Banana Almond Butter Ice Cream. {Dairy-free.}

May 30, 2013 Post a comment



We all have them… the bananas on our kitchen counter that are starting to spoil right in front of our eyes.  I buy so many bananas at the farmer’s market for smoothies and snacks, invariably some remain that look rather dismal and taunt me.  I typically freeze them (for future use) or I whip up some banana bread but with soaring 90 degree temps this week – I thought I would blend them up with some almond butter and make some healthy ice cream.  This recipe is so insanely easy and customizable – you will fall in love, fast & hard for this treat!


4-6 overripe bananas, peeled and sliced into 1-2 inch pieces
3 tablespoons of almond butter (or any nut butter you wish to use) I used Justin’s Maple Almond Butter
1 teaspoon of vanilla extract
1 pinch of salt


Chopped nuts
Chocolate chips
Graham crackers
Mini Marshmallows
Sea salt flakes


Into your Vitamix or blender add all of the bananas.  Blend until creamy and smooth.  If your Vitamix has a cold setting – use this,  if not use the variable speed increasing up to 10.  This should only take a few seconds to do.  Then add the nut butter, vanilla and salt.  Blend again quickly.  If your adding extras, mix them in by hand.  Pour the mixture into a tupperware or lidded container and pop into the freezer for at least 6-12 hours.  Before serving, let defrost for a few minutes and scoop it out and enjoy!

{ 10 comments… read them below or add one }

Regan @ Cabot Creamery May 30, 2013 at 3:15 PM

I seriously think the whole banana/freezer ice cream thing is one of the best ideas ever! And yours looks amazing :)


Knead to Cook May 30, 2013 at 4:18 PM

Thanks Regan! I love clean eating. Now today I eat Cabot cottage cheese and this for dessert! Perfect day :)


kewkew May 30, 2013 at 5:36 PM

This looks really really good. I was just a little confused on the instructions where you said,
” if not use the variable speed increasing up to 10.” Not sure what you mean by that. I just have a regular blender.
Thanks for sharing


Knead to Cook May 31, 2013 at 12:26 PM

Starting at speed 1 and moving up to 10. If you just have a blender just use whatever setting you would use to make a smoothie etc.


Tara / Hello Granola May 30, 2013 at 10:54 PM

I made my first batch of banana ice cream just a few weeks ago and it was AMAZING! Next time I’ll try your version with the almond butter. Have you tried it with peanut butter?


Knead to Cook May 31, 2013 at 12:24 PM

I have as well as cashew butter. All so good! I’m a nut butter addict!


Christy@SweetandSavoring May 31, 2013 at 7:07 PM

Ha, I keep trying to convince my husband that we need to buy more bananas at once, and *this* is why! Yum, perfect for the hot weather :)


Knead to Cook June 1, 2013 at 6:42 AM

YES! Plus freezing them is perfect for smoothies!


เค้ก June 12, 2014 at 10:37 AM

Your style is really unique compared to other people I have read stuff from.
Thank you for posting when you have the opportunity, Guess I’ll just book mark this page.


Knead to Cook June 12, 2014 at 2:51 PM

Thanks for popping by!


Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: