Monday, August 26, 2013

Banana "Ice Cream" With Sweet-and-Salty Roasted Almonds

I'd wanted to make banana ice cream for a long time. When I tried it with a different recipe, I ended up with a solid mass of banana. This works and tastes great! It's from It's All Good by Paltrow and Turshen.


  • 4 ripe bananas, peeled and sliced into thin rounds
  • 1/4 cup finely chopped roasted almonds
  • 2 tsp plus 2 tbsp maple syrup, divided
  • a pinch of sea salt
  • 1/2 cup almond milk
  • 1 tsp vanilla extract


Freeze the banana slices in a single layer on a tray or plate lined with parchment or wax paper. Once the slices are frozen, use them immediately or keep frozen in a zip-top plastic bag or airtight container for up to a month.

Meanwhile, in a small bowl, combine the almonds with 2 tsp. of maple syrup and the pinch of salt and set the mixture aside.

Combine the frozen banana slices, the almond milk, the remaining 2 tbsp. of the maple syrup, and hte vanilla in a food processor and pulse until the mixture is the texture of soft-serve ice cream, scraping down the sides as necessary. Don't worry if hte mixture is not toatlly smooth at first-- once the bananas start to break down and defrost in the food processor, they'll give in and the "ice cream" will take shape quickly.

Spoon the banana "ice cream" into bowls immediately and sprinkle each serving with a bit of the almond mixture.

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