Ninja Creami Coconut Banana Ice Cream
This vegan, dairy-free coconut-banana frozen treat turns everyday ingredients into silky ice cream using a Ninja Creami. It requires no oven and blends ripe bananas with rich coconut milk and maple syrup.
Ingredients
- 3 large ripe bananas peeled, sliced, and frozen (about 1½ cups)
- 1 can (13.5 fl oz) full-fat coconut milk chilled (I like Thai Kitchen or Native Forest)
- 1/4 cup pure maple syrup substitute honey if not vegan
- 1 teaspoon vanilla extract Madagascar variety for depth
- Pinch fine sea salt
Instructions
- In a high-speed blender or food processor, pulse frozen banana slices, chilled coconut milk, maple syrup, vanilla, and salt until you get a smooth, pourable mixture with a thick smoothie consistency.
- Pour the blend into your Ninja Creami pint canister, filling to the “max fill” line. Tap gently on the counter to eliminate air pockets.
- Secure the lid and freeze the pint upright for 8–24 hours.
- Install the frozen pint in your Ninja Creami and select the “Ice Cream” function. Let the machine run for about 2 minutes.
- If the result is too crumbly, add 1–2 tablespoons of coconut milk or almond milk and re-spin once.
- Dig right in, or sprinkle on mix-ins like fresh berries, dark chocolate chips, chopped nuts, or swirls of peanut butter. For milkshakes, transfer to a blender, add ¼ cup milk of choice, and blend until frothy.
Notes
Store finished ice cream in an airtight container in the freezer for up to 1 month, pressing plastic wrap directly onto the surface to prevent ice crystals. Before serving, let it soften at room temperature for 5–10 minutes, then scoop.
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