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

May 30, 2013 Post a comment

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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!

Ingredients:

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

Optional:

Chopped nuts
Chocolate chips
Graham crackers
Mini Marshmallows
Sprinkles
Sea salt flakes
Pretzels

Directions:

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!

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