Almond Butter & Banana Ice Cream

All Natural Almond Butter and Banana Ice Cream

  • 2 fresh, ripe bananas, peeled
  • ¾ cup almond butter, smooth or crunchy
  • 1 + ½ cups milk, coconut, almond etc
    2 tsp pure vanilla essence
  • Handful of chopped almonds for garnish
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Place bananas, almond butter, milk and vanilla in a blender and blend until smooth.
Transfer liquid (it will be the consistency of a smoothie – and could also be enjoyed this way) into a container and store it in the freezer for 1 to 2 hours.
Note: Because this ice “cream” does not actually contain cream, if you freeze it for more than 1 or 2 hours (depending on the temperature of your freezer) it will freeze like ice and become rock hard.  To avoid chipping your tooth, best to freeze the mixture for a shorter duration, until desired consistency is achieved.
Scoop almond butter and banana ice cream into serving bowls and top with scattered nuts.