Whip up a batch of this Almond Milk Ice Cream for a refreshing chilled dessert. This banana nice cream recipe is dairy-free, ultra creamy, and delicious!
You only need 3 ingredients to make this delicious banana and almond milk nice cream recipe.
I ramped up the sweetness in my ice cream by adding almonds and chocolate chips. Chocolate chips and almonds are optional ingredients, but I recommend adding them—they're so delicious with the banana flavor!
This Almond Milk Ice Cream recipe is...
- Naturally gluten-free
- Made with 3 ingredients
And if you're feeling really ambitious, you can even make your own homemade almond milk to use with this recipe!
How to Make Almond Milk Ice Cream
- Start by dicing your banana into cubes and freezing them. The bananas have to be frozen hard.
- Toss frozen bananas in a food processor and add the nut butter and almond milk. Turn on and process together for 1–2 minutes.
- Scrape the sides of the food processor. Continue to process and add milk a teaspoon at a time if the ice cream seems too thick.
- Once blended, pour ice cream into bowls, then top with almonds and chocolate chips if you want.
- Serve and enjoy!
Tips & Tricks for Almond Milk Ice Cream
Make sure to use a food processor. I have found that a blender will not blend your bananas well enough, unless it is a high-powered blender. You will find that a blender can't get the texture quite right.
You have to start preparing this recipe with fully frozen diced bananas. If your bananas are not fully frozen, you will end up with a gummy, soupy mixture that doesn't have the texture or feel of ice cream.
Variations to Almond Milk Ice Cream
Use any type of nut butter you would like—cashew butter, peanut butter, etc. Just swap out the almond butter in the recipe for the nut butter flavor of your choice!
If you don't want to use almond milk, feel free to replace it with any milk you prefer. Even a Lactaid-style milk will work if you are okay with dairy.
Feel free to add on your favorite ice cream toppings! Sprinkles, drizzle of hot fudge, caramel sauce, etc—any and all are welcome on top of this delicious frozen dessert. Of course, if you prefer it plain, you can skip the toppings!
Almond Milk Ice Cream FAQs
Can I save the ice cream for later?
You will want to eat this nice cream right after you make it! The texture will become harder in the freezer, so I recommend only making this ice cream right before you plan to eat it. You can store your leftover ice cream in the freezer, but just know that its texture will be firmer.
Can I sweeten this ice cream?
If this ice cream isn't sweet enough for you, feel free to add in some maple syrup, agave, or artificial sweetener of your choice. Taste, and then add more sweetener if needed.
- 4 tbsp almond milk
- ½ cup almond butter
- 3 overripe bananas frozen
- ¼ cup chopped almonds optional
- ¼ cup chocolate chips optional
- The bananas need to be well frozen for this recipe. Chop the bananas and freeze them for at least 3 hours or until completely frozen.
- Place the almond milk, almond butter, and frozen bananas in a food processor.
- Blend on high for 1–2 minutes. Scrape the sides, as needed. If you need more liquid, you can add a few more tablespoons of almond milk.
- Serve immediately, topped with chocolate chips and chopped almonds if desired.
- Store in an air-tight container in the freezer.