Gwyneth Paltrow’s Banana “Ice Cream” with Sweet-and-Salty Roasted Almonds

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.

Gwyneth Paltrow's Banana “Ice Cream” with Sweet-and-Salty Roasted Almonds

Gwyneth Paltrow’s Banana “Ice Cream” with Sweet-and-Salty Roasted Almonds

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


  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 bowl immediately and sprinkle each serving with a bit of the almond mixture.

It's All Good Book Cover


This recipe is an extract from It’s All Good by Gwyneth Paltrow and Julia Turshen (Sphere), $39.99.