Banana Cold Brew Vegan Ice Cream Recipe

Vegan ice cream for the win! This five-ingredient recipe practically makes itself—you just need to plan ahead by freezing bananas and practicing a little patience while this dessert chills overnight. But it’s totally worth it! Rich coconut cream thickens the base, and every bite offers a little buzz from cold brew while ground coffee adds a touch of texture.

Banana Cold Brew Vegan Ice Cream

Yield: 4 servings
Active Time: 20 minutes
Total Time: 12 hours and 20 minutes

Ingredients

1 Chameleon Cold-Brew Coffee Pod
1 cup water
6 ripe bananas
½ cup coconut cream, chilled
2 teaspoons ground coffee
½ teaspoon sea salt

Instructions

Place coffee pod into a glass jar and cover with 1 cup water; refrigerate 12 hours. Peel bananas and slice into ½-inch rounds. Place in a plastic bag or glass jar and freeze 4 hours.

Once frozen, add bananas to a food processor and purée until the flesh is creamy, about 1 to 2 minutes. Add coconut cream, ¼ cup cold brew, coffee grounds, and salt; purée until smooth. Pour ice cream into a 9 x 5-inch loaf pan and freeze overnight, or until firm.

Recipe credit: Angela Gaines