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’ve made this friendly and creamy nice cream in different variations. With different types of nuts, with a spoon of espresso, a pinch of cardamom, a teaspoon of whiskey, with fresh vanilla bean. With oat and almond milk. The possibilities are endless. If you come up with a delicious version yourself, please share by commenting below.
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No Machine Banana Ice Cream
- Food processor or a strong blender
- 1 container with lid
- 3 ripe bananas* (see note) - sliced and frozen
- ½ cup coconut milk
- 1 teaspoon maple syrup or 1 medjool date
- ¾ cup roasted hazelnuts and/or almonds, pistachios - crushed
- ½ teaspoon cinnamon
- Pinch of salt
- 1) with the nuts mixed in with ice cream.
- 2) or to crush them and sprinkle them over.
To make the ice cream
- Remove the frozen bananas from the freezer. Break into small chunks and put in the food processor. Add the rest of the ingredients and pulse. Scrape the sides with a spatula and continue to pulse until the ice cream is smooth like soft-serve ice cream. Put the ice cream in a pint or container and put in the freezer up to two weeks. I like to eat it when it's still soft and very creamy.
- * to make it easier to process the frozen bananas, slice the bananas and put them flat in a ziplock bag so it's easy to break them into pieces once frozen.
- to toast the hazelnuts, simply put them on a baking tray in a 300°F preheated oven for 5 minutes or in a skillet over low heat, until they are golden brown. Let them cool down, then rub a handfuls between your palms to peel.