Vegan No Churn Ice Cream – Three Flavours Recipe
This vegan no churn ice cream recipe offers three delightful flavors—Strawberry Banana, Coffee, and Mint Chocolate Chip—all made from simple, wholesome ingredients like frozen bananas and plant milk. Perfectly creamy and naturally sweetened, these easy-to-make frozen treats require no ice cream maker and are ready in under an hour, providing a healthy, dairy-free dessert option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 3 servings (one serving per flavor)
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Strawberry Banana Nice Cream
- 3 frozen bananas
- 4-6 tablespoons soy milk (or plant milk of choice)
- 1 cup frozen strawberries
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon maple syrup (optional)
Vegan Coffee Ice Cream
- 3 frozen bananas
- 2-3 tablespoons soy milk (or plant milk of choice)
- 1.5 teaspoons instant coffee (decaf if preferred)
- Pinch sea salt (optional)
Mint Chocolate Chip Nice Cream
- 3 frozen bananas
- 2-3 tablespoons soy milk (or plant milk of choice)
- 1/4 teaspoon pure peppermint extract (increase to 1/2 teaspoon for stronger mint flavour)
- 1/4 cup baby spinach (optional)
- 3 tablespoons vegan chocolate chips (dark chocolate or semi sweet)
Instructions
- Strawberry Banana Nice Cream: Add the frozen bananas, soy milk, frozen strawberries, vanilla extract, and optional maple syrup to a food processor or high-speed blender. Process until the mixture is smooth and creamy, stopping occasionally to scrape down the sides for even blending. Enjoy immediately for a soft serve texture or freeze for 30-60 minutes to achieve a firmer, scoopable consistency.
- Vegan Coffee Ice Cream: Combine the frozen bananas, soy milk, instant coffee, and optional sea salt in a food processor or high-speed blender. Blend until smooth and creamy, pausing to scrape the container sides as needed. Serve immediately as soft serve or freeze for 30-60 minutes for a firmer texture suitable for scooping.
- Mint Chocolate Chip Nice Cream: Place the frozen bananas, soy milk, and peppermint extract into a food processor or high-speed blender. Blend until creamy and smooth, scraping down the sides when necessary. Add baby spinach if desired and blend briefly to incorporate. Finally, fold in the vegan chocolate chips by pulsing once or twice. Enjoy right away for soft serve or freeze 30-60 minutes for a firmer texture.
Notes
- Use fully frozen bananas to achieve the best creamy texture.
- Maple syrup is optional and can be adjusted based on your desired sweetness.
- Adjust the amount of plant milk to control the thickness and creaminess of the ice cream.
- The spinach in the mint chocolate chip version adds color and nutrients but is optional and does not affect the flavor significantly.
- You can customize flavors by adding your favorite mix-ins such as nuts, seeds, or flavor extracts.
- Store leftovers in a freezer-safe container; let thaw slightly before scooping.
