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}
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!
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.
Tina
February 27, 2014 at 4:48 amSounds yummy! Can’t wait to try with pecans. Wonder if it will resemble butter pecan ice cream?
Thanks for all you delicious recipes!!
Tina
Erica
February 27, 2014 at 7:59 amYes, I do think it will be great with pecans!
Christine B.
February 27, 2014 at 6:18 amYum! I can’t wait to try this 🙂 Thanks!
Erica
March 5, 2014 at 11:26 ammy pleasure 🙂
Julia
February 28, 2014 at 3:17 pmI 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!
Erica
March 3, 2014 at 11:49 pmyum, banana pudding!
Bonnie
March 5, 2014 at 10:16 amOMG 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!!!
Erica
March 5, 2014 at 10:59 amthanks! yes, it is so creamy – and is so much easier to scoop out when frozen too.
Kristine Goodman
March 31, 2014 at 7:05 amI 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!
Erica
March 31, 2014 at 8:16 amthat sounds great – yes, will do 🙂
Mechelle
March 31, 2014 at 7:54 amHelpful Hint: running frozen bananas through your juicer makes instant soft serve!
Erica
March 31, 2014 at 10:30 amooh, must try that!
Tammy
March 31, 2014 at 7:55 amHow many carbs are in the recipe? Thank you.
Erica
April 1, 2014 at 8:38 amI 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
donna
March 31, 2014 at 9:30 amyou don’t have to have a Ice Cream maker to make this?
Erica
March 31, 2014 at 9:35 amnot for this 🙂
Steph
March 31, 2014 at 4:38 pmI 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! 🙂
Sandra
March 31, 2014 at 5:03 pmSaw this on Nom Nom Paleo…read it, went to my freezer and made it. Eating it now. Delish!
Erica
April 1, 2014 at 8:39 amthanks! it’s that easy 🙂
Crystal
March 31, 2014 at 6:54 pmJust made this now, I am blown away at how amazing it is and yet so simple to make! Thank you 🙂
Erica
April 1, 2014 at 8:39 amThanks! yes, I’m all about simple and great taste, too!
Aileen Lane
April 1, 2014 at 8:31 pmI think this may be the best and healtiest ice-cream I have ever tasted. Absolutely fabulous. Thank you.
Erica
April 2, 2014 at 6:21 amThanks!
Pat
April 10, 2014 at 6:58 amCan you please make print – printer friendly, so the “whole” page including posts won’t print? Thanks.
Erica
April 18, 2014 at 8:17 amPat, you can use your browser to print the whole page. Because of formatting I can’t make the entire page printable.
Sophia
August 23, 2017 at 12:09 pmI 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.
Erica
August 23, 2017 at 2:12 pmUS measurement is there (1/2 cup of almonds).
Yang
February 25, 2019 at 2:52 pmI 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!
Erica
February 25, 2019 at 7:09 pmYou’re welcome! I have both recipes, and both are very creamy and tasty.