Instant banana ice cream is another (relatively) new recipe making it’s way around the Pinterest and Facebook world of late. If you haven’t given it a go yet, let me convince you that it’s WELL worth a go. It’s creamy, it’s light, and best of all; it’s quick and easy! All you need equipment wise is a freezer and a food processor, no ice cream machine necessary!
This time I spruced up the ‘ice cream’ with a dash of cinnamon then made it sing with some cinnamon roasted almonds – they’re an amazing addition, I highly recommend making the small effort!
Once you’ve tried this, have a go with other variations of the instant ice cream. I love adding alternate options such as; cocoa, hazelnut butter, chopped dark chocolate, frozen berries, feijoa… basically whatever combination or addition I can think of.
Banana & Cinnamon Instant Ice Cream with Cinnamon Roasted Almonds
4 bananas, peeled sliced and frozen for 3+ hours (is fine if it’s frozen for several days)
3/4 tsp cinnamon
1/2 cup coconut milk (or full fat cows milk if you’re ok with dairy – I love using raw milk)
1 tbsp almond butter (optional, can substitute with peanut butter if you’re not strict Paleo)
Take the bananas from the freezer and leave to sit on the bench for 10mins to thaw slightly. Then place the bananas and remaining above ingredients into a food processor and blend until you reach a smooth and creamy consistency. Serve straight away if you prefer the ‘soft serve’ consistency. Otherwise transfer to a freezable sealable container and store in the freezer until required.
1 cup raw almonds
1 tsp cinnamon
1 tbsp honey
Preheat oven to 180’C/350’F. Combine all three ingredients in a bowl and mix until the nuts are all well coated. Transfer to a baking paper lined oven tray and cool for 10-15mins. Remove and allow to cool until the sticky mixture has hardened. Then chop into small chunks and store to sprinkle over the ice cream when serving.
Ice cream is best if served within 2 days.