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No churn banana ice cream with walnuts sprinkled on top.
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5 from 1 vote

No-Churn Banana Ice Cream Recipe

This no-churn banana ice cream is sweet, refreshing, and nutritious. It tastes just like banana bread in ice cream form.
Prep Time5 minutes
Cook Time0 minutes
Freezing time4 hours
Total Time4 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 4
Calories: 301kcal

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.
  • Optional toppings include chopped walnuts, pecans, or dark chocolate chips.

Nutrition

Calories: 301kcal | Carbohydrates: 33g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 77mg | Potassium: 576mg | Fiber: 6g | Sugar: 18g | Vitamin A: 58IU | Vitamin C: 8mg | Calcium: 126mg | Iron: 1mg