I have made several types of vegan ice-cream for my family and we always seem to come back to using bananas as a base.
This recipe is the most popular in our house.
3 ripe bananas (can be frozen or fresh)
1 can of coconut cream (or coconut milk if you want less fat)
1/2 cup of chopped dates (soak in warm water for about ten minutes if you are using dried dates)
1/4 cup of cacao or cocoa
60g of dark chocolate (make sure it’s dairy-free if you are trying to keep the recipe vegan)
Break the dark chocolate up into pieces and then pulse in a food processor until finely chopped. Add all the ingredients to the food processor and process until smooth and well-mixed. Chill mix in fridge for several hours before churning in ice-cream machine.