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No Churn Banana-Almond Butter Ice Cream

No Churn Banana-Almond Butter Ice Cream uses a food processor and 4 simple ingredients to create a creamy, nutty, dairy-free ice cream.
Course Dessert
Servings 2 cups
Author Gemma from Everyday Latina


  • 3 ripe bananas
  • 1/4 cup almond butter
  • 1/4 cup almond milk
  • 1 tsp honey
  • Optional Mix-Ins (see notes)


  • 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.


  • 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.