Home-Made Vegan Banana Guava N’Ice Cream

One thing I’ve heard time and again from my vegetarian friends is that one thing they can’t go without is ice cream.  Yes, there are some non-dairy and vegan options, made from coconut milk, almond milk and other dairy alternatives, but this option is made with bananas!

I don’t like to see food go to waste, so when I see over-ripe bananas, I think of what recipe I can use them for.  I’ve used them for muffins and banana bread, but I thought I’d try a cooler option this time.  I also had some guava so I decided to combine the two ingredients in my first attempt at this frozen banana sensation.  It was delicious!  I can’t wait to try other combinations.

When you’ve got extra bananas, peel them and slice them into large pieces and place them in a freezer-safe bag in the freezer for at least 4 hours (overnight is better). These frozen fruit chunks make creamy and frothy shakes, smoothies, and a delicious dairy-free alternative to ice cream.

One medium banana has about 105 calories, 27 grams of carbohydrate, 3 grams of fiber and 1 gram of protein. Bananas also contain vitamins C, B6 and potassium, but no fat or cholesterol.

Here’s the recipe I used to make my Guava Banana “Ice Cream” or N’Ice Cream as some people call it, since it is made of no dairy ingredients, only vegan ingredients.



1 frozen over-ripe organic banana (the skin should have been yellow with some brown spots on it)

2 – 4 small organic fresh guava (guayaba), seeded


Put pieces of 1 frozen banana into the bowl of a food processor that has steel blades.  Place 2 – 4 guava in there, too, then turn it on. Process bananas until they create a frosty, yet creamy puree.  If it seems like nothing is happening, you can add a tablespoon of coconut water in there.  Serve immediately or place in a bowl covered with a piece of parchment paper to harden. The re-frozen concoction will have a less creamy texture but is still super refreshing and naturally sweet. No need to add sugar. The over-ripe bananas are sweeter than regular bananas.

Each medium-sized banana will yield about a ½ cup of ice cream.


Optional Toppings:
This low calorie treat leaves room for toppings. Each of the portions below will add 50 calories per serving:

  • 2 teaspoons vegan chocolate chips
  • 2 teaspoons natural nut or seed butter
  • 1 ½ teaspoons chocolate-hazelnut spread (such as Nutella)
  • 1 cup sliced berries
  • 1 tablespoon chopped nuts
  • ½ cup diced mango
  • 1 heaping tablespoon granola
  • 1 ½ tablespoons shredded coconut

Very low calorie flavor boosters include:

  • Unsweetened cocoa powder
  • Vanilla Extract
  • Ground cinnamon
  • Freshly grated orange or lime zest

I found some recipe books that contain 50+ other recipes.  Check these out


Vegan Ice Cream: 50 Delicious Vegan Ice Cream Recipes       



N’ice Cream: 80+ Recipes for Healthy Homemade Vegan Ice Creams







Have you tried this yet?  What flavor is your favorite?

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