Easy Vegan Banana Split Ice Cream

Prep time
5 hours
Cook time
45 mins
Total time
5 hours 45 mins
Author: Feel Good Food Blog
Recipe type: Dessert
Cuisine: American
Serves: 6
  • Food processor
  • ice cream storage container
  • ice cream scoop
Ice Cream
  • 10 strawberries
  • 2 bananas
  • ½ cup cane sugar
  • 1 can cream of coconut (I used Coco Lopez)
  • 2 cups Vanilla unsweetened coconut milk
  • 2 cans organic coconut milk (I used Thai Kitchen)
  • ¼ cup pecans, chopped
  • ½ bittersweet dark chocolate, dairy-free
Vegan Chocolate sauce
  • 1 cup of coconut milk
  • 1 tbsp coconut oil
  • 8 ounces semi sweet dark chocolate,chopped (dairy-free)
  • pinch of salt
  • 1 tsp coconut sugar or cane sugar
Strawberry Sauce
  • ½ cup strawberries
  • 2 tbsp cane sugar
Whipped Chocolate Coconut Cream Topping
  • can use remaining coconut cream
  • ½ cup powdered sugar
  • 2-3 tbsp Vegan Chocolate Sauce
  • 1 tsp vanilla extract
Vegan Banana Split Ice Cream
  1. Refrigerate the bananas, strawberries and coconut milk for a minimum of 4 hours or overnight.
  2. Open the cans of coconut milk and separate the hardened coconut cream from the milk. Add all of the coconut milk, sugar, bananas, half of the chocolate chips, pecans, strawberries to a food processor.
  3. Pour mix into a container and chill for a minimum of 4 hours. (I like to store my ice cream mix directly in the ice cream machine metal bowl.)
  4. When the ice cream mix is sufficiently chilled, add to ice cream machine and churn for a minimum of 30-45 minutes or until the ice cream is the desired consistency. Add the chopped chocolate the last 2 minutes of churning. (If ice cream is still soft-serve can freeze for 2 hours before serving.)
Strawberry Sauce
  1. While the ice cream is churning prep for the strawberry sauce and slice the strawberries. Add sugar to a small bow and strawberries. Continue stirring them until the sugar dissolves completely leaving a delicious strawberry syrup and refrigerate.
Chocolate Syrup
  1. For the chocolate syrup, heat the coconut milk and coconut oil in a small saucepan over low to medium heat. Add the chocolate, stirring until it’s melted and smooth. Promptly remove from heat when all of the chocolate is melted and cool to room temperature.
Whipped Chocolate Coconut Cream Topping
  1. Make sure the coconut milk has been refrigerated for 4 hours or overnight. Flip the cans of coconut milk over and cut open the cans using a can opener. Scoop out only the dense coconut cream and set aside the remaining liquid.
  2. Combine coconut cream, 2-3 tbsp chocolate syrup and powdered sugar in a large mixing bowl. Beat on high 3-5 minutes keeping an eye on the cream, until it becomes fluffy and light. Then whip the vanilla extract into coconut cream for 1 minute
  3. Check to see that the ice cream is the right texture. Scoop out ice cream and drizzle chocolate sauce or strawberries and top with Chocolate Coconut Cream!

This recipe originally appears at the Feel Good Food Blog.


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