Almond Swirl Ice Cream


For the Ice Cream:

5 large, extra-ripe bananas, frozen

1 cup (+ 2-3 Tbsp as needed) Almond milk

A few pinches vanilla bean powder or vanilla bean seeds (whole bean)

For the Caramel Swirl:

3/4 cup coconut sugar

1 Tbsp coconut oil

1 Tbsp water

For the Almond Butter Swirl:

2 Tbsp almond butter, softened to a drizzle-able state

*Add 1-2 tsp melted coconut oil if the nut butter is quite thick

1-2 Tbsp mini chocolate chips

2 Tbs crushed Pecans or chopped almonds (optional)

A few pinches of cinnamon


Chill a stainless steel or glass bowl, this helps the ice cream freeze for serving more quickly.
Add banana, Almond milk and vanilla bean, blend bananas until thick and creamy.
The thicker the better, add two tablespoons of Almond milk if needed.
Be careful blending thick shakes and add enough liquid to blend smoothly.
Once smooth, creamy and thick, pour the mixture into the chilled pan.
Fold in the optional nuts and chocolate chips and softened almond butter swirl. Place the ice cream in the freezer.
Caramel: In a small saucepan, over medium heat, add the caramel ingredients.
Heat while stirring until the mixture starts to bubble.
Allow the mixture to boil and bubble for 1 minute, keep stirring.
Pour the caramel into a small bowl to quicken cooling process.
The caramel will thicken as it cools, about 3-4 minutes.
Place in a cool dish, pull the ice cream from the freezer, swirl the caramel on top and fold into the mixture.
The slight warmth from the caramel should lightly melt the ice cream so you can gently fold the swirl it.
Smooth the swirled ice cream mixture with a spatula and add a pinch of cinnamon over top.
Chill the ice cream until it's scoopable.
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