technique behind vegan ice cream.

Recipe Details

Vegan Banana Coconut Ice Cream Recipe

Prep 5 mins
Active 30 mins
Churning/Freezing Time 6 hrs 30 mins
Total 6 hrs 35 mins
Makes 1 quart
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Ingredients

  • 6 very ripe medium bananas (about 2 1/2 pounds), peeled

  • 1 tablespoon lemon juice from 1/2 a lemon

  • 1 cup coconut milk

  • 3/4 cup light corn syrup

  • 1/4 cup virgin coconut oil (see note)

  • 1 tablespoon dark rum

  • 1/4 teaspoon kosher salt

Directions

  1. In a food processor, purée bananas and lemon juice until no lumps remain. With the food processor running, slowly pour in coconut, corn syrup, coconut oil, rum, and salt in slow streams.

  2. Strain mixture into a bowl or container and press down on the surface with plastic wrap so the mixture isn't exposed to air. Refrigerate until very cold, 3 to 4 hours, then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer for 3 hours before serving. Let ice cream sit on counter for 10 minutes before scooping.

Special equipment

Food processor, ice cream maker

This Recipe Appears In

Nutrition Facts (per serving)
2313Calories
105gFat
365gCarbs
12gProtein
×
Nutrition Facts
Amount per serving
Calories2313
% Daily Value*
Total Fat 105g135%
Saturated Fat 88g442%
Cholesterol 0mg0%
Sodium 513mg22%
Total Carbohydrate 365g133%
Dietary Fiber 19g66%
Total Sugars 283g
Protein 12g
Vitamin C 66mg330%
Calcium 112mg9%
Iron 9mg52%
Potassium 3051mg65%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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