This recipe 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 (475ml)
- 4 ripe bananas, peeled and sliced into thin rounds
- ¼ cup finely chopped roasted almonds
- 2 tsp good quality maple syrup, plus 2 tbsp extra
- pinch of coarse sea salt
- ½ cup unsweetened 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 the 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 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 bowl immediately and sprinkle each serving with a bit of the almond mixture.
This recipe is an extract from It’s All Good by Gwyneth Paltrow and Julia Turshen (Sphere), $39.99.