Well, I asked for it and I got it. I have enough ice cream flavor ideas for at least the next two years.
Thank you to subscribers for all your banana ice cream ideas! Wow. While I ponder all the fabulous flavors offered up, I’ve landed on this one first. Thanks, Sherill! You win a Comfy Belly apron.
Just so you know, there were a lot of variations on the caramel theme that were calling my taste buds: salted banana caramel, banana and caramel, salted caramel banana, and, well you see where this is going. So it was a tough call. Sherill convinced me when she put salt and almond butter together.
Since my goal has been to lower the amount of sweetener I use in recipes, this one using just bananas, almond butter and salt allows me to capture that caramel flavor without all the sugar or additional sweetener. And it’s quite simple to make, with a short list of ingredients and no cooking, boiling or churning required!
The waffle cone recipe is here!
Salted Almond Ice Cream {no-churn}
Ingredients
- 2 150 g peeled, frozen bananas
- 2 tablespoons unsalted creamy almond butter or other nut or seed butter
- 1/4 teaspoon salt
Instructions
- Place the frozen bananas in a food processor, or blender on a low to medium speed, and chop a bit.
- At this point you can add either all or half of the almond butter and the salt. I sometimes save half the almond butter to swirl it into the ice cream with a spatula at the end.
- Finish processing the ice cream until creamy and smooth.
- Scoop and enjoy!
- Store sealed in the freezer for a few weeks.
Almond Crunch Topping
- 1/2 cup (72 g) raw almonds
- pinch or two of salt (up to 1/8 teaspoon)
- 1 teaspoon honey
- Preheat your oven to 325°F (165°C or gas mark 3) and line a baking sheet with parchment paper or non-stick baking mat. Blend all the ingredients together and pour the almonds onto the baking sheet and bake for 10 minutes. Cool and break into pieces to serve. I wrap the almonds in a kitchen towel and smash them a bit with a hammer.
I have tried making plain banana ice cream before, and it was indeed really creamy and really good! Even my grandmother loved it! This recipe sounds great and I will be trying this one out. Thanks for the recipe!
You’re welcome! I have both recipes, and both are very creamy and tasty.
I just ordered the machine from Amazon. #42.99. I love the recipes and am definitely a banana fan. However… I’m in the US and gram measurements are a problem for me.
Can you also add the US measurements like tablespoon or cup info? Even ounces would help.
Thank you.
US measurement is there (1/2 cup of almonds).
Can you please make print – printer friendly, so the “whole” page including posts won’t print? Thanks.
Pat, you can use your browser to print the whole page. Because of formatting I can’t make the entire page printable.
I think this may be the best and healtiest ice-cream I have ever tasted. Absolutely fabulous. Thank you.
Thanks!
Just made this now, I am blown away at how amazing it is and yet so simple to make! Thank you 🙂
Thanks! yes, I’m all about simple and great taste, too!
Saw this on Nom Nom Paleo…read it, went to my freezer and made it. Eating it now. Delish!
thanks! it’s that easy 🙂
I just made this! Ah-May-zing! Going to share the recipe (with credit) in a moment at Orangespoken.com! I paired it with my grainfree apple crisp. Wow! Thanks! 🙂
you don’t have to have a Ice Cream maker to make this?
not for this 🙂
How many carbs are in the recipe? Thank you.
I don’t know offhand, but you can use one of several tools online to help you calculate it: http://www.thekitchn.com/how-can-home-cooks-calculate-n-91782
Helpful Hint: running frozen bananas through your juicer makes instant soft serve!
ooh, must try that!
I know you already have a lot of recommendations but you should really try banana ice cream with some frozen dark cherries and lemon juice! Amazing!
that sounds great – yes, will do 🙂
OMG this is fantistic!!! I made the chocolate version first and my daughter loved it. Then I tried this version with natural peanut butter since I didn’t have almond butter on hand. I can’t believe how creamy this turns out. Thanks!!!
thanks! yes, it is so creamy – and is so much easier to scoop out when frozen too.
I just wanted to say that this sounded sooooooooo good that I couldn’t wait to freeze my bananas.
I used my ripe bananas and made a pudding instead! So good. I froze my extra bananas so I could make the real thing, but thank you so much for this flavor combo–out of this world!
yum, banana pudding!
Yum! I can’t wait to try this 🙂 Thanks!
my pleasure 🙂
Sounds yummy! Can’t wait to try with pecans. Wonder if it will resemble butter pecan ice cream?
Thanks for all you delicious recipes!!
Tina
Yes, I do think it will be great with pecans!