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Vegan banana ice cream

The classic ice cream in a vegan version.
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Preparation 15 minutes
Ripening time 1 hour
Freezing time40 minutes
Total Time 1 hour 55 minutes
Servings 1000 gram

Equipment

Ingredients
  

Liquid ingredients

  • 255 g Bananas (weight without shell)
  • 242 g Plant milk (without sugar, e.g. Alpro soy drink, see Tips)
  • 242 g Oat cream (13% fat, e.g. Oatly Oat Cuisine, s. Tips)
  • 10 g Lemon juice

Dry ingredients

Optional

Instructions
 

Preparing the ice cream mixture

  • Weigh out the dry ingredients and mix everything well. If any of the ingredients have become lumpy, pass them through a sieve. Use a fine scale for small quantities.
    97 g dextrose, 74 g dry glucose, 50 g cane sugar, 23 g inulin, 1 g locust bean gum, 1 pinch of salt, 1 g guar gum
  • Pour the plant-based milk and plant-based cream into a pan and heat the mixture over a medium heat while stirring.
    242 g plant milk, 242 g oat cream
  • Add the dry ingredients to the milk and cream mixture, stirring constantly.
  • Keep stirring the ice cream mixture for a few minutes until just before it boils. Turn off the hob and remove the pan from the heat.
  • Leave the ice cream mixture to cool in the fridge.
  • Peel the banana. The ends should be cut off generously and any fibers from the peel should be removed.
    255 g bananas
  • Blend the banana with the lemon juice to a fine puree.
    10 g lemon juice
  • Mix the banana puree thoroughly with the ice cream mixture. It is best to use a blender to make it nice and frothy.

Freezing process

  • Switch on the ice cream maker and leave it to cool for a few minutes.
  • Pour the ice cream mixture into the ice cream maker and start the freezing process.
  • Optional: Just before the ice cream is ready, add the glycerine.
    20 g glycerine

Notes

Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
This recipe is calculated for ripe bananas. Depending on the ripeness of the bananas, it may be necessary to adjust the amount of sugar or lemon juice.
Glycerin is not absolutely necessary for this recipe. However, it does increase the creaminess when stored in the freezer.
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