Vegan Banana Split Ice Cream


Honestly, I have no idea what happened to spring. Our weather turned from glorious to miserable and has been stuck there for over a week, with no end in sight. When it comes to coffee, I already drink enough to power an army a fair amount, but this week, I am one with the people of Seattle (well, without the hip vibe or public transportation).

Still, we have fresh strawberries, so all is not lost.

And spring will come. Or maybe we’ll go from late winter to blazing hot summer In a matter of days. North Carolina can be like that. Either way, we’ll be ready for ice cream.

Ellie and I love ice cream, but it does not like us. Milk is not our friend. So I have been experimenting with dairy free ice cream recipes because have you tasted some of the dairy-free ice creams from the grocery??? Some are so gummy, you could almost chew them. And they have a LOT of added sugar. And they are super expensive. Who needs that?

Not me, that’s who.

So this recipe is a blend of tricks I have learned from various raw food and vegan sources. Like, did you know that raw cashews soaked in warm water for a few hours can replicate creaminess?

It is true–pinky swear.


This ice cream is creamy, smooth and sweet, but it also has rich chocolate flavor that is amazing. It really tastes just like a banana split without the gross cherry on top. We used our fresh, local strawberries and local honey! Try this and you will be sold. You do need a very good blender to purée all the frozen fruit, but otherwise, you don’t need any special equipment. I have a Vitamix and love it, but I believe the Nutri Bullet is also a great blender for frozen foods.

I may need to park myself under a grow lamp, jack up the heat in the house and scoop myself some more ice cream. Spring is just around the corner, right?

Vegan Banana Split Ice Cream (makes 3 cups)

1 organic banana, peeled sliced and frozen
2 cups sliced, frozen organic strawberries
1 cup raw cashews
1/4 cup raw cacao powder
2 tablespoons raw honey
2 cups unsweetened, organic soy or almond milk

Put the raw cashews in a medium mixing bowl and cover with warm water. Let sit for 1-2 hours.
Drain the cashews and add to blender.
Add all other ingredients to the blender. Cover and blend on high until all the fruit is puréed and the mixture is smooth. The texture will be like soft serve. Eat it like it is OR
Pour mixture into a freezer-safe container and freeze for about one hour (the thicker your container, the longer this will take). Scoop into bowls and serve!

Got banana haters in your house? We also made a banana-free version that we call “Chocolate Covered Strawberry.” Just take out the banana and replace with another cup of frozen strawberries!


5 responses

    • Actually, I guess I made cashew butter–we just used raw cashews. Once you soak them, they become very soft and creamy. Great in tomato soup also! Yonana? I am totally googling that. Right. Now!

    • Yonanas! Who knew???? Well, apparently YOU knew! I had never heard of that! Bananas are so great–we use them in smoothies as well. Frozen mango is also a great thickener. Maybe monango is next?

  1. awesome! we are just NOW getting spring here in colorado… snowed last wednesday. but i’m sure in a week or two it will be 90 and we’ll be like, “where’d spring go?!” thanks for sharing this delicious recipe!

Sole-ful musings

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