Vegan Banana Ice Cream Recipe

60 minutes


Vegan banana and chocolate ice cream

  • 3 bananas, large and ripe, cut into 1cm thick coins then frozen
  • 2 tbsp of cocoa powder
  • 1 tbsp of maple syrup

Blackberry compote

  • 200g of blackberries, frozen
  • 1 tbsp of maple syrup
  • 1 pinch of cinnamon, optional

Hazelnut crunch

  • 3 tbsp of maple syrup
  • 1 tbsp of vegetable oil
  • 1/2 tsp vanilla extract
  • 1 pinch of cinnamon
  • 100g of rolled oats
  • 75g of blanched hazelnuts, roughly chopped


To make the ‘nice cream’, blitz all the ingredients in a food processor until the mixture has the consistency of soft serve ice cream, using a spatula to scrape down the sides every so often
You can eat it immediately but it will be very soft – for a scoopable consistency, transfer to an airtight container and freeze for one hour
In a small saucepan, combine the blackberries, sugar and a splash of water. Cook, stirring occasionally, until the fruit has softened and lost its shape, 5–10 minutes
Remove from the heat, whizz in a blender then press through a fine mesh sieve to remove the seeds. Set aside while you make the hazelnut crunch
Preheat the oven to 160°C/gas mark 3. Line a large baking tray with parchment paper
Combine the maple syrup, vegetable oil, vanilla extract and cinnamon in a medium bowl, then stir in the oats and hazelnuts until evenly coated. Spread in an even layer on the prepared tray and bake for 20–25 minutes until lightly golden, stirring once or twice to ensure an even bake
Remove from the oven and allow to cool completely (the crunch will crisp up some more as it cools)
To serve, scoop the ‘nice cream’ into bowls, drizzle over the blackberry compote and sprinkle with hazelnut crunch