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Marina
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! :)
Print Recipe
Prep Time 15 minutes
Freeze Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert, Snack
Cuisine any
Servings 4 people
Calories 173 kcal

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! 
 
 
Keyword banana ice cream, cold dessert, healthy dessert, ice cream, popsicle, summer treat