Banana Berry Vegan Ice Cream

Banana Berry Vegan Ice Cream | A Couple Cooks

Banana Berry Vegan Ice Cream | A Couple Cooks

Banana Berry Vegan Ice Cream | dairy-free, vegan, gluten-free, naturally sweet

Simple pleasures really are the best, amirite? As time passes, the more I’m satisfied by the simplest of things: walking down the street for a really good cup of coffee. Summer ripe tomatoes with sea salt and thin strands of basil. Convincing our neighbor/bestie he needed an inflatable pool for summer pool parties. A campfire and shrimp boil with dear friends and good conversation.

While we have a “foodie” side that’s intrigued by complicated techniques and 5-course meals, in truth a simple, stunning food combination is thousands of times better since it’s practical and approachable. And this recipe is all of that: painlessly easy but with the perfect ice creamy-y texture and fresh, natural flavor. So many times we find people (including us) just need IDEAS: easy alternatives to the fast and processed foods that have become mainstays in our culture. So instead of thinking purchased ice cream, think throwing frozen bananas and berries into a blender with coconut milk or yogurt! Instant banana berry vegan ice cream, perfect for people and kiddos of all diets.

This recipe is courtesy of the lovely and talented Emma Galloway, from her cookbook My Darling Lemon Thyme: Recipes from My Real Food Kitchen. Emma’s a trained chef and was raised vegetarian, and her food is artfully approachable, which we appreciate so much. When her children were young, she became aware of some allergies and made a diet change to gluten-free and mostly dairy-free. However, you’d never know it looking through the book: it’s completely gorgeous and full of family-friendly real food recipe ideas, like this ice cream. Her photography is fantastic, and makes us want to jump on the next plane to New Zealand to visit. We hope you enjoy this recipe, and the book, as much as we did!

And if you’re in the US, Happy July 4th! We hope you have a fantastic holiday.

A few notes on the recipe: it took us double the amount of yogurt listed to get this to blend, and even so it involved quite a bit of scraping and pureeing. We also added a bit of maple syrup and a hint of lemon juice to bring out the flavor — but depending on the ripeness of the bananas, yours may not need it. Enjoy!

Try it: My Darling Lemon Thyme: Recipes from My Real Food Kitchen

Looking for healthy desserts? 

While we go to desserts for a splurge, we love finding healthy desserts that are big on flavor. Here are a few of our healthy desserts:


Banana Berry Vegan Ice Cream

1 Star (1 votes, average: 5.00 out of 1)

  • Author: A Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American


Berry Banana Nice Cream Recipe


  • 2 ripe bananas, peeled and cut into 1-inch rounds
  • 2 cups mixed frozen berries
  • 1/4 cup coconut milk or natural plain yogurt, plus extra as needed
  • Maple syrup (optional)
  • Lemon juice (optional)


  1. Place banana pieces on a tray in a single layer and freeze overnight. Just before serving, place the frozen banana slices, frozen berries, and coconut milk or yogurt into a food processor and pulse until starting to break up. Scrape down the sides of the bowl and then blend on high until a smooth, creamy ice cream forms. You can add a touch more milk/yogurt to help it process better, but remember that the more liquid you add, the softer the end result will be. If desired, add a tablespoon of maple syrup and a squeeze of lemon for flavor brightener. Scoop into bowls and serve immediately. The ice cream doesn’t refreeze well, but it’s fast and easy to put together if you have the fruit pre-frozen, so making it fresh shouldn’t be a problem.


Reprinted with permission from My Darling Lemon Thyme: Recipes from My Real Food Kitchen by Emma Galloway

Keywords: Healthy Dessert, Gluten Free Dessert, Bananas, Berries, Vegan Dessert, Vegan Ice Cream, Berry Ice Cream, Nice Cream




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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    July 4, 2016 at 8:24 am

    Delish!!! Such a gorgeously colored and healthy summer treat! Thank you so much for always having great inspiration to share!

  • Reply
    Anne Slankekur
    July 5, 2016 at 4:50 am

    Wow… I will try this over the weekend! It looks delicious and I’m 100% sure that my boyfriend will love it!

  • Reply
    July 5, 2016 at 8:15 am

    Yummy !! I like Banana Berry Vegan Ice Cream and it is also in my favourite recipe list. You did a great job by sharing this recipe. Do share more such recipes :)

  • Reply
    Gaby Dalkin
    July 5, 2016 at 10:23 am

    Such a great summer recipe for cooling off while staying healthy!

  • Reply
    Katie @ Whole Nourishment
    July 6, 2016 at 11:46 am

    Oh yes, it’s all about the simple pleasures. :-) I make a green berry coconut smoothie with similar ingredients so I know this would make an amazing ice cream. I can just about taste the flavors now. We’re visiting family in Austin and it’s so hot we could use this ice cream right about now.

  • Reply
    January 26, 2018 at 11:42 pm

    Looks fab!! I want to make it on Sunday for brekky! Can it be kept in the fridge in a sealed container for a couple of days or til next morning? Tx in adv!

    • Reply
      January 27, 2018 at 10:43 am

      Hi there! I would make this the morning of if at all possible — that way it keeps the smooth but icy texture. Thanks for asking!

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