First, start by slicing up the bananas.
Place the bananas in a zip loc bag and freeze for at least 6 hours or until frozen solid.
Add the frozen bananas and vanilla almond butter to a blender or a food processor.
Blend until you achieve a creamy consistency that resembles ice cream.
Finally, fold in crushed up Oreo crumbs and serve immediately.
- Make sure to break up the frozen bananas into smaller pieces if they have clumped together. This will help with the blending process.
- Use regular almond butter and 1 tsp of vanilla extract if you don’t have or can’t find vanilla almond butter. You may also substitute for your nut butter of choice.
- Store leftover Oreo nice cream in an air tight container for up to 4 days. I recommend covering it tightly with plastic wrap to prevent freezer burns.
Calories: 150kcal | Carbohydrates: 34g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 45mg | Potassium: 443mg | Fiber: 3g | Sugar: 18g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 1mg