Banana "Ice Cream" with Sweet-and-Salty Roasted Almonds
4 ripe bananas, peeled and sliced into thin rounds
1/4 cup finely chopped roasted almonds
2 teaspoons plus 2 tablespoons good-quality maple syrup, divided
A pinch of coarse sea salt
1/2 cup unsweetened almond milk
1 teaspoon pure 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 teaspoons of the maple syrup and the pinch of salt and set the mixture aside.
- Combine the frozen banana slices, the almond milk, the remaining 2 tablespoons 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.
- Spoon the banana "ice cream" into bowls immediately and sprinkle each serving with a bit of the almond mixture.
Recipe reprinted from It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great, by Gwyneth Paltrow and Julia Turshen. Available at amazon.com.
Makes about 1 pint.
Originally published in the March 2014 issue of Family Circle magazine.