Banana Ice Cream with Toasted Walnuts and Chocolate Swirl (dairy free)
Recipe type: Ice Cream, Dessert
Prep time: 
Total time: 
Serves: 6
  • 3/4 cup walnut pieces
  • 1 can full-fat coconut milk (13-15 ounces)
  • 2 large, ripe bananas, peeled
  • 2 teaspoons vanilla extract
  • 1/4 cup honey
  • pinch of salt
  • 1/2 cup dairy-free chocolate chips (such as Enjoy Life brand)
  • 1 1/2 tablespoons coconut oil
  1. Place the walnut pieces in a small skillet. Toast them over medium heat, stirring frequently, until they just start to glisten and smell toasty. Remove the walnuts from the pan and let them cool completely.
  2. In a blender, combine the coconut milk, bananas, vanilla, honey, and salt. Blend until very smooth. Pour the mixture into your ice cream freezer and let it churn. When the ice cream is close to the texture you like, pour in the cooled walnuts and let them blend in.
  3. While the ice cream is churning, put the chocolate chips and coconut oil in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each, until the chocolate is completely melted. Let this cool, but not harden, while the ice cream is churning.
  4. When the ice cream is the texture you like, stop the churning and swirl in the chocolate mixture by hand (this keeps it from breaking up too much). Place the finished ice cream in the freezer to "cure" for about a half hour before serving. Makes about a quart.
Recipe by Seasonal & Savory at