Looking for a creamy, dairy-free dessert that’s easy to whip up? Almond milk ice cream is the answer. It’s smooth, nutty, and totally customizable. Plus, it’s perfect for anyone who’s vegan, lactose-intolerant, or just wants a lighter treat.
Fun fact: Did you know almond milk has been around since the Middle Ages? Monks in Sicily used it as a dairy substitute during fasting periods. Fast forward to today, and it’s become a go-to ingredient for plant-based desserts like this one!
This recipe takes inspiration from banana-based “nice cream” but adds almond butter for extra richness. The result? A guilt-free frozen treat you’ll want to make again and again.
Quick Recipe Details
- Prep Time: 5 minutes
- Freezing Time: 6 hours
- Total Time: 6 hours 5 minutes
- Servings: 2 (but you can easily double or triple it!)
- Difficulty: Super easy—perfect for beginners.
What You’ll Need:
- A food processor or blender (even an immersion blender works).
- An airtight container for freezing.
- Optional: An ice cream scoop for serving.
Pro Tip: Freeze your bananas ahead of time so you’re always ready to make this ice cream. They’ll stay good in the freezer for up to a month!
Ingredients
Here’s what you need to get started:
- 4 tbsp almond milk – Helps everything blend smoothly.
- ½ cup almond butter – Makes the texture creamy and adds a nutty flavor. Use unsweetened for better control over sweetness.
- 3 frozen bananas – Overripe ones are best because they’re naturally sweet and super creamy when blended.
- ¼ cup chopped almonds (optional) – For some crunch.
- ¼ cup chocolate chips (optional) – Because who doesn’t love chocolate?
Substitutions:
Don’t have almond milk? Oat milk or coconut milk works too!
No almond butter? Use peanut butter or cashew butter instead.
Want a healthier mix-in? Try cacao nibs or dried fruit instead of chocolate chips.
How to Make It
Step 1: Prep Your Bananas
Chop your bananas into small pieces before freezing them for at least 3 hours (or overnight). This makes blending easier later on.
Pro Tip: Lay them flat on a baking sheet before freezing so they don’t stick together.
Step 2: Blend It All Together
Add the frozen banana pieces, almond milk, and almond butter to your blender or food processor. Blend until smooth and creamy—about 1–2 minutes. Scrape down the sides if needed.
If the mixture is too thick, add a little more almond milk (one tablespoon at a time) until it reaches that soft-serve consistency.
Watch Out: Don’t over-blend! If the mixture gets too warm, it can lose its creamy texture.
Step 3: Add Your Mix-ins (Optional)
Want some extra flavor or texture? Fold in chopped almonds, chocolate chips, or whatever mix-ins you like using a spatula. Toasted almonds are especially delicious—they add a nutty crunch!
Step 4: Freeze & Serve
Scoop the mixture into an airtight container and smooth out the top with a spatula. Freeze for at least 6 hours or overnight if you want it firmer.
When you’re ready to serve, let it sit at room temperature for about 5 minutes to soften slightly before scooping.
Pro Tip: Dip your ice cream scoop in warm water for easier scooping!
Fun Variations
Want to switch things up? Here are some ideas:
Flavor Ideas:
- Chocolate Dream: Add 2 tablespoons of cocoa powder while blending.
- Berry Bliss: Toss in some fresh or frozen strawberries or blueberries.
- Tropical Vibes: Mix in shredded coconut or pineapple chunks.
- Spiced Up: Sprinkle in cinnamon or nutmeg for a cozy twist.
Dietary Tweaks:
Nut-Free: Use sunflower seed butter instead of almond butter.
Sugar-Free: Skip the chocolate chips or use sugar-free versions.
Serving Tips & Storage
How to Serve It:
Scoop your almond milk ice cream into bowls and top with chopped almonds, fresh fruit, or even a drizzle of chocolate syrup. Feeling fancy? Serve it with homemade waffle cones!
Storing Leftovers:
Keep any leftovers in an airtight container in the freezer for up to two weeks. To avoid ice crystals, press plastic wrap directly onto the surface before sealing the container.
Pro Tip: Let frozen ice cream sit out for about 5–10 minutes before scooping—it’ll soften just enough without melting.
Final Thoughts
Making almond milk ice cream at home is quick, easy, and so much fun! It’s healthier than store-bought options and totally customizable to suit your cravings. Whether you’re enjoying it on a hot summer day or serving it as part of a dinner party dessert spread, this recipe is sure to impress.
So grab those bananas from your freezer and get blending—you’re just minutes away from creamy, dreamy deliciousness!
PrintAlmond Milk Ice Cream
This almond milk ice cream is a quick, healthy, and delicious dessert perfect for anyone craving a creamy treat without dairy. Made with frozen bananas, almond butter, and a touch of almond milk, it’s naturally sweetened and customizable with your favorite mix-ins like chocolate chips or chopped nuts. Whether it’s a summer indulgence or a guilt-free snack, this recipe is sure to satisfy!
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 6 hours 5 minutes (includes freezing time)
- Yield: 2 1x
- Category: Dessert
- Cuisine: Vegan, Dairy-Free
Ingredients
- 4 tbsp almond milk – Adds just enough liquid to blend smoothly.
- ½ cup almond butter – Provides richness and a nutty flavor.
- 3 overripe bananas (frozen) – The base for natural sweetness and creaminess.
- ¼ cup chopped almonds (optional) – For added crunch.
- ¼ cup chocolate chips (optional) – A touch of indulgence.
Substitution Ideas:
- Replace almond butter with peanut or cashew butter for a flavor twist.
- Use oat or coconut milk instead of almond milk if preferred.
- Swap chocolate chips with cacao nibs or dried fruit for healthier options.
Instructions
Peel and chop the bananas into small pieces before freezing them for at least 3 hours or until fully solid. This step ensures the creamy texture of the ice cream.
Pro Tip: Lay the banana pieces flat on a tray before freezing to prevent clumping.
In a food processor or high-speed blender, combine the frozen banana pieces, almond milk, and almond butter. Blend on high for 1–2 minutes until smooth and creamy. Scrape down the sides as needed to ensure even blending.
Texture Cue: The mixture should resemble soft-serve ice cream. If it’s too thick, add an extra tablespoon of almond milk at a time.
Fold in chopped almonds or chocolate chips gently with a spatula for added texture and flavor.
Pro Tip: Toast the almonds beforehand to enhance their nutty taste.
Transfer the mixture to an airtight container and smooth out the top with a spatula. Freeze for at least 6 hours for a firmer texture. Let it sit at room temperature for 5 minutes before scooping.
Pro Tip: Dip your ice cream scoop in warm water for easier scooping.
Notes
Serving Suggestions:
Serve in bowls topped with extra chopped nuts, chocolate drizzle, or fresh fruit slices. Pair it with warm brownies or cookies for an indulgent dessert combo!
Tips & Tricks:
- Use overripe bananas for maximum sweetness—no need for added sugar!
- Avoid over-blending to keep the mixture cool and creamy.
Storage & Reheating:
Store leftover ice cream in an airtight container in the freezer for up to two weeks. To soften, let it sit at room temperature for 5–10 minutes before scooping. Avoid refreezing melted portions to maintain texture.