Banana Cranberry Orange Cream

Banana cranberry orange cream is a delightful non-dairy “ice cream” substitute vegan treat for Thanksgiving or any other festive meal. This recipe will make 4-6 servings, and takes about 15 minutes to prepare including the freezing of the fruit.

Banana Cranberry Orange Cream

Banana Cranberry Orange Cream


6 cups Bananas, sliced, frozen
2 cup Cranberries, frozen
3/4 cup Orange Juice, frozen concentrate
1/2 cup Dates, pitted OR 1/8 tsp. Stevia Extract, white powder

Banana Cranberry Orange Cream Cooking Utensils:

Knives, Inexpensive Utility
Measuring Cup, Liquid
Measuring Cups, Dry
Measuring Spoons

Banana Cranberry Orange Cream Preparation:

We usually decide to have banana cream, or one of our variations, when we have bananas that are very ripe and covered with brown spots, but not mushy.  Markets often offer these ripe bananas at a reduced price.

Cranberries (Vaccinium macrocarpon)

Cranberries (Vaccinium macrocarpon)

We also take advantage of market prices to buy our cranberries and freeze them for future use.  (Thoroughly wash the cranberries before freezing them in tightly sealed plastic containers.)  We suggest freezing the cranberries in 2 cup containers for easy batch size use, as in this recipe.

Frozen Bananas

Frozen Bananas

The fresh banana slices must be placed in the freezer for at least eight hours prior to preparing banana cream.  Begin by peeling and slicing the bananas, and placing the slices on a metal baking sheet.  Freeze, as in the photo to the right.  (We suggest eight hours in the freezer.)  After removing from the metal baking sheet, and if they are not to be used right away, the frozen banana slices can be stored in a tightly sealed plastic container in the freezer for about a month.

Making the vegan “ice cream”

Place four cups of the frozen banana slices in the container of a high speed blender, such as a Vita Mix, add the frozen cranberries, orange juice, and dates, cover, and run the blender at high speed until the ingredients are creamy smooth.  Use the tamper to work all the bananas, dates, and cranberries into the blades.  (Do not use the tamper without the cover being firmly in place.)  This should take about one to two minutes.

If you are making more than one batch of banana cranberry orange cream, place the completed “non-dairy ice cream” in a container in the freezer while you prepare additional batches.

Serve in individual bowls and enjoy!

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