Crunchy Almond Butter Banana Ice Cream

By Chef: Julie Van den Kerchove
Posted: August 4, 2016


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This Crunchy Almond Butter Banana Ice Cream is super simple to make but so addictive, especially when you top it with raw chocolate sauce and toasted coconut.


  • 4 ripe bananas, peeled + frozen & roughly chopped
  • 2 tablespoons almond milk (or other non-dairy milk)
  • 1 tablespoon almond butter (or other nut butter)
  • 1 teaspoon maple syrup or a few drops of pure liquid Stevia (optional)
  • 2 large pinches of vanilla powder
  • 1 large pinch of Himalayan crystal salt or sea salt (optional)
  • 2 large tablespoons sprouted almonds, roughly chopped (optional, to add a crunchy texture)
  • chopped almonds, cacao nibs, toasted coconut chips, raw chocolate sauce…


  1. Place your frozen banana chunks in the food processor fitted with an S-blade and pulse to mix until they look crumbled. If you don’t have a powerful food processor at home, allow your frozen bananas to slightly thaw (5 minutes or so) before you turn it into ice cream.
  2. Scrape down the sides of your food processor with a rubber spatula in between mixing. Add your other ingredients, except for the sprouted almonds. Process until the frozen bananas turn into ice cream.
  3. Finally, add the sprouted almonds and pulse to mix for a few seconds at a time. You want these to stay crunchy.
  4. Take two serving bowls and use an ice cream scoop or spoon to scoop out your ice cream.
  5. Add your favorite toppings. I used extra almonds, cacao nibs, toasted coconut chips and raw chocolate sauce.