Banana 'Ice Cream' with Sweet and Salty Roasted Almonds

By courtneyepowell

Ingredients

• 4 ripe bananas, peeled and sliced into thin rounds
• 1/4 c finely chopped roasted almonds
• 2 t plus 2 T good quality maple syrup, divided
• pinch of coarse sea salt
• 1/2 c unsweetened almond milk
• 1 t pure vanilla extract

Details

Servings 1

Preparation

Step 1

Freeze 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 almonds with 2 t of the maple syrup and the pinch of salt and set the mixture aside.

Combine frozen bananas slices, the almond milk, the remaining 2 T of the maple syrup and the vanilla in a food processor and pulse until 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.