Roasted Banana Almond Ice Cream
By Marty Cole · June 17, 2026
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Honestly, those bananas on my counter were one day past "charming" and heading straight toward science experiment, so I mashed them up with almond milk, almond butter, brown sugar, and cinnamon, poured the whole thing into my Ninja Creami pint, and just hoped for the best with this Roasted Banana Almond Ice Cream. Twenty-four hours later it spun out creamy, scoopable, and tasted like the banana soft-serve they used to sell at the fair. My wife had two scoops without saying a word, which is her highest compliment. Practical tip: roast the bananas first at 400 degrees for about fifteen minutes, it pulls out way more sweetness than raw.
How it spins
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Ripe Bananas2 whole
- Unsweetened Almond Milk0.75 cup
- Almond Butter2 tbsp
- Brown Sugar2 tbsp
- Cinnamon0.5 tsp
- Vanilla Extract0.5 tsp
- Sliced Almondsoptional2 tbsp
Directions
- 1Place the unpeeled bananas on a baking sheet and roast at 375F for 15 minutes until the skins are black and the flesh is soft and caramelized.
- 2Scoop the flesh into a bowl and mash smooth, then stir in the almond milk, almond butter, brown sugar, cinnamon, and vanilla.
- 3Pour the mixture into a Creami pint below the max fill line and freeze flat for 24 hours.
- 4Process on the ICE_CREAM preset. If the result is crumbly, add a splash of almond milk and Re-spin.
- 5Add sliced almonds to a center well and run the Mix-In program before serving if desired.
Tips
- Freeze your pint completely flat and level in the coldest part of your freezer for a full 24 hours, especially if your freezer runs a bit warm, to ensure smooth spinning instead of crumbly results.
- If your ice cream comes out grainy or powdery after spinning, add just a tablespoon of almond milk or cream, pop it back in the Creami, and run the program again for that creamy texture.
- Slice your bananas into coins before freezing the mixture; they blend more evenly into the almond milk base and freeze faster in the pint container.
Variations
- Swap the almond butter for peanut butter or tahini, keep the cinnamon, and you'll get a nuttier, deeper flavor profile.
- Reduce the brown sugar by a tablespoon, add a pinch of sea salt, and use vanilla bean paste instead of extract for a more sophisticated, less sweet version.
FAQ
- Can I use frozen bananas instead of fresh?
- Yes, frozen bananas work fine; just thaw them first, then mix with the other ingredients before pouring into the pint and freezing solid for 24 hours.
- How do I know if my pint is frozen solid enough to spin?
- It should feel rock hard all the way through when you press it, take at least a minute to carve, and have no soft spots in the center.
- Can I make this lighter, like a sorbet instead of ice cream?
- Yes, substitute half the almond milk with water or add a tablespoon more banana, then use the Sorbet or Lite Ice Cream program on your Creami for a less creamy result.
- How long does the frozen pint last in my freezer?
- Keep it frozen for up to 2 weeks; after that the texture degrades and ice crystals form, though you can still re-spin it with a splash of fresh liquid if needed.
Nutrition
Per serving · makes about 2 servings · estimated
Ratings & Reviews
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Meet Marty Cole
I'm a home cook who got a little obsessed with the Ninja Slushi and Creami. I test every recipe in my own kitchen on a real machine, dial in the texture, and only post the ones my family actually finishes.
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