No-Churn Dairy-Free Banana Ice Cream

This dairy-free banana ice cream is blended with coconut milk and swirled with peanut butter and honey-roasted peanuts.

No-Churn Dairy-Free Banana Ice Cream

Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Shell Royster

Active Time:
15 mins
Total Time:
6 hrs 15 mins
6 servings

This vegan, dairy-free no-churn banana ice cream boasts a hint of sweetness from the honey and gets its richness from the coconut milk. Be sure to buy unsweetened full fat coconut milk for this recipe, and blend the coconut solids and liquids well before measuring it. Look for semi-ripe — not brown or green — bananas for the best texture and sweetness. The swirl of peanut butter throughout the ice cream and topping of honey-roasted peanuts makes it even more appealing. If you want to make this vegan, swapping in agave syrup for the honey. 

This ice cream recipe was designed to work without an ice cream maker, and takes just 15 minutes to pull together. From there, you need only six hours for it to firm up in the freezer. It is at its best within a few days of being made; pull it from the freezer a few minutes before you eat it. We love it with a drizzle of chocolate sauce and more chopped peanuts.


  • 3/4 cup unsweetened coconut milk (from 1 [14 1/2-ounce] can)

  • 3 medium (6-ounce) bananas, peeled and frozen

  • 4 tablespoons honey

  • 1 teaspoon vanilla extract

  • Pinch of table salt

  • 1/4 cup creamy peanut butter, warmed

  • 1/4 cup chopped honey-roasted peanuts, plus more for serving


  1. Whisk coconut milk in a medium bowl until smooth. Place 3/4 cup coconut milk in a food processor bowl. Break bananas in half; add bananas, honey, vanilla, and salt to food processor. Process until bananas are chopped into small pieces, stopping to scrape down sides of bowl as needed, about 1 minute. Continue to process until smooth, about 3 minutes.

  2. Pour half of ice cream mixture into a 9- x 5-inch loaf pan; drizzle half of peanut butter over top. Pour remaining ice cream mixture over peanut butter layer, and drizzle with remaining peanut butter; run a knife through layers to create an even swirl. Leave in loaf pan, or transfer to an airtight container; sprinkle top evenly with peanuts. Loosely cover with plastic wrap, and freeze until firm, at least 6 hours or up to 12 hours. Remove from freezer 20 minutes before serving, if freezing overnight. Serve with additional chopped peanuts.


Store leftover ice cream in freezer in an airtight container for up to 1 week. To serve, remove from freezer, and let stand on countertop at room temperature until scoopable, about 25 minutes.

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