All right, I love me some Gwyneth. So if you are one of those Gwyneth-bashing haters, you can just move along.
Ladies and gentlemen please meet the newest member of our dessert rotation.
So, I thought I would
Banana "Ice Cream" with Sweet-and-Salty Roasted Almonds
4 ripe bananas, peeled and sliced into thin rounds
1/4 cup roasted almonds, finely chopped
2 tablespoons plus 2 tsp maple syrup, divided
1/2 teaspoon coarse sea salt
1/2 cup unsweetened almond milk
1 teaspoon pure vanilla extract
Place banana slices in a single layer on a plate or tray lined with parchment or wax paper; freeze at least 3 hours. (We used already frozen bananas and they worked perfectly). In a bowl, combine almonds, 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; sprinkle with almond mixture.
201 calories per serving, 5 g fat (1 g saturated), 39 g carbs, 4 g fiber, 3 g protein