Homemade Coconut and Banana Ice Cream

A simple homemade plant based alternative to ice cream perfect in the hot weather

Made using a blender and a few simple ingredients, this recipe can be adapted to include any of your favourite fresh fruits or flavours. In this delicious version we have added blue spirulina for added nutritional boost as well as a bright summery look.

  • Difficulty: Easy
  • Time: 15 mins
  • Servings: 4
  • Calories: 192
  • Dairy Free
  • Gluten Free
  • Vegan
  • Vegetarian



  • 3 ripe bananas
  • 170ml reduced fat coconut milk
  • 1/2 tsp blue spirulina powder
  • 1 tbsp desiccated coconut


Step 1:

You need to start this recipe the night before. Begin by chopping your ripe bananas into thin slices. Place these into ice cube trays and cover with the reduced fat coconut milk. Place in the freezer overnight.

Step 2:

Next day take your ice cube trays out and place the banana- coconut cubes into a food processor. Begin to pulse the frozen cubes to start breaking them down.

Step 3:

Once they start to blend properly add your desiccated coconut and blue spirulina. Continue to blend until you have a lovely smooth mixture. At this point you could taste your ice cream to see if it is sweet enough and if not add a little bit of maple syrup. The trick to getting a sweet ice cream without adding extra sweet products is to use really ripe bananas.

Step 4:

You can eat your ice cream at this point or chill in the freezer again for a short while. If you make bigger quantities to store in the freezer you will need to re-blend each time before eating to get the lovely creamy consistency.

Step 5:

Why not try adding dates and sprinkle of sea salt for your very own salted caramel or even some fresh strawberries or raspberries to the ice cube trays at the beginning. The sky really is the limit. Enjoy x

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