OK, I know for those of you in northern climates, it seems strange to be talking about ice cream right now….But we’re coming off of an unseasonably warm week here in Austin, and I’ve been craving something refreshing. This recipe is so easy to whip up, and so incredibly delicious – enjoy it now, or keep it in your back pocket for warmer weather!
Banana Almond Butter Ice Cream
Makes about 10 oz
3-4 bananas (depending on their size)
2 tbsp almond butter
1 cup almond milk
Add all ingredients to a blender and blend until smooth and creamy. Pour into a container, cover, and place in the freezer for a few hours. Once it’s hardened, the ice cream will be ready to enjoy!
More recipe ideas from the BLDG 25 blog