Tag Archives: Almond Milk

Frozen Banana Ice Cream

Often when my brother Robb and I get together, kitchen shenanigans ensue.  On this particular occasion we made a giant batch of almond milk (more on that later) and were looking for ways to use it.  We decided to try Gwyneth Paltrow’s frozen banana “ice cream” and were not disappointed.  It’s only a handful of ingredients, and doesn’t require any fancy machinery, like an ice cream maker.  A food processor works just fine! Needless to say,  this turned out to be a very refreshing (and healthy) summer treat.

We started by slicing bananas and putting them in the freezer.

Frozen Banana Slices

Frozen Banana Slices

Throw the frozen bananas in a food processor with some almond milk, maple syrup and vanilla.

Frozen banana mix

Frozen banana mix

Pulse a few times until the mixture is just blended. mmmmmmmmm.

Frozen Banana Ice Cream

Frozen Banana Ice Cream

Mix some toasted, chopped pecans (or almonds, or whatever nut you have on hand) with maple syrup, a pinch of kosher salt and drizzle over top of the ice cream.  Downright delightful.

My only complaint is that it melts quickly and therefore makes it tough to get a decent photo, but that’s not really a huuuuuuge problem.

Frozen Banana Ice CreamFrozen Banana Ice Cream

Frozen Banana Ice Cream Recipe

4 Ripe bananas, peeled and sliced into thin rounds
1/4 cup finely chopped roasted almonds or pecans
2 teaspoons plus 2 tablespoons maple syrup, divided
Pinch kosher salt
1/2 cup unsweetened almond milk
1 teaspoon pure vanilla extract

  1.  Freeze the banana slices in a single layer on a tray or plate lined with wax or parchment 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 nuts with 2 teaspoons of the maple syrup and a pinch of salt and set the mixture aside.
  3. Combine the frozen banana slices, the almond milk, the remaining 2 tablespoons of 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 bowls immediately and sprinkle each serving with a bit of the almond mixture.

From:  It’s All Good

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Filed under Dessert, Vegan, Vegetarian