Whole30 Banana Cookie Ice Cream
Indulge guilt-free with this creamy and dreamy Whole30 Banana Cookie Ice Cream, a no-churn frozen delight that's as wholesome as it is delicious. Made with ripe bananas as the natural base, this dairy-free ice cream is blended to perfection with unsweetened almond milk for a silky texture that will rival your favorite scoop shop. The magic happens with bite-sized almond cookie pieces crafted from almond flour, shredded coconut, and almond butter, offering a subtle nutty flavor and delightful texture in every bite. Flavored with pure vanilla, a touch of cinnamon, and a sprinkle of sea salt, this recipe is both paleo and Whole30-compliant, making it ideal for clean-eating enthusiasts. Ready in about 15 minutes of prep time and customizable for soft-serve or a firmer consistency, this frozen treat is perfect for summer indulgence or satisfying cravings without breaking your healthy eating goals.
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Recipe Information
Ingredients
- 4 units ripe bananas
- 1 cup almond flour
- 0.5 cup unsweetened shredded coconut
- 0.25 cup almond butter
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon sea salt
- 0.5 cup unsweetened almond milk
- 0.5 teaspoon cinnamon
Instructions
Peel and slice the ripe bananas. Lay them in a single layer on a parchment-lined baking sheet and freeze until solid, about 2 hours or overnight.
In a medium bowl, combine almond flour, shredded coconut, almond butter, vanilla extract, sea salt, and cinnamon. Mix until a dough forms. Using your hands, form small, bite-sized cookie pieces. Set aside.
Once the bananas are frozen, transfer them to a food processor or high-speed blender. Add the unsweetened almond milk and blend until smooth and creamy.
Fold in the prepared almond cookie pieces gently by hand, ensuring they are evenly distributed throughout the banana ice cream mixture.
Serve immediately for a soft-serve consistency or transfer to a freezer-safe container and freeze for 1-2 hours for a firmer texture. Before serving, let sit at room temperature for 5-10 minutes to soften slightly.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 69.3 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 683 mg | 53% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3208 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
