Not really the weather for it but I couldn’t resist trying out this ice-cream recipe. How could I resist the smooth soft-serve-like texture of this banana ice cream topped with crunchy salted maple almonds… Ridiculously delish!
4 ripe bananas, peeled and sliced in to rounds
1/4 cup roasted almonds, finely chopped – Mine weren’t roasted, but just as delish!
2 tablespoons plus 2 tsp maple syrup, divided
1/2 teaspoon coarse sea salt
1/2 cup unsweetened almond milk
1 teaspoon pure vanilla extract
Place banana slices in a single layer on a plate, freeze for at least 3 hours. In a bowl, combine almonds, 2 tsp syrup and salt. In a food processor, pulse frozen banana slices, milk, vanilla and remaining 2 tbsp syrup, scraping down the sides as necessary, until mixture is the texture of soft-serve ice cream. Spoon into bowls; sprinkle with almond mixture.
Left overs were put into ice block moulds to be enjoyed at a later date.