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A white bowl filled with scoops of Banana Almond Milk Ice Cream, topped with chopped nuts, sits on a table next to a gray cloth, spoon, and ice cream scooper.

Banana Almond Milk Ice Cream

Banana Almond Milk Ice Cream has saved me countless times when I have overripe bananas and want a creamy treat that tastes amazing. The almond butter adds richness, while the chocolate chips and chopped almonds give you a nice crunch in every spoonful. I make this for hot summer afternoons, after-dinner desserts, and whenever I need a quick ice cream fix. You can eat it immediately as soft-serve or freeze it for a firmer scoop. It keeps in the freezer for up to 2 months.
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: banana almond milk ice cream
Servings: 3
Calories: 508kcal
Author: Mandy Applegate

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
US Customary - Metric

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

I've made this ice cream dozens of times, and these tips will help you get the creamiest results every time.
  • 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

Calories: 508kcal | Carbohydrates: 47g | Protein: 13g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Sodium: 30mg | Potassium: 864mg | Fiber: 9g | Sugar: 25g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 217mg | Iron: 2mg
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