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5 from 3 votes

Instant Chocolate Almond Ice Cream

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.


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