Here in Texas, we love homemade ice cream – especially on hot summer evenings. This homemade banana almond butter ice cream is delicious, heal simple and soooo refreshing. If you’re looking for a new way to use up your ripe bananas, this is the recipe for you. No one will ever know there are only two ingredients in this refreshing ice cream. Banana almond butter ice cream is also very healthy, providing the fiber and potassium of bananas and the protein and omega-3 fatty acids of almonds! If your family is like mine, banana almond butter ice cream will easily become a family fav – especially on those days when a bowl of healthy, homemade ice cream is on the menu. Enjoy!
Banana Almond Butter Ice Cream Recipe
Yield Serves 4
4 large very ripe organic bananas
2 tablespoons organic almond butter (make your own with our raw almond butter recipe)
Optional: You can also add a bit of pure vanilla and/or a teaspoon of raw honey for a sweeter ice cream.
1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.
2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the almond butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.
*Note-if you have a difficult time creating a creamy consistency, add 1-2 tablespoons of almond milk to help puree the banana slices. Make sure you use a powerful food processor such as a Vita Mix.