Prep Time 30 minutes
Cooking Time 30min - 2hrs
Yields 4 Servings
4 frozen overripe bananas
2 tablespoons almond butter
1 cup sliced strawberries
1 to 1.5 inch piece vanilla pod, split and scrapped or (1/2 teaspoon vanilla extract)
swap almond butter for peanut butter
replace strawberries with fresh or frozen pitted cherries
instead of strawberries, add cocoa powder for chocolate flavored ice cream
Combine the bananas and almond butter in a food processor and blend until smooth or creamy. Add the strawberries and vanilla and pulse to mix well, leaving a few solid bits of strawberry for texture. Transfer the ice cream to an airtight glass container and freeze for 30min for soft texture or for 1-2hrs for a firmer texture. If the ice cream becomes too hard to scoop, let it stand at room temp for 10-15min before serving. We enjoy ours slightly softer texture.
Tip - keep those overripe bananas in your freezer to make delicious ice cream or use them in smoothies in minutes.