STREAMING NOW: Simply Nigella
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Taken from veganbaking.net, a wonderful website for vegans who love their baked goods! I adapted this recipe for Thermomix, go to veganbaking.net for the original. The soy lecithin and extra large ice cube tray can be purchased on amazon.com if you can't find them in your area.”
READY IN:
1hr 5mins
SERVES:
16
YIELD:
16 tablespoons
UNITS:
US

Ingredients Nutrition

Directions

  1. If the coconut oil is in a solid state, mix it on speed 1/37°/30 seconds, or until liquid.
  2. Add all the remaining ingredients to the TM bowl. Puree on speed 5/20 seconds, or until banana is completely liquified. Scrape down sides. Mix 1 minute/speed 3. Scrape down sides. Mix another minute/speed 3.
  3. Pour into a mold - I use an ice cube tray with extra large cubes.
  4. Place in freezer for an hour. It will be ready for use after setting for an hour, or it can be stored in an air tight container in the fridge for up to a month, or wrapped in plastic wrap in the freezer for up to a year.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: