Nutty Banana "Ice Cream" by Daphne Oz

2
Point(s)
Total Time
3 hr 10 min
Prep
10 min
Serves
4
Difficulty
Easy
You can make the entire thing vegan if you use a splash of dairy alternative milk to blend (almond, hemp, and coconut milks are all nice). Adding a little bit of alcohol to ice cream helps it stay smooth and creamy rather than become very icy, because alcohol has a low freezing temperature. But too much alcohol will make it so the ice cream never sets up, not necessarily a bad thing if you're in the mood for a boozy milkshake!

Ingredients

Banana(s)

2 large, very ripe, peeled, cut into thirds, then frozen

Almond butter

2 Tbsp, or cashew butter or peanut butter

Vanilla extract

1 tsp

Whole milk

¼ cup(s), or 2% milk or nut milk

Kosher salt

¼ tsp

Amaretto liqueur

1½ tsp, or Frangelico or vodka (optional)

Instructions

  1. In a blender, combine the frozen bananas, nut butter, vanilla, milk, salt, and liquor (if using). Blend until smooth.
  2. Transfer the mixture to an airtight container and freeze until it is a scoopable consistency, about 3 hours.
  3. Serving size: about 1/2 cup