This is certainly one of the simplest dairy-free ice creams to make, requiring no heating. All you need is a blender, a shallow pan and a whisk, and you're set. Of course, if you have the luxury of owning an ice cream maker, feel free to use it! This recipe does not keep well, however, and it is best served shortly after it is ready.
To serve, I like to dress my banana walnut ice cream with this dairy-free chocolate sauce or shredded coconut.
For a richer dessert, substitute all or part of the almond milk for coconut milk.
Prep Time: 2 hours
Total Time: 2 hours
- 2 medium-sized bananas
- 1/2 cup dairy-free plain almond milk, store bought or homemade
- 2 12.3-ounce boxes extra firm silken tofu, drained
- 1/2 cup agave nectar or maple syrup
- 1/2 t. salt
- 1 cup raw walnuts
- Dairy-Free Chocolate Sauce, for serving (optional)
1. In a blender, process the bananas and almond milk until creamy. Add the tofu, agave nectar and salt and blend until smooth. Fold in the walnuts and place in a shallow metal dish, such as a cake pan or 9"x13" pan. Place the pan in the freezer, stirring well ever 30 minutes with a wire whisk for the first two hours (this will prevent ice crystals from forming. After the final stirring, allow the "ice cream" to rest in the freezer for 30 minutes to 1 hour. Serve, dressing with dairy-free chocolate sauce if desired.