Gwyneth Paltrow + Banana "Ice Cream"

All right, I love me some Gwyneth. So if you are one of those Gwyneth-bashing haters, you can just move along.

My girl Gwen is on the cover of SELF Magazine this month promoting her new, healthy eating, cook book It's All Good. In the magazine, she shares several recipes from the book, including one for for Banana "Ice Cream" with Sweet-and-Salty Roasted Almonds. We made it the other night and let me just say that it was bananas (of the b-a-n-a-n-a-s variety).

Ladies and gentlemen please meet the newest member of our dessert rotation.

So, I thought I would steal it from share it here with you.

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
Serves 4