Vegan Cherry Vanilla Soft Serve Ice Cream Recipe

Vegan Cherry Vanilla Soft Serve Ice Cream
Time to make: 5 – 10 minutes
Servings: 2

vegan cherry vanilla ice cream

Healthy vanilla ice cream? Yes, Please with a cherry on top!

Vanilla ice cream; it’s simple, but heavenly. Ripe bananas serve as a soft base for creamy vanilla, while the unexpected mango give it freshness. The cherries on top? Well, they’re the cherry on top! The texture and taste will fool your taste buds into thinking you’re indulging in a fatty, sugary dessert. But this simple, 5-ingredient, vegan vanilla ice cream is low in fat and full of healthy carbohydrates, gut-friendly fiber, B vitamins, potassium, and other nutrients.

Be sure to use completely ripe bananas (completely yellow with speckles of brown, no green spots) or won’t be as delicious. Help your bananas ripen more quickly by placing them in a paper bag with an apple.

As this is a soft serve style ice cream, you’ll want to serve this immediately after making it. By serve, I mean ravenously devour.


  • 3 frozen very ripe bananas
  • 1 tsp./ organic vanilla
  • 1/4 cup frozen mango
  • about 1/4 cup water
  • a couple maraschino cherries

ingredients for vegan vanilla ice cream

Place the bananas, vanilla, mango, and half the water in a blender. Pulse for a few seconds, then use a spatula to push down the banana towards the blades. Add more water if necessary to get the blender going but try not to add too much. Keep pulsing until the mixture turns into a smooth, creamy ice-cream consistency. Hint: It’s much more difficult if you use a Magic Bullet like I did this time. Using a blender will get you quicker, better results.

Ice cream in the blender
Divide into bowls and garnish with a cherry or two. Add a little vegan chocolate syrup if you’re feeling nostalgic.

Nutrition Information (1/2 recipe)

Calories: 188; Total Fat: 1.0g (Saturated Fat: 0.5g, Polysaturated Fat: 0.2g, Monosaturated Fat: 0.3g); Cholesterol: 0.0mg; Sodium: 2.5mg; Potassium: 735.8mg; Carbohydrates: 47.3g (Dietary Fiber: 4.7, Sugars: 27.0g); Protein: 1.9g

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