These vegan ice cream recipes may very well have saved my husband from feeling the need to go back to eating dairy products. He's an ice cream fanatic and would hate to give up on it forever. Luckily, he doesn't have to, and neither do you.
Ice cream is typically made with eggs to make the mixture smooth and creamy, and of course, it has... cream. You can get around this by using nature's smooth and creamy product... bananas.
Alton Brown was doing a Good Eats on one of my favorites... bananas! When he got to the banana ice cream, I knew I was going to have to veganize it. Luckily, the original recipe doesn't need eggs since bananas act the same as eggs... thick and fluffy. All I really replaced is the heavy cream.
The easiest way to make this is with an ice cream maker, but you can certainly do it without one. I used our Vitamix to get this all together, and then used it one more time once everything was frozen to break up the ice crystals. You could even whip the mixture by hand and then just come back later to mash it and break up the ice crystals.
I hope you love this vegan ice cream recipe as much as I do!
6 medium bananas, ripened
1 tbsp. fresh squeezed lemon juice
3/4 c. light corn syrup OR 3/4 c. agave nectar
1 vanilla bean, scraped OR 1 tsp. vanilla extract
1 1/2 c. regular soy milk (NOT low-fat)
Put entire bananas (peel and all) directly in the freezer and freeze overnight.
Remove bananas from freezer and let them thaw for about 1 hour. Peel the bananas and put them in your mixer with the lemon juice. Pulse until combined, about 10 seconds.
Add the corn syrup (or agave nectar) and vanilla and pulse until combined.
With the mixer running, slowly pour in the soy milk and allow to emulsify, mixing until smooth.
If you have an ice cream mixer, pour the mix in and follow instructions.
Transfer to an air-tight container and freeze for several hours, periodically stirring to break up the ice crystals. Once it is frozen, remove it from the container and pulse in your mixer again to break up the large chunks.
Either way, you will want to refreeze the mixture for 3-6 hours before serving.