Butter & banana ice cream

David Gillick


  • 3 large, ripe bananas 100ml cashew or almond milk
  • 3 tbsp natural cashew nut butter, plus extra for topping
  • 1/4 tsp vanilla extract
  • pinch of ground cinnamon
  • pinch of sea salt
  • crushed roasted cashews, for topping


This is a really quick and easy recipe. All you need is frozen bananas on hand and off you go! You don’t even need to mess around with an ice cream maker, just a high-powered blender.

Peel and cut the bananas into small chunks and freeze for 1–2 hours, until solid. Once they are frozen, place them in a strong blender with the nut milk and blend until smooth and creamy. This will take a few minutes and you may need to make some periodic pauses and adjust- ments. Within a few minutes, you should be seeing a thick, creamy mixture in the blender.

Add the cashew nut butter, vanilla extract, cinnamon and a pinch of sea salt. Pulse the blender quickly just to whizz all the ingredients together, and when everything is mixed, serve immediately. Top with additional cashew nut butter and crushed roasted cashews.