Almond Milk Ice Cream
Now that the hot summer months are here, it’s time to cool off your taste buds with this simple homemade dessert. One taste of this Almond Milk Chocolate Peanut Butter Banana Ice Cream and you’ll be opting to eat your dessert first, every single time.
This delicious ice cream recipe contains just six simple ingredients. When the craving hits, you probably already have everything you need to make it in your house.
The hardest part about this recipe is waiting for it to freeze before eating!
Can you use regular milk for this ice cream recipe?
You can. It should set up just the same. I like to use almond milk because it’s what I prefer to drink. It has a great taste and tends to be lower calorie and fat than other milk options.
What other fruit could you use in this simple ice cream recipe?
What makes this ice cream recipe so great? You can switch it up a bit and try out other fruit combinations as well. Frozen peaches, cherries, and strawberries are always the right choice, and if the peanut butter doesn’t go well with any of those, omit the fruit.
If you’re tired of running to the store every time an ice cream craving hits, this recipe is the one that you’ve been waiting on. We all know that anything homemade is always better than store-bought to making up your ice cream at home is sure to be a great idea!
For my No Churn Toffee Ice Cream recipe click here.
6 ripe bananas, sliced and frozen
½ cup creamy peanut butter
⅓ cup cocoa
½ teaspoon vanilla
¼ teaspoon salt (if peanut butter is unsalted)
2 cups almond milk
- Place milk into a heavy-duty blender. Top with the peanut butter, cocoa, vanilla, salt (if needed) and frozen bananas.
- Process on high until the mixture is smooth.
- Transfer to an ice cream freezer container and cover. Freeze until set.
- If the ice cream is too hard to scoop, allow to set at room temperature for five minutes prior to serving.
