Almond Butter Ice Cream Cakes
This recipe for almond butter ice cream cakes is sponsored by Blue Diamond Almond Breeze Almondmilk, our very fave and a staple in the house.
We’re going through a bit of a heat wave right now. It’s deceiving because the temp says 83, but with 100% humidity, you have one uncomfortable huffing and puffing person over here. I’ve always been someone who runs cold, so it’s very strange to be profusely sweating. Turning on the oven is out of the question, unless I want to heat up the entire house. We’ve been eating lots of fresh fruit, salads, and chia pudding. Oh, and popsicles…
and ice cream.
Since pie and I are currently having a moment, I was trying to think of an awesome no-bake pie recipe to share. Instead, I got this ice cream cake-esque creation, with a cookie crumble crust
and a creamy banana, almond butter, and almondmilk filling.
Needless to say, it came out pretty ridiculous.
Not only is this ice cream cake vegan and gluten-free, but it’s absolutely amazing served freezing cold. It’s a refreshing treat during these last hot months, and the perfect remedy for this little heat wave. Bonus: they’re kiddo-approved. Liv and I each ate one, and she promptly told me the rest were hers haha.
The only problem-that’s-not-really-a-problem: they melt quickly, so they must be eaten quickly. Don’t take pictures. Just remove from freezer and EAT. 🙂
Here’s the recipe if you’d like to give it a try!
PrintAlmond Butter Ice Cream Cakes
A delicious and refreshing end-of-summer treat.
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
- Yield: 6 1x
Ingredients
For the crust
- 10 chocolate creme-filled cookies (for vegan and gluten-free options, check out Whole Foods or Sprouts)
- 2 tablespoons melted butter or coconut oil
For the filling
- 1 banana
- 1/2 cup almondmilk (I used Almond Breeze Almondmilk Original Unsweetened)
- 1/2 teaspoon cinnamon
- 1/4 cup pure maple syrup
- 1/4 cup unsalted almond butter
- 1/2 teaspoon vanilla
Instructions
- Line 6-8 standard muffin tins with paper muffin liners.
- In a small food processor, pulse the cookies and butter until a fine meal forms. Press the mixture onto the bottoms of the liners, using you fingertips or the back of a spoon.
- In a high-speed blender, blend the banana, almondmilk, cinnamon, maple syrup and vanilla. Pour the mixture into the muffin tins, distributing as evenly as possible.
- Place in the freezer to harden, for at least one hour. Serve and eat immediately (so they don’t melt!).
Notes
- Leftovers are rare, but if they do exist, store in a sealed bag in the freezer. 🙂
Nutrition
- Serving Size: 6
More Almond Breeze recipes here:
Vanilla almond cake with coconut ganache
Seared halibut with Romesco sauce
Hope you have a great morning! See ya later today with some weekend adventures.
xoxo
Gina
This post is sponsored by Blue Diamond Almond Breeze Almondmilk. Thank you so much for supporting this little blog. <3
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27 Comments
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OMG…it’s so hot & muggy in Arizona too. I’m always cold too, but this is just nasty. I cannot imagine being pregnant. That’s got to be tough with this weather. This deliciousness just may need to happen today.
in az i would just hide in the AC, but it’s much more rare here! let me know if you give the treats a try 🙂
WOW… these look so good. I just might need to try them! 🙂
thank you, friend! let me know if you do 🙂 hope you guys had a great weekend!
It’s chilly here, but ice cream treats are for year-round! 🙂 Love this recipe!
Mmmmm those look so delicious! Can’t wait to try!
please let me know what you think!
Your creations always look RIDICULOUSLY amazing! You know if Liv ever needs a babysitter, you can pay me in treats…. 😉
haha! i might take you up on that 🙂 ps i’m surprised i still haven’t met you after all this time! after the beeb is here, let’s take an otf class
These look so stinking delicious! Pinning 🙂
;)!
Oh wow these look fabulous!! YUM!
Hey Gina! I was wondering how you feel about the carrageenan in almond milk? I know it’s technically natural but I’ve read that it’s not ideal for the digestion system. Does it bother you at all they they include that in their almond milk? Have you found any almond milks that don’t include it? Thanks!
hi sarah! it hasn’t been a huge concern for me since it’s such a small amount, but was excited to learn that almond breeze is phasing it out of their products. the shelf-stable versions unsweetened original and unsweetened vanilla are available now and the rest of the almond breeze products will be carrageenan-free in early 2016. 🙂
Oh that’s good to know. Thank you!
I had the same concern and won’t buy any products with this in it, so awesome that Almond Breeze is making the change!
Yummm! This looks so delicious!
thank you! hope you had a great weekend 🙂
These look SO good. As someone with a December birthday who always asked for ice cream cakes, this is a dream!
YUM! I love this idea for a dairy-free “ice cream” bite!
This looks amazing! Don’t think I could just have one though 🙂
Ooooh these look so amazing!! I usually go for brownies over some sort of ice cream but over the last week I’ve been all about gelato, ice cream, and anything cold. I can’t wait to make these!!
YUM! I love Gina dessert creations! They never disappoint!
xo Annie
Collective Passions
Latest Post: stay healthy & on track on the weekends
My daughter and I made these last evening and they were a hit! We used chocolate stuffed Oreos and coconut oil instead of butter.
yay, so happy you liked them!
I made these the day you posted the recipe, and they are SO easy and SO good!!!!! My little guy loved making them with me, but only licked the topping and then said ‘i don’t like these’ oh well, more for ME:)
Thanks for yet another, simple and yummy recipe, you rock!!!!
hahah bummer the little guy didn’t go crazy for them, but happy YOU liked them 🙂 like you said, more for you! xo