Almond Butter Ice Cream Cakes

A delicious and refreshing end-of-summer treat.



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


  1. Line 6-8 standard muffin tins with paper muffin liners.
  2. 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.
  3. 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.
  4. Place in the freezer to harden, for at least one hour. Serve and eat immediately (so they don’t melt!).


  • Leftovers are rare, but if they do exist, store in a sealed bag in the freezer. 🙂


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