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Vegan Frozen Banana Custard

  • Author: Emily Smith
  • Yield: 4 1x


Frozen bananas mixed with key ingredients replicate the traditional frozen custard.


  • 5 very ripe bananas, peeled, sliced, and frozen
  • 1/4 cup full-fat coconut milk or cashew cream
  • 1/2 teaspoon organic vanilla extract
  • 4 medjool dates, soaked in water for 1 hour and softened

Optional Toppings

  • Chocolate syrup, made from melted virgin coconut oil and raw cacao
  • Blendco. mix
  • Chopped raw almonds, cashew, walnuts
  • Cacao nibs


  1. Slice and freeze five very ripe bananas.
  2. When they are frozen (4-6 hours or overnight), place them in a food processor.
  3. Pulse until the bananas are starting to blend nicely. Add in the dates. Pulse.
  4. Then add in the organic vanilla and milk of your choice.
  5. Mix until nice and smooth.
  6. Serve and top with choice toppings.


  • Use whichever milk you would like, I have tried both homemade cashew milk and full-fat coconut (because they are both very creamy).
  • You can freeze the frozen custard, but it will change its consistency. If you do freeze it, put it back in the food processor until desire texture is achieved.
  • I would also try this recipe as Chocolate, Peanut, or Strawberry flavours, by adding those extra ingredients.