No Churn Banana-Almond Butter Ice Cream

Name: No Churn Banana-Almond Butter Ice Cream
Yield: 2 cups
Ingredients: 3 ripe bananas; ¼ cup almond butter; ¼ cup almond milk; 1 teaspoon honey; Optional Mix-Ins (see notes)

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Servings
2 cups
Course
Dessert

No Churn Banana-Almond Butter Ice Cream

Iris Warren

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No Churn Banana-Almond Butter Ice Cream uses a food processor and 4 simple ingredients to create a creamy, nutty, dairy-free ice cream.

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Ingredients

Servings

3 ripe bananas
¼ cup almond butter
¼ cup almond milk
1 teaspoon honey
Optional Mix-Ins (see notes)

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Instructions

Peel the bananas, cut them into chunks, and put them in a freezer bag. Place the bag in the freezer until the bananas are frozen solid (about 2-4 hours).
Once frozen solid, add the banana pieces to the bowl of a food processor.
Add the almond butter, almond milk, and honey.
Blend the ingredients. Stop periodically to scrape down the sides of the bowl and to incorporate banana pieces that might have gotten stuck.
Let the food processor run until you have a smooth and creamy consistency, scraping down the sides if necessary.
If the result is too soft, scoop the ice cream into a freezer-safe, air-tight container. Place in the freezer for a couple of hours until the ice-cream sets.
Store any leftovers in a freezer-safe, air-tight container.

Notes

If you prefer, you can add almond pieces, mini chocolate chips, or whatever you choose. To add, fold the mix-ins into the ice cream in its custard-like state, before placing it in the freezer.