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



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!

— Knead to Cook

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  1. 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

  2. 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.