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Banana Ice Cream

Gluten-Free Dairy-Free

Cooking Time

10 minutes

Difficulty

Medium

Serves Up To

4

Nutrition Facts

Total Fat0.7 g
Cholesterol0 mg
Sodium60.3 mg
Potassium469.6 mg
Total Carbohydrate39.2 g
Dietary Fiber3.2 g
Sugars25.7 g
Protein1.4 g

Directions

  1. Combine all of the ingredients in a blender and before you blend, slice the vanilla bean lengthwise and then run a knife down the inside of the bean to extract the seeds. Add these to the other ingredients in the blender and blend until smooth. Transfer ingredients into said ice cream maker and voilà. It’s that easy. Literally I think going to the grocery store is the hardest part of the recipe. You may want to keep the ice cream in the freezer until just before you serve. This stuff melts fast!Combine all of the ingredients in a blender and before you blend, slice the vanilla bean lengthwise and then run a knife down the inside of the bean to extract the seeds. Add these to the other ingredients in the blender and blend until smooth. Transfer ingredients into said ice cream maker and voilà. It’s that easy. Literally I think going to the grocery store is the hardest part of the recipe. You may want to keep the ice cream in the freezer until just before you serve. This stuff melts fast!

  2. If you don’t have an ice cream maker, you can slice the bananas into thin pieces and freeze on parchment lined baking sheets, preferably overnight. Add these and the rest of the ingredients into a blender blend until smooth and serve immediately. This will have a bit more of a soft serve texture, but still really delicious!

Featured In: Food Blogger
Courtesy of: Design Love Fest

Ingredients

  • 4 ripe bananas
  • 1/2 cup Almond Breeze Original (or for extra creaminess use Almond Breeze Almondmilk Cashewmilk Blend Original)
  • 2 tablespoons maple syrup
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 vanilla bean
  • Pinch of salt

Included in this recipe