This recipe is from Gwyneth Paltrow’s cookbook “It’s all good” and I have to say I’m pretty impressed and can’t wait to try out some more recipes.
This “ice cream” is fantastic if you’re craving something sweet but you don’t want to ruin your diet. This dessert provides you with a good quality source of protein and all the goodness from the bananas. The topping is especially delicious and you’ll feel nicely satisfied after as the fibre from the bananas will fill you up and it’s vegan friendly.
4 ripe bananas, peeled and sliced into thin rounds
1/4 cup finely chopped roasted almonds
2 teaspoons plus 2 tablespoons good quality maple syrup
A pinch of coarse sea salt
1/2 cup unsweetened almond milk
1 teaspoon pure vanilla extract
Freeze the banana slices in a single layer on a tray or plated 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 teaspoons of the maple syrup an the pinch of salt and set the mixture 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 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 the bowls immediately and sprinkle each serving with a bit of the almond mixture.