Summer Eats: Banana Ice Cream, from ISLAND VEGAN

An older white woman and a white child in a brightly lit kitchen slicing bananas

Easy. Healthy. DELICIOUS.

Marian Frances White's recipe for banana ice cream—from award-winning cookbook Island Vegan—checks all the boxes, and is just the treat for summer.



4 ripe (speckled) bananas


Carob sauce:

1 tbsp of carob

2 tbsp water

1 tbsp pure maple syrup.


Peel the bananas and place in an air-tight plastic bag. Stick a straw in the corner of the open end of the bag and draw out the air before sealing the bag. Place in freezer for at least 8 hours.

Remove from freezer bags and funnel each banana through a juicer (be sure the blade is set for smooth extraction) into cones. One banana per cone.

Serve as is or dipped in carob sauce.

Carob sauce:

Hand mix the carob with the water until smooth. Add the maple syrup and whisk.

Hint: My old-fashioned Champion juicer makes the best banana ice cream.


About Island Vegan:


In Island Vegan, Newfoundland’s original trailblazing vegan chef, Marian Frances White, returns with over 100 beautiful and utterly mouth-watering, plant-based recipes. Using readily available ingredients with a blend of local and international flavours, Marian provides everything you need, whether you’re a committed vegan or just starting out. Here you’ll find soups, salads, sauces, smoothies, pastries, pancakes, main dishes, delectable desserts, and much more. And there are full-colour photographs to help you create the perfect setting.

The culmination of over forty years of exquisite, tried-and-tested vegan cooking, every recipe in Island Vegan is health conscious, environmentally sound, and absolutely delicious!

August 24, 2020
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