Dairy Free Almond Butterscotch Vegan Ice Cream

Dairy Free Almond Butterscotch Vegan Ice Cream


3 Frozen Bananas, Sliced or Chopped
1/4 Cup of Sweetened Dairy-Free Vegan Butterscotch Chips
1/4 Cup of Crushed Unsalted Organic Raw Almonds
1/2 Cup of Canned Organic Coconut Cream
2 Tablespoons of Agave Nectar
1/2 Teaspoon of Pure Liquid Vanilla Extract
1/4 Teaspoon of Freshly Ground Cinnamon
1 Pinch of Sea Salt


1. To start this delicious recipe, please add your frozen sliced bananas to a food processor or blender. Blend the bananas until they form a loose or crumbly texture. Next, add the organic coconut cream, agave nectar, ground cinnamon, sea salt, and pure liquid vanilla extract to the blended banana. Process all of these ingredients until the mixture is smooth and consistent.

2. Add the crushed organic raw almonds to the blended mixture. Pulse the machine half a dozen times or until the almonds are evenly distributed.

3. Place your vegan butterscotch chips into a microwave-safe bowl. Heat them in 10-20 second increments or until they are fully melted. Add the melted butterscotch chips into your blended mixture. Pulse the blender or food processor until the butterscotch is evenly dispersed.

4. Place your smooth ice cream mixture into a freezer-safe container. Freeze the ice cream for 1-2 hours if you enjoy soft or slightly loose ice cream. If you prefer your ice cream to be completely frozen, then place the mixture into the freezer for 3-7 hours, or until it is completely hardened. Serve slightly thawed and enjoy.