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40 mins

It's All Good
This recipe has all the rich, creamy texture of ice cream with none of the dairy or sugar. the crunchy topping is a snap to put together and is so, so good.

Makes about 1 pint - Vegan

Posted by Little, Brown and Company Published See Little, Brown and Company's 11 projects » © 2023 Gwyneth Paltrow / Little, Brown and Company · Reproduced with permission.
  • Step 1

    Freeze the banana slices in a single layer on a tray or plate lined with parchment or wax paper. once the slices are frozen, use them immediately or keep frozen in a zip-top plastic bag or airtight container for up to a month.

  • Step 2

    Meanwhile, in a small bowl, combine the almonds with 2 teaspoons of the maple syrup and the pinch of salt and set the mixture aside.

  • Step 3

    Combine the frozen banana slices, the almond milk, the remaining 2 tablespoons of the maple syrup, and the vanilla in a food processor and pulse until the mixture is the texture of soft-serve ice cream, scraping down the sides as necessary. don’t worry if the mixture is not totally smooth at first—once the bananas start to break down and defrost in the food processor, they’ll give in and the “ice cream” will take shape quickly.

  • Step 4

    Spoon the banana “ice cream” into bowls immediately and sprinkle each serving with a bit of the almond mixture.

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