Just a quick post about my new favourite treat; healthy banana “ice cream”, that you all must make this instant. Healthy because it has all the rich creaminess of real ice cream without the dairy and sugar. Amazing. It’s from Gwyneth Paltrow’s new cookbook… Please keep reading!

I found myself in a book store on Friday night, purchasing said book titled “It’s All Good”, while I waited for my Thai takeaway. Does anyone else do this?

I’ve never bought a celebrities cookbook before. Gwyenth sits on the cover of hers – glowing with an effortless makeup-free face and the I-just-woke-up-with-this-hair look that an entire team of stylists would have spent hours trying to create. She offers recipes that will make me ‘look good and feel great’. So I opened it.

Beyond all the beauty shots, I liked its user-friendly, clean, nourishing and revitalising (although somewhat costly) recipe suggestions. And because fitness guru, Tracy Anderson, can often be found in my living room – for those that aren’t familiar with “keep it up” Tracy; it’s her gruelling daily workouts that keeps Gwyenth’s body looking so amazing – I figure this cookbook might just bring me a step closer to her impossibly lean physique? Hardly, but one can always dream… and will always, eat.

Banana “ice cream” with sweet & salty toasted almonds (It’s All Good by Gwyneth Paltrow)
Serves: 4; Prep time: 10 minutes plus 4 hours freezing time

4 ripe bananas, peeled and thinly sliced in to rounds
1/2 toasted almonds, chopped
2 Tbsp and 2 tsp rice malt syrup
Pinch of salt
1/2 cup unsweetened almond milk
1 tsp pure vanilla extract

– Freeze the banana slices in a single layer on a tray or plate lined with baking paper. Once the slices are frozen, use them immediately or keep them frozen in a zip-lock plastic bag or airtight container, for up to a month
– Meanwhile, in a small bowl, combine the almonds with 2 teaspoons of rice malt syrup and a pinch of salt and set the mixture aside
– Combine the frozen banana slices, the almond milk, the remaining 2 tablespoons of rice malt 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 a bit of the almond mixture