Chocolate Almond Butter Ice Cream

5 from 1 vote

This chocolate ice cream is rich, creamy, and chocolaty with dark roasted flavors only cocoa can impart. It's sweet with the tiniest bitter notes to balance the sweetness.

Prep Time5

Servings: (1/2-cup) servings

Calories:

Ingredients

4 ripe bananas , sliced and frozen*
1/3 cup cocoa powder
1/4 cup almond butter , smooth

US Customary - Metric

Instructions

Blend. Add the bananas, cocoa powder, and almond butter into a high-speed blender. Blend on high until smooth. Use the tamper to push all the ingredients down into the blade. Do not over-blend or melting will occur.
Taste and adjust the flavor, adding a liquid sweetener of choice for sweetness, and cocoa powder for a more chocolaty flavor.
Serve the ice cream right away as a soft-serve or freeze for 1-2 hours for a scoopable consistency.

Notes

*I typically cut the bananas into 1/2-inch/1.3-cm slices because large frozen pieces can be hard to blend. Freeze the slices on a parchment paper-lined baking sheet in a single layer to prevent large clumps.
**Because the ice cream doesn't contain any emulsifiers or stabilizers, and is not churned, it gets harder and icier the longer it sits in the freezer. So, it's best consumed immediately or as soon as possible.