Instant Chocolate Almond Ice Cream

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Naturally sweet and creamy, chocolate almond ice cream comes together in just a few minutes and is a great treat to make from your stash of frozen bananas!

Tips for Making Homemade Ice Cream

  • Tip 1: If your recipe calls for frozen bananas, don’t waste any time slicing the bananas before you freeze them. Even after they are frozen, they are still soft enough to break into smaller pieces before you put them into your food processor.
Instant Chocolate Almond Ice Cream. Super creamy, and amazingly good for you! www.superhealthykids.com
  • Tip 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. For this recipe, 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! www.superhealthykids.com
  • Tip 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 aren’t quite ready, then 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! www.superhealthykids.com

You can also store it in a freezer safe container. This recipe will freeze hard, but softens up quickly and then you can scoop it.

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 easy dessert!

More of our Favorite Homemade Ice Cream Recipes:

Instant Chocolate Almond Ice Cream

Chocolate almond ice cream is decadent and can be whipped together in moments from your stash of frozen bananas.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: almond, chocolate, dairy free, gluten-free, ice cream, vegetarian
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 4 servings
Calories: 270kcal

Ingredients

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

Instructions

  • 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.
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Nutrition

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

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11 Comments

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….