What’s your favorite ice cream flavor? Really, I want to know. Tell me in the comments, on Instagram, send me a letter, mail me a pint. Whatever it is, I am 99% sure I would love it too, because I just love ice cream. Especially really quality ice cream that comes in creative flavors. But honestly that stuff is pretty expensive, so I also love to make my own. Such as this Salted Almond Fudge Ice Cream.
This ice cream is rich, creamy, crunchy, AND dairy free. Made with only three ingredients, it really couldn’t be easier to throw together as soon as a craving hits. The base of the ice cream is frozen bananas, but the banana flavor doesn’t really come through in the final product. Because even though I love bananas, sometimes I just want chocolate, and that’s what this recipe delivers.
There are a few tense moments while you blend up the ice cream, because key is to avoid over-mixing at all costs. The moment all the chunks of banana are gone, it’s time to stop mixing, because otherwise you’re ice cream will be a syrupy mess. Other than that, this stuff is BEYOND easy.
I can’t wait to experiment with different ice cream flavors and different styles of dairy free ice cream this summer (coconut milk ice cream, anyone?) but for now this Salted Almond Fudge Ice Cream is rocking my world.
Sitting in the sun on the front steps of my house on a warm spring afternoon, with a good book and a bowl of Salted Almond Fudge Ice Cream in hand is pretty much my definition of pure bliss.
- 2 frozen bananas (slice before freezing)
- 2 tbsp roasted salted almonds
- 1 tbsp cacao powder (or unsweetened cocoa powder)
- Pinch of salt
- Combine frozen bananas, cacao powder, and salt in food processor.
- Allow to thaw for 5 minutes.
- While bananas thaw, roughly chop almonds and set aside.
- Pulse contents of food processor just until smooth. DO NOT over mix, or ice cream will become syrupy.
- Stir almonds into ice cream and serve!
If you can resist devouring this ice cream immediately, I recommend allowing it to sit in the fridge for about 5 minutes to firm up a little.