You don't need an ice cream maker for this delicious, frozen treat. No Churn Banana-Almond Butter Ice Cream uses a food processor and 4 simple ingredients to create a creamy, nutty, dairy-free ice cream.

No Churn Banana-Almond Butter Ice Cream

My mother-in-law, Cindy, and I have a very important thing in common. . .we both love ice cream! It is a love that runs deep. No matter the time of year or the weather outside, if ice cream is anywhere to be had, we will have it.

At family dinners at my in-laws, a dessert involving ice cream is pretty much a guarantee.

Even when we are out to eat and someone mentions getting ice cream afterward, our eyes twinkle and our smiles broaden at the mere possibility of that icy treat.

Other times when we are just simply hanging out, Cindy will turn to me and quietly ask, "do you want some ice cream?" Next thing you know, we are eagerly sneaking into the kitchen, where we load up a couple of bowls with the sweet, creamy, frosty dessert.

I think both Cindy and I can agree, that life is just better with ice cream.

Making My Own Ice Cream

I love ice cream so much that it has been quite satisfying to discover that I can make my own. No need for an ice cream maker, a lot of ingredients, or anything fancy.

I shared this discovery with you a couple of months back in the post titled, Ridiculously Easy One-Ingredient Ice Cream. Click here for that original recipe.

Today I am excited to share with you a different take on this recipe. By adding a few more ingredients you can create a no churn banana-almond butter ice cream that is nutty, creamy, and delicious.

Although it requires a few more ingredients, the process remains extremely easy and the result is excellent. Plus, you still get a dairy-free, refined sugar-free dessert made with all-natural ingredients.

So if you're anything like my dear mother-in-law and myself who are always ready for a nice big bowl of ice cream, then you definitely want to give this a try.

How to Make No Churn Banana-Almond Butter Ice Cream

The Base

This recipe requires the bananas to be cut and frozen ahead of time. So grab 3 ripe bananas (ripe bananas will yield a sweeter ice cream), peel them and cut them into chunks. Then, put them in a freezer bag. Place the bag in the freezer until the bananas are frozen solid (about 2-4 hours).

Making the Ice Cream

Once frozen solid, add the banana pieces to the bowl of a food processor.

Next, add ¼ cup of almond butter, ¼ cup of almond milk, and 1 teaspoon of honey.

Blend the ingredients. Stop periodically to scrape down the sides of the bowl and to incorporate banana pieces that might have gotten stuck.

The result should be a creamy, custard-like ice cream that's ready to enjoy.

If the result is too soft and you prefer a firmer ice cream, 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. This is also the way to store any leftover ice cream.

Optional Mix-Ins

To take your almond-banana ice cream to another level,  add some 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.

If you're looking for more mix-in or topping ideas, click here for 50 ideas from delish.com!

There you have it, No Churn Banana-Almond Butter Ice Cream.

I hope you enjoy!

Recipe

No Churn Banana-Almond Butter Ice Cream

by Gemma Aguayo-Murphy

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

Print Recipe Pin Recipe

Course Dessert

Servings 2 cups

Ingredients

  

1x2x3x

• 3 ripe bananas
• 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.

Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

{This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.}

My Amazon Picks

The possibilities for ice cream flavors with a banana base are endless. I recently saw the book "Guilt-Free Nice Cream" at a bookstore and I was in awe of all the ideas. Can't wait to try some of those and create more of my own.