*Disney/Marvel provided me with an all expenses paid trip to Los Angeles to attend the red carpet premiere of Iron Man 3 and to interview select cast and crew members. The recipe above is used with permission from Gwyneth Paltrow. All thoughts and opinions expressed are entirely my own.*
As I mentioned last week in part two of our interview with the lovely Gwyneth Paltrow, she is the author of the newly released cook book entitled It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great. In regards to my own culinary skills, I would say I know my way around decently in the kitchen; I’ve only once made a recipe that completely backfired and that neither my husband nor I really wanted to eat.
After flipping at length through the cook book, I came across a few recipes that I was eager to try. I have to point out in order to make some of the mouthwatering and unique creations in this cook book, you’ll have to be willing to shop at stores like Whole Foods or an equivalent. One recipe I desperately wanted to try required a date, and Target (where we do all of our grocery shopping) does not carry these. Sadly, I had to skip that particular recipe.
I’ve told you already about my daughter Zoe’s lactose intolerance, and how she really loves ice cream. However, nearly every time she eats it she gets a tummy ache and cries. In It’s All Good, Gwyneth includes a recipe she calls Banana “Ice Cream” With Sweet-And-Salty Roasted Almonds.
To make this chilly treat, you’ll only need a handful of ingredients, some of which may already be staples in your home. Since I occasionally bake, I already had pure vanilla extract. We also had maple syrup on hand and almond milk, which is an every day breakfast necessity since Zoe cannot have dairy milk. The only ingredients we had to purchase were bananas and roasted almonds (the recipes calls for “finely chopped roasted almonds”, but I used sliced since the almonds are used for a topping).
The most difficult step in the entire process is waiting for the banana slices to freeze. Due to limited space in our freezer, I had to do the banana steps in two days’ time. Once all four bananas were sliced and peeled, the treat took mere minutes to prepare.
Although the cook book doesn’t provide any nutritional information, it should be fairly easy to determine an approximate caloric value. I served Zoe a small dish of the “ice cream” after she finished her dinner, and she loved it! I feel so relieved to know there are healthier alternatives to regular ice cream. I sampled this myself while I was pulsing the mixture, and definitely have to agree that the texture of this is very similar to ice cream. I’m positive this will be a recipe we’ll use again; it’s so easy to make and surprisingly healthy, too.
For more great recipes, check out It’s All Good on Amazon.com!
- 4 ripe bananas, peeled and sliced into thin rounds
- ¼ cup finely chopped roasted almonds
- 2 teaspoons plus 2 tablespoons good-quality maple syrup, divided
- a pinch of coarse sea salt
- ½ cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 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 bag or airtight container for up to a month.
- Meanwhile, in a small bowl, combine the almonds with 2 teaspoons of the maple syrup and the pinch of salt and set aside.
- 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.
- Spoon the banana “ice cream” into bowls immediately and sprinkle each serving with a bit of the almond mixture.