Raw Vegan Cashew Banana Ice Cream

    1 hour 10 minutes

    I am going to warn you straight off the bat before I proceed any further - this ice-cream is hard to quit eating! So if you are prepared for a few extra calories on the lips and hips, and get excited by bananas, look no further than this delectable vegan banana ice-cream.


    California, United States
    4 people made this

    Serves: 6 

    • 2 cups raw cashews soaked for 2 hours
    • 1 cup filtered water
    • 3 large really ripe organic bananas
    • 1/4 cup agave
    • 1 Tbsp natural vanilla extract
    • pinch of sea salt

    Preparation:10min  ›  Extra time:1hour freezing  ›  Ready in:1hour10min 

    1. Throw everything in the blender and keep tweaking until you are satisfied with your blend. Transfer to an ice cream maker and follow the manufacturer's instructions. Enjoy straight of the machine, or freeze to firm up and serve.


    The secret to this ice cream’s success is to use extremely ripe bananas to capitalise on the natural sweetness.

    See it on my blog

    The Blender Girl

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    Have you tried dextrose & glucose syrup instead of agave syrup? Agave syrup is 90% fructose, which should be avoided. If you are looking for sugar-free recipes, you could have a look at David Gillespie's "The Sweet Poison Quit Plan Cookbook" - it has great advice on the dangers of sucrose and fructose.  -  20 Nov 2013