This creamy banana ice cream is such a delightful summer dessert! Almond butter and a dash of cinnamon add extra nutrition and flavor. You don't need a special occasion for a healthy treat! 🙂
Equipment
- 1 popsicle / ice cream mold
- 1 food processor or blender
Ingredients
- 3 medium size bananas
- 2 tbsp organic unsweetened almond milk (You can substitute it with soy milk or cashew milk.)
- 1 tbsp almond butter
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
Instructions
- Place all the ingredients in a blender.
- Blend until smooth.
- Pour into popsicle / ice cream molds.
- Freeze for at least 6 hours or overnight.
Notes
- Here’s the link to my favorite almond butter. It’s raw and organic which makes it more nutritious than roasted nut butter. Highly recommend! It’s a little pricey, but you’ll never look at nut butters the same way again. 🙂
- If you don’t have a popsicle / ice cream mold, here’s the link to the one I personally like. It is FREE of latex, lead, PVC (Polyvinyl Chloride, Nitrosamine, BPA (Bisphenol-A), Phthalate, PFOA (Perfluorooctanoic Acid), and has really cute designs!!!
- If you prefer to use an ice cream container, check out this vacuum insulated stainless steel thermos container which is especially great for road trips in the summer!
- Don’t have a nice blender?! I got you! The absolute best blender is Vitamix E310 Explorian – this is the one I have, but if you’d like a bigger one, go for Vitamix Ascent!
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