Snacks & Sweets

Almond ice cream

Summer. Heatwave. It’s-just-so-freaking-hot.
Whatever you would like to call this summer, apart from the fact that fucking climate change is real, it calls for sweetness that can cool you down. And I found this quick and easy ice cream when searching for more summer recipes ideas. This recipe by can be mixed within 5 minutes. Prep the whole batch in the evening, pop into the freezer and the next day you have delicious home made ice cream. Recipes like this call for extremely ripe bananas. ‘Cause when using bananas like that you can skip the extra sugar (maple syrup), the mixture will become sweet enough thanks to the bananas and coconut cream. Add other or extra nuts if preferred. Enjoy your sunny Thursday 😃☀️☀️!!

Almond ice cream.png


– 3 medium bananas, thinly sliced and frozen
– 200 g (1/2 cup) coconut cream
– 33 g (1/3 cup) shredded coconut, unsweetened
– 20 g (1/3 cup) almonds, roughly chopped/pulsed
– 40 g (1/4 cup) chocolate chips or roughly chopped chocolate
– 1/2 tsp almond extract
– 1/4 tsp vanilla bean
– 1-2 tbsps maple syrup (optional)

extra needed: foodprocessor, small baking thin, baking paper, scale, measuring cups&spoons, dough scraper
serves: 7-12 servings (+/- 4 cups)

Add the bananas to your awesome food processor. #whatwouldlivebelikewithoutit
Blend until crumbly, scrape down sides if needed.
Add the coconut cream, almond extract and vanilla bean and mix again.
If you want your ice cream to become extra sweet, add the maple syrup.
When blend and smooth, add the shredded coconut, almonds and chocolate.
Pulse 2-4 times until incorporated.
Pour the mixture in a small baking thin inlaid with baking paper.
Pop into the freezer for 4-6 hours.
Once ready, allow the ice cream to thaw for 10-15 minutes before scooping.
Enjoy your homemade ice cream 😋!


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