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 mins
Cook Time0 minutes mins
Freezing time4 hours hrs
Total Time4 hours hrs 5 minutes mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 301kcal
- 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.
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.
- 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.
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