Banana Nice Cream

A friend of mine from New York recently emailed me this recipe. She wrote: “Thought of you the other night. We made a delish dairy-free, sugar-free banana ‘ice cream’ with a bit of chopped salty almonds and maple syrup on top!! Yum-yum for sure. Gwyneth Paltrow recipe (of all things! I know) but it was actually super tasty.” 

It’s definitely my kind of recipe and the best part is that it doesn’t require an ice cream maker! Thank you, Lori!


I already played around with this recipe so please feel free to do the same and comment if you came up with something good.

  • You can make the ice cream with one type of nut or more, or without nuts. 
  • You can add espresso, cardamom or scrape a vanilla bean. 
  • Instead of agave you can add maple syrup or 2 medjool date (soaked in water for 2-5 minutes), which will add a sweet-sticky bites. 
Banana Nuts Ice Cream
  1. 3 ripe bananas
  2. ¾ cup roasted hazelnuts (and/or almonds, pistachios)
  3. ½ teaspoon cinnamon
  4. 1/4 tablespoon agave or maple syrup or 1 medjool date
  5. Pinch of salt
  1. Peel and slice the bananas and put them in a freezing bag or container. Put in the freezer overnight or until they are frozen (minimum 4 hours).
There are two ways to make the ice cream
  1. 1) with the nuts mixed in with ice cream.
  2. 2) or to crush them and sprinkle them over.
To make the ice cream
  1. remove the frozen bananas from the freezer and put them in a food processor. Add the rest of the ingredients and pulse. Every now and then scrape down the sides with a spatula. Pulse until the mixture has the texture of a soft-serve ice cream. Put the ice cream in a container and freeze up to two weeks.
  1. To toast the hazelnuts, simply put them on a baking tray in a 300°F preheated oven for 5 minutes or put them in a skillet over low heat. Let them cool then peel them by rubbing handfuls of them with your hands.
Shelly's Humble Kitchen

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