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: 4servings
Calories: 102kcal
Ingredients
2peeled, frozen bananas
2tablespoonsunsalted creamy almond butteror other nut or seed butter
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.