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!



  1. Place the frozen bananas in a food processor, or blender on a low to medium speed, and chop a bit.
  2. 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.
  3. Finish processing the ice cream until creamy and smooth.
  4. Scoop and enjoy!
  5. Store sealed in the freezer for a few weeks.

Almond Crunch Topping

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.

Recipe by Recipes for Grain-Free Gluten-Free Specific Carbohydrate Diet
Article at
©2019 Recipes for Grain-Free Gluten-Free Specific Carbohydrate Diet. All rights reserved.