Banana Almond Butter Chocolate Swirl Ice Cream

5 from 4 votes

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.

Prep Time10

Chill Time:6

Total Time6 10

Course: Dessert

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

Servings: servings

Calories: 826kcal

Author: Shanika

Ingredients

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)
½ cup semi-sweet chocolate chips, melted (I use Ghirardelli)

US Customary - Metric

Instructions

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.
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.
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.
Cover with plastic wrap and freeze for at least 4-6 hours.
To serve, remove from freezer and scoop ice cream in prepared cups, adding chopped pieces of chocolate bar.
Bon Appetit!

Notes

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

Nutrition