You know that saying, when life gives you lemons, make lemonade? Well, in this case, it’s bananas. But not the unripe green kind of bananas, in order for this ice cream to taste sweet you have to use brown, ripe bananas.
This ice cream is not only delicious, you don’t have to feel guilty afterwards. My daughter and husband love it. I’m often too lazy to make the topping, but it adds a nice crunchy texture to the smoothness of the ice cream. It also tastes good just on its own.
Banana Ice Cream With Roasted Almond Topping
This is a healthy and easy dessert you can enjoy even mid-week. I would recommend making only as much as you want to serve because it does not freeze well.
Ingredients
- 4 ripe bananas
- 1/4 cup unsweetened oatmilk or almond milk
- 1-2 tsp maple syrup or agave nectar
- 1 tsp vanilla extract
- 1/4 cup chopped roasted almonds
- 2 tsp maple syrup
- 1 pinch coarse salt
Instructions
- Slice bananas into thin rounds and lay on a tray lined with parchment paper. Place in the freezer until frozen.
- Combine almonds with maple syrup and a pinch of the coarse salt and set aside.
- Place the frozen banana slices, non-dairy milk, and sweetener in a food processor and pulse until the mixture is creamy.
- Serve banana ice cream with roasted almonds and enjoy!