Now you all know how very much I love bananas and I also love nuts. My favorite snack is unsalted roasted almonds. I always eat them after the gym and just love to have a handful as a snack. When I first saw this recipe in Gwyneth Paltrow’s new cookbook, “It’s All Good” I was struck by how wonderful this would be for all the vegan non-dairy eaters out there. So it’s not really ice cream but will satisfy that craving for something smooth , sweet and crunchy. A little salty and a little sweet. I decided to give it a whirl and it’s a keeper for sure. This one’s for you Chloe, hope you enjoy it. There is no refined sugar in this and it tastes delicious, just the right amount of sweet but you gotta love bananas. Of course you can omit the nuts. Sugar free and Dairy Free.
Thanks again Gwyneth for this wonderful cookbook.
4 ripe bananas, peeled and sliced into thin rounds
1/4 cup finely chopped roasted (unsalted) almonds
2 teaspoons plus 2 tablespoons good-quality real maple syrup, divided (don’t use maple flavored syrup, use the real deal. The difference is remarkable)
a pinch of coarse sea salt
1/2 cup unsweetened almond milk
1 teaspoon pure vanilla extract
Peel and slice bananas and place in a single layer on a baking sheet lined with a silpat sheet or wax or parchment paper. Once the slices are frozen, use them immediately or keep in a Zip-top plastic baggie or airtight container in the freezer for up to a month.
Meanwhile, in a small bowl, combine the almonds with 2 teaspoons of the maple syrup and the pinch of sea salt and set it 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 soften and defrost in the processor it will start to take shape quickly. What I did was added in the nut mixture to my “ice cream” and it was really really good like this. If you don’t want the nuts , you can omit or use them as a topping.
Spoon the banana “ice cream” into bowls immediately and sprinkle each with a bit of the almond mixture.
* I did freeze some of the ‘ice cream” that was left over. I think it’s best right out of the processor or just let it defrost for a while and let it get soft when you take it out of freezer. I must say it was delicious straight out of the processor.
Reblogged this on Cooking with Candi and commented:
Re-blog Monday with a fresh new take on a dairy free, sugar free dessert. Originally posted May ’13 from Gwyneth Paltrow’s cookbook. This is delicious, smooth and creamy like ice cream with no dairy and no sugar, all of the sugar comes from the bananas. Something new to make for dessert. Enjoy!
this is one of my favorite treats!