Food Waste Tips

Food & Drink, Food Waste Tips

Vegan Banana Ice Cream Recipe

ideas for using up black bananas

Want to know my secret vegan banana ice cream recipe? Let me share with you one of my very favourite recipes. And the good news is that you don’t need an ice cream maker to make this ice cream!

Last year I shared a really easy way to use up black bananas with these delicious three-ingredient cookies.  I’ve been keen to find more easy ways to use up black bananas. Then earlier this year came across easy one ingredient vegan banana ice cream on the Kitchn blog.  I had to give it a go – not only is it vegan, gluten-free, and a healthy ice cream alternative – but it sounded too good to be true that you could make delicious ice cream from just a banana!


To make your one ingredient ice cream simply place a frozen banana in a blender or food processor. Give it a whizz for a minute or two until smooth and creamy.  That’s all there is to it!

I had some bananas that I’d saved from going rotten in the freezer, so I fished out my food processor.  My partner was very very skeptical about blending up frozen bananas to get ice cream, thinking we’d just get a soggy mess.  But after just two minutes of blending, the bananas were done, and it didn’t look like the soggy mess he’d anticipated.  Armed with spoons, we tucked in and I’ll admit we were pleasantly surprised that the texture of it is just like ice cream.  No joke!

vegan banana ice-cream recipe

Banana ice cream on the left, with some variations on it (recipes below)

But Does It Taste Like Ice-Cream?

Now, no whatever anyone says on the internet, the taste is not exactly like ice cream.  Instead, it tastes like a healthy vegan banana ice cream, without anything bad for you in it.  Which is no bad thing if you’re looking for a healthy treat.  But as for trying to convince yourself that it tastes just like full-fat sugar-laden ice cream?  I’m afraid that’s not going to happen.  Even my toddler could tell the difference!  But accepting it for what it is as a healthy dessert?  It’s delicious!

After extensive taste testing, I’ve naturally got some tips for making one ingredient vegan banana ice cream!

My Top Vegan Banana Ice Cream Tips

5 from 1 vote

Vegan Banana Ice-Cream Tips


  • One frozen banana


  1. Black bananas work best because a lot of the starch has been converted to natural fruit sugars. If you’ve got any going off in your fruit bowl simply peel them and pop them whole in a tub in the freezer until you’re in the mood for ice cream.
  2. One banana = one serving
  3. Remove your banana from the freezer about 15-20 minutes before you start making the ice-cream unless you have a really powerful food processor.
  4. It takes up to two minutes to fully blend your banana.
  5. Serve immediately after blending.
  6. As you’ve already partially defrosted your banana I wouldn’t recommend refreezing your ice-cream.
vegan banana ice-cream ideas

Vegan Banana Ice Cream Variations

I’ve also been trying out some variations on the original recipe – I think you’ll love them!  

Berry Banana

My favourite variation is berry banana ice cream. Just remove a large handful of frozen berries from the freezer and leave them again for 15-20 minutes prior to blending.  Blend your banana and berries together until you’ve got a smooth consistency again.

banana ice-cream ideas

Peanut Butter and Chocolate

Another favourite is the less healthy but still vegan peanut butter, dark chocolate, and banana ice cream.  Simply add a teaspoon (or more if you like it extra nutty) of peanut butter to the blender along with your banana, and off you go!  Slice up a square of dark chocolate into small slithers and sprinkle over the top for a decadent treat!

I am sure there are heaps of other vegan (or non-vegan) variations on this, so do share in the comments below what you come up with!

vegan banana ice-cream recipe

ps: the ice creams were completely impossible to photograph!  They start to melt so quickly after blending. Then my daughter woke up from her nap earlier than expected and was demanding ice cream whilst trying to get these shots!  Though you might appreciate these behind-the-scenes look into food blogging!

Food & Drink, Food Waste Tips

How To Dry Mushrooms In The Oven

how to waste less food

Want to know how to dry mushrooms in the oven? Read on for my failsafe guide.

I don’t know about you but mushrooms are something that I have trouble using up.  I don’t enjoy eating raw mushrooms, only cooked ones. As such, more often than not quite a few go slimy in the fridge before I have a chance to use them.  I’ve been trying to think of an idea to stop so many from going to waste, and came across the idea of drying mushrooms in the oven.  This handy tip came via Cooking On A Bootstrap and what a revelation that has been!

how to dry mushrooms in the oven

It’s really easy to dry mushrooms in the oven. And then they last for absolute ages until you’re ready to use them.  Dried mushrooms are brilliant for adding to pasta sauces, soups, stews, casseroles, and chilis. They add texture to any vegetarian or vegan meal and impart a wonderful flavour to any vegetarian or meaty dishes.

The other really great thing is you can dry them in the oven while you’re cooking something else in the oven to save energy.  Here’s what I did with a pack of near slimy mushrooms:

How to Dry Mushrooms in the Oven

how to dry mushrooms in the oven

How to Dry Mushrooms

Learn how to oven dry mushrooms with this really useful tutorial – never throw an off mushroom away again!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • Mushrooms


  1. Clean your mushrooms (you can use any type of edible mushroom) – I just used a dry towel to clean them, but if yours are particularly dirty and need washing make sure you give them a good dry after washing.
  2. Chop into half an inch thick slices. If you slice them thicker then they’ll take longer to dry out, so remember to adjust your cooking time. Some of the stalks of mine are missing in the photo above as mine had sat in the fridge for so long, and had gone a bit funny, but otherwise there’s no need to remove the stalks.
  3. Place on a baking tray in preheated 180ºC (gas mark 4) oven for 20 minutes.
  4. Remove from the oven, turn over, and place back in the oven for a further 20 minutes, or until dry and the mushroom snaps when you break it in half. They shouldn’t feel spongy, but crispy.
  5. Store in a clean airtight jar in a dark place for years!
dried mushrooms

I generally just add dried mushrooms straight into soups, sauces, etc, as I’m cooking. However, you can soak them in boiling water or stock to reconstitute them first if you prefer.

I love this method so much that I now quite often buy cheap mushrooms from the reduced section of shops just to dry.  I made this vegetarian chili the other week and added some of my mushrooms to it.  What a great addition it made!

If you enjoyed this post I’ve got a few other food waste tips for other types of food in the archives, including bread, milk, eggs, berries, and bananas!