Paleo Chocolate Banana Almond Joy Ice Cream

Do you hate stevia? If so, you probably haven’t been making many of my recipes…this one is for you!! No stevia!

I love ice cream, I love chocolate, I love bananas, I love almonds….and I eat paleo. It’s another perfect combo for me!! And, it’s not icy – it’s thick and creamy, just like ice cream should be!!

One word of warning: This ice cream does have a banana flavor. If you don’t like bananas…well, just wait for my next recipe.

Paleo Chocolate Banana Almond Joy Ice Cream

  • Servings: 4
  • Print

macros: 44 grams carbs, 23.4 grams fat, 10.1 grams protein
serving size: 1/4 recipe

Ingredients

Directions

  1. In a large blender, blend the almond milk, banana, almond butter, honey, vanilla extract, and cocoa powder. Scrape down the sides once or twice.
  2. Pour the mixture into a small ice cream churn (at least 1 quart capacity), and begin churning.
  3. Meanwhile, weigh and chop the almonds. Measure the coconut flakes.
  4. About 5 minutes before the ice cream is finished churning, add the chopped almonds and coconut flakes. Depending on how well your churn works, you may have to give the ice cream a good stir, after it’s done churning, to finish combining the almonds and coconut flakes.
  5. The consistency of the ice cream will be like soft serve. You can eat it now, or place it in a container in the freezer for 1-2 hours to harden it.
  6. Store the ice cream in the freezer. When you want to eat it, let it thaw on the counter for 5-10 minutes, and scoop! Enjoy!

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