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Almond Butter Ice Cream Cakes

A delicious and refreshing end-of-summer treat.

Scale

Ingredients

For the crust

For the filling

Instructions

  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!).

Notes

Nutrition

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