BANANA ICE CREAM WITH SWEET-AND-SALTY ROASTED ALMONDS

 

PENSACOLA COOKS KITCHEN
Cat Mccreery




4 ripe bananas, frozen
¼ cup roasted almonds or pistachios, finely chopped
2 Tbsp. maple syrup or agave
½ tsp. coarse sea salt
1 can coconut milk, drained of liquid – solid only
1 tsp. vanilla extract
Optional add-ins: coconut, peanut butter, 1 scoop protein powder (flavor of your choice)

Peel bananas and place in the freezer for at least 3 hours. When ready to make ice cream, cut into smaller pieces for easier blending. In a bowl, combine the roasted almonds with 2 tsp. syrup and salt. In a food processor, pulse frozen banana slices, milk, vanilla and remaining 2 Tbsp. syrup, scraping down the sides as necessary, until mixture is the texture of soft-serve ice cream. Spoon into bowls and sprinkle with almond mixture.