Banana Almond Milk Ice Cream
Add Preferred SourceI always seem to have overripe bananas sitting on my counter, and Banana Almond Milk Ice Cream is hands down the best way to use them up. The almond butter creates this crazy rich, creamy soft-serve texture while the frozen bananas make it naturally sweet and delicious. You’ll get chocolate chips and crunchy almonds in every single bite.
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I make this for hot summer days, after-dinner desserts, and whenever I have spotty bananas that need to be used up. It’s perfect for family gatherings, kids’ snacks, and weeknight treats when you want something sweet without the guilt. Store it in the freezer for up to 2 months, and it’ll soften back to soft-serve texture in about 5 minutes on the counter.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Banana Almond Milk Ice Cream with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this homemade banana ice cream is as simple as blending frozen bananas with a few ingredients until creamy and smooth.
Freeze Your Bananas
If your banana isn’t already frozen, cut it into thin rounds or slices, place them on a tray lined with parchment paper, and freeze for at least 3 hours. Very ripe bananas with brown spots work best because they’re naturally sweet and blend more easily, resulting in a healthy ice cream without added sugar.
Blend the Ice Cream Base
Pop all your ingredients into the food processor or blender and process on high for 1 to 2 minutes, stopping to scrape down the sides as needed. I like using this high-speed blender to create the smoothest texture, with no icy chunks.
If you have an ice cream maker like this one, you can churn the blended mixture for an even smoother texture, though it’s not necessary to use an ice cream maker for this easy recipe. The frozen banana slices will break down into a soft-serve consistency as the almond butter adds richness.
If almond butter isn’t available, natural peanut butter, or any nut butter, works beautifully in this nice cream recipe.
Adjust the Consistency
If it’s too thick, add a little more almond milk. The mixture should be creamy and scoopable, similar to soft-serve ice cream straight from the machine.
You can swap the almond milk for any non-dairy milk, such as unsweetened almond milk, coconut milk, soy milk, or coconut cream, depending on what you have on hand.
For chocolate lovers, blend in 2 tablespoons of cocoa or cacao powder for a richer chocolate flavor. You can also add a scoop of protein powder for extra nutrition, a splash of vanilla extract for warmth, or sprinkle cacao nibs and dark chocolate chunks on top for added crunch.
Serve Immediately
Serve immediately with chopped almonds and chocolate chips or mini chocolate chips for smaller bursts of chocolate. The ice cream is soft-serve consistency right after blending, perfect for eating with a spoon and making it an absolutely delicious, healthy treat.
You can scoop it into dessert bowls for an elegant presentation. If you prefer a firmer texture, transfer it to a container or a small container and freeze for 1 to 2 hours before scooping. Enjoy!
If you’re taking this to a potluck, picnic, or outdoor gathering, transfer the ice cream to a freezer-safe ice cream container with a tight lid and keep it in a cooler with ice packs until serving time. An insulated casserole carrier is ideal for transporting frozen desserts because it keeps them cold for hours.
Equipment
Ingredients
- 3 overripe bananas frozen
- 4 tablespoons almond milk
- 1/2 cup almond butter
- 1/4 cup chopped almonds
- 1/4 cup chocolate chips
Instructions
- If your banana isn’t already frozen, cut it up and pop it into the freezer for at least 3 hours.
- Pop all your ingredients into the food processor or blender and process on high for 1 to 2 minutes, stopping to scrape down the sides every so often.
- If it’s too thick, add a little more almond milk.
- Serve immediately with chopped almonds and chocolate chips.
Notes
- Use overripe bananas: Bananas with brown spots are sweeter and blend more smoothly than firm yellow ones, giving you better flavor and texture.
- Freeze bananas in chunks: Cut your bananas into 1-inch pieces before freezing so they break down faster in the blender without straining the motor.
- Stop and scrape: Pause the blender every 30 seconds to scrape down the sides so all the frozen banana pieces get incorporated evenly.
- Add liquid gradually: Start with 4 tablespoons of almond milk and add more only if needed, as too much liquid will make the ice cream icy rather than creamy.
- Serve immediately for soft-serve: The ice cream is at its creamiest right after blending, with a smooth soft-serve texture that’s perfect for eating with a spoon.
- Flash-freeze scoops: For firmer scoops, spread the ice cream in a shallow container and freeze for 1 to 2 hours, which gives the scoops a texture closer to traditional ice cream.
Nutrition
How to Store Leftovers
Store any leftover ice cream in an airtight container in the freezer for up to 2 months. I use freezer-safe containers with tight lids to prevent ice crystals from forming and to keep the ice cream fresh.
The texture will become firmer after freezing, so let it sit on the counter for 5 to 10 minutes before scooping. You can also portion it into individual servings before freezing for quick grab-and-go treats.
What to Serve With Banana Almond Milk Ice Cream
It’s delicious served alongside warm brownies or cookies for that hot-and-cold contrast that makes both desserts better. I also love topping it with fresh berries, a drizzle of maple syrup or caramel sauce, and extra chocolate chips for an elevated sundae.
You can make ice cream sandwiches by scooping it between two cookies, or serve it in bowls with sliced strawberries and blueberries on top. It’s also great with crushed graham crackers, coconut flakes, or a handful of granola sprinkled over for added crunch and texture.
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You’ll love these other frozen vegan desserts I make all the time.
Excellent job???? thanks!!!