Try this delicious, creamy, vegan banana ice cream

So tasty you’ll think it’s the real thing, this summer dessert puts overripe bananas to good use


Stop! Don’t throw those black bananas away – put them to good use with this outrageously yummy banana ice cream recipe. This dish is dairy-free and helps to reduce food waste but it’s so rich and creamy, it’s hard to believe it’s actually vegan. It’s very important that your bananas are overripe (black in colour and shrunken in size) as this is what creates the creaminess that we know and love in regular dairy ice cream. 


Recipe for 2 people
Preparation time: 5 minutes + overnight



  • 3 Overripe bananas
  • 2 tbsp Peanut butter
  • ¼ tbs Cardamom powder



  • Chocolate chips




  • Peel the bananas, then slice them into pieces of ½ cm.
  • Put them in the freezer overnight.
  • Next day, when the banana pieces are frozen, put them in a blender. Add the peanut butter and cardamon.
  • Look out, it’s going to be noisy.
  • Blitz until totally smooth and creamy like ice cream.
  • If necessary, add a dash of oatmeal, to make it extra smooth.


Eat the banana ice cream straight away, and don’t forget to top it up with chocolate chips!



Want to experience Rouhi for yourself? Experience a world where East meets West. A world where you can indulge body and mind, with food for the soul. At Rouhi, chef Renaud Goigoux presents a considered menu that uses only the most carefully sourced wholesome ingredients.


You will find Rouhi on the ground floor of House of Rituals, Spui Square, Amsterdam.


Renaud Goigoux

Renaud Goigoux

Renaud Goigoux is the head chef of Rouhi in Amsterdam, a new restaurant in collaboration with the flagship store: House of Rituals. Renaud, who previously worked in the Amsterdam kitchens of RIJKS® and Breda, has a passion for food, sustainability and health. Seasonality is at the core of his cooking, where the combination and simplicity of the vegetables he uses are the star of the show. In his free time, Renaud likes to get away from the city and get close to nature, where he spends time foraging for the restaurant.