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Salted Almond Ice Cream {no churn}

February 26, 2014 by Erica 49 Comments

Salted Banana Almond Ice Cream - Comfy Belly

Well, I asked for it and I got it. I have enough ice cream flavor ideas for at least the next two years.

Salted Banana Almond Ice Cream - Comfy BellySalted Banana Almond Ice Cream - Comfy Belly

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 Banana Almond Ice Cream - Comfy BellySalted Banana Almond Ice Cream - Comfy Belly

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5 from 2 votes

Salted Almond Ice Cream {no churn}

One thing I really love about this ice cream is that it freezes well, meaning you can easily freeze this and scoop it out again in a matter of minutes. It's so creamy and flavorful thanks to the almond butter and salt. Or feel free to use your favorite nut or seed butter. Or peanut butter. Up to you!
Servings: 4 servings
Calories: 102kcal

Ingredients

  • 2 peeled, frozen bananas
  • 2 tablespoons unsalted creamy almond butter or other nut or seed butter
  • 1/4 teaspoon salt
US Customary - Metric

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.

Nutrition

Calories: 102kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 271mg | Fiber: 2g | Sugar: 8g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg

 

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5 from 2 votes

Almond Crunch Topping

Servings: 4 servings
Calories: 108kcal

Ingredients

  • 1/2 cup raw almonds
  • pinch or so salt up to 1/8 teaspoon
  • 1 teaspoon honey

Instructions

  • 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.

Nutrition

Calories: 108kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Calcium: 47mg | Iron: 1mg
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Filed Under: Dairy Free, Desserts, Egg Free, Featured Recipe, Gluten-Free, Lactose Free, Low Sugar, Paleo, Plant-based, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond butter, bananas

Previous Post: « Fresh Sweet Pea Soup {quick & easy}
Next Post: Waffle Cones {almond flour} »

Reader Interactions

Comments

  1. Lyndsey Gill

    July 24, 2021 at 5:17 pm

    5 stars
    I’ve never commented on a blog before, but this was so good I just had to chime in. Finally, an ice cream treat that doesn’t have much fat content, and tastes amazing!

    Reply
    • Erica

      July 24, 2021 at 5:48 pm

      Thank you! So great to hear. I love this recipe too!

      Reply
  2. Carrie Wisehart

    November 2, 2020 at 2:09 pm

    I just made this using pecan butter and it was wonderful. Thank you for a tasty ice cream-like recipe.

    Reply
    • Erica

      November 2, 2020 at 3:58 pm

      Yum! I can see toasted pecan pieces as a topping too 🙂

      Reply
      • Carrie Wisehart

        November 3, 2020 at 11:16 am

        I was thinking of browning some in a skillet with butter for a topping, but toasted will work too. My only problem is I burn the at least half the time when I try to toast them.

        Reply
        • Erica

          November 3, 2020 at 5:59 pm

          Yes, skillet on a low heat, or toast on a low heat (about 325 F).

          Reply
  3. Sarah

    July 30, 2020 at 7:34 pm

    Does it taste like bananas or have a banana flavor. Unfortunately I don’t like the flavor.

    Reply
    • Erica

      July 31, 2020 at 1:17 pm

      Possibly a fain taste of bananas.

      Reply
  4. Yang

    February 25, 2019 at 2:52 pm

    5 stars
    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!

    Reply
    • Erica

      February 25, 2019 at 7:09 pm

      You’re welcome! I have both recipes, and both are very creamy and tasty.

      Reply
  5. Sophia

    August 23, 2017 at 12:09 pm

    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.

    Reply
    • Erica

      August 23, 2017 at 2:12 pm

      US measurement is there (1/2 cup of almonds).

      Reply
  6. Pat

    April 10, 2014 at 6:58 am

    Can you please make print – printer friendly, so the “whole” page including posts won’t print? Thanks.

    Reply
    • Erica

      April 18, 2014 at 8:17 am

      Pat, you can use your browser to print the whole page. Because of formatting I can’t make the entire page printable.

      Reply
  7. Aileen Lane

    April 1, 2014 at 8:31 pm

    I think this may be the best and healtiest ice-cream I have ever tasted. Absolutely fabulous. Thank you.

    Reply
    • Erica

      April 2, 2014 at 6:21 am

      Thanks!

      Reply
  8. Crystal

    March 31, 2014 at 6:54 pm

    Just made this now, I am blown away at how amazing it is and yet so simple to make! Thank you 🙂

    Reply
    • Erica

      April 1, 2014 at 8:39 am

      Thanks! yes, I’m all about simple and great taste, too!

      Reply
  9. Sandra

    March 31, 2014 at 5:03 pm

    Saw this on Nom Nom Paleo…read it, went to my freezer and made it. Eating it now. Delish!

    Reply
    • Erica

      April 1, 2014 at 8:39 am

      thanks! it’s that easy 🙂

      Reply
  10. Steph

    March 31, 2014 at 4:38 pm

    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! 🙂

    Reply
  11. donna

    March 31, 2014 at 9:30 am

    you don’t have to have a Ice Cream maker to make this?

    Reply
    • Erica

      March 31, 2014 at 9:35 am

      not for this 🙂

      Reply
  12. Tammy

    March 31, 2014 at 7:55 am

    How many carbs are in the recipe? Thank you.

    Reply
    • Erica

      April 1, 2014 at 8:38 am

      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

      Reply
  13. Mechelle

    March 31, 2014 at 7:54 am

    Helpful Hint: running frozen bananas through your juicer makes instant soft serve!

    Reply
    • Erica

      March 31, 2014 at 10:30 am

      ooh, must try that!

      Reply
  14. Kristine Goodman

    March 31, 2014 at 7:05 am

    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!

    Reply
    • Erica

      March 31, 2014 at 8:16 am

      that sounds great – yes, will do 🙂

      Reply
  15. Bonnie

    March 5, 2014 at 10:16 am

    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!!!

    Reply
    • Erica

      March 5, 2014 at 10:59 am

      thanks! yes, it is so creamy – and is so much easier to scoop out when frozen too.

      Reply
  16. Julia

    February 28, 2014 at 3:17 pm

    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!

    Reply
    • Erica

      March 3, 2014 at 11:49 pm

      yum, banana pudding!

      Reply
  17. Christine B.

    February 27, 2014 at 6:18 am

    Yum! I can’t wait to try this 🙂 Thanks!

    Reply
    • Erica

      March 5, 2014 at 11:26 am

      my pleasure 🙂

      Reply
  18. Tina

    February 27, 2014 at 4:48 am

    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

    Reply
    • Erica

      February 27, 2014 at 7:59 am

      Yes, I do think it will be great with pecans!

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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