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Homemade Plant-Based Ice Cream

Author : Ashley Madden
Servings: 4 Servings
If you're an ice cream lover, try this small batch homemade plant based ice cream! 


  • High Speed Blender


  • 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


  • 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.


Try tahini instead of almond butter for a nut-free option.
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