Serious Eats: Recipes

Vegan Banana Coconut Ice Cream

[Photograph: Robyn Lee]

Note: The bananas for this recipe should be very, very ripe—soft with ample brown spots on the peel. Use virgin coconut oil if you can find it. The ice cream will taste more intensely of coconut.

If your diet prohibits white sugar refined with bone char, feel free to substitute an equal volume of raw (turbinado) sugar here.

Read more on the technique behind vegan ice cream.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats