By Siobahn Quinn

Banana ice cream is the new vegan craze. It’s simple to make, healthier than regular ice cream and suitable for vegans, people with lactose intolerance and those on most diets and healthy eating plans.

To make the base mixture, chop five bananas into coin-shaped slices and freeze for two hours. Puree the chunks in a blender for about three minutes on full speed, or until the mixture has a thick, creamy texture. This mixture should be returned to the freezer for a further two hours.

Before the final freezing stage, a variety of ingredients can be added to create a versatile and delicious array of desserts. Here are some great, dairy-free recipes!

Classic chocolate

Mix 2 heaping tablespoons of good quality cocoa powder with ¼ cup almond milk, until it creates a thick paste. Add the paste to the banana mixture along with 2 teaspoons of vanilla extract and 2 teaspoons of sugar or sweetener.

Moroccan Twist

Add a whole avocado to the banana mixture and blend for two minutes on full speed. Then, add 2 tablespoons of natural honey and ½ cup soya milk for creaminess.

Rum and Raisin

This is a classic flavor combination that goes well with the sweet flavor of banana. Try adding ½ cup of rum and a full cup of raisins to the mixture. There is no need to add any milk supplements or water to this recipe as the rum provides adequate moisture.

Berry Treat

Blend ½ cup of strawberries and ½ cup of raspberries into the banana mixture, until it turns a deep pink color. Remove the mixture from the blender and place in a plastic tub. Chop up a further ¼ cup of strawberries and ¼ cup of raspberries into small pieces and stir gently into the ice cream, before freezing for the final two hours.

Peanut Butter Cup

Ensure that the peanut butter you’re using is vegan, as this indicates that it is dairy-free. Combine 5 tablespoons of peanut butter and a tablespoon of honey with the banana mixture and blend until smooth. Remove from the blender and stir in ¾ cup of dark chocolate morsels, or any other dairy-free dark chocolate chips.

Cranberry Orange

Blend a whole cup of cranberries and the freshly pressed juice of four large oranges with the banana mixture. This is a zesty and refreshing ice cream, perfect for summer barbeques.

Apple, Caramel and Cinnamon

Wrap two apples in foil and bake at 180°C for 45 minutes. Once cool, scoop out the gooey flesh of the apples and blend into the banana mixture along with 2 heaped teaspoons of cinnamon. To make vegan caramel, heat up 1 cup of sugar in a pan with 1 teaspoon of salt, and stir constantly for ten minutes. Then slowly add ½  cup of full-fat coconut cream (the creamy part of canned coconut milk), stirring constantly until it is all mixed in. Take off the heat and cool for an hour. Pour the ice cream mixture and the caramel mixture into a plastic container to create a layered effect. Finally, drizzle any remaining caramel on top of the ice cream.

Nutty Coffee

Mix 2 heaping tablespoons of coffee granules with 2 tablespoons of boiling water, and leave to cool. Crush ¼ cup walnuts, ¼ cup almonds and ¼ cup hazelnuts. Blend the cooled coffee mixture into the banana mixture along with ¼ cup of either almond or hazelnut milk, depending on your preference. Then stir in the nuts and freeze for two hours.

Festive Pumpkin Pie

Add 1 cup of pureed pumpkin, 2 tablespoons of maple syrup and 2 teaspoons of cinnamon to the banana mixture and blend.

These tried and tested banana ice cream recipes are delicious and creamy; the perfect array of summer desserts. Serve with seasonal fresh fruit or jelly.