The flavor options for banana ice cream are endless! For most flavors, you can simply add the flavors after the bananas have already been turned into “nice cream”:

Vanilla (1 tsp vanilla extract)
Green Dream (1 tsp spirulina + 1-2 tsp matcha)
Chocolate (2 Tbsp cacao or cocoa powder)
Chocolate Nut Butter (2 Tbsp cacao butter + 2 Tbsp nut butter)
Peanut Butter (2-3 Tbsp peanut butter or other nut butter or choice)
Chocolate Tahini (see this recipe)
Cookie Dough (see this recipe)
But for the following flavors, add the fruit at the same time as the bananas:

Strawberry (1 cup frozen strawberries)
Berry (1 cup frozen mixed berries)
Sea Salt Caramel (4-6 soaked pitted dates + healthy pinch sea salt)
Ingredients for making flavor variations of Banana Nice Cream
Toppings
If you’ve ever been to an ice cream shop where you get to choose your toppings, you know there are so many different options! The same applies here.

Some of our favorite topping ideas include:

Sliced fresh fruit (such as kiwi, banana, or berries)
Cacao nibs
Nut butter
Shredded coconut
Seed cycling mixes
Bowls of Banana Nice Cream in different flavors
We hope you LOVE this ice cream! It’s:

Creamy
Fluffy
Sweet
Fruity
Refreshing
& Delicious!

It’s perfect any time you’re craving a healthier dessert (or when you need to use up extra bananas)! It would also be fun as a homemade ice cream bar, allowing everyone to customize with different flavors and toppings.

More Banana Dessert Recipes
Vegan Peanut Butter Banana Pudding
Vegan Banana Cream Pie
Raw Vegan Banana Cream Pie

This is my favourite shepherd’s pie recipe and it’s such a crowd-pleaser. the beans are sautéed with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before being baked under a layer of sweet potato mash.

ingredients
600g sweet potato, peeled and cut into small cubes
small splash of almond milk
230g black beans (drained weight), drained and washed
230g red kidney beans (drained weight), drained and washed
x1 400g can tinned tomatoes
150g button mushrooms
4 spring onions, sliced
1 large red onion, peeled and finely diced
2 garlic cloves, peeled and finely diced
1 tablespoon maple syrup
handful fresh coriander, roughly chopped
teaspoon smoked sweet paprika
juice of 1 lime
salt and pepper to taste
olive oil
method
200c
boil the peeled sweet potatoes until tender, about 30 minutes. drain and leave to one side.
fry the onions, garlic and a pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.

Ingredients
600g sweet potato, peeled and cut into small cubes
Small splash of almond milk
230g black beans (drained weight), drained and washed
230g red kidney beans (drained weight), drained and washed
x1 400g can tinned tomatoes
150g button mushrooms
4 spring onions, sliced
1 large red onion, peeled and finely diced
2 garlic cloves, peeled and finely diced
1 tablespoon maple syrup
Handful fresh coriander, roughly chopped
Teaspoon smoked sweet paprika
Juice of 1 lime
Salt and pepper to taste
Olive oil
method
Preheat the oven to 200c, grill setting.
Boil the peeled sweet potatoes until tender, about 30 minutes. Drain and leave to one side.
Fry the onions, garlic and a pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. Add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
Add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. Then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
Spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. Place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.

CAN I USE LEFTOVER PIE CRUST?
If you’ve already made pie crust for, well, pies, and you have some leftover, you can use it here. But I’m also all about store-bought pie crust in this case. You’ve been cooking a lot and it’s fine to take a shortcut on this one!
WHAT KIND OF BAKEWARE DO I NEED FOR THESE PIES?
I make these turkey pot pies in ramekins. Round 8-ounce ramekins will give you a good kid-sized pot pie and an 18-ounce ramekin is good for adult portions.

CAN I MAKE THESE POT PIES IN ADVANCE?
You can absolutely make these in advance if that works better for your schedule. I would prep them completely up to the final baking step. They will keep great in the fridge, ready to go, for a few days.

Leftover pot pie will also keep well in the fridge for up to five days. Reheat them in a 350°F oven until warmed through and piping hot.

This is my favourite shepherd’s pie recipe and it’s such a crowd-pleaser. the beans are sautéed with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before being baked under a layer of sweet potato mash.

ingredients
600g sweet potato, peeled and cut into small cubes
small splash of almond milk
230g black beans (drained weight), drained and washed
230g red kidney beans (drained weight), drained and washed
x1 400g can tinned tomatoes
150g button mushrooms
4 spring onions, sliced
1 large red onion, peeled and finely diced
2 garlic cloves, peeled and finely diced
1 tablespoon maple syrup
handful fresh coriander, roughly chopped
teaspoon smoked sweet paprika
juice of 1 lime
salt and pepper to taste
olive oil
method
200c
Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.

This is my favourite shepherd’s pie recipe and it’s such a crowd-pleaser. the beans are sautéed with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before being baked under a layer of sweet potato mash.

ingredients
600g sweet potato, peeled and cut into small cubes
small splash of almond milk
230g black beans (drained weight), drained and washed
230g red kidney beans (drained weight), drained and washed
x1 400g can tinned tomatoes
150g button mushrooms
4 spring onions, sliced
1 large red onion, peeled and finely diced
2 garlic cloves, peeled and finely diced
1 tablespoon maple syrup
handful fresh coriander, roughly chopped
teaspoon smoked sweet paprika
juice of 1 lime
salt and pepper to taste
olive oil
method
200c
boil the peeled sweet potatoes until tender, about 30 minutes. drain and leave to one side.
fry the onions, garlic and a pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.