BANANA “ICE CREAM” WITH SWEET & SALTY ALMONDS
I got this recipe from “Itʼs all Good” and it has all the rich, creamy texture of ice cream with none of the dairy or sugar. The crunchy topping is a snap to put together and is so, so good.
Makes about 1 pint
¼cup finely chopped almonds
2 tsp plus 2 tbsp high-quality maple syrup, divided
Pinch of sea salt
½cup unsweetened almond milk
1 tsp pure vanilla extract
2. Then in a small bowl, combine the almonds with 2 teaspoons 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 tablespoons of
the maple syrup, and the vanilla in the food processor and pulse until the mixture is
the texture of soft-serve ice cream, scraping down the sides if necessary. Donʼt
worry if the mixture is not totally smooth at first-once the bananas start to break
down and defrost in the food processor, theyʼll give in and the “ice cream” will take
4. Spoon the banana “ice cream” into bowls immediately and sprinkle each serving with
a bit of the almond mixture.