Malted Banana Chip Vegan Ice Cream Recipe from Sweetcycle

Kate Zuckerman — pastry chef, savory chef, cooking instructor, recipe tester, cookbook author, avid commuter/cargo cyclist and mother of three kids – acquired the ice cream/blender bike from her cousin Paul, inventor, musician, bike enthusiast and founder of Rock the Bike, and has been churning out sweet treats in Brooklyn with SweetCycle ever since!

Check out her recipe for Malted Banana Chip Vegan Ice Cream:

3 cups cashew milk
2 cans coconut milk (13.6 fl. ounce cans)
1 ¼ cups maple syrup
1 teaspoon vanilla extract
1 teaspoon salt
1/3 cup barley malt syrup
6 large ripe bananas
½ teaspoon cinnamon


1. For the cashew milk, soak 1 ¼ cups raw cashews in 3 cups of water for at least 4 hours or overnight. Discard the soaking liquid and rinse the cashews. Blend 2 cups of water with the soaked cashews. Blend until the mixture is totally smooth.

2. Add the coconut milk, barley malt, salt, vanilla extract, bananas and ½ t. cinnamon.

3. Pedal blend all the ingredients until the mixture is smooth.

4. Pedal churn with the Icycleta until thick and creamy.