No Churn Banana-Almond Butter Ice Cream
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2 cups
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No Churn Banana-Almond Butter Ice Cream
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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
- 3 banana ripe
- ¼ cup almond butter
- ¼ cup almond milk
- 1 teaspoon honey
- Optional Mix-Ins (see notes)
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.
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