Banana Ice Cream with Almond Butter

Posted in: Recipes
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Susan Ohtake, CPT

When the weather heats up, there’s nothing better than a nice cold scoop of ice cream. Unfortunately, ice cream is full of sugar and fat. Depending on where you buy it, other bad for you ingredients. It’s hard to enjoy a treat when you know it’s so bad for you! Fortunately, this recipe is an easy and satisfying solution to that problem!

Serves 1-2

Prep time: 10 minutes, plus freezing

Bananas, when frozen and blended mimic the creamy, velvety texture of real ice cream. You can add additional healthy ingredients to make it even more like your favorite frozen dessert. Almond butter, when blended in adds a swirl of flavor and nutrients.

Tips: Your bananas should be pretty soft and ripe before freezing for best results. Ripe bananas are sweeter and creamier, and will be much more “ice cream” like than firm bananas. You should also make this before serving; trying to refreeze can make it icy instead of creamy.

Variations: You can add anything you want here — nuts, coconut, cocoa powder, or dark chocolate chips work nicely. You can also try blending in frozen strawberries for a treat that is similar to sorbet.

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2 bananas

2 tablespoons almond butter

1/2 teaspoon cinnamon

1 teaspoon vanilla extract


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    • Slice bananas, lay on a sheet pan and freeze until firm.
    • Transfer to food processor, and pulse until smooth.
    • Serve immediately.
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