Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper and place the banana on it. Cut the banana in half and peel it, then chop it into small pieces.
In a blender or food processor, blend the banana until it is smooth.
Pour the banana mixture into a bowl and add the almond milk, cocoa powder, vanilla extract, and salt. Mix well to combine. Next, add coconut cream and combine until smooth.
Pour the ice cream into a container and freeze for 2 hours. Serve immediately or store in an airtight container in the freezer for up to four days.
Vegan Whiskey Hazelnut Ice Cream
This vegan whiskey hazelnut ice cream is a unique twist on classic flavors that is sure to please.
