Banana “Ice Cream”
with Sweet-and-Salty Roasted Almonds
Creamy ice cream with no dairy or sugar!
4 ripe bananas, peeled and sliced into thin rounds
¼ cup finely chopped roasted almonds
2 tsp plus 2 tbsp good quality maple syrup, divided
A pinch of sea salt
½ cup unsweetened almond milk
1 tsp pure vanilla extract
1. 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.
2. Meanwhile, in a small bowl, combine the almonds with 2 tsp of the maple syrup and the
pinch of salt and set the mixture aside.
3. Combine the frozen banana slices, the almond milk, the remaining 2 tbsp of the maple syrup, and the 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 the mixture is not totally 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.
4. Spoon the banana ‘ice cream’ into bowls immediately and sprinkle each serving with a bit of the almond mixture.