Banana Almond Butter Chocolate Swirl Ice Cream

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When it comes to ice cream, there aren’t much flavors that really disappoint. This Banana Almond Butter Chocolate Swirl Ice Cream recipe is one of the many flavors that will surely satisfy that sweet tooth. Made with bold almond butter and chocolate flavors, with a nice hint of banana and a few chunks of chocolate which adds texture, this ice cream is the perfect addition to the Summer season.

I just love a good ice cream recipe! So far, I’ve made a few no-churn required ice cream recipes and I am happy every time. Having a no-churn option certainly makes things easier, since the mani ingredients are usually household staples anyway.

Looking for a few ice cream flavor ideas? Check out our selection:

No-Churn Caramel Cone Ice Cream

S’mores Ice Cream

Butter Pecan + Almond Ice Cream

Whatever you choose to try, I can guarantee that you’ll indulge in these sweet treats time and time again!

The exciting thing about this recipe is the use of bold banana flavor that is paired with almond butter from Justin’s and a moderate chocolate swirl.

Specifically, the almond butter that I chose to use has maple in it, therefore, the flavors were bursting with a bit more complexity as you can see. But definitely in a good way!

Using ripe bananas, I chose to puree a few into the batter, which created a nice smooth, but grainy texture. If you’re a banana friend, then you’ll love this.

The swirl was created by melted or softened chocolate chips, which made things a lot easier to create a swirl pattern once added to the batter.

Now, add your coarsely chopped chocolate chunks and you have yourself a real party! Haha.

I really enjoyed this one and so did my husband! While my little guy didn’t like it so much (He’s not a banana or chocolate fan!), this recipe is a great option for the little ones.

You can simply adjust the amount of chocolate to avoid sweetness when serving your little one or not (if they love chocolate!). It’s just perfect!

1. In the bowl of an electric mixer, whisk together the heavy whipping cream on high speed for about 5 minutes until fluffy and stiff peaks form.

2. Next fold in the sweetened condensed milk with a spatula until well incorporated. Add the pureed banana and continue to fold until incorporated. Next, fold in the melted almond butter until fully incorporated as well.

3. Pour into a 9×5 loaf pan (metal or ceramic) and add melted chocolate to the top of batter, creating a swirl like pattern using a butter knife or something smooth as such.

4. Cover with plastic wrap and freeze for at least 6 hours.

5. To serve, remove from freezer and scoop ice cream in prepared cups, adding chopped pieces of chocolate bar.

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If you choose to make this Banana Almond Butter Chocolate Swirl Ice Cream recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

5 from 4 votes

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Banana Almond Butter Chocolate Swirl Ice Cream

When it comes to ice cream, there aren't much flavors that really disappoint. This Banana Almond Butter Chocolate Swirl Ice Cream recipe is one of the many flavors that will surely satisfy that sweet tooth. Made with bold almond butter and chocolate flavors, with a nice hint of banana and a few chunks of chocolate which adds texture, this ice cream is the perfect addition to the Summer season.

Course: Dessert

Keyword almond, banana, chocolate, classic, dessert, easy, homemade, ice cream, vegetarian

Prep Time: 10 minutes

Chill Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 6 servings

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

• 2 cups organic heavy whipping cream, cold (I use Organic Valley)
• 1 (14 oz.) can sweetened condensed milk, low-fat  (I use the Eagle's brand)
• 3 ripe bananas, pureed
• 1 cup almond butter, fully softened (I use Justin's)
• 1 brick of semi-sweet chocolate bar, roughly chopped (I use Ghirardelli)
• 1/2 cup semi-sweet chocolate chips, melted (I use Ghirardelli)

Instructions:

1. In the bowl of an electric mixer, whisk together the heavy whipping cream on high speed for about 5 minutes until fluffy and stiff peaks form.

2. Next fold in the sweetened condensed milk with a spatula until well incorporated. Add the pureed banana and continue to fold until incorporated. Next, fold in the melted almond butter until fully incorporated as well.

3. Pour into a 9x5 loaf pan (metal or ceramic) and add melted chocolate to the top of batter, creating a swirl like pattern using a butter knife or something smooth as such.

4. Cover with plastic wrap and freeze for at least 4-6 hours.

5. To serve, remove from freezer and scoop ice cream in prepared cups, adding chopped pieces of chocolate bar.

6. Bon Appetit!

Tips | Notes:

STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.

 

Banana Almond Butter Chocolate Swirl Ice Cream.

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