Indulge in a creamy, naturally sweet treat with this Cinnamon Almond Butter “Ice Cream.”
Made with frozen bananas, rich almond butter, and a touch of honey, it’s packed with plant-based protein, heart-healthy fats, and fiber.
Low in saturated fat and easy to whip up in minutes, this guilt-free dessert is perfect for quick snacks, satisfying cravings, or effortless meal prep.
5-Minute Cinnamon Almond Butter Ice Cream
Equipment
- 1 High-Powered Blender
- 1 spatula or tamper handle
- 1 airtight container (optional, for freezing)
Ingredients
- 4 medium frozen bananas
- 4 tablespoons almond butter
- 4 tablespoons honey or maple syrup for vegan option
- 4 teaspoons ground cinnamon
Instructions
- Prepare Your Frozen Bananas: Start by selecting 4 ripe bananas. Peel them completely and slice them into halves or thirds to make them easier to blend. Place the banana pieces on a parchment-lined tray or plate and freeze them for at least 2–3 hours, or until completely frozen. Using fully frozen bananas ensures a creamy, scoopable ice cream texture without the need for any additional ice or cream.
- Measure and Gather Ingredients: While the bananas are freezing, gather 4 tablespoons of almond butter, 4 tablespoons of honey, and 4 teaspoons of ground cinnamon. Measuring ingredients beforehand helps streamline the blending process and ensures consistent flavor in every batch.
- Set Up Your Blender: Use a high-powered blender or food processor for the smoothest results. Place the frozen banana pieces into the blender first. This will prevent the heavier ingredients like almond butter from sticking to the sides. If your blender comes with a tamper handle, keep it handy for pushing down stubborn pieces.
- Add the Flavor Boosters: Once the bananas are in the blender, add the almond butter, honey, and ground cinnamon on top. These ingredients will infuse the ice cream with natural sweetness, creamy texture, and warm cinnamon flavor. Layering them on top helps the blender pull everything evenly from the bottom up, ensuring a uniform blend.
- Start Blending Slowly: Begin blending at a low speed. This allows the frozen bananas to break down gradually without overworking your blender or creating splatters. Use the tamper handle to gently push banana chunks toward the blades if necessary. Be patient at this stage—starting slow prevents the blender from straining and gives a creamier consistency.
- Increase Speed and Blend to Creamy Perfection: Once the banana pieces start breaking down, gradually increase the speed to medium-high. Continue blending until the mixture becomes completely smooth, creamy, and soft-serve-like.Stop occasionally to scrape down the sides of the blender with a spatula to ensure no chunks remain. The final texture should be thick, velvety, and uniform, with all ingredients fully incorporated.
- Taste and Adjust if Needed: Give your ice cream a quick taste. If you prefer a sweeter dessert, you can add a little more honey or maple syrup. For a stronger cinnamon flavor, sprinkle in an extra half teaspoon and blend briefly. Adjusting at this stage ensures the ice cream matches your personal taste preferences.
- Serve Immediately for Soft Serve: For a soft-serve experience, scoop the ice cream directly from the blender into bowls. The texture should be light, creamy, and easy to scoop, almost like a freshly churned ice cream.You can top it with chopped nuts, a drizzle of almond butter, or a sprinkle of cinnamon for extra flair.
- Optional Freezing for Firm Texture: If you prefer a more traditional ice cream consistency, transfer the mixture into an airtight container. Smooth the top with a spatula, cover tightly, and freeze for 1–2 hours. Remove from the freezer 5–10 minutes before serving to make scooping easier. This step allows the ice cream to firm up while maintaining a creamy, indulgent texture.
- Enjoy and Store Leftovers Properly: Serve immediately or store any leftovers in the airtight container in the freezer for up to 1 week. When ready to enjoy, allow it to sit at room temperature for a few minutes for easier scooping. This dessert makes a healthy, protein-packed, fiber-rich treat perfect for quick snacks, meal prep, or satisfying sweet cravings.
Notes
- Use fully ripe bananas for maximum sweetness and natural creaminess.
- Frozen banana slices make blending easier and create a smooth, soft-serve texture without added cream.
- A high-powered blender is recommended to achieve a silky consistency; lower-powered blenders may require extra scraping and blending.
- Adjust the sweetness by using honey, maple syrup, or a sugar substitute according to your taste preference.
- Cinnamon can be swapped for other warming spices like nutmeg, cardamom, or pumpkin pie spice for variation.
- For a vegan option, replace honey with maple syrup or agave nectar.
- This recipe is quick to make and perfect for meal prep, as it can be stored in the freezer for up to a week.
Chef’s Secrets: Enhancing Flavor And Texture
To elevate this simple frozen treat, focus on ingredient quality and technique.
Using ripe, sweet bananas ensures natural sweetness without relying heavily on added sugars.
Almond butter should be smooth and creamy, as chunky versions can interfere with the ice cream’s texture.
Blend slowly at first, gradually increasing speed, to prevent icy lumps and achieve a velvety consistency.
For added depth, lightly toast the almond butter beforehand or sprinkle a pinch of sea salt into the mix—this amplifies flavor while balancing sweetness.
Finally, always scrape the blender sides during blending to fully incorporate all ingredients for the creamiest result.
Serving Suggestions: Creative Ways To Enjoy
This Cinnamon Almond Butter “Ice Cream” is versatile and pairs beautifully with a variety of toppings and accompaniments.
Sprinkle with chopped toasted almonds, cacao nibs, or granola for added crunch.
Fresh berries or sliced bananas enhance the natural sweetness while adding a refreshing touch.
For a decadent twist, drizzle a little dark chocolate or almond butter on top.
You can also serve it as a topping over warm oatmeal, pancakes, or waffles for a satisfying breakfast treat.
Its creamy texture and subtle spice make it perfect for dessert, snack time, or even a post-workout boost.
Storage Tips: Keep Ice Cream Perfect
Store any leftovers in an airtight container in the freezer to maintain freshness and prevent ice crystals from forming.
For the best texture, press a layer of parchment paper directly onto the surface before sealing.
When ready to enjoy, allow it to sit at room temperature for 5–10 minutes for easier scooping.
Avoid refreezing melted portions, as this can lead to grainy texture.
If making ahead for meal prep, portion into individual containers to grab-and-go without compromising consistency or flavor.
Frequently Asked Questions
1. Can I use a regular blender instead of a high-powered one?
Yes, but it may take longer to reach a smooth consistency. You may need to add a splash of plant-based milk and stop periodically to scrape down the sides to ensure even blending.
2. Is there a sugar-free option for this recipe?
Absolutely. Replace honey with a natural sweetener like stevia, monk fruit, or erythritol.
The frozen bananas provide natural sweetness, so you may need less added sugar than expected.
3. Can I use peanut butter or another nut butter instead of almond butter?
Yes! Peanut butter, cashew butter, or sunflower seed butter all work well. Keep in mind that the flavor profile will slightly change depending on the nut butter you choose.
4. How do I prevent the ice cream from becoming icy?
Using fully frozen bananas and blending slowly helps achieve a creamy texture.
Adding almond butter and a little honey also stabilizes the mixture and prevents ice crystals. Avoid thawing completely before blending.
5. How long can I store this ice cream in the freezer?
It will stay fresh for up to one week in an airtight container. For best results, allow it to soften at room temperature for a few minutes before serving to maintain a smooth, scoopable consistency.
