This no-churn banana ice cream is warmly spiced and creamy yet refreshing. It tastes just like banana bread in ice cream form. This recipe is perfect for using up ripe bananas, especially during the summertime. This nutritious treat is gluten free, refined sugar free, vegan, and paleo diet friendly.
What to serve with this no-churn banana ice cream
For an extra indulgent treat, make an ice cream sandwich using these coconut flour peanut butter cookies. They have a delicious balance of sweet and salty flavors.
Main ingredients and substitutions
Ripe bananas work best in this recipe, so choose bananas with plenty of brown spots if possible. That will ensure a sweet end result. If your bananas aren’t overly ripe then you can still make the recipe but you may want to add a little extra maple syrup to sweeten it to your taste.
Smooth almond butter gives this no-churn banana ice cream a rich, creamy texture. You can substitute peanut butter or cashew butter if you prefer. Or for a nut-free version you can substitute pumpkin seed butter. Regardless of which nut or seed butter you use, choose a variety that doesn’t contain added sugar or salt.
I sweetened this ice cream with a bit of maple syrup but you can omit that if you prefer and don’t mind it a little less sweet. It still tastes sweet without the maple syrup but it does taste more like traditional ice cream if you include it.
To make this ice cream taste just like banana bread, I included the same spices that banana bread recipes typically call for, namely cinnamon, nutmeg, and pure vanilla extract. Those ingredients give the ice cream a warm, cozy, banana bread flavor.
How to make it
Start by breaking the ripe bananas into chunks, then add them to a food processor or blender. Add the smooth almond butter, maple syrup, vanilla extract, cinnamon, nutmeg, and salt, then blend until smooth.
Transfer that mixture to an airtight container, then freeze it for at least four hours before serving. Immediately before serving, remove it from the freezer and allow it to thaw slightly (just for a few minutes) at room temperature so that it is easily scoop-able.
Optional toppings
To add an extra layer of flavor and texture to this no-churn banana ice cream, sprinkle on a few chopped walnuts or pecans before serving.
More summer recipes to try
- These chocolate and banana popsicles are easy to make, refreshing, and so tasty. They’re a great way to use up ripe bananas during the summertime.
- These chocolate covered blackberries are perfect for entertaining.
- These chocolate covered pineapple rings are juicy and delicious.
- These caramelized peaches are an easy summer dessert.
No-Churn Banana Ice Cream
Equipment
- Blender or food processor
Ingredients
- 3 ripe bananas
- 1/2 cup smooth almond butter
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Pinch of ground nutmeg (optional)
- Optional garnish: chopped walnuts or pecans.
Instructions
- Break the bananas into large chunks and add them to a food processor or blender.
- Add the almond butter, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the food processor or blender.
- Blend until smooth.
- Transfer the mixture to an airtight container, then freeze for at least 4 hours before serving.
- Immediately before serving, remove the container of ice cream from the freezer and allow it to thaw slightly at room temperature (just for a few minutes) so that it is easily scoop-able.
Notes
- Store this no-churn banana ice cream in an airtight container in the freezer for up to six months.