… with sweet and salty roasted almonds.
I made a post earlier about risking my cabinet space and buying a new cook book. See that post HERE. Well that book turned out be an excellent purchase! I’ve tried and made so many recipes out of it. And the best part – I’ve been going back for more and redoing those recipes! Usually when I get a cookbook in a heat of a moment, I have patience to try a couple of recipes here and there and after that, the book starts to collect dust. But these recipes are surprisingly simple and easy to follow through. Still, I haven’t gone trough the whole book but so far I’ve got a couple of regular ones out of it! Now I want to share one brilliant and very summer appropriate dessert what is to die for! So delicious!
Here’s what you need
( you get 4 portions out of this one or 2 big ones x) )
– 4 ripe bananas, peeled and sliced into thin rounds.
– 1/4 cup finely chopped roasted almonds
– 2 teaspoons (plus 2 tablespoons good quality maple syrup for later)
– a pinch of coarse sea salt
– 1/2 cup unsweetened almond milk
– 1 teaspoon pure vanilla extract
Freeze the banana slices in a single layer on a tray or a plate. (I usually freeze them a day before or I keep frozen slices ready in the freezer)
Meanwhile, combine chopped almonds with 2 teaspoons of the maple syrup and the pinch of salt. Set a side.
Combine frozen banana slices, almond milk, 2 tablespoons maple syrup, and the vanilla in a blender and pulse until the mixture texture is soft. ( I definitely recommend that you pulse your blender carefully, not too much – other wise it will be come a smoothie ) and don’t worry if the mixture is not totally smooth at first. It will melt and “give in” to that ice cream shape pretty quickly when it melts.
Spoon the ice cream into cups and top it with the salty almond mixture!
Have a Wonderful weekend!