Vegan Ice Cream (aka: Single Ingredient Ice Cream)

Riding on the tailcoats of my mango sorbet, I stumbled across a recipe for single ingredient ice cream.  Yup, you read that right.  One ingredient can make ice cream.  I didn’t believe it either.  And when I read the recipe I thought there must be some sort of flaw to it because it seems too forehead-smacking simple.  But it is.  And it tastes amazing!  I have no pictures for this batch but rest assured, there are more experiments to come and I’ll take pictures as I go (mind you, my darling wife was so nice to suggest that I do an entire new batch just to take pictures… more like she’s hankering for some more and is using that as an excuse but she’s cute so I’m more than willing to accommodate her).  So let’s get to the basics and then delve into the possibilities!


  • Bananas
  • Options: (see below)


  1. Slice bananas into 1/2 pieces into a freezable bowl.
  2. Freeze bananas (takes about an hour or so depending on how many bananas you cut up).
  3. Once frozen, drop in a food processor and chop until creamy (takes a while and looks like gravel for a while before creaming).  Make sure to push down sides and cream it thoroughly.
  4. Add options if desired (though plain, it’s pretty good too!)

That’s it!  When you’re done, you have a very thick, very banana-y, very creamy substance that resembles ice cream and tastes… well… like bananas.  But don’t stop there!  Here’s some great options you might want to try WHILE THE FOOD PROCESSOR IS STILL ON:

  • Drizzle almond milk into the mix to make it a bit less dense and add a bit more ice cream-like taste (vanilla almond milk would be perfect here).
  • Add other fruits such as strawberries, cherries, blueberries, etc.  The possibilities are endless!
  • Chocolate syrup, cocoa powder (sweetened), or even your favorite chocolate bars (Snickers, anyone?) would be an amazing addition.
  • Think banana split!
  • Non-vegan option: honey and almond milk in this would make for a pretty amazing and creamy taste.

As you can imagine, there’s a lot more options that you can choose from but the above is a good start.  If you use just the bananas, it becomes the consistency of pudding, if that’s too thick, add almond, soy or coconut milk slowly.  For the next batch, I’m going to try it without freezing the bananas first.  I’m sure creaming them will be the same so I’m curious if freezing before is a must or if you can cream then freeze.  Results (and pictures) will be posted.

And as always, please add your comments below if you try this and let me know what you added!

Homemade Ice Cream without a machine

Today I’m sending you over to one of my favorite chefs… Stone Soup!  I’ve been dying to try my hand at homemade ice cream and now I’m even more interested in it knowing I don’t need a machine!

creamy lemon ice cream (from Stone Soup)

makes about 2 cups

  • 1/3 cup lemon juice
  • 250g (9oz) icing (powdered or confectioners) sugar
  • 300mL (1+1/4cups) whipping cream, approx 35% milk fat
  1. Combine lemon juice and icing sugar in a small bowl.
  2. Using a whisk, whip cream until soft peaks just start to form and the cream has thickened slightly.
  3. Whisk the lemon mixture in with the cream and whisk until the texture is back to the soft peaks.
  4. Place in a freezer-proof container and freeze for at least 6 hours or until lovely and ice-creamy.