No-Churn Banana Ice Cream Recipe
This sweet and creamy no-churn banana ice cream tastes just like banana bread. It’s quick and easy to prepare.
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 ice cream in an airtight container in the freezer for up to three 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