Instant Chocolate Almond Ice Cream Recipe

Jump to Recipe


Instant Chocolate Almond Ice Cream. Super creamy, and amazingly good for you!

I’m lazy by the time it’s time for dessert. But I have a sweet tooth and so do my darling little monsters that I feed every day at my well-worn table. That’s why I love instant ice cream. It’s creamy. It’s sweet. It’s fast. It is also a great way to get a serving of fruit into my little monsters darlings.

Instant Chocolate Almond Ice Cream. Super creamy, and amazingly good for you!

I’ve made this treat a quadrillion times. Recently, we even created a rainbow of healthy ice cream with fruits and veggies. I’m not trying to brag. I just need you to understand that I’m a real authority on the subject of lazy desserts. Today I decided to indulge you with the secrets to a truly divine, instant ice cream.

  • Secret 1: Don’t waste any time slicing the bananas before you freeze them. I cringe when I see bloggers instruct readers to slice and then freeze their bananas. I haven’t seen any benefits to this silly step – besides one more dish to wash. Simply break your frozen bananas in half as you put them into the food processor.
Instant Chocolate Almond Ice Cream. Super creamy, and amazingly good for you!
  • Secret 2: Use a few add ins. Frozen fruit and nut/seed butters are fun to pair together. Frozen sweet cherries are one of my absolute summer favorites. My kids love peanut butter and chocolate paired together. Wait to put in your add-ins until your bananas are a little crumbly and aren’t quite creamy yet. (Check out the pic.)
Instant Chocolate Almond Ice Cream. Super creamy, and amazingly good for you!
  • Secret 3: Serve immediately. Like, seriously soon, Mama! The bananas start to thaw as soon as you take them out of the freezer. The moment you’ve reached your creamy texture remove the blade and hand everyone a spoon. If you are more civilized than we are, freeze the scoops individually on a piece of parchment and serve when everyone is ready to nosh.
Instant Chocolate Almond Ice Cream. Super creamy, and amazingly good for you!

This version of instant ice cream is decadent and can be whipped together in moments from your stash of frozen bananas. Give my Instant Chocolate Almond Ice Cream Recipe a try for your next lazy dessert!

Instant Chocolate Almond Ice Cream - Dairy Free & No Refined Sugar!



Alli blogs at Don’t Panic Mom where she trades panic for a fun, positive approach to family health. She’s living the dream with her four kids, hunky husband, and eight chickens in eastern Colorado.

Instant Chocolate Almond Ice Cream

5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Instant Chocolate Almond Ice Cream
Servings: 4
Calories: 270kcal


  • 4 medium banana
  • 1/3 cup almond butter
  • 1/4 cup cocoa powder, unsweetened
  • 3 tablespoon almonds, sliced


  • Break frozen bananas in half and place in bowl of food processor.
  • Pulse for about a minute, or until the bananas have a crumbly texture.
  • Add the almond butter and cocoa powder and replace the cover.
  • Blend for another minute, or until the texture is uniformly smooth.
  • Serve immediately with toasted almonds or freeze individual scoops on parchment paper until ready to serve.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 270kcal | Carbohydrates: 35g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Sodium: 4mg | Fiber: 8g | Sugar: 16g

Leave a Comment:
Did you make this recipe? Leave a review!

Your email address will not be published. Required fields are marked *


Yes. Peel them first before freezing. Then they are ready for smoothies or instant ice cream the moment you take them out of the freezer.

personally I always cut up my bananas as it is so much easier to mix than when they are in half. I have tried both ways and would always advise cutting them up and freezing them on a tray.

Probably a really dumb question, but how much does this taste like bananas? I despise bananas, but this looks delish! (Even the smell of them makes me choke). You know the answer I’m hoping for!

I don’t think it’s overly “banana-y.” You could experiment with just one banana and a tablespoon of cocoa powder and almond butter. But the good news is that any frozen fruit pulverized in a food processor without liquid will turn into ice cream/sorbet. Good luck!

Just made this,but it tastes really bitter. Added some Honey but its still bitter. Could it be the almond spread?

I know this is a minor point…but it would help if in the directions you listed “frozen” bananas…. stared at this for awhile trying to figure out where you added ice or how you made it cold….