Creamy No-Churn Banana Ice Cream
This no-churn banana ice cream blends ripe bananas and almond butter for a creamy, naturally sweet dessert. With a hint of cinnamon and optional nutmeg, it’s high in fiber, plant-based protein, and healthy fats—making it a satisfying, quick, and wholesome treat for any day.
Equipment
- 1 food processor or blender
- 1 airtight container for freezing
Ingredients
- 3 ripe bananas peeled
- ½ cup almond butter smooth
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- Pinch ground nutmeg optional
- Optional garnish: chopped walnuts or pecans
Instructions
- Prepare the Bananas: Begin by selecting 3 ripe bananas. The riper the bananas, the sweeter and more flavorful your ice cream will be. Peel each banana and break them into large chunks, about 1–2 inches in size. This will make it easier for your blender or food processor to create a smooth, creamy base. Place all the banana chunks into the work bowl of a high-speed blender or food processor.
- Add the Almond Butter: Measure 1/2 cup of smooth almond butter and add it directly to the bananas in the blender. Almond butter not only adds a rich, nutty flavor but also contributes plant-based protein and healthy fats, giving your ice cream a creamy texture and satisfying richness.
- Sweeten the Mixture: Next, add 2 tablespoons of pure maple syrup to the blender. This natural sweetener complements the bananas’ flavor without adding refined sugar. You can adjust the sweetness slightly depending on the ripeness of your bananas or your personal preference.
- Enhance with Vanilla: Pour in 1 teaspoon of pure vanilla extract. Vanilla adds a warm, aromatic flavor that enhances the overall sweetness and mimics the comforting notes of classic banana bread.
- Spice it Up: Add 1/2 teaspoon of ground cinnamon and an optional pinch of ground nutmeg. These spices bring a subtle warmth and complexity, elevating the flavor to feel like a dessert straight from the bakery. Sprinkle in 1/8 teaspoon of salt to balance the sweetness and intensify all the other flavors.
- Blend Until Smooth: Secure the lid on your blender or food processor. Start blending on a low speed to combine the ingredients, then gradually increase to high speed. Blend until the mixture is completely smooth, creamy, and free of banana chunks. This may take 1–3 minutes depending on your equipment.Occasionally, stop the blender and scrape down the sides with a spatula to ensure everything is evenly mixed.
- Transfer to Freezer-Safe Container: Once the mixture is fully blended, carefully pour it into an airtight, freezer-safe container. Use a spatula to scrape out every last bit from the blender. Smooth the top for an even surface. This ensures the ice cream freezes uniformly and is easy to scoop later.
- Freeze the Ice Cream: Cover the container tightly with its lid and place it in the freezer. Allow it to freeze for at least 4 hours, or until it reaches a firm, scoopable consistency. For best results, avoid opening the freezer during the first couple of hours to ensure proper texture formation.
- Prepare to Serve: Before serving, remove the ice cream from the freezer and let it sit at room temperature for 3–5 minutes. This short thawing period allows the ice cream to soften slightly, making it easy to scoop while maintaining its creamy texture.
- Garnish and Enjoy: Scoop the ice cream into bowls or glasses. For added flavor and texture, sprinkle with optional toppings such as chopped walnuts, pecans, or even dark chocolate chips. Serve immediately and savor this healthy, naturally sweet, and creamy dessert.
Notes
- Use very ripe bananas for natural sweetness and creaminess.
- Smooth almond butter blends best; avoid chunky varieties.
- Maple syrup can be adjusted based on banana ripeness.
- Cinnamon adds warmth; nutmeg is optional but enhances flavor.
- Store ice cream in an airtight container to prevent freezer burn.
- Optional toppings include chopped nuts, dark chocolate chips, or shredded coconut.
- Let ice cream thaw 3–5 minutes before scooping for easier serving.
- This recipe is plant-based, high in fiber, and naturally sweet.
