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Ingredients
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Instructions
- Break the frozen bananas into chunks and toss them into a mini food processor along with the almond butter. Add a pinch of Himalayan sea salt if using unsalted almond butter (optional).
- Blend until the bananas break down into a soft-serve consistency, adding a tablespoon or two of water to help facilitate blending if necessary. The result should be a creamy, uniform ice cream.
- Serve immediately for a soft-serve style dessert, or transfer to a sealed container and store in the freezer for a firmer, scoopable ice cream.
Recipe Notes
For more about healthy eating with Eat to Thrive, see https://eattothrive.info
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