Frozen Banana Ice Cream with Sweet & Salty Roasted Almonds
A quick and easy frozen banana ice cream recipe with a sweet and salty roasted almond topping. Plus two frozen banana ice cream variations if you need variety!
Servings: 4
Cost: $8
Equipment
- Blender or food processor
- Freezer safe container
- Popsicle molds
Ingredients
Banana Ice Cream with Sweet & Salty Roasted Almonds
- 3-4 ripe bananas peeled and sliced into thin rounds
- ¼ cup roasted almonds finely chopped
- 2 tablespoons plus 2 teaspoons maple syrup divided
- ½ teaspoon sea salt
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
Golden Milk Banana Ice Cream
- 3-4 ripe bananas peeled and sliced into thin rounds
- 1 tablespoon MCT oil optional
- ½ teaspoon each: ground ginger, turmeric, cinnamon
- ¼ teaspoon freshly ground black pepper
Chocolate Dipped Banana Ice Cream Pops
- 3-4 ripe bananas peeled and sliced into thin rounds
- ¾ cup non-dairy milk plus more if needed
- 2 teaspoon pure vanilla extract
- 10 oz semi-sweet chocolate chips
- ¼ cup unrefined coconut oil
- pinch sea salt
Instructions
Banana Ice Cream with Sweet & Salty Roasted Almonds
- Place banana slices in a single layer on a tray lined with parchment paper and freeze at least 3 hours.
- In a bowl, combine almonds, 2 teaspoon syrup and salt.
- In a food processor pulse frozen banana slices, milk, vanilla and remaining 2 tablespoons maple syrup, scraping down the sides as necessary, until the mixture is the texture of soft-serve ice cream.
- Spoon into bowls and top with almond mixture.
Golden Milk Banana Ice Cream
- Freeze sliced bananas in an airtight container or resealable bag for 8-10 hours.
- Place frozen banana slices in the bowl of a food processor fitted with the S blade.
- Pulse a few times to help chop the bananas. Stop and scrape down sides as needed. Continue processing until bananas are thick, creamy, and smooth.
- Add coconut oil, if using, and spices. Pulse a few more times until blended.
- Serve immediately or transfer to an airtight freezer safe container until ready to eat.
Chocolate Dipped Banana Ice Cream Pops
- Freeze banana slices in an airtight container or bag for 8-10 hours.
- Place frozen banana slices, non-dairy milk, and vanilla into the bowl of a food processor fitted with the S blade. Pulse a few times to chop the bananas. Keep processing until bananas are thick, creamy, and smooth. Stop and scrape down sides, as needed.
- Spoon the banana ice cream into popsicle molds. Add sticks and freeze until firm, at least 8 hours or overnight.
- Prepare the chocolate shell by placing chocolate chips, coconut oil, and salt in a glass measuring cup. Microwave on 50% power for 30 second intervals, until chocolate is melted. Let cool to room temperature.
- Remove pops from their mold and dip into the chocolate shell. Place on parchment or waxed paper and place back in freezer to allow ice cream to firm back up. Store pops wrapped in waxed paper in a bag or freezer proof container.
Notes
You can store leftovers in an airtight container in the freezer for at least 2-3 months. Let thaw for several minutes before eating.
The popsicles molds used for this recipe yielded ten 3-ounce pops. Other molds may yield fewer, larger pops.