Toasted Almond Banana Ice Cream

June 14th, 2013 3:15 pm by Kelly Garbato

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This one’s for the almond lovers in the house (myself included!). With toasted almonds, almond butter, and almond extract (optional but highly recommended!) for triple the almond-y goodness.

For an extra-rich treat, add in three tablespoons of cocoa powder (@ step #3) to make Chocolate Toasted Almond Banana Ice Cream. Go ahead, do it! This “dessert” is still healthy enough to eat for breakfast.

 

Toasted Almond Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

1/2 cup raw almonds, toasted
4-5 overripe bananas, peeled, sliced and frozen
1/2 cup almond butter
1 teaspoon almond extract (optional)
1 teaspoon vanilla extract
powdered sugar or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed

Directions

1. Lightly toast the almonds. Set aside to cool.

2. Place the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

3. Add the almond butter and almond and vanilla extracts and pulse until blended. Sample the batter and add extra almond butter and/or extracts to taste. If the ice cream isn’t sweet enough, add a little sweetener. Add the toasted almond and pulse just enough to break them up a little.

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

 

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