If you’re an ice cream lover, try this small batch homemade plant based ice cream!
It only takes minutes to blend together.
Nice cream (ice cream made from frozen bananas) is a dessert we have regularly. I like to jazz it up with berries, cocoa powder, and/or cinnamon but this plant based ice cream changes the game.
It’s made by blending bananas, soaked and drained dates, and almond butter. The date and almond butter give it a creamy consistency without the need of an ice cream maker or added coconut oil or milk.
I like to keep little chunks of dates for texture but feel free to blend until smooth!
Ice Cream Making Tips:
- Use a high-speed blender with a tamper (like the beloved Vitamix).
- Too much added milk or liquid will make the ice cream ice-y and less creamy.
- Don’t freeze this plant-based ice cream for too long. If so be sure to give it time to defrost before serving.
- Add 1 to 2 tablespoons of cocoa powder for a chocolate version.
If you're an ice cream lover, try this small batch homemade plant based ice cream!
Equipment
- High Speed Blender
Ingredients
- 1 packed cup pitted medjool dates soaked in hot water for 15 to 30 minutes
- ¼ cup well stirred almond butter
- 3 ripe bananas
- Pinch cinnamon
- Pinch salt
- 1-2 tablespoons almond milk or organic soy milk if needed for blending
Instructions
- Drain the dates well, discard the soaking liquid, and add them to a high-speed blender with the almond butter, bananas, cinnamon, and salt. Blend on high, using your tamper to help the blending, until completely smooth. Add more milk, 1 tablespoon at a time, as needed to help the blending.
- Transfer the ice cream to a small freezer proof dish and freeze for 8 to 12 hours. If freezing for longer, take the ice cream out of the freezer 5 to 10 minutes before serving.
Notes
Try tahini instead of almond butter for a nut-free option.
Did you make this recipe?
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Sandy
Can I use frozen bananas to make this recipe?
Thank you!
Ashley Madden
Hi Sandy! Yes you can 🙂
-Ashley