Food & Drinks,  Kid Approved,  Plant Powered,  Sweet Treats

No churn banana split nice cream

The summer months are finally here and all I want is ice cream, freezies, slurpees and popsicles.  Oh, and maybe a boozy slushy here and there.

Even though the weather hasn’t been the greatest in Calgary, it’s getting there and I’m still feeling summer vibes.

Since I always have like 20 bananas in my freezer….I decided to use a few up and make a banana split inspired nice cream.  Does anyone else have that problem?  I don’t even know why I buy bananas, I pretty much just pay to watch them go brown.

Anyways, this recipe is quite simple, but I do make it in stages (so I can layer the flavours).  So my suggestion is if you plan to have it for a certain day – start a couple days in advance.


Here you go…



  • 2 frozen bananas
  • 1/2 cup coconut cream*
  • 1 tsp. maple syrup
  • 1/2 tsp. vanilla


  • 2 cup frozen strawberries
  • 1/2 cup coconut cream*
  • 1 tsp. maple syrup
  • 1/2 tsp. vanilla


  • 1/3 cup cocoa powder
  • 1 cup coconut cream*
  • 1/4 cup maple syrup
  • 1/2 tsp. vanilla

Optional toppings:

  • coconut flakes
  • fresh strawberries
  • shaved chocolate
  • sliced bananas
  • crumbled peanuts

*Special Note: get the coconut cream from what rises to the surface of a can of full fat coconut milk after it sits in the fridge for a few hours.


  1. Put your cans of coconut milk in the fridge for a few hours at least four. Then choose what flavour you want to make first – it doesn’t matter which one.  I chose banana. You’re basically repeating the steps for each flavour.
  2. Add all the ingredients from the banana section to a high-powered blender. Make sure you break the banana up a bit. Pulse until thick and creamy; it will have the texture of soft serve.
  3. Line a 9″ loaf pan with parchment paper and scoop the banana nice cream to one side.  Put a piece of parchment paper against it and then put something on the other side of the pan to keep the mixture from flattening out and filling the pan.  I folded up a thick hand towel and stuffed it in, you can use a freezer safe jar filled with water, or a few pie weights. Then put it in the freezer to let harden, about 4 hours will do.
  4. Once the banana mix is frozen, you can choose your next flavour, I chose strawberry.  You will repeat the steps above, blending, and pouring into the loaf pan, but this time remove the parchment piece and pour right next to the banana (leaving room for the last one). Then, like above add a piece of parchment paper and something to fill the space, set in the freezer until firm (about 4 more hours).
  5. Once the strawberry mix is set, we will begin the chocolate by repeating the steps above.  Once the chocolate mix is blended pour next to the strawberry and into the freezer to set for the last time.
  6. The coconut milk will get quite hard in the freezer, so once you’re ready to eat it pull it out about 8-10 min. ahead of time and let it soften up a bit.  Then scoop and serve!

Don’t be afraid to grab a scoop of each as you make them…the soft serve like texture is fantastic.

And if you don’t feel like waiting all that time for each flavour to set, don’t bother.  Just make all three at once, pour them in and swirl them together.

Enjoy it the way you want to.








This recipe is gluten-free, dairy-free and vegan, (you could even have it for breakfast) – but I promise you would never know it.

It is rich, delicious and decadent and perfect for those hot summer days ahead.

Till the next recipe.


Kristen xo


  • Cynthia

    Yum! I have never made ice cream with coconut cream. I shall give it a try when I don’t have heavy cream on hand. Do you have a maple syrup substitute? Maple syrup is like gold in this household. We’re trying to make it last during the pandemic for pancakes.

    • kmysweetmess

      I’m so with you on the maple syrup! You can definitely use honey; or agave (although just watch the sweetness levels here – I would do about half the amount), or you can use regular sugar, or coconut sugar too.

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