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dairy-free ice cream

Potassium-Rich Dairy-Free Ice Cream Recipe

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  • Author: Mary Voogt, NTP (Contributing Writer)
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 servings 1x
  • Category: Dessert
  • Method: Blend
  • Diet: Vegan


This creamy dairy-free ice cream tastes delicious and is loaded with potassium!


  • 46 medium size ripe bananas, peeled, sliced, and frozen
  • 1 tsp. cream of tartar (or 1/4 tsp. potassium chloride)
  • 46 Tbsp. maple syrup
  • 1 tsp. unrefined sea salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 1 tsp. pure vanilla extract


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  1. Peel, slice, and freeze the bananas on a baking tray or in a baggie the day before or at least a few hours before making the ice cream.
  2. Blend all ingredients in a food processor until the ice cream mixture is smooth. This may take up to 10 minutes. Periodically break up chunks and push down.
  3. Serve immediately or put in the freezer until completely firm.


  1. For chocolate ice cream add 2-3 Tbsp. organic cocoa powder (use the code STEWARDSHIP for 10% off at that site!). You may need to add a little maple syrup as well. Adjust sweetness to your liking.
  2. You may stir in chocolate chips after the ice cream is fully blended.
  3. For added creaminess and potassium, add 1/4 avocado before blending.
  4. Add dye-free sprinkles for an extra special treat!


  • Serving Size: 1/2 cup
  • Calories: 107
  • Sugar: 16g
  • Sodium: 236mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg